Chocolate Ganache Cheesecake
My childrens favorite dessert its nice creamy and oooooohhh so delicious I hope you enjoy it
My childrens favorite dessert its nice creamy and oooooohhh so delicious I hope you enjoy it
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 1 cup granulated sugar
- 3/4 cup heavy cream
- 2 cups graham cracker crumbs put in food processor or plastic bag and smash into crumbs
- 1 stick unsalted butter melted
- 3 (8oz.) pkg cream cheese room temperature
- 1 tablespoon lemon juice prefer freshly squeezed
- 1 teaspoons lemon zest
- 2 eggs room temp
- 4 egg yolks only! room temp
- 6 tablespoons sour cream
- 8 ounces semi sweet chocolate
- Carbohydrate 27.6881459220077 g
- Cholesterol 65.0314186131634 mg
- Fat 21.9446195564957 g
- Fiber 0.484541679906798 g
- Protein 2.41069837841047 g
- Saturated Fat 13.0685014950483 g
- Serving Size 1 1 Serving (94g)
- Sodium 142.818316694819 mg
- Sugar 27.2036042421009 g
- Trans Fat 1.9189452778204 g
- Calories 314 calories
Step-by-step
- Combine the graham cracker crumbs and the melted butter, mix well.
- Press evenly over the bottom and side of a round pan using your hand (prefer a springform pan for cheesecakes).
- Insert wax or parchment paper on bottom of springform pan plate (before adding graham cracker crumbs) to seal pan, then cut off excess paper that is hanging out from bottom of pan.
- If you don't have a springform pan, a cake pan can be used.
- Mix the cream cheese and sugar together on a low speed, using the paddle attachment until completely smooth.
- Don't forget to scrape the paddle and the bowl during this step.
- Mix in the cornstarch, lemon juice, lemon zest, and vanilla.
- Mix until smooth, scraping down the side and the bottom of bowl.
- Add the eggs and the egg yolks a few at a time, blending thoroughly after each addition.
- Add the sour cream.
- Pour batter into the pan that you had prepared over the graham crust.
- Place the cake pan into another deep pan suitable for adding hot water around the pan reaching about halfway up the sides.
- When using a springform pan to prevent water from seeping in from the bottom use aluminum foil to cover outside of your spring foam pan.
- Make sure foil is high enough so water won't get into your spring foam pan.
- Bake at 350 degrees until set, approx. 50 minutes.
- Cool and refrigerate.
- In a small sauce pan on medium heat add in heavy cream.
- Once cream starts to boil add chocolate and butter, slowly whisk until melted.
- Let it slightly cool than pour on top of cake.
- May add 1 tablespoon of dark rum to ganache mix or sprinkle some crushed peanuts, pecans, walnuts etc. over ganache.
- Be creative may also add fruits if you like!
The Power of Cream Cheese Efficiency
Cream cheese dictates the structural integrity of this entire dessert, functioning as the dense matrix that suspends both sugar and fats. Ensuring the dairy is fully at room temperature before mixing prevents stubborn lumps that require over-beating to remove. When incorporating whole eggs and extra yolks, add them gradually while keeping the mixer speed low to avoid incorporating excess air, which causes surface cracks during baking.
Reading Doneness Without a Thermometer
A water bath insulates the custard, but knowing when to stop applying heat requires careful visual observation rather than guesswork. The center 2-inch circle of the cake should still jiggle slightly like set gelatin when the pan is gently tapped, while the outer ring remains completely firm and matte in appearance. Removing the dessert at this specific stage prevents the proteins from tightening excessively and drying out.
Transforming Day-Two Leftovers
Resting the baked dessert overnight in the refrigerator allows the starches and dairy fats to recrystallize fully, sharpening the contrast between the dense filling and the glossy chocolate topping. Slices cut on the second day maintain cleaner edges because the chilled fats firm up completely, making a warm knife blade entirely optional for presentation.
