Milk Chocolate Mini Cheesecakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and prepare 12 mini muffin tin cups with non-stick cooking spray or liners.

   Tip: Optional: Use a silicone baking mat for easy cleanup.

2. 2

   In a medium bowl, mix together graham cracker crumbs and granulated sugar.

   Tip: Mix well to ensure even coating.

3. 3

   In a large mixing bowl, beat the cream cheese until smooth. Add eggs one at a time, beating well after each addition.

   Tip: Use an electric mixer for best results.

4. 4

   Gradually add milk and vanilla extract to the cream cheese mixture, beating until combined.

   Tip: Scrape down the sides of the bowl to ensure all ingredients are well incorporated.

5. 5

   Gradually add the graham cracker mixture to the cream cheese mixture, beating until just combined.

   Tip: Avoid overmixing, which can lead to dense cheesecakes.

6. 6

   Pour the cheesecake batter into the prepared muffin tin cups.

   Tip: Divide the batter evenly among the cups.

7. 7

   Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.

   Tip: Avoid overbaking, which can cause cheesecakes to dry out.

8. 8

   Remove the cheesecakes from the oven and let cool completely in the pan.

   Tip: Use a wire rack to cool the cheesecakes, if desired.

9. 9

   Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Use a spatula to scrape the sides and bottom of the bowl for a smooth finish.

10. 10

    Dip the cooled cheesecakes into the melted chocolate, using a fork to coat evenly.

    Tip: Tap off excess chocolate by gently tapping the fork against the side of the bowl.

11. 11

    Roll the chocolate-covered cheesecakes in confectioners' sugar to coat, and sprinkle with flaky sea salt.

    Tip: This adds a delightful textural element to the dish.