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.
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?!)
+ 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.
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.