Bertie’s 12 Days of Christmas Baking: Day 4
First step turn your oven to 325 degrees and then finely chop your semisweet chocolate.
Now, pour your cream into a sauce pan to bring to a boil.
This is probably the most important step in terms of paying attention. Keep your eyes on the bubbles, once they start to get rolling they will climb high and quickly, and always keep stirring the pot to keep from any hot spots burning the cream.
Pour the boiling cream into the bowl with the finely chopped chocolate and let it sit, do not stir yet! Let the cream sit on the chocolate for about 2 minutes and then whisk the two together into a smooth sauce. Allow to cool to room temp.
In the meantime, start combining your other ingredients until blended until smooth.
Then add the chocolate sauce and whisk together with electric mixer.
Once you have scrapped the bottom of the bowl and ensured all of the mixture is well blended you can start pouring up your cheesecake into your selected service ware!
Bake for 25-30 minutes and remove when the peaks of the cheese cake look solid yet still have a slight “wiggle” to them when you lightly shake or tap the pan.
These playful little treats can be topped with your imagination! Tonight I used a homemade “fluff”, but you could simply serve with chocolate syrup, a drop of whipped cream, ice cream, cherries, or just plain. I like these cheese cakes after they have had time to cool and sit in the fridge for 2- 4 hours, but I have know people to serve them hot with a side of ice cream. Honestly, you can’t go wrong with any of the above combinations so go with what you like or simply what you have time to make! Since the Boss wasn’t around today, I took the opportunity to play with fire :)
Dig in, and come back tomorrow to see how I sprouted my very own Christmas Tree!
1 cup heavy cream
4 ounces semisweet chocolate chips
8 ounces cream cheese
1/4 cups of sugar
1/4 tsp salt
1/2 tsp imitation run (or you can use the real thing with 1 Tbsp)
3 large eggs
1 tsp pure vanilla
*These make 6 portions of about 3/4 cups of batter, fill your ramekin or oven proof mug to the almost top (1/2 from the edge). Since there isn’t much leavening in cheese cake so they wont rise to high on you.
*Place ramekins on baking or cookie sheets and then into the 325* oven.