Easiest Way to Prepare Any-night-of-the-week Individual Vanilla Cheesecakes with Chocolate Ganach Topping

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, individual vanilla cheesecakes with chocolate ganach topping. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Individual Vanilla Cheesecakes with Chocolate Ganach Topping is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Individual Vanilla Cheesecakes with Chocolate Ganach Topping is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have individual vanilla cheesecakes with chocolate ganach topping using 17 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Individual Vanilla Cheesecakes with Chocolate Ganach Topping:

1. Take For Crust
2. Prepare 1 1/2 cup Pepperidge Milano cookie crumbs
3. Get 2 1/2 tablespoon unsalted butter, melted
4. Take For Filling
5. Get 2-8 ounce packages of cream cheese, at room temperature
6. Prepare 2/3 plus 2 tablespoons granulated sugar
7. Get 1/8 teaspoon salt
8. Make ready 2 large eggs, at room temperature
9. Make ready 1 teaspoon vanilla extract
10. Make ready 1/4 cup sour cream, at room temperature
11. Prepare For Chocolate Ganache Topping
12. Take 2 ounces semi sweet chocolate, chopped
13. Prepare 2 ounces milk chocolate, chopped
14. Prepare 1/4 cup heavy cream
15. Prepare For Garnish
16. Prepare As needed, whipped cream
17. Get as needed, fresh berries

Steps to make Individual Vanilla Cheesecakes with Chocolate Ganach Topping:

1. Preheat oven to 300. Line 12 standard cupcake tins with paper liners
2. Crush cookies to fine crumbs in a food processor. In a bowl combine cookie crumbs and melted butter until moistened
5. Drop crumb mixture evenly into each cupcake tin, press to form crust on bottom. Refrigerate while preparing filling
6. Make Filling
7. In a large bowl beat cream cheese until smooth
8. Add sugar, salt and vanilla and beat until smooth
9. Add eggs one at a time, beating after each egg
10. Stir in sour cream until smooth
11. Divide filling between cupcake tins evenly, place on foil lined baking sheet and bake 18 to 20 minutes until just set with a slight jiggle in center. Cool on racks until room temperature then refrigerate at least 4 hours before topping
12. Remove liners carefully
13. Make Chocolate Ganache topping
14. Have both chocolates in a bowl, heat cream until hot but not boiling. Pour over chocolate, let sit one minute then stir until smooth,ncool until just spreadable then spoon on each cheesecake. Refrigerate to set
16. Garnish with whipped cream and berries

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