Cheesecake with ganache

4 servings
25 min
20 min
Very Easy


Number of serving: 4

8 ozs cream cheese

8 ozs whole milk


3 ozs unsalted butter


7 egg yolks

4 tablespoons sugar


4 tablespoons all-purpose flour

4 tablespoons cornstarch


7 egg whites

1/2 teaspoon cream of tartar

4 tablespoons sugar

12 ozs semi sweet chocolate

12 ozs  heavy whipping cream

1 tablespoon unsalted butter


  • Preheat oven to 300 f.
  • Lined the bottom of 10 inch cake pan with parchment paper.
  • Melt the cream cheese and milk over simmering water.
  • Add in butter and stir until well combined and set aside to cool.
  • Add in sugar and egg yolks and stir well. Sieve in the flour and cornstarch and mix well.
  • Pass batter through the sieve into a large mixing bowl.
  • Whisk egg whites and add in cream of tartar when the egg whites are foamy. Continue to whisk until it has risen and turned white. Then add in the sugar, 1 tbsp at a time and continue to whisk until it is thick and stiff.
  • Add 1/3 of the egg whites to the egg batter and mix in well to temper.
  • Pour batter into an ungreased 10 inch round cake pan and put to bake. Oven heat to 285 f and place a tray of hot water at the lower rack.
  • Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Chop the chocolate into smaller pieces and put them in to the food processor.
  • Leave to cool before putting to chill in the fridge for at least 2 hours. Remove from fridge and whisk the ganache until light and fluffy.
  • Fill up a large piping bag fitted with a large star nozzle and pipe around the cake, starting from the center of cake making a rose pattern. Leave in the fridge to set and let it out at room temperature before serving.


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