Melting chocolate sounds simple enough but it’s easy to botch if not done properly. Get the temperature too high and you’ll end up with a dull, grainy, scorched mass. If even a drop of water gets into the mix, the chocolate will seize or become lumpy and hard. Oh, the pressure! Thankfully, I’ve got you covered with all the tips you need to melt chocolate perfect every single time without making a mess!
How to Melt Chocolate
The safest way to melt chocolate is in a double boiler. Add about an inch of water to a medium pot and bring the water to a simmer. Place the chopped chocolate in a clean, dry stainless steel bowl and place the bowl on top of the pot, making sure the water doesn’t touch the bottom of the pot. The chocolate will melt as the steam from the water hits the bottom of the bowl and warms it. Stir the chocolate constantly until it’s melted and smooth.
You can also melt chocolate in small quantities by microwaving it in 10-15 second intervals. In my experience this method works better with chocolate, not white chocolate.
Once you’ve melted your white chocolate, how about mixing it into these Mini Cherry-White Chocolate Cheesecakes?! Yes, please! These cheesecakes are mini in size only. The undertones of ginger in the crust, combined with the sweetness of the cherry preserves offer a burst of flavor from top to bottom. The Greek yogurt makes the filling extra creamy. You’re gonna love these!
TIPS:
Use full fat Greek yogurt for the creamiest results.
TOOLS:
Spatula for folding in the chocolate
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TECHNIQUES:
Melting Chocolate
Mini Cherry-White Chocolate Cheesecakes
April 6, 2011
Persons
12
Serving Size
1 mini cheesecake
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- For Crust:
- ½ cup graham cracker crumbs
- 1 tablespoon sugar
- ¼ teaspoon ground ginger
- 1½ tablespoons melted butter
- For Filling:
- 8 ounces cream cheese, softened
- ½ cup Greek yogurt
- ¼ cup sugar
- 1 tablespoon vanilla
- 2 large eggs
- 4 ounces white chocolate, melted
- ¼ cup cherry preserves or jam
- Whipped cream
- 12 maraschino cherries, stems removed and drained
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with foil cupcake liners.
- For Crust:
- Stir graham cracker crumbs, sugar and ginger together in a medium bowl. Add the melted butter and stir until crumbs are evenly coated with the butter. Divide the crumbs evenly between the 12 cupcake liners, making sure the bottom of each liner is covered. Set aside.
- For Filling:
- Beat cream cheese and yogurt in the bowl of an electric mixer until light and fluffy. Add the sugar, vanilla and eggs, mixing until just blended. Gently fold in the melted chocolate until well-incorporated. Pour the batter into the 12 cupcake liners.
- Heat the cherry preserves in a small saucepot over medium heat, stirring constantly, just until it’s thin enough to spread. Drop a teaspoon of the preserves on top of each of the cheesecakes. Use a toothpick or the tines of a fork to swirl the preserves into the batter.
- Bake the cheesecakes until the center moves only slightly when the pan is gently nudged , about 15-20 minutes. The center will be slightly sunken.
- Remove the cheesecakes from the oven and cool. Once completely cool, drop a dollop of whipped cream in the center of each cheesecake. Top with a maraschino cherry and serve. Chill the cupcakes if not serving them immediately.
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Mini Cherry-White Chocolate Cheesecakes
Ingredients
- For Crust:
- ½ cup graham cracker crumbs
- 1 tablespoon sugar
- ¼ teaspoon ground ginger
- 1½ tablespoons melted butter
- For Filling:
- 8 ounces cream cheese, softened
- ½ cup Greek yogurt
- ¼ cup sugar
- 1 tablespoon vanilla
- 2 large eggs
- 4 ounces white chocolate, melted
- ¼ cup cherry preserves or jam
- Whipped cream
- 12 maraschino cherries, stems removed and drained
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with foil cupcake liners.
- For Crust:
- Stir graham cracker crumbs, sugar and ginger together in a medium bowl. Add the melted butter and stir until crumbs are evenly coated with the butter. Divide the crumbs evenly between the 12 cupcake liners, making sure the bottom of each liner is covered. Set aside.
- For Filling:
- Beat cream cheese and yogurt in the bowl of an electric mixer until light and fluffy. Add the sugar, vanilla and eggs, mixing until just blended. Gently fold in the melted chocolate until well-incorporated. Pour the batter into the 12 cupcake liners.
- Heat the cherry preserves in a small saucepot over medium heat, stirring constantly, just until it’s thin enough to spread. Drop a teaspoon of the preserves on top of each of the cheesecakes. Use a toothpick or the tines of a fork to swirl the preserves into the batter.
- Bake the cheesecakes until the center moves only slightly when the pan is gently nudged , about 15-20 minutes. The center will be slightly sunken.
- Remove the cheesecakes from the oven and cool. Once completely cool, drop a dollop of whipped cream in the center of each cheesecake. Top with a maraschino cherry and serve. Chill the cupcakes if not serving them immediately.
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