MINI RED VELVET CHEESECAKES

Mini Red Velvet Cheesecakes image

Provided by Dan Langan

Categories dessert

Time 2h

Yield six 3-inch cheesecakes

Number Of Ingredients 19

Ingredients

3/4 cup chocolate wafer cookie crumbs (from about 13 chocolate wafer cookies)
1 1/2 tablespoons unsalted butter, melted
1 tablespoon light brown sugar
Pinch kosher salt
Nonstick cooking spray, for the pan
18 ounces full-fat cream cheese, at room temperature
1 cup plus 3 tablespoons (232.5 grams) granulated sugar
1 1/2 tablespoons buttermilk powder
1 tablespoon vanilla extract
1/8 teaspoon kosher salt
3 large eggs plus 2 large egg yolks, at room temperature
1/3 cup heavy cream
3 tablespoons Dutch-process cocoa
1 1/2 tablespoons red food coloring
6 ounces cream cheese, at room temperature
4 tablespoons confectioners' sugar
1 cup heavy cream
1 teaspoon vanilla extract
Chocolate curls, for garnish

Steps:

For crust: Preheat oven to 325 degrees F.
Combine the cookie crumbs, butter, light brown sugar and salt in a mixing bowl until sandy. Lightly spray six 3-inch round mini-cheesecake molds with nonstick spray. Portion out 2 tablespoons of crumb crust into each mold and press flat (the lid of the nonstick spray works great here! Just wipe it clean).
Bake for 8 minutes, then allow to cool while filling is prepared.
For the custard: Place a cake pan filled with 1 inch of hot water in the lowest rack of the oven. Whip the cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth, for 1 minute. Add the granulated sugar, buttermilk powder, vanilla and salt, and blend on low speed for 1 minute. Use a spatula to scrape the bowl and paddle thoroughly. Blend until completely smooth for an additional 1 to 2 minutes. Whisk the eggs and egg yolks in a bowl until smooth. Add the eggs to the cream cheese in three additions, allowing each addition to combine before adding the next. Give the bowl and paddle another scrape.
Warm the cream in the microwave until steaming, about 1 minute. Whisk in the cocoa and red food coloring until smooth. With the mixer on low, add the chocolate and cream mixture and blend just until combined. Divide the custard evenly among the 12 molds, filling each to about 1/4-inch from the top.
Place the cheesecakes on the center oven rack and turn oven down to 300 degrees F. Bake until puffed and slightly wobbly, with an internal temperature of about 160 degrees F, 42 to 48 minutes. Turn off heat and cool in oven for 25 minutes (the cheesecakes will sink slightly upon cooling).
For the cream cheese whip: Whip cream cheese and confectioners' sugar in a stand mixer until smooth and light, 3 to 5 minutes. Add the cream and vanilla and mix on low until smooth. Scrape bowl and whip on medium-high speed until medium peaks form. Top each cheesecake with a large dollop and sprinkle with chocolate curls.