Mini White Chocolate Ganache Cheesecakes

The other day, I had a couple of issues:

1) a bit of extra muffin topping
2) some extra white chocolate in the pantry
3) we were having some company the next day
4) I was feeling in a very bake-y mood

I took all of these issues and created these cheesecakes, which were a great hit.  Oh-so-tender and creamy with just the right amount of sweetness.  

As I worked on these cheesecakes, I soon realized that I didn't have any heavy whipping cream to make the ganache out of.  Hmmmm.... I wondered, what else could I use?  I ended up melting down vanilla ice cream.  I think it was actually pretty tasty, though a bit sticky.  Feel free to use either heavy whipping cream or melted vanilla ice cream!

This was the pan I used - I love it.  I found it on Amazon for $19.99. 

Mini White Chocolate Ganache Cheesecakes

Crust: 

• 1/4 cup chilled butter
• 1/4 cup sugar
• 1/2 cup flour

Cheesecake:

• 1 8 ounce package cream cheese, softened
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup sugar

White Chocolate Ganache:

• 8 ounces white chocolate
• 1 cup heavy cream or melted vanilla ice cream

White Chocolate Ganache Mousse

• remaining white chocolate ganache
• 1 cup heavy cream, whipped
• 2 tablespoons water, warm
• 1 teaspoon unflavored gelatin

For crust, use a pastry blender or a food processor to mix butter, sugar and flour.  Press into bottom of mini cheesecake pans.

For cheesecake, blend cream cheese, egg, vanilla and sugar well.  Pour over crusts.  Bake at 350 degrees F. for 15 to 20 minutes.  Place pan on wire rack and let cool for about a half an hour.  Remove cheesecakes and let cool.

For the white chocolate ganache, bring heavy cream or ice cream to a boil.  Stir in the chopped chocolate until the mixture is smooth.  Let cool until slightly thickened. 

Place cheesecakes on wire rack and drizzle white chocolate ganache over each cheesecake until covered.  Chill overnight.  Chill remaining ganache overnight.

The next day (or a little while before you plan to serve your desserts) for white chocolate ganache mousse; place remaining ganache in mixer bowl and beat on high speed for several minutes.  The mixture should lighten in color and be a bit more fluffy.  Meanwhile, place warm water and unflavored gelatin in bowl and stir until gelatin is dissolved.  Slowly drizzle this mixture into ganache mixture and beat for a couple more minutes.  Gently fold in whipped cream, and refrigerate overnight.

To serve, top each cheesecake with a dollop of the white chocolate ganache mousse.  These desserts are a wee bit sticky, but so smooth, creamy and delicious.