Oh, I also tried making a ganache for the toppings of the cake and I must say it tasted really really good. Will use this recipe for my other cakes again. Well, here's the recipe for the cheesecake and ganache:
Ingredients & Directions
For the Cheesecake
- 150 grm Digestive Biscuits (the original recipe called for 18 OREO Chocolate Sandwich Cookies for a 9 inch pan) finely crushed
- 60 grm butter, melted (the original recipe was 2 tablespoons butter)
- 1.5 (8 ounce per packet) packages PHILADELPHIA Cream Cheese, softened
- 1/2 (14 ounce) can sweetened condensed milk
- 1 teaspoons vanilla
- 1/2 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks, melted, slightly cooled (I use vanhouten dark eating chocolate instead)
- 1/4 cup coffee-flavored liqueur (optional) - I skipped this as I don't have any
- 2 eggs
- Preheat oven to 300 degrees F if using silver 6-inch springform pan (or to 275 degrees F if using dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan. Set aside.
- Beat cream cheese, sweetened condensed milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.
- 1 cups semisweet chocolate chips (I used vanhouten eating chocolate instead)
- 1 cups heavy cream
- 1 teaspoons vanilla extract
- Place chocolate chips in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.
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