CHOCOLATE COVERED STRAWBERRY CHEESECAKES #DESSERT #STRAWBERRY

Numerous individuals state cheesecake is perhaps the hardest thing to make. With my formula, they don't need to be! I've experienced such a significant number of plans and methods that I've nailed down what makes them incredible. These cheesecakes are among my preferred things to cook (and eat), as they're heavenly as well as unimaginably charming. Take them to your next potluck or office gathering to intrigue the jeans off your companions!

OK, jokes aside these are still delicious. One thing you'll find out about me is that I'm extremely, demanding about my cheesecakes. A few people love the thick, velvety, for all intents and purposes a square of cream cheddar kind of cheesecakes. What's more, that is incredible! More cheesecakes for them. I, then again, lean toward the dry, breezy piece of the cheesecake

Presently you can make this formula and exclude the chocolate secured strawberries in the event that you need. I'm not going to mislead anybody… while excellent, in certain circumstances it is somewhat unfeasible. This creates a to some degree hard chocolate shell outwardly of the cheesecake. To mellow it, simply include a smidgen of coconut oil while you liquefy it.

INGREDIENTS:

FOR THE CRUST:

• 1 c. graham cracker crumbs
• 4 TB unsalted butter, melted
• 1/4 c. granulated sugar
• pinch of salt

FOR THE FILLING:

• 16 oz. cream cheese, room temperature
• 2 eggs, whites and yolks separated at room temperature
• 3/4 c. granulated sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• dash of granulated sugar

ASSEMBLY AND TOPPING:

• cupcake/muffin liners
• melting chocolate
• strawberries

INSTRUCTIONS:

• Preheat the oven to 375°F.
• In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust. There may be some crumbs left over.
• Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.
• In a large bowl, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time.
• In a small bowl using a hand mixer, beat the two egg whites on high speed until soft peaks form. Add a dash of sugar and continue beating for another 30 seconds – 1 minute.
• Gently fold the eggs whites into the cream cheese, mixing to a smooth yet thin consistency, then divide among the 12 muffin liners until the cups are almost full. You may have a little bit of leftover mixture, which you can use to make a bakers dozen or discard.
• Bake for 20 minutes. Let rest at room temperature for about 10 minutes until the filling returns to its normal shape. Don’t worry about cracks in the surface, as you’ll be covering them with chocolate.
• Chill for a minimum of 2 hours before topping.
• Using a double boiler, gently melt your chocolate, stirring occasionally to combine. (Alternatively, microwave in a safe bowl for 30 second intervals, stirring each time)
• At this point, you can keep the cheesecakes in their liners or choose to remove them to get results like the picture above.
• With a regular kitchen spoon, pour chocolate on top of the cheesecakes making sure to coat the entire surface. (Gently press melted chocolate over the edges to get the dripping effect above) Wait until the chocolate on the cheesecakes harden before dipping the strawberries in the bowl of melted chocolate and resting on top of each cheesecake.
• Enjoy!

For more detail :http://bit.ly/2Y3W4Fn

 

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