Drizzle ganache over the top of the cheesecake. Also, some pieces may just form into strips and not curl. Chocolate Ganache Cheesecake Topping is a rich, dark chocolate topping topping for cheesecake. each) PHILADELPHIA Cream Cheese, softened, (8 oz.) Cover the springform pan with plastic wrap and refrigerate for at least 2 hours. OMG, now you have me drooling in front of my computer Linda! Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Thank you my sweet friend! Use this chocolate topping for cheesecake recipe and see how to make chocolate toppings for cheesecake… View all posts by: Linda Shapiro (Meal Planning Maven), NY-Style Cheesecake Topped with Dark Chocolate Ganache, So are you ready to savor a slice of pure heaven? Allow the cheesecake to sit in the warm oven for 15 more minutes with the door ajar. In a small saucepan, bring cream just to a boil. Trace bottom of pan on parchment paper; cut to fit. Fold and press together with a spatula until a loose, crumbly mixture is made. Set aside. Add eggs, 1 at a time, mixing on low speed after each just until blended. Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Top your chocolate ganache cheesecake with raspberries for a gorgeous treat. The cheesecake will continue to shrink while it cools and this step makes it easier to separate the cheesecake when you are ready to serve it. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Bake 55 min. Transfer them to a mixing bowl and add the melted butter. Gently run the edge of a vegetable peeler down the long side of the bar, allowing the chocolate to “drape” over the back of the peeler forming curls. When you are ready to eat, remove the cheesecake from the fridge and transfer to a serving platter. Pour chocolate ganache over chilled cheesecake, allowing to drip freely over the sides. You'll know it's a special occasion when you get to enjoy a serving of this delicious cheesecake. © 2020 Discovery or its subsidiaries and affiliates. Transfer the cheesecake to a cooling rack and let cool for 30 minutes. Gradually add sugar, vanilla and salt, beating until well combined. Run knife around rim of pan to loosen cake; cool before removing rim. For the filling: Add the chocolate to a heatproof bowl and set the bowl over a pan of simmering water. Pour cream over chopped chocolate. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Pour filling into prepared crust. or until center is almost set. Transfer the cheesecake to the center rack and bake until the filling is no longer soupy but still slightly jiggly, about 32 minutes. Feel free to further adorn this lovely cheesecake by surrounding the serving plate with the freshest of seasonal berries or perhaps even a garland of beautiful flowers. All rights reserved. Remove springform ring. Preheat oven to 350 degrees F. In a large bowl, stir together all crust ingredients with a fork until crumbly. https://www.tasteofhome.com/recipes/chocolate-topped-chocolate-cheesecake Butter bottom of pan. Decoratively arrange white chocolate curls (and shavings) in center of cheesecake. Bake for 50 to 55 minutes or until firm to the touch and center is still a bit “jiggly.” (Surface of cheesecake may also look a little wet and be lightly browned. 12 ounces cream cheese, at room temperature, Sign up for the Recipe of the Day Newsletter Privacy Policy. Cover top of cheesecake pan with foil; refrigerate (with springform ring on for support) for at least 8 hours or until completely chilled. Excerpts and links may be used, provided that full and clear credit is given to Meal Planning Maven with appropriate and specific direction to the original content. There are many ways to make chocolate curls, but if this is your first time, this method is the simplest. To make ganache topping, coarsely chop remaining chocolate. Pour over crust. Unauthorized use and/or duplication of menus, recipes, photographs and other related material without express and written permission from this blog’s author and/or owner is strictly prohibited. Discover your new go-to dessert with our Dark Chocolate Ganache Cheesecake! (The steam will provide a most environment which helps to prevent the cheesecake from cracking. sugar and butter; press onto bottom of 9-inch springform pan. Your opinion means so much to me! Run a sharp knife around the edge of the pan to help free the cheesecake, but keep it in the pan. Serve chocolate cheesecake for an easy dessert that's sure to please at a dinner party. Remove to a rack; let cool. Whisk until chocolate is completely melted and mixture is smooth. Chill uncovered until serving. (If the bar starts to soften, chill in the refrigerator for 10 minutes.)