Single-Serve Dark Chocolate Cheesecake with Raspberries

Wednesday, February 13, 2013

As a lot of you know Mr M works in a bar. A big busy bar. A bar which happens to be a very popular destination Thursday nights when all the 9-5'ers head out for their "after-works" mojitos. Consequently I will be spending Valentine's Day sans mon amour! Well, I will have Daisy, but she's not allowed to eat at the table... so table for one it is!
As usual I got to thinking about dessert before dinner itself, and after yesterday's post about the little raspberry treats I wanted to make a single-serve chocolate cheesecake, all for me, to use up the rest of my raspberries to decorate them with.

Single-Serve Dark Chocolate Cheesecake with Raspberries
From the recipe 'Mini Baked Cheesecake' by 'Exclusively Food', October 19, 2006.

** Please note, this recipe requires three hours refrigeration prior consumption.
Also, this recipe actually makes 8 cheesecakes, however the baked cheesecakes are able to be stored refrigerated for 3 days and in the freezer for longer (so you can have Valentine's dessert everynight for a week?!)

(French terms of ingredients are provided in brackets for those on this side of the world to more easily locate them in the supermarket).
+ 170 gms cream cheese (fromage à la crème)
+ 75 gms 30% min fat sour cream (crème fraîche)
+ 75 gms dark chocolate, cooking grade (chocolat pâtissier)
+ 50 gms caster sugar (sucre en poudre)
+ 50 gms butter, softened (beurre doux)
+ 100 gms sweet, plain biscuits (I used Sables Breton, but you can use any as long as the butter content isn't too high)
+ 1 small egg (ouef)
+ 10 ml lemon juice (jus de citron)
+ 8 cupcake cases - I used paper lined foil ones as per the original recipe and they were perfect.

Prepare the base
Preheat the oven to 180°C. Line 8 holes in a muffin pan with your cupcake cases.
Crush the biscuits into small pieces and pour into the jug of a blender. Add the softened butter, cut into squares, and blend until well combined and has formed a paste.

Separate the mixture evenly into the cupcake cases and flatten and smooth over with the back of a spoon. Leave aside.

Prepare the cake mix
Using a bain-marie melt the chocolate over medium heat. Once two thirds of the chocolate has melted add the crème fraîche and stir, stir, stir until all melted and mixed.

While the chocolate melts, beat together the creme cheese and sugar until well combined. Add the egg and whisk well to combine. And the melted chocolate/ crème fraîche and lemon juice and whisk well to combine.

Pour the mixture evenly on top of the biscuit bases, leaving some room at the top for it to rise, and pop in the oven for 20 mins.

When finished allow to cool to room temperature in the pan and then wrap individually in cling-film. Place in the refrigerator for three hours until firm and set. When ready to enjoy, snip the cupcake case down to the bottom and rip around the side before pulling it off the base.

Pop some fresh raspberries on top, or any fresh fruit, and dust with icing sugar.