Cheesecake Bites

Cheesecake bites are nothing more than little chocolate-covered morsels of creamy cheesecake. No special equipment and no water bath needed, since chocolate covers any cracks. SO good!

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!

When you find out the subject of my next cookbook (and the amazing giveaways you’ll receive if you preorder—details coming!), you’ll understand why I’ve had all things miniature on the brain.

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:

8 ounces cream cheese, at room temperature

1 egg, at room temperature

1/2 cup (100 g) granulated sugar

I don’t necessarily add any sour cream, which is sometimes added for some depth of flavor and moisture. I find that making the cheesecake without sour cream allows the cheesecake to bake a little quicker, which means that there is less chance for it to crack. And also, simplicity for the win!

In this recipe, since the cake is sliced into 1-inch square bites, it must be quite firm without being overbaked. So I depart a bit from my usual formula and add 2 tablespoons of cornstarch to help stabilize the cake. It doesn’t affect the flavor at all, just the texture a wee bit.

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.

If you’re really worried (no stress!), once the filling is set, turn off the oven and prop open the door. Let the cake sit in there for about 10 minutes, or until the oven temperature reaches about 200°F on your oven thermometer.*

*You do have an oven thermometer (aff link), right? They’re so inexpensive, and most ovens run quite hot. Ensuring the proper oven temperature is a cornerstone of good baking!

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