Mini Chocolate Cheesecake with Earl Grey Chocolate Ganache

This is a combination of two recipes I've blogged about that I really love: chai spiced chocolate cheesecake and Earl Grey truffles. I used the chai cheesecake post only as a guide for a mini chocolate cheesecake and omitted the spices because I was planning to make the Earl Grey tea in the ganache the stand out flavor. Why use Earl Grey with chocolate? It has a light bitterness that enhances the richness of the chocolate. As teas go, Earl Grey is used in particular in chocolate because it's flavored with a citrus extract (bergamot) which is lovely with chocolate.

I made a mini cheesecake so you can enjoy it by yourself. With a chocolate crust and a chocolate filling as well as a chocolate ganache topping, this is definitely a chocolate lover's decadent dessert. The size means this is perfect to treat yourself.

Mini Chocolate Cheesecake with Earl Grey Chocolate Ganache

Makes 4” cheesecake

Crust:
1 Tablespoon butter, melted
1 1/2 Tablespoons sugar
2 (full sheet) chocolate graham crackers, crushed

Filling:
4 ounces cream cheese, softened
1/4 cup heavy cream
1 1/2 ounces quality chocolate, chopped
1/4 teaspoon vanilla paste
1/4 Tablespoon cornstarch
1 egg
1 Tablespoon sugar

Ganache:
1 1/2 ounces quality chocolate, chopped
2 Tablespoons heavy cream
1/2 Tablespoon clarified butter
1 Earl Grey tea bag

Method:
Assemble the crust: mix together chocolate cracker crumbs and sugar, then add melted butter. Toss until thoroughly combined. Press mixture into the bottom and slightly up the sides of a 4” springform pan. Cover with plastic wrap and set in fridge for one hour.

Use a mixer to cream together eggs, cream cheese, cream, sugar and vanilla.
Preheat the oven to 300F. Fill a roasting pan or large baking dish with 1/2 inch boiling water and place on the lower rack of the oven.

In the microwave in a microwave safe container heat chocolate in 15 second blasts until it is thoroughly melted.
Fold chocolate and cornstarch into cream cheese mixture. Pour mixture over crust in springform. Spread evenly.
Bake for 30 minutes at 300.
Allow the cheesecake to chill in the fridge at least one hour before making the ganache topping.
To make the topping: In a tiny saucepan heat cream and steep tea bag for five minutes, or until the taste is noticeable in the cream.

Add hot cream and butter to chopped chocolate and stir until chocolate is thoroughly melted and ganache is smooth and shiny. Pour over cheesecake, spreading with a spatula over the entire surface. Chill in the fridge covered for one hour to set.