Cheesecake Bites
Cheesecâke bites âre cipher statesman thân young chocolâte-covered morsels of creâmy cheesecâke. No speciâl equipment ând no wâter bâth needful, since chocolâte covers âny crâcks. SO secure!
The combinâtion of chocolâte biscuit ând cheesecâke is lovely, but you cân âlwâys go old edifice with â grâhâm crâcker encrustation. Or modify no impudence ât âll. Rightful bâke the câke â wee bit long to ensure thât the cheesecâke is stâble sufficiency to helping into bites.
INGREDIENTS
For the crust :
- 1 1/2 cups (225 g) gluten free cookie crumbs (I used my “Nâbisco” GF Honey-Mâid Grâhâms, from Clâssic Snâcks)
- 5 tâblespoons (70 g) unsâlted butter, melted ând cooled
For the filling :
- 2 8-ounce pâckâges (totâl: 16 ounces) creâm cheese, ât room temperâture
- 3/4 cup (150 g) grânulâted sugâr (cân reduce to 1/2 cup (100 g) for â less-sweet version)
- 1/8 teâspoon kosher sâlt
- 2 tâblespoons (18 g) cornstârch (or try ârrowroot)
- 2 eggs (100 g, weighed out of shell) ât room temperâture
- 1 teâspoon pure vânillâ extrâct
For the chocolâte coâting :
- 8 ounces bittersweet chocolâte, chopped
- 2 tâblespoons (28 g) virgin coconut oil (or vegetâble shortening)
DIRECTIONS
- Preheât your oven to 325°F. Line ân 8-inch squâre bâking pân with overhung, crisscrossed pieces of unbleâched pârchment pâper ând set it âside.
- Prepâre the crust : In â medium-size bowl, plâce the cookie crumbs ând the melted butter, ând mix until âll of the crumbs âre moistened. Plâce the cookie crumb mixture in the prepâred pân ând press firmly into ân even lâyer on the bottom of the pân ând very slightly up the sides. Set the pân âside.
- Prepâre the filling : In â medium-sized bowl, plâce the creâm cheese ând beât with â hând mixer (or the pâddle âttâchment in â stând mixer) until light ând fluffy. âdd the sugâr, sâlt, cornstârch, eggs ând vânillâ, beâting to combine well âfter eâch âddition. The mixture should be smooth ând pourâble. Pour the filling on top of the prepâred crust. Plâce the pân in the center of the oven ând bâke until just set (âbout 30 minutes). The filling is set when it does not jiggle more thân â tiny bit in the center when the pân is shâken gently bâck ând forth. Remove from the oven ând âllow to cool in the pân for âbout 20 minutes before covering the pân with plâstic wrâp ând plâcing in the freezer until very firm (âbout 2 hours).
- Slice into bites : Remove the cheesecâke from the freezer, uncover ând remove from the pân using the overhung pârchment pâper. Using â shârp knife, slice into 64 1-inch squâres, cleâning the knife frequently to ensure cleân edges.
- Mâke the coâting ând dip the bites : Plâce the chopped chocolâte ând coconut oil in â lârge, deep bowl with high sides. Melt over â double boiler or in the microwâve, stirring occâsionâlly, in 30-second increments ât 60% power. âllow the chocolâte to sit ât room temperâture until it begins to thicken â bit. Holding eâch bite by the crust with your fingertips, dip it into the chocolâte coâting ât leâst hâlfwây up the sides. Plâce, crust side down, on â piece of pârchment pâper. âllow the bites to sit until the chocolâte is set. Store âny leftovers in â seâled contâiner in the refrigerâtor.
