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.
Cheesecake with Chocolate Ganache
Yield: 1 pie
Prep time: 15 MinTotal time: 15 Min
sweet cheesey chocolatey dessert
Ingredients
The Crust
- 1.5 cups finely ground graham cracker
- 4 Tbs unsalted butter
- 2 Tbs coffee flavored liqueur
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 for decoration on top
Instructions
The Crust:
- Preheat oven to 350 Fahrenheit.
- In a bowl, Mix the melted butter into the crumbs. Moisten with 2 Tbs of the coffee liquor
- Press the mixture onto the bottom of pie pan
- Bake until it is set and beginning to brown about 12 minutes. Let it cool
The Filling
- Mix cream cheese with sugar using mixer
- Add the egg yolk, cream, and corn starch
- Keep mixing until all the ingredients well combined
- Pour the cheesecake onto the baked crust.
- Bake in the 350 degrees Fahrenheit oven for about 30 minutes.
- Let the cheesecake cool before pouring chocolate ganache over it
The Chocolate Ganache
- 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.
- Whisk until smooth
- Let it cool slightly before pouring over the cheesecake. You can always reheat if the chocolate mixture becomes firm
- Place almond slices on top
