Is there anything more romantic than sharing a dessert or a milkshake? Ok, there are probably a few things more romantic than that, but for this post we’ll just pretend. I made a mini cheesecake with that intention though. It was inspired by the discovery of a 5″ springform pan. I couldn’t resist. I worked from my family’s cheesecake recipe heavily adapted for portion size and it worked out perfectly. A bit of a puff up then sink with the baking but the flavor was amazing so, in my mind, it is a successful recipe.
Mini White Chocolate Cheesecake for Two
2 cookies, crushed (vanilla wafers, gingersnaps, graham cracker, digestive biscuits, or shortbread)
Butter, softened
4.5 ounces cream cheese (150 grams)
1 egg
1/4 cup granulated sugar (I prefer unbleached)
90 grams white chocolate (you can use any chocolate in this quantity)
1/2 teaspoon vanilla extract
1. Mix the crushed cookies with the room temperature butter then press into bottom of springform pan. Spread butter on the sides. Bake for 10 minutes at 350°F/175°C. Let it cool for a few minutes while mixing the cake batter.
2. In a double-boiler, melt the chocolate.
3. Blend the melted chocolate, cream cheese, eggs, sugar, beetroot liquid/juice and puree, and the orange and vanilla essences. Pour into the pre-baked crust.
4. Bake in the preheated oven for 15 to 20 minutes.
5. Let cool before removing pan sides. Top with a dusting of powdered or fine icing sugar and if you have it serve with a raspberry coulis dripped around the plate ornately.
