Chocolate Ganache Cheesecake |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Inside - outside ganche cheesecake. Using the rest of a chocolate ganache mixture, I wanted to create a new cheesecake And I just couldn’t believe the results…Easy, tender and delicious taste and flavor and above all , from my own creation. Read more . Try this one!! Ingredients:
crust |
1 1/2 cups chocolate cookie crumbs |
1/3 cup butter, melted |
2 1/2 (8 oz) light cream cheese, softened |
4 1/2 oz philadelphia cream cheese, softened |
1 cup sugar |
4 eggs |
1 tsp vanilla |
3/4 cup sour cream or yogurt |
1/4 cup heavy cream |
1/2 cup chocolate ganache mixture |
1 tsp instant espresso coffee (optional) |
topping |
9 1/2 oz plain chocolate, chooped |
1 1/2 cups heavy cream |
2 tbsp butter |
decoration |
2 tbsp roasted coffee beans |
1tbsp cocoa powder |
3 tbsp hazelnuts, coarsely chopped |
Directions:
1. Preheat oven to 350F. Grease and line the base of a 25cm loose bottom cake pan and line the base with parchment.
2. Mix the cookies crumbs and butter and press in the base of the pan, bake for 10 minutes. Leave to cool.
3. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, add vanilla and beat again. Mix in the sour cream and beat. Add the heavy cream and beat again then add the chocolate Ganache mixture and the espresso and beat until all mixed together. Pour over the baked crust and bake for 1 1/4 hours till set. Leave to cool in oven with door ajar. Chill for 3-4 hours.
4. For the topping:
5. Heat the heavy cream in a heavy saucepan until simmering point and pour over the chopped chocolate. Stir until chocolate melts. Add the butter and stir again. Leave to cool until thickens, stirring occasionally. Pour over the top of the cake smoothing with a spatula around the sides. Decorate all around the sides with the chopped hazelnuts and use the coffee beans and cocoa powder for the top. Chill again.
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