I always try to make smaller versions of any dessert, less the portion, less the guilt. This chocolate cheesecake is decadent and will satisfy any sweet craving.
Recipe – Mini Chocolate Cheesecake
For the base
Use 3-4 chocolate cookies, any kind, crumbled
1 tbsp melted butter
For the Filling
1 bar of cream cheese – It’s difficult to find cream cheese in India so I replaced this with 100gms of Amul Cream cheese spread.
1/4 cup sour cream or use 1/8 cup milk mixed with 1 tsp vinegar
100 gms of melted chocolate, cooled
1/4 cup sugar
Chocolate syrup or melted chocolate for presentation
For the base mix the cookie crumbs with butter. Press it on a spring form pan or pie dish to coat the bottom. Set it in refrigerator while making the filling.
For the filling. Combine the eggs, cream cheese and sugar. Beat till light and sugar is dissolved. Add the sour cream and the melted chocolate. Combine to mix the chocolate.
Pour the filling on the crust. Bake in a preheated oven at 160C for about an hour or till the edges is set and centre still wobbly. Let it cool in the oven for 1 hour. Then refrigerate it for another couple of hours, before removing it from the pan and slicing it.
Jackson Pollock (Nigella’s terminology) the cake with chocolate syrup.