Mini Chocolate Cheesecakes

This recipe is based on the mini baked lemon cheesecakes recipe I posted last week. I actually did them both together. I made the cream cheese mixture and then divided them into 2 lots which made 6 mini cheesecakes. Therefore the method for making these is very similar. This chocolate cheesecake recipe is actually ridiculously smooth and chocolatey without being too rich or dense, which is perfect for a chocaholic like me! I had made these once before but I used 70 per cent cocoa dark chocolate and some cocoa powder, but they turned out too rich and not sweet enough. Determined not to make the same mistake  this time I used a mixture of both dark and milk chocolate, and I have to admit that the 75/25 ratio of regular dark (semisweet) chocolate with 50 per cent cocoa solids, and milk chocolate which has 30 per cent cocoa solids works wonderfully by making it intensely chocolatey and providing the necessary sweetness. After all, cheesecake needs to be sweet, rich, and slightly tangy whatever the flavour.

• Process the biscuits in a food processor until they are a sandy consitency
• Melt the butter in the microwave (about 10 seconds on full power) add to the crumbs and process until combined
• Add the cream cheese to a bowl and stir with a wooden spoon in order to soften. If it is at room temperature there is no need to beat or whisk, it will soften eaily.
• Add the sugar and mix until the sugar has dissolved in the cream cheese, which should happen easily by stirring
• Add half of the sour cream (60g), eggs, vanilla (which enhances the chocolate flavour) and flour, and combine until you get a homogenous mixture.
• Place the chocolate in a bowl and melt. You can do this on a low fire, over a double boiler, or the quickest way is actually in the microwave. Do this over medium power, and in burst of 30 seconds at first, stir, and as it starts melting reduce the time. This should only take a couple of minutes, but do not leave unattended as the chocolate can easily burn.
• Stir the chocolate to make sure it is all melted and to reduce the temperature somewhat, add to the mixture and mix well until completely combined.
• Preheat the oven to 150C
• Place about 2 tablespoons of the biscuit crumbs in each case and press down and until firm
• Fill each mini cheesecake with about half of the amount that it will be filled with and add equal amounts of the mini chocolate chips to each. The chips will melt and give it an additional chocolate dimension.
• Fill the mini cheesecakes with the rest of the mixture and bake for 25 minutes
• Remove from the oven  all place on a wire rack and when cooled place in the refrigerator to chill
• When completely chilled you can  make the sour cream topping, but this is optional. Add the icing sugar to the remaining sour cream and spoon about 1 tablespoon onto the surface if each cheesecake.
• Place a chocolate button on each to decorate.

These mini cheesecakes keep in the refrigerator for a few days and actually freeze quite well. If you do freeze them then do not remove from the case, wrap in cling film and freeze. Then  allow to defrost naturally at room temperature. If you do not have sour cream you can always use Greek yoghurt (the real thing and full fat – I insist!).