Cheesecake with Ganache topping made in individual Ramekins. I used walnut flour for my crust, to make them gluten free.
- 4 tablespoons walnut flour or graham cracker crumbs
- 2 teaspoons sugar
- 2 teaspoons melted butter
- 2 ramekin dishes about 4 inch in diameter
In each ramekin add 2 tablespoons walnut flour or graham cracker crumbs, add 1 teaspoon sugar mix together.
Pour about 1 teaspoon melted butter in the crust mixture and mix together.
Pat down crust mixture evenly in bottom of dish.
Set aside to mix filling.
- 8 ounce block cream cheese, room temperature
- 1/4 cup sugar
- 1 egg, room temperature
Beat cream cheese and sugar together with electric hand mixer until smooth.
Add egg and beat until smooth and completely blended together.
Pour half of the filling in each of the ramekin dishes.
Place ramekins in a baking dish or skillet with about an inch of water in the bottom.
Bake @ 350° for 40 minutes.
Set on cooling rack to cool.
- 1/4 cup heavy whipping cream
- Full 1/4 cup semi sweet chocolate chips
Pour the heavy whipping cream into a glass bowl, p!ace in the microwave and heat until hot, about 22 seconds.
Slowly add the semi sweet chocolate chips to hot cream. Stir slowly until they are all melted. If you need to heat a little more set in microwave for a few more seconds.
Whisk mixture until it starts to thicken, then you can pour over the completely cooled cheesecakes.
Refrigerate, serve cold.