White Chocolate Cheesecake Minis Recipe
HERSHEY'S CHIPITS White Chocolate Chips give this cheesecake a sweet smooth, creaminess.
SKILL LEVEL : IntermediatePREP TIME : 25 Minutes
|1 cup||CHIPITS White Chocolate Chips (250 mL)|
|3 tbsp||35% whipping cream (45 mL)|
|2 pkgs (8 oz each)||plain brick-style cream cheese (500 g)|
|1/2 cup||granulated sugar (125 mL)|
|2 cups||CHIPITS Semi-Sweet Chocolate Chips (350 g)|
|2 tbsp||vegetable shortening (30 mL)|
- 1. Preheat oven to 325°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper to overhang sides. Stir white chocolate chips with cream in a heat-proof bowl set over a pot of simmering water until melted; cool slightly. Beat cream cheese until smooth. Beat in sugar and white chocolate mixture until very smooth. With mixer on medium speed, add eggs one at a time; mix just until combined. Spread batter evenly in prepared pan.
2. Bake for 30 minutes. Turn oven off; leave the cheesecake in oven for 30 minutes. Cool to room temperature. Freeze for at least 4 hours or overnight before slicing. Use parchment paper to lift cheesecake from pan; trim the edges and cut into 36 cubes.
3. Melt semi-sweet chocolate chips with shortening in a small heat-proof bowl set over a pot of simmering water. Insert a lollipop stick into each cheesecake cube. Dip each cube into melted chocolate; shake off excess and transfer to a parchment paper-lined baking sheet. Chill until chocolate is set or until ready to serve.
Makes 36 servings.
• When cutting cubes, dip a knife in hot water and wipe clean between slices for smooth edges.