Posted on Thursday, 17th March 2011 by Grace Massa Langlois
Any time I go out to dinner the thing I look forward to the most is the sweet ending. My favourite choices are Cheesecake (any kind will do, I’m not picky) or Chocolate Soufflé. Last weekend I went out for dinner (something I rarely do) and as we drove off to the restaurant I was already feeling that familiar craving for Cheesecake. Much to my dismay there wasn’t a single slice of Cheesecake on the menu. Can you believe it? I thought I could console myself with Chocolate Soufflé, but I had to forget about it, because it wasn’t on the menu either.
No Cheesecake! No Soufflé! Disappointment isn’t the first word that comes to mind, but I’m too much of a lady to actually repeat the one-syllable word that did.
The forbidden fruit – you want what you can’t have. I’ve been craving cheesecake ever since!
It became clear, rather quickly, if I wanted to indulge in this sweet temptation I was going to have to create my own “sweet ending”. And that I did!
I started with Amaretti cookies. The cookies have an unusual but delightful bittersweet flavour. I added slivered almonds to boost the almond flavour. The almonds also added a slight crunchy texture to the cookie base, a satisfying balance to the creamy filling.
It’s true that I added White Chocolate to the filling because White Chocolate and almonds go well together. But to be completely honest, I had another completely selfish reason. I love chocolate!
I wanted a creamier filling so I decided on a combination of cream cheese and mascarpone cheese. The mascarpone isn’t as dense as the cream cheese so the two together make a perfect blend.
I topped it with a fresh Blueberry Compote. I didn’t cook the berries for too long because I wanted the “pop in your mouth” sensation. You know what I mean, right? The sensation – when you bite into the blueberry and the juice explodes in your mouth.
I present to you, my “sweet ending”, Mini Blueberry-White Chocolate Cheesecakes. What’s yours?
For you Oreo cookie lovers, these mini Oreo Cookies and Cream Cheesecakes were out of this world delicious. And if you prefer a mini dessert with a citrus note you may want to try Oreo Key Lime Pie.
Mini Blueberry-White Chocolate Cheesecakes {Piccoli Torta al Crema di Formaggio e Cioccolato Bianco con Composta di Mirtilli}
Makes 8 servings
Special Equipment – 8 7 2/3-cm X 5-cm (3-inch X 2-inch) ring molds
- Amaretti-Almond Cookie Crust
- White Chocolate Cheesecake Filling
- Blueberry Compote Recipe
- White Chocolate Curls
Amaretti-Almond Cookie Crust {Crosta di Biscotto Amaretti e Mandorle}
- 60 g (½ cup) slivered almonds
- 150 g (5.30 ounces or about 50 2½-cm (1-inch) cookies) Amaretti cookies
- 57 g (¼ cup) unsalted butter, melted
- Unsalted butter, extra, softened, for greasing ring molds
- Line a baking sheet with non-stick baking paper. To wrap each mould, cut non-stick baking paper into 8 12-cm X 12-cm (4¾-inch X 4¾-inch) squares. Cut aluminum foil (heavy duty) into 16 20-cm X 20-cm (8-inch X 8-inch) squares. On a clean work surface, working with one mould at-a-time, place two aluminum squares on top of each other; top with one baking paper square and then centre mould on top of baking paper square. Gather up squares and tightly wrap around moulds, making sure base is smooth and flat. Using a small pastry brush lightly grease base and sides of ring moulds; transfer moulds to lined baking sheet, set-aside. (Moulds are wrapped in this manner to prevent water from seeping into the cheesecakes when baking. Take care when wrapping moulds making sure there are no seams exposed halfway up.)
- In bowl of food processor process almonds to a coarse crumb (if you would like a bit of a crunch to cookie base) or fine crumb; transfer to small bowl.
- In bowl of food processor process amaretti biscuits to a fine crumb; add to almond crumb.
- Add melted butter and stir to well combine until crumbs are evenly moistened.
- Divide crumb evenly between moulds (about two tablespoons per mould). Using a tart tamper (or the back of a small spoon) press cookie mixture firmly and evenly into base of the ring mould. Return moulds to lined baking sheet, cover and chill in refrigerator until firm.
White Chocolate Cheesecake Filling {Ripieno di Crema al Formaggio e Cioccolato Bianco}
- 113 g (4-ounces) good quality white chocolate, finely chopped
- 250 g (1 cup + 2/3 tablespoon or 8.82-ounces) cream cheese, softened
- 125 g (½ cup + 2 tablespoons or 4.41-ounces) mascarpone cheese, softened
- 75 g (1/3 cup) caster (superfine granules) sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 190° C (375° F). Bring a teakettle of water almost to the boil.
- Meanwhile, place chocolate in heatproof bowl set over a saucepan of just simmering water at low heat, stirring occasionally until chocolate is melted and smooth, set-aside allowing chocolate to cool slightly.
- In bowl of electric stand mixer fitted with paddle attachment beat cream cheese and mascarpone on medium speed until creamy and smooth (no lumps), 2 to 3 minutes.
- Gradually add sugar and continue to beat on medium speed until smooth, scraping sides, bottom of bowl and beaters as needed, 1 to 2 minutes.
