Sunday, February 09, 2014

Classic Cheesecake with Ganache Topping

Sometimes I can get pretty fancy when it comes to making cheesecakes...with all my fruit toppings and curls and candies and whatever else I find to jazz them up a little. But sometimes I just want a basic and simple to make cheesecake with none of the frill.

Classic Cheesecake with Ganache Topping

1 1/4 cup graham cracker crumbs
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter or margarine, melted

Heat oven to 300 degrees and then spray a 9-inch spring form pan with nonstick cooking spray. In medium bowl, combine all crust ingredients and blend well. Press firmly onto bottom of prepared spring form pan.

4 packages (8 ounces each) Cream Cheese, softened
1 cup sugar
2 teaspoons lemon juice
1 teaspoon vanilla
4 eggs

In large mixing bowl, beat cream cheese and sugar at low speed until just smooth, about 30 seconds. Scrape bowl. Add lemon juice, vanilla and one egg; beat at low speed until egg is blended. Scrape bowl. Add remaining eggs, one at a time, beating only until just blended, scraping the bowl after each addition. Pour filling into pan over crust.

Bake 1 hour and 15 minutes to 1 hour and 20 minutes until firm except for the very center. Cool completely on wire rack. Cover; refrigerate at least 4 hours.

Ganache Glaze:
3 oz. semi sweet or bittersweet chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter
¼ cup heavy cream
½ teaspoon vanilla
1 tablespoon powdered sugar

Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on HIGH for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted.

Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

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1 comment:

  1. I can already taste how good this is and I haven't made it yet! LOL


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