Chocolate Ganache Topped Cheesecake

 

Chocolate Ganache

1 cups semisweet chocolate chips

2/3 cup heavy cream *

Place chocolate chips in a small bowl. In a small saucepan, bring milk just to a boil. Pour over chocolate; whisk until smooth.

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For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cheesecake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set.

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For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over the cake.

*If you don't have heavy cream on hand, no problem! Add 1/4 melted butter to room temperature 3/4 cup whole milk and you have a cup of "heavy cream." 

Rich and Creamy Cheesecake 

1 tablespoon unsalted butter, melted

3 tablespoons graham cracker crumbs

2 pounds cream cheese

1 1/4 cups sugar

4 large eggs

1 teaspoon minced lemon zest

2 teaspoons vanilla extract

1/4 cup heavy cream

1/4 cup sour cream

1. Adjust oven rack to middle position and heat oven to 500 degrees F.

Brush the bottom and sides of an 8-inch springform pan with butter. Sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs. Cover pan underneath and along sides with a sheet of heavy-duty foil and set on a cookie sheet.

2. Meanwhile, beat cream cheese in a bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down after each addition. (If you don't scrape down the bowl after each egg, cream cheese that sticks to the bowl will ultimately show up as lumps in the batter). Add zest and vanilla and beat until just incorporated.  Remove bowl from mixer; stir in cream and sour cream.

3. Pour batter into the prepared pan. Bake cake at 500 degrees for 10 minutes. Reduce oven temperature to 200 degrees (prop oven door open with a wooden spoon until temperature reduces). Bake until the cheesecake perimeter is set but center jiggles like Jell-O when the pan is tapped, about 1 hour longer.

Remove the springform pan from the oven and set on a wire rack, cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated for up to 4 days).