Mini Caramelized White Chocolate "Cheesecakes"

Adam and I are making appetizers and baking dessert for 60 this weekend for the annual Glee Club banquet, so get excited for some awesome dishes coming your way over the next few days as I test out the new recipes and we do tons of cooking this weekend.

For the desserts, we wanted to do one chocolate dish, one fruit dish, and one non-fruit non-chocolate dish (without nuts because of allergies), so hopefully everyone would have at least one or two options they would like. We landed pretty quickly on Jeni's Darkest Chocolate Ice Cream in the World (which I make with espresso in place of coffee and is divine) and a fresh fruit tart (which I'll send out soon). The non-fruit non-chocolate recipe was a bit harder. Adam suggested cheesecake, but I wanted to go with something more exciting, so thinking back to David Lebovitz's recipe for caramelized white chocolate, I decided to try inventing a recipe for caramelize white chocolate cheesecake. I found a recipe for white chocolate cheesecake, and just substituted in the caramelized white chocolate.

While my office seemed to like it a lot, I thought the resulting cheesecake was good, but not great. I think it wasn't quite as dense and creamy as I hoped it would be, and the crust was a crumbly mess and too thick, and it got into the cream cheese part, ruining the texture. Given I didn't love it and I had forgotten how much of a pain in the ass cheesecake is (especially messing with cooking it for 2 hours in a water bath and cooling it for 4 hours before unmolding with only 1 springform pan to use for 6 cakes), we decided not to make it for the banquet.

However, I ended up with mini caramelized white chocolate cheesecake-souffles as a delicious accidental byproduct, which is what I'm sharing with you today, and is something that I probably would make again (even though it won't work for this weekend because it requires separate ramekins). Because I didn't have a tall-sided springform pan, I made the large cheesecake in a shallower dish that couldn't accommodate all the filling I had made. Not one to waste delicious caramelized white chocolate cheesecake batter, I poured the excess into 4 small ramekins and baked them alongside the big cheesecake outside of the water bath because there was no room in the roasting pan.

These mini desserts turned out quite unlike the large cheesecake, but very delicious in their own way. They baked up with a nice crust on top and a dense texture somewhere between a cheesecake and a fallen souffle - more cakelike than a cheesecake, more cheesecake like than a cake. The caramel flavor was much more pronounced, and without a crust getting in the way, the texture was significantly improved. Also, without the need to make and bake the crust, or to bake them in the water bath, these are much easier to make - and worth it.

Mini Caramelized White Chocolate "Cheesecakes"

Serves 12

Ingredients

8 oz good quality white chocolate (make sure cocoa butter is a listed ingredient, the more the better)

a pinch of sea salt

3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
5 large eggs
1 teaspoon vanilla extract
pinch salt

Equipment

Knife and cutting board

Oven and pot holders

Stovetop

Baking sheet

Silicone spatula

Saucepan

Mixing bowl
Measuring cups
Measuring spoons

Hand mixer/standing mixer

optional: immersion blender

10-12 ramekins, depending on their size

Instructions

1. Preheat the oven to 250. If the white chocolate is in a block, chop it into relatively small pieces.

2. Distribute the white chocolate on a rimmed baking sheet and heat in the oven for ten minutes.

3. Remove it from the oven and spread it with a clean, dry spatula (it's okay if it doesn't spread nicely, just do your best).

4. Continue to cook for an additional 30-60 minutes, stirring at 10 minute intervals. At some points it may look lumpy and chalky (and even unpleasant), but keep going.

5. Cook until the white chocolate is deep-golden brown, and caramelized. It's okay if it's still a bit lumpy - we'll fix that later. Stir in a good pinch of sea salt and set aside. [If you want to make the caramelized white chocolate to use in other things, you can now store in a jar, at room temperature, until ready to use. It should keep for several months, if stored in a cool, dry place.]

6. Increase oven temperature to 325°F and bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Remove from heat and scrape in caramelized white chocolate, stirring gently until melted completely and combined. If there are lumps that won't dissolve (like in mine), use an immersion blender to smooth it out. If you don't have an immersion blender, you could probably pour into a regular blender, or tough it out and deal with a few tiny lumps in your final cakes.

7. With your hand mixer, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.
8. On medium speed, slowly add the white chocolate mixture. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt.

9. Fill ramekins about 2/3 full with the batter. Bake for about 60 minutes or until puffed up and slightly browned on the top, and no longer jiggly.

10. Remove from the oven and allow to cool completely on a wire rack. You can store for several days in the fridge, and bring to room temperature to serve.