Cheesecake with ganache
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Ingredients
4
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Preparation
Preparation25 min
Cook time20 min
- 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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