Today it has been two years since I have undergone open heart surgery. So today, we celebrate. I decided the best way to do so is by making a delightful dessert. I am usually on the healthy side, but I can’t help but bake, it is after all my truest of passions. So I decided to try out mini Black Forest cheesecakes which are made in a cupcake form.
The idea to do a Black Forest cheesecake type cup came from Pinterest. And I know that my mom absolutely loves Black Forest, so what better way than to make something I am happy doing while she is more than happy to enjoy?
The recipe that I used is found here.
- 12 Oreos
- 1 1/2 Tbsp salted butter, meltedCheesecake
- 4.5 oz (3/4 cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly
- 2/3 cup granulated sugar
- 2 Tbsp unsweetened cocoa powder
- 1 pinch salt
- 12 oz. cream cheese, softened well (1 1/2 8 oz. pkgs)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1/4 cup sour creamTopping
- Store-bought (canned) cherry pie filling
- 1 1/4 cups heavy cream
- 2 1/2 Tbsp granulated sugar
- Finely chopped or shaved chocolate, for garnish (optional)
For the crust: Preheat oven to 325ᵒF or 170ᵒC. In a mixing bowl, using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
For the cheesecake filling: In a mixing bowl, whisk together 2/3 cup granulated sugar, cocoa and salt until no clumps of cocoa remain. Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg. Pour in melted chocolate and mix just until combined, then add 1/4 cup heavy cream and sour cream and mix just until combined. Forcefully tap bowl against counter top, about 30 times, to release some of the air bubbles. Divide mixture among muffin cups (over crust layer), adding about a slightly heaping 1/4 cup to each. Bake in 325 degree oven 17 – 20 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.
For the topping: In a mixing bowl, using an electric hand mixer, whip 1 1/4 cups heavy cream until soft peaks form then add 2 1/2 Tbsp sugar and whip until stiff peaks form. Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer (or if spreading whipped topping, just create a small well into the center). Spoon a heaping tablespoon (about 1 tbsp) Cherry pie filling into the center of each. Store in refrigerator in an airtight container (I preferred to let them rest about 10 minutes at room temp before serving. Also, preferably add topping within 2 hours of serving).
For once, I followed every bit of the recipe perfectly and this came out pretty damn good if I say so myself. I had a lot of extra cheesecake batter, so I made a couple small cheesecakes in a mini quiche dish. For those I decide to see what it would be like to go without refrigerating it. Honestly, do not go without refrigeration. It is necessary. If there is no cooling of the cake, it is just too wet. Almost as though the dessert hasn’t been cooked thoroughly, but with the cooling affect of the fridge everything works out perfectly.
When I was done every cupcake, I then had mom do the taste test (as always) and she loved it.
We also had a bit of wine to continue with our celebratory night for my anniversary. I tend to only drink sweet white wine. So my mom decided to spoil me with buying a bottle of bubbly sweet wine. She was not too keen of it, but I sure liked it.
It was quite the treat if I must say. And if you end up making a similar dessert I hope you enjoy it too!
Here’s to many more years healthy! For myself and the rest of you.