Chocolate Ganache Topped Cheesecake

Chocolate Ganache

1 cups semisweet chocolate chips

2/3 cup heavy cream *


Place chocolate chips in a small bowl. In a small saucepan, bring milk just to a boil. Pour over chocolate; whisk until smooth.

For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cheesecake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set.

For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over the cake.

*If you don’t have heavy cream on hand, no problem! Add 1/4 melted butter to room temperature 3/4 cup whole milk and you have a cup of “heavy cream.”

Rich and Creamy Cheesecake 

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