Cheesecake is a classic we all love. Here, BPT suggests a different way to serve this dessert. The idea is to make fancy chocolate bites.
Is there anything better than cheesecake bites with Graham cracker crusts? Just imagine them coated in chocolate… it’s mouthwatering, nothing less!
Graham cracker crumbs
Unsalted butter, melted
Room temperature cream cheese
Milk chocolate, chopped
Preheat the oven to 350 °F (180 °C). Line a 8″ (20cm) springform pan with parchment paper. Butter the sides.
In a bowl, mix the crumbs with the melted butter. Spread the mix into the springform pan and press. Cook 10 minutes. Let cool completely.
In a food processor, mix all the cheesecake ingredients until smooth and homogeneous.
Pour the mix unto the crust, in the springform pan. Cook 45 minutes or until the top is golden.
Refrigerate the cake for 4 hours then cut it into 1″ (2.5 cm) cubes.
In a double boiler, melt the chocolate with the coconut oil.
Using a fork, gently dip each cheesecake cube into the chocolate. Place the coated cubes unto parchment paper and refrigerate 2 hours before serving.
When cutting your cheesecake, make sure to rinse your knife abundantly under warm water. This way, the dough should not stick and you will get clean and beautiful cubes for your cheesecake bites!
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