A while back I had the chance to meet Sarah from SiliconeMoulds. After browsing though her posts and drooling over her goodies I start dreaming about making molded cheesecakes in the floral silicone mold. 
The idea of molded cheesecake started after reading her post about molded jellies
Cinnamon and Vanilla Jellies
aren't they just pretty?
Few weeks ago, while I was getting ready to leave to Myrtle Beach Sarah emailed me wondering if I'm still interested in using her molds and shoot some photos. Was I? Oh boy, I was thrilled. After a couple of back and forth emails I found out I'm soon to be the owner of my own chocolate mold. Woo-hoo. I think I lost a pound doing some woogie-boogie dance later that day.
Saturday morning after having breakfast I asked hubby to keep an eye on Tiffany so I can have some free time in the kitchen. I couldn't wait any longer.
Took some chocolate out of the pantry and a pack of cream cheese out of the fridge. It was time to do some magic.
Molded Chocolate Cheesecake
Melt 4 oz chocolate in a small bowl. While still warm to hot brush the molds.
Put them in the freezer for a quick freeze.
Meanwhile mix 8 oz soft cream cheese with 3-4 Tbsp sugar and few drops of vanilla extract.
Fill the molds with the sweetened cheese and put them back in the freezer.
When the cheese is not soft to the touch anymore melt another 4 oz of chocolate and pour over the mold and spread in a thin layer.
Put them back in the freezer for few more minutes and them gently unmold the chocolate cheesecakes.
Enjoy!
