I was informed last night that today is National Cheesecake Day. And it just so happens that I made chocolate cheesecake this past weekend (clearly I’m psychic), thus I figured today would be an appropriate time to post the recipe.
Also, in honor of the festivities (hmm are there actually cheesecake day festivities? I don’t really know…) I have put together a few cheesecake fun facts. Here we go:
– Cheesecake apparently originated
in ancient Greece. Anthropologists have even dug up cheese molds there to prove it.
– Paula Deen made a recipe
for deep-fried cheesecake. But are we really surprised?
– Vancouver cheesecake is a variation on your typical recipe which doesn’t use a crust. No crust? Blasphemy.
– Saks Fifth Avenue
sells cheesecakes online costing upwards of $300. Because that is a totally reasonable purchase…
– The good folks over at Serious Eats
tried every single cheesecake at the Cheesecake Factory a little while back. That’s 33 different types of cheesecake if you’re keeping track. And averaging $7 a slice, that’s over $230 worth of cheesecake. Holy moly!
– And this last point is totally unrelated to cheesecake, but it is something that everyone should know. I just found out the other day and I kind of feel as though my life up until this point has been a lie. Are you ready for this existence-altering revelation? Haagen-Dazs was invented in the Bronx. No, not Germany or Switzerland or even Denmark as the name suggests. The friggin’ Bronx! If you don’t believe me, look it up. Or don’t and try to maintain your innocence.
makes 9 mini cheesecakes
1 cup chocolate cookie crumbs
3 tbsp. melted butter
250g (1 package) light cream cheese
1/4 cup white sugar
2 ounces (about 60g or 6 squares of Lindt) milk chocolate, melted
Fill a muffin tin with 9 muffin cup liners (parchment paper also works here). For the crust, combine the melted butter and cookie crumbs until thoroughly moistened, like wet sand. Distribute the mixture amongst the 9 tins and press it into the bottom of each. Bake at 350F for 5-7 minutes. Remove the crusts and turn the oven down to 325F.
Meanwhile blend the cream cheese and sugar until smooth – no lumps people, no one wants lumpy cheesecake! Add the melted chocolate. Once it is incorporated, add the egg and beat again until smooth. Portion the filling into the pre-baked crusts. Bake at 325F for 20-22 minutes. The cheesecakes should be set around the edges but still slightly wobbly in the middle. Remove them from the oven and allow them to cool to room temperature. Then you can pop them out of the muffin tins and refrigerate until firm, at least an hour. Serve with fresh berries or cherries or salted caramel or just pop them into your mouth like little 2 bite brownies. Except they’re 2 bite cheesecakes. Well maybe 3 or 4 bites, but who’s counting?