Ingredients
The Base
- 7 oz digestive biscuits crumbs (200 g)
- 3 tbsp butter (45 g), melted
The Chocolate Cheese Filling
- 10 oz full fat cream cheese (280 g), room temperature
- 1/3 cup sugar (65 g)
- 1 cup sour cream (210 g)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 oz semisweet chocolate (110 g)
- 2 large eggs , room temperature
Instructions
The Base
- Blend digestive biscuits in a food processor until you get a fine mixture. Skip this step if you're using already made crumbs. Pour into a bowl together with butter and mix well.
- Line a 12 hole muffin pan and distribute the mixture evenly into every hole. Using the back of a small spoon, press the mixture evenly. Place in the freezer for 30 minutes.
The Chocolate Cheese Filling
- Chop chocolate and melt in microwave. You can also use double boiler method. Set aside and leave until it has cool slightly before using.
- Add cream cheese into a bowl and using a handheld mixer, whisk on lowest speed just until it gets creamy. Now add in sugar, sour cream, vanilla and salt. Mix everything well.
- Now add in the melted chocolate and mix everything together. Set aside.
- Crack both eggs into another bowl and lightly whisk them. Add the eggs into cheese mixture and fold everything together with a spatula. Divide the batter evenly into the muffin pan.
- Bake in a preheated oven (no fan) at 285ºF (140ºC) for 25 minutes or until when you gently shake the pan, the surrounding of the cheesecakes has set and the center wiggles.
- Remove from the oven and cool completely before placing the pan in the fridge for min 8 hours.
Assembling
- Remove the cheesecake from the pan (use a knife or offset spatula to help lift them out). Peel the liners and place the cheesecakes on a serving plate. Drizzle some melted chocolate on top and sprinkle some chocolate shavings. Enjoy!
- Note: please read my tips on how to get it right in my post above.
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