Petitchef
PETITCHEF

Cheesecake with ganache

By lilyng

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

Preparation

Step 1

Preheat oven to 300 f.

Step 2

Lined the bottom of 10 inch cake pan with parchment paper.

Step 3

Melt the cream cheese and milk over simmering water.

Step 4

Add in butter and stir until well combined and set aside to cool.

Step 5

Add in sugar and egg yolks and stir well. Sieve in the flour and cornstarch and mix well.

Step 6

Pass batter through the sieve into a large mixing bowl.

Step 7

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.

Step 8

Add 1/3 of the egg whites to the egg batter and mix in well to temper.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.

Questions:



By lilyng





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