Brownie Bottom Mini Cheesecakes (Print Version)
# Ingredients:
→ Brownie crust
01 -
56 g unsalted butter
02 -
56 g semisweet chocolate
03 -
50 g granulated sugar
04 -
1 large egg, at room temperature
05 -
1/2 teaspoon vanilla extract
06 -
40 g all-purpose flour
07 -
1/4 teaspoon salt
→ Cheesecake filling
08 -
226 g cream cheese, at room temperature
09 -
50 g granulated sugar
10 -
1 large egg, at room temperature
11 -
1/2 teaspoon vanilla extract
12 -
3 tablespoons sour cream, at room temperature
→ Garnish
13 -
Sweetened whipped cream
14 -
Toffee bits, nuts, sprinkles, or other topping
# Instructions:
01 -
Preheat oven to 175°C. Line 24 mini muffin pans with paper liners or grease the cups. Place the butter and chocolate in a microwave-safe bowl and heat at half-power in 30-second increments until the butter melts and the chocolate is fully melted when stirred. Stir well and set aside to cool slightly. Combine the sugar, egg, and vanilla extract in a bowl and mix. Stir in the cooled chocolate mixture. Add the flour and salt, and stir until just combined. Divide the batter equally among the muffin cups, using approximately 2 teaspoons per cup. Bake for 6 to 8 minutes, or until slightly set, then set aside.
02 -
Using an electric mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Fold in the sour cream and mix. Distribute the cheesecake batter evenly among the muffin cups, using approximately a scant tablespoon per cup. Bake for 12 to 15 minutes, or until the cheesecakes are set.
03 -
Cool the cheesecakes in the pan on a wire rack, then refrigerate for at least 2 hours before serving. Optional: top with sweetened whipped cream and desired garnishes before serving. Store refrigerated.