Black Forest Mini Cheesecakes – Eat With Your Eyes


Ingredients: 1 cup canned cherry pie filling,3 tablespoons Cocoa Powder (2 T.),12 oz. (1 1/2 pkg.) cream cheese, softened,2 eggs,1 t. gelatin,1 c. heavy cream, chilled,12 Oreo cookies, crushed,2 T. powdered sugar,1 1/2 teaspoons Salt (1 tsp.),3/4 c. semi-sweet chocolate chips, melted and cooled slightly,1/4 c. sour cream,2/3 c. sugar,1 1/2 T. unsalted butter, melted,1 t. vanilla extract,1 1/8 cups Water (¾ C.)

  1. Preheat oven to 325 degrees. In a medium bowl, mix together crushed Oreos and melted butter. Line a standard sized muffin tin with paper liners.
  2. Add a heaping tablespoon of the cookie crumb mixture to each liner, press with the back of a spoon to form the crust.
  3. Bake for 5 minutes.
  4. Remove from the oven, set aside to cool while preparing the filling.
  5. In a small bowl stir together sugar, cocoa powder and salt. In a large mixing bowl add soften cream cheese and sugar/cocoa mix. Beat with an electric mixer until smooth, add melted chocolate, heavy cream and sour cream, beat until combined.
  6. Add eggs, one at a time and mix well after each, then add in vanilla. Tap the bowl on the counter firmly a couple of times to release any air bubbles.
  7. Divide batter between the cupcake liners (liners will be full). Tap the pan a couple of times to be sure there are no large air bubble.
  8. Bake for 15-20 minutes, until the centers jiggle just slightly. (Original recipe called for baking time of 17-20 minutes, mine were done at the 15 minute mark.)
  9. Remove pan from oven, let cool at room temp. for 1 hour. Cover in plastic wrap and refrigerate for 2 hours or until fully cooled before topping.
  10. Top the cheesecakes: In a medium bowl whisk together heavy cream, powdered sugar and vanilla.
  11. Place the bowl in the refrigerator, along with the beaters from your mixer, for 10-15 minutes to get everything well chilled.
  12. Add gelatin to a small bowl, add water. When gelatin absorbs all the water microwave for about 10 seconds to heat and melt the gelatin and make it pourable. Set aside to cool a bit. Beat the cream until just before it reaches soft peak stage, check your gelatin to be sure it has cooled slightly but is still a pourable consistency (if it solidified, just pop it back in the microwave for a couple seconds). With the mixer running, slowly pour in the gelatin and finish whipping the cream to soft peak stage.
  13. Top the cakes with a generous spoon full of the whipped cream, using the back of a spoon make a little nest indentation in the top for the cherry filling.
  14. Add a spoon full of the cherry filling and you’re done.


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