Cheesecake with ganache

Name: Cheesecake with ganache
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: A; 8 ozs cream cheese; 8 ozs whole milk; B; 3 ozs unsalted butter; C; 7 egg yolks; 4 tablespoons sugar; D; 4 tablespoons all-purpose flour; 4 tablespoons cornstarch; E; 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

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Dessert

Very Easy

45 min

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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