Cheesecake Bites

If you ever want to impress with a lovely edible hostess gift, try something in miniature. There’s just something about taking an otherwise ordinary, classic cheesecake, slicing it into 1-inch squares, and dipping them in chocolate. I promise you these will be the first treat to go at a party!



I have a basic formula for making a classic, never-fail, New York-style cheesecake, and it’s always served me well. Are you ready for the simplicity? Here it is:

Since these cheesecake bites are covered in chocolate, there is absolutely no need to stress about cracks in the cheesecake (see what I did there? stress? cracks?). The chocolate coating will cover a multitude of ills.
And anyway, I can’t remember the last time I had a cheesecake crack in the oven. The secret is to bake the cake at no more than 325°F. Baking low and slow ensures an even, and stable, rise.

INGREDIENTS

• For the crust
• 1 1/2 cups (225 g) gluten free cookie crumbs (I used my “Nabisco” GF Honey-Maid Grahams, from Classic Snacks)
• 5 tablespoons (70 g) unsalted butter, melted and cooled
• For the filling
• 2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature
• 3/4 cup (150 g) granulated sugar (can reduce to 1/2 cup (100 g) for a less-sweet version)
• 1/8 teaspoon kosher salt
• 2 tablespoons (18 g) cornstarch (or try arrowroot)
• 2 eggs (100 g, weighed out of shell) at room temperature
• 1 teaspoon pure vanilla extract
• For the chocolate coating
• 8 ounces bittersweet chocolate, chopped
• 2 tablespoons (28 g) virgin coconut oil (or vegetable shortening)

DIRECTIONS

1. Preheat your oven to 325°F. Line an 8-inch square baking pan with overhung, crisscrossed pieces of unbleached parchment paper and set it aside.
2. Prepare the crust. In a medium-size bowl, place the cookie crumbs and the melted butter, and mix until all of the crumbs are moistened. Place the cookie crumb mixture in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly up the sides. Set the pan aside.
3. .............................

for full instruction please see : glutenfreeonashoestring.com

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