Individual Vanilla Cheesecakes with Chocolate Ganach Topping
Individual Vanilla Cheesecakes with Chocolate Ganach Topping

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, individual vanilla cheesecakes with chocolate ganach topping. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Individual Vanilla Cheesecakes with Chocolate Ganach Topping is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Individual Vanilla Cheesecakes with Chocolate Ganach Topping is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook individual vanilla cheesecakes with chocolate ganach topping using 17 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Individual Vanilla Cheesecakes with Chocolate Ganach Topping:
  1. Get For Crust
  2. Make ready 1 1/2 cup Pepperidge Milano cookie crumbs
  3. Take 2 1/2 tablespoon unsalted butter, melted
  4. Make ready For Filling
  5. Prepare 2-8 ounce packages of cream cheese, at room temperature
  6. Make ready 2/3 plus 2 tablespoons granulated sugar
  7. Get 1/8 teaspoon salt
  8. Get 2 large eggs, at room temperature
  9. Make ready 1 teaspoon vanilla extract
  10. Get 1/4 cup sour cream, at room temperature
  11. Make ready For Chocolate Ganache Topping
  12. Get 2 ounces semi sweet chocolate, chopped
  13. Get 2 ounces milk chocolate, chopped
  14. Get 1/4 cup heavy cream
  15. Make ready For Garnish
  16. Take As needed, whipped cream
  17. Take as needed, fresh berries
Steps to make Individual Vanilla Cheesecakes with Chocolate Ganach Topping:
  1. Preheat oven to 300. Line 12 standard cupcake tins with paper liners
  2. Crush cookies to fine crumbs in a food processor. In a bowl combine cookie crumbs and melted butter until moistened
  5. Drop crumb mixture evenly into each cupcake tin, press to form crust on bottom. Refrigerate while preparing filling
  6. Make Filling
  7. In a large bowl beat cream cheese until smooth
  8. Add sugar, salt and vanilla and beat until smooth
  9. Add eggs one at a time, beating after each egg
  10. Stir in sour cream until smooth
  11. Divide filling between cupcake tins evenly, place on foil lined baking sheet and bake 18 to 20 minutes until just set with a slight jiggle in center. Cool on racks until room temperature then refrigerate at least 4 hours before topping
  12. Remove liners carefully
  13. Make Chocolate Ganache topping
  14. Have both chocolates in a bowl, heat cream until hot but not boiling. Pour over chocolate, let sit one minute then stir until smooth,ncool until just spreadable then spoon on each cheesecake. Refrigerate to set
  16. Garnish with whipped cream and berries

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