- Add eggs, one-at-a-time, beating just to combine after each addition (about 30 seconds). Scrape sides and bottom of bowl after each egg addition.
- Add chocolate and vanilla, beat to just combine.
- Remove bowl from stand mixer. Using a large flexible spatula, scrape sides and bottom of bowl and give a quick stir. Strain filling through a fine mesh sieve into a bowl (to ensure a lump-free filling).
- Remove ring molds from refrigerator. Divide filling evenly among moulds. To release any air bubbles that may have formed tap moulds on countertop a couple of times.
- Prepare a water bath, line deep baking dish with a folded tea towel. Place ring molds into baking dish (make sure moulds are water tight), spacing 2.5-cm to 5-cm (1-inch to 2-inches) apart.
- Open oven door and pull out middle rack halfway; transfer baking dish to rack. Carefully fill baking tin with enough hot water to come halfway up sides of moulds (again, ensuring no water can seep into moulds). Carefully push baking dish into centre of oven rack and then ever so carefully push oven rack back into oven.
- Bake cheesecakes, carefully rotating baking dish halfway through baking time, until set around the edges with a slight wobble in the middle when baking dish is gently shaken, 20 to 25 minutes.
- Carefully remove baking dish from oven and transfer to a flat, heat resistant surface. Using tongs or baking glove carefully remove each mould and transfer to wire rack. (It is important to remove moulds from water bath immediately because the cheesecakes will over bake if they are left in the hot water.) Unwrap paper from moulds but don’t completely remove until cheesecakes have cooled completely (see following note for the exception). (It’s very important to unwrap the paper because sometimes even when you do everything to prevent something from happening it still happens. If water has seeped in between the mould and the paper the crust will become soggy it’s important to remove the water as soon as possible. Be careful when unwrapping; moulds are very hot.) Cool cheesecakes completely on rack.
- Transfer cooled cheesecakes to baking sheet, cover and refrigerate overnight before unmoulding.
Blueberry Compote {Composta di Mirtilli}
**Special Note – When preparing compote the recipe will make more than is needed to top the individual cheesecakes. If you prefer you can cut the recipe in half or prepare as per recipe instructions and leftover compote can be used a number of different ways, i.e. topping for ice cream, pound cake, angel food cake, french toast, or pancakes.
- Prepare Blueberry Compote as per recipe instructions.
- Chill compote in an airtight container in the refrigerator until ready to assemble cheesecakes. Bring compote to room temperature before serving.
Assembling Mini Blueberry-White Chocolate Cheesecakes
- Fresh blueberries or blueberry compote (room temperature)
- White chocolate curls
- Cut one cardboard round slightly smaller than mould.
- Remove chilled cheesecakes from refrigerator.
- To remove cheesecakes from moulds, working with one cheesecake at-a-time, carefully run a knife around cheesecake. Place cheesecake (in mould) over top cardboard round and then place on top of a glass that is slightly smaller than the mould. Carefully push mould down. Transfer cheesecake from cardboard round to dessert dish.
- Bring cheesecakes to room temperature before serving, about 15 minutes.
- Serve garnished with fresh blueberries or blueberry compote and white chocolate curls.
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Tags: after school treat, afternoon tea, blueberry sauce, blueberry topping, cake, cakes, cheesecake, chocolate, chocolate cake, chocolate dessert, cookie crusts, cream cheese, dessert, desserts, food, food photography, food photos, fruit, individual dessert, individual desserts, mini cakes, quick desserts, small cakes, Summer desserts, white chocolate
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Recipes
Comments (39)
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March 17th, 2011 at 5:37 pm
Well my favorite blueberry dessert — since childhood — USED to be good ol’ Blueberry Pie but I think it might have just been relegated to second place.
Gorgeous photos. Wonderful food styling. Most of all, thanks for taking the time to offer so many detailed instructions. As they say “the devil is in the details.”
You should be very proud of yourself…beautifully done all the way around. And those plump berries. Wow!
March 17th, 2011 at 7:48 pm
These look so tasty! Great post.
March 17th, 2011 at 8:42 pm
As always, gorgeous photos of an exquisite dessert! I love the addition of white chocolate…and the curls are the perfect garnish~
March 17th, 2011 at 9:01 pm
These are gorgeous…and I love that they’re mini.
March 17th, 2011 at 9:06 pm
These cheesecakes are so pretty! Loving the blueberry compote
March 17th, 2011 at 9:15 pm
Thank you Brooke, I love blueberry pie too, almost made this week. Now that I have it on the brain may have to make it this weekend, thanks for the inspiration.
March 17th, 2011 at 10:27 pm
I get lost in your pictures. All time stops here on your blog! ♥- Katrina
March 17th, 2011 at 10:56 pm
You did an amazing job on these. Great presentation, great photos! They look so delicious, you got any left?
March 17th, 2011 at 11:21 pm
Thank you Katrina, lovely comment.
March 18th, 2011 at 6:52 am
They look adorable and recipe sounds very good too
March 18th, 2011 at 7:33 am
Love your story about forbidden fruit, Grace. Usually I’m too full after eating out to save room for the dessert…or more often than not, the dessert provided is not vegan. So I do the same thing – I either eye what they have and decide to make a vegan version at home or make what I wanted in the first place. Kudos to you for making a splendid dessert for yourself!
March 18th, 2011 at 9:56 am
Just so pretty!
March 18th, 2011 at 10:22 am
Gorgeous! The whole thing looks amazing, but it’s that blueberry compote that’s calling my name! I love that you didn’t cook down the blueberries too much. It looks so fresh that way. I see blueberry pancakes in my future tomorrow morning!
March 18th, 2011 at 12:21 pm
These look gorgeous!
March 18th, 2011 at 1:16 pm
Perfection! Photos are speaking for themselves! Delicious dessert!
March 18th, 2011 at 4:31 pm
Love this ingredients: blueberries, amaretti-almond, white chocolate; and love cheesecake! Congratulations because those mini-cheesecakes look a-ma-zing.
March 18th, 2011 at 5:22 pm
First time visiting your blog… The photos are amazing. I am pretty speechless:)
Our youngest daughter is a Type 1 diabetic, and adores cheesecake, blueberries, and white chocolate. These mini-treats call her name. Thanks!
March 18th, 2011 at 6:15 pm
Welcome Lana and thank you for visiting and thank you for your kind words, I hope your daughter enjoys!
March 19th, 2011 at 1:29 am
The cheesecake looks absolutely out-of-the-world!Lovely arrangement and congratulations for making it to the Top 9!
Cheers!
March 19th, 2011 at 8:21 am
Grace
those cheesecakes look so very very good! Your images are stunning!! I love using Marscapone in my cheesecakes too, it adds such a wonderful creaminess to them!
Have a wonderful weekend
Dennis
March 19th, 2011 at 9:59 am
Amaretti-almond crust sounds incredible! Yum!
March 19th, 2011 at 10:03 am
These are beautiful mini-cheesecakes. You created perfection with those photos. Great job!
March 19th, 2011 at 11:10 am
Great post… Gorgeous pics… My son asked me to make this (he was reading this with me)
March 19th, 2011 at 11:12 am
I’m all about single serving desserts, make it cheesecake and you definitely have a hit. Gorgeous photos, I’ll take 2 please!!
March 19th, 2011 at 1:16 pm
I feel the same Kim, I don’t feel guilty eating a smaller dessert opposed to a huge slice until of course when I go back for seconds.
March 19th, 2011 at 7:18 pm
The cheese cake is looking divine, am surely gng to give it a shot next weekend !
March 19th, 2011 at 9:25 pm
Well done Gracie, these are really decadent.
March 20th, 2011 at 12:16 pm
You got me drooling!
March 21st, 2011 at 1:17 pm
We had white chocolate cheesecake for our wedding so you don’t have to sell me on the wonderfulness of it! Fantastic.
March 21st, 2011 at 1:36 pm
Great choice for your wedding I bet your guests loved it!
April 10th, 2011 at 9:23 pm
Oh my goodness that looks so good – thanks for sharing this perfect recipe!
June 11th, 2011 at 7:42 pm
Wow, it looks fantastic! And you photography – it’s so amazing. I’m new to your recipes, and I absolutely fell in love with the first recipe I saw. Fantastic. Just fantastic.
January 9th, 2012 at 5:17 am
[...] White Chocolate Cheesecake, Blueberry Cheesecake, Mini Cheesecakes | La Mia Vita Dolce Makes 8 servings
February 24th, 2012 at 12:09 pm
These look amazing! Do you think they could be put into a mini cheesecake pan instead of the molds?
February 24th, 2012 at 4:38 pm
Definitely Kim, you may have to reduce the cooking time depending on the capacity of the cups.
March 19th, 2012 at 11:30 am
Yum!! Having dinner at friends house this Saturday and I’d love to bring this as a full size cheesecake. Baking time should be increased to about 60-70 minutes, correct? Thanks.
March 27th, 2012 at 8:15 pm
I am so sorry Lisa, I’ve been away and my internet connection was spotty, I really hope you tried the cheesecakes, 60 to 70 minutes should have been fine. Please let me know if you tried it and if you enjoyed.
May 7th, 2012 at 11:33 am
Hi Grace, I tried this recipe and it is the first time I made a cheesecake and it came out of the oven flat as pancake. It tasted good, it just didn’t look good. I think I needed more mascarpone and cream cheese to fill a full size springform pan. I am going to try it again. I also just saw a recipe on your site for Ferrero Rocher White and Dark Chocolate cake and it looks Delicious!! I am definitely going to make that!
May 7th, 2012 at 12:24 pm
Lisa I feel terrible, I remember answering you question about the cooking time but I completely forgot I only made 8 mini cakes making it necessary to increase the amount of mixture. I am so sorry!!! I can definitely visualize the pancake. I don’t want this situation to repeat in the future, wondering if I should add the option of converting mini desserts like these cheesecakes to full pan sizes? I have to sit down and figure out how to do it without confusing the recipe. What do you think? I am in the process of making some changes to the site and I am trying to tackle the changes from the visitor’s perspective, would love your input? If you can offer any suggestions I would appreciate it.