Chocolate Chip Cheesecake W/Ganache |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A recipe I found online, deconstructed, and modified to my liking. Ingredients:
24 ounces neufchatel cheese |
8 ounces part-skim ricotta cheese |
2/3 cup sour cream |
4 eggs |
1 egg yolk |
1/4 cup splenda sugar substitute |
1 cup sugar |
1 1/2 teaspoons vanilla |
1/4 cup all-purpose flour |
1 1/2 tablespoons cornstarch |
1 cup mini bittersweet chocolate chips |
3 cups graham crackers, crushed finely |
1 teaspoon sugar |
1 teaspoon salt |
1 egg white |
6 1/2 tablespoons butter, melted |
1 1/2 cups milk chