Cheesecake with Chocolate Ganache Recipe

Our family like cheesecake but not the thick one just the thin one made with one 8 ounce cream cheese instead of three. My friend gave us this one day and I ended up eating most of them. I have been making it almost every week since then. I used the same crust recipe as the Berry Tart and Apple Pie

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Cheesecake with Chocolate Ganache

Yield: 1 pie

Author: Kiki

Prep time: 15 MinTotal time: 15 Min

sweet cheesey chocolatey dessert

Ingredients

The Crust

• 1.5 cups all-purpose flour, plus more for dusting
• ½ teaspoon salt
• 6 Tablespoons cold butter
• 1/4 cup vegetable shortening
• 1 egg
• 2 Tablespoons cold water
• 1 teaspoon white vinegar

Cheesecake filling

• 8 ounce or 226 grams cream cheese, room temperature
• 50 grams sugar
• 1 egg yolk
• 100 grams heavy whipping cream
• 5 grams corn starch

Chocolate Ganache

• 75 grams dark chocolate
• 100 grams heavy whipping cream
• 20 grams butter
• optional: almond slices
  

Instructions

The Crust:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Combine the flour and salt in a large mixing bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles – about 3 minutes.
3. Lightly beat the egg with a fork, and then add it to the mixture then add in the cold water and vinegar.
4. Stir the mixture together with spatula until it's just combined. Keep it in the refrigerator while preparing the filling.
5. Gently place the dough onto the pie pan. Make a cut of parchment paper as large as the pie bottom. Then place beans (I use green beans) on top of the parchment paper as weight.
6. Bake in the 375 degrees Fahrenheit oven about 25 minutes then remove the parchment paper and the beans.

The Filling

1. Mix cream cheese with sugar using mixer
2. Add the egg yolk, cream, and corn starch
3. Keep mixing until all the ingredients well combined
4. Pour the cheesecake onto the baked crust. Bake again in the 350 degrees Fahrenheit oven for about 30 minutes.
5. Let the cheesecake cool before pouring chocolate ganache over it

The Chocolate Ganache

1. Boil water in a small sauce pan. Choose a glass mixing bowl that's big enough to 'sit' on (not sink inside) a sauce pan. Place the bowl inside the pan, then add in the chocolate, heavy cream, and butter.
2. Whisk until smooth
3. Let it cool slightly before pouring over the cheesecake. You can always reheat if the chocolate mixture becomes firm
4. Place almond slices on top
   

Recommended Products:

Pastry Cutter

Pie pan

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