Brownie Bottom Mini Cheesecakes

Preheat oven to 350°F. Line a regular muffin pan with paper cupcake liners or grease well with nonstick spray.
In a small saucepan melt chocolate and butter until smooth. Remove from heat and stir in sugar. Add egg and vanilla extract and stir until smooth. Fold in salt and flour.
¼ cup (56 grams) unsalted butter, ¼ cup (43 grams) bittersweet or semi-sweet chocolate , ½ cup (100 grams) granulated sugar, 1 large egg, ½ teaspoon vanilla extract, Pinch of salt, ⅓ cup (40 grams) all-purpose flour
Divide brownie batter between the 12 muffin cups. Bake until brownies just appear set or dry on top, about 10 minutes. Set aside.

With an electric mixer, beat together the cream cheese, egg, sugar and vanilla until smooth.
16 ounces (455 grams) full-fat cream cheese, 1 large egg, ⅓ cup (66 grams) granulated sugar, 1 teaspoon vanilla extract
Spoon over brownie bottoms, filling cups just over 3/4 way full.
Bake until tops appear dry and centers barely jiggle when shaken, about 12-15 minutes. Don't overbake or cheesecakes may crack upon cooling.
Let cups cool completely, about 1 hour at room temperature or chilled in the fridge for 30 minutes.

Beat heavy whipping cream, sugar, and vanilla extract to medium peaks. Spoon or pipe on top of mini cheesecakes.
1 cup (227 grams) heavy whipping cream, ¼ cup (50 grams) granulated sugar, 1 teaspoon vanilla extract
Drizzle with chocolate sauce, caramel sauce or berry compote. Top with berries if using.
Cheesecakes should be stored in the refrigerator and will keep up to 4-5 days. If making ahead of time, don't add topping until serving if possible, or no more than 4 hours in advance.

Cuisine: American

Course: Dessert

Author: Annalise Sandberg