Chocolate Ganache Cheesecake

Chocolate Ganache Cheesecake

Backstory

One of my close friends has been telling me about this pizza joint that he frequented for a while now. I can’t tell you the name right now because the chef/owner closed it late last year and was planning on reopening in a different location earlier this year however he still has not been able to do so. Reciprocally, my friend had been telling the chef about me and this publication. After a few missed opportunities this spring, I was finally able to meet with him a few weeks ago when I was invited to his home for a clam bake.

Apparently, he enjoyed our company because we were invited back over this past weekend. I didn’t want to attend empty handed, so I committed myself to a dessert. I chose to do a cheesecake for several reasons. When I wrote about the Milky Way Midnight Cheesecake six months ago, I had actually baked it weeks before I had even conceptualized my weblog. This is the reason there are no pictures in the post.

Since I published the cheesecake recipe, I’ve baked it a handful of additional times. One issue I’ve always had is that the baked cheesecake cracks after it sets. The best explanation I found why this occurs can be read here. In my own estimation, I think this is cheesecake’s dirty little secret. Why there are so many variations of cheesecake toppings? To hide the cracks.

Recipe

A discombobulated mess inspired by Brown Eyed Baker, Chef It Yourself, and of course Daydreamer Desserts.

For the Crust:

2 cups finely ground Oreo Cookies (approximately 30)

1 tablespoon instant coffee

1 stick unsalted butter

1 pinch salt

Oreo Cookie Crust Ingredients

1. Preheat oven to 475° F. Boil water for the water bath in a medium sauce pan or in a tea kettle. Spray a 9 inch springform pan with cooking spray, then line it with parchment paper and wrap the bottom of the springform pan in aluminum foil.

Springform pan Preparation

2. In a small bowl, combine the Oreo crumbs, instant coffee, and salt with the melted butter until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan.

Finished Crust

For the Cheesecake Filling:

4 8-oz packages cream cheese

1-¼ cup granulated sugar

½ cup sour cream

1 teaspoon vanilla extract

5 eggs

Cheesecake Batter Ingredients

3. Use a mixer or food processor to combine the cream cheese, sugar, sour cream, and vanilla. Scrape down the sides of the bowl and continue to blend until these ingredients are smooth. Reduce mixer speed to the lowest setting and add the eggs one at a time, mix just enough so that each egg has been incorporated into the batter. Pour the filling onto the crust.

4. Place in a larger oven proof pan. Place into a preheated oven, pour hot water into the outer pan so that it only reaches 1/2 way up the springform pan, Bake at 475° for 1o minutes before lowering the temperature to 350°. Continue to bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Remove the cheesecake from the oven and water bath and allow it to cool for about an hour.Remove and place in the fridge allowing it to cool overnight.

Giving the Cheesecake a Bath

After Baking for 60 Minutes

For the chocolate ganache:

4 ounces bittersweet chocolate, finely chopped

½ cup heavy cream

candies, chopped (for garnish)

Ganache Ingredients

6. Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the panache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Garnish your favorite chopped candies. Return to the refrigerator to set the panache, about 20 minutes.

Finished Ganache Before It Set

Note

1.Cooking Method. I took the ingredients for the cheesecake batter from Chef It Yourself, however I used the cooking method from Daydreamer Desserts. In the method from Daydreamer, it instructs to preheat to 325 but the Chef It recipe notes to preheat to 475, bake for ten minutes at that temparature and then reduce the heat to 350 for 50 to 60 minutes. Well, after sixty minutes at 325 my toothpick came out clean but still a little bit moist. I should have left it in for an additional ten minutes, but it was 3 in the morning and I still had to wait an additional hour for it to cool before putting it in the refrigerator to let it set. My suspicions that it was a little undercooked were confirmed when it was sliced after dinner and I saw it sink in the middle.

Baptism Evaluation

Taste: 8

Ease of Preparation: 2

Sophistication: 4

Bottom Line: No

It’s just a simple case of the time allotted (allowing the cake to set overnight) that I do not think this would be a good dish for Project: Baptism.

Final Thoughts

After the fuss over the cooking method I described above, the cheesecake did not crack. Also, everyone at the party enjoyed it. One of the guests even took a slice home with her. While I was there, I also ended up preparing a seafood fettucine, sauteing some vegetables in a paella pan, adding some clam juice, and then seafood (shrimp, smoked abalone, and crab among other seafood) and pasta. All-in-all, a good evening with great food and a great company.

Enjoy!