New York-Style Cheesecake with Dark Chocolate Espresso GanachePublished on 11 May 2013
A good cheesecake is my favourite dessert –heavily unhealthy– but still my favourite, and usually is a staple of my birthday. So if you bake the following recipe, I’ll love you eternally. (Not really)
|Prep Time||10-20 minutes|
|Cook Time||1-1.5 hours|
|Special Equipment||9-inch springform pan|
New York-Style Cheesecake
- 1 cup graham cracker crumbs (or any other cookie, really)
- 3 tablespoons sugar
- 3 tablespoons butter melted
- 4 cups cream cheese
- 1 cup sugar
- 3 tablespoons flour
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla
- Preheat an oven to 325 degrees Fahrenheit
- Combine the crumbs, sugar and butter & press onto bottom of a greased springform pan.
- Bake for 10 minutes. ### Batter
- Combine cream cheese, remaining sugar and flour, until well blended.
- Crack and add eggs, one at a time to the batter, mixing well after each addition.
- Blend in sour cream and vanilla. ### Baking the cake
- Pour batter over the pre-baked crust.
- Increase oven temperature to 450 degrees Fahrenheit.
- Bake the cake for ten minutes at that temperature.
- Reduce oven temperature to 250 degrees and continue baking for another 60-90 minutes or until the cake passes a skewer test.
- At this point, shut off the heat & let the cake cool as the oven cools. This’ll prevent the cake splitting from heat shock when you take it out.
- After removing from the oven, place in a fridge or freezer to chill before applying any glaze or toppings.
I almost universally put chocolate on any cheesecakes I make, and it’s usually something like the following ganache.
Dark Chocolate Espresso Ganache
- 6 ounces bittersweet chocolate, roughly chopped
- 1/2 cup unsalted butter, softened
- 1 cup white sugar
- 2 tablespoons espresso
- 2 tablespoons milk
- pinch of coarse sea salt
- Beat the butter and sugar until light and fluffy,
- In a small heatproof bowl, melt the chocolate along with the espresso and milk in the microwave.
- Remove and add the salt, stir until smooth.
- Add the butter-cream and whisk until smooth. Refrigerate.
- Warm the ganache slightly –so it can be spread easily– before applying to a cake.