Chocolate Covered Cheesecake Bites
Pieces of cheesecake, covered in delicious chocolate - pure indulgence! A perfect treat for a high tea or any other occasion.
Servings: 36 pieces
Ingredients
- 150 grams cookies plain biscuits
- 80 grams unsalted butter
- 450 grams cream cheese Philadelphia
- 130 grams sugar
- 3 eggs
- 90 grams sour cream
- 2 tsp vanilla extract
- 15 grams all-purpose flour
- 400 grams milk chocolate
Equipment
- 20 x 20 cm baking pan (8 x 8 inch)
Instructions
- Finely crush the cookies and melt the butter. Add the graham cracker crumbs to the melted butter and stir until combined. Press the mixture firmly into the bottom of a parchment-lined pan using the back of a spoon. Refrigerate.
- Mix the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Stir the sour cream and vanilla extract until smooth and add to the cream cheese mixture along with the flour. Mix briefly until smooth. Pour the cheesecake batter over the crust and spread evenly.
- Bake the cheesecake for 50-55 minutes at 150°C/300˚F (conventional oven).
- Let the cheesecake cool in the oven with the door slightly ajar, then refrigerate overnight. Cut the set cheesecake into 4 equal pieces. Cut each piece into 9 cubes, you’ll have 36 cubes total.
- Melt ⅔ of the chocolate au bain-marie (double boiler), then add the remaining chocolate and keep stirring until fully melted. Dip the cheesecake cubes into the chocolate and place them on a sheet of parchment paper. Let the chocolate set. Repeat with all bonbons.
Tips
Think 36 pieces is too many? You can freeze half of the cheesecake for another time.
How to store
Well wrapped, these cheesecake bonbons will keep for 3-4 days in the refrigerator.