Cheesecake with ganache

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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Preparation

• 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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