I had this chocolate cheesecake with strawberries on it. And then I lay in a food coma, overwhelmed with sensory delight. It's just not possible to eat more than a couple ounces of it, it's so rich and chocolatey.
There are only two things, neither associated with flavor, which could be improved. We need a non-stick pan (or a springform pan -- or a non-stick springform pan!) for baking, so we can unmold it. And we should look for chocolate ganache recipes for the topping (because ganache will be easier to cut than melted and spread chocolate). But these are minor presentation issues.
Chocolate ganache: melt roughly equal weights chocolate and cream together. Best way to do this is chop the chocolate up small, heat the cream to nearly boiling, pour it over the chocolate and stir until smooth. Let cool until proper spreading consistency.
If you want a light fluffy sort of ganache, use 2 parts cream to 1 part chocolate, this can be whipped.
I actually knew how to make ganache (on the other chocolate cheesecake, from Sarah's cookbook) but was following this recipe to the letter. I thought we could play with it a little later if this turned out okay.
I thought that you did have a non-stick springform pan somewhere. Do you remember if you ever bought one?
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There are only two things, neither associated with flavor, which could be improved. We need a non-stick pan (or a springform pan -- or a non-stick springform pan!) for baking, so we can unmold it. And we should look for chocolate ganache recipes for the topping (because ganache will be easier to cut than melted and spread chocolate). But these are minor presentation issues.
Delicious! Four stars!
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If you want a light fluffy sort of ganache, use 2 parts cream to 1 part chocolate, this can be whipped.
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I thought that you did have a non-stick springform pan somewhere. Do you remember if you ever bought one?
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