Cheesecake with chocolate ganache
My apartment is freezing so I’ve been baking a lot lately to warm the place up, as well as keep my culinary hands nimble.
I always double the recipe for my graham cracker crust. I find it provides a more solid base that stands up better when slicing and serving. I don’t pre-bake it as some recipes call for, as the baking of the cheesecake is enough, in my opinion, to suffice.
- 3 cups crushed graham crackers
- 1/2 cup sugar
- 2/3 plus 2tbsp of butter
- 3 (8 ounce) packages cream cheese
- 1/2 cup white sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
I put my springform pan on an edged cookie sheet in the center of the oven, then pour water in the cookie sheet (NOT the springform) to create a water bath. This provides enough moisture so the cheesecake doesn’t crack. (However, if it does, you’re smothering it with chocolate anyway, so no harm/no foul). But this does give you a moister cheesecake.
Bake at 350 degrees for 45 minutes or until set. Gently remove springform from oven (leave the cookie sheet for later) and allow to cool on stovetop. I take a skillet and gently tip the cookie sheet so that the excess water pours into the skillet and dispose of that in the sink (keeps you from trying to maneuver a cookie sheet full of water and getting it all over your floor).
- 9 ounces of chocolate (I used 85% dark)
- 1 cup of heavy cream
- 1 Tbsp of dark rum (optional)
- 2 Tbsp butter
Hardcore Foodity (dot com) is no longer. I’ve cancelled the website and am solely posting here. I’m sorry to have lost all my old posts, my friends’ submissions (Miss Ida Feltersnacks and Meredith Munchies) as well as all the lovely pictures taken from before.
However, like the phoenix and my homemade bread dough, we shall rise again! There will be soup.
I move into my apartment next week and will be preparing for The Island of Misfit Turkeys Thanksgiving Potluck. All those folks flying solo for the holidays are now welcome to congregate at my new apartment and stuff themselves silly. :)
Stay tuned, lovelies.