June 28, 2017
Salted Caramel Chocolate Chip Cheesecakes dotted with mini chocolate chips celebrate the American July 4th holiday with flare. The rich and creamy batter, baked over? a thick layer of crunchy chocolate, is finished with a drizzle of salty caramel. Each layer bursts? with New York cheesecake flavour. Witness the frenzy around the dessert table, as big-eyed children reach for handfuls of mini cheesecakes. Adults appreciate bite-size morsels too, as there’s no need to commit to the calories of a whole slice. End your Independence Day picnic with a bang by serving these velvety Salted Caramel Chocolate Chip Cheesecakes. Or serve them anytime throughout the year.
A historical note: New York Style cheesecake is not the same as the cheesecakes of the Romans or Greeks. Theirs were made for religious ceremonies, and were probably lighter in texture. Like today’s cheesecake, styles vary depending on the local cheeses. The French make cheesecake with Neufchatel.? The Italians use ricotta. The Americans make cheesecake with a denser, heavier cheese, commonly known as cream cheese. It was developed in? 1880 by a guy named William Lawrence who added heavy cream to a Neufchatel recipe to make it thicker. Commercial brands of cream cheese add stabilizers for consistent spreadability. As an ingredient in baking, it works perfectly every time. Use grocery store brand cream cheese in your Salted Caramel Chocolate Chip Cheesecakes and enjoy a bite or two of these dense, velvety morsels.
Thank you Sally for this recipe. I’ve adapted it slightly to fit the mini format.
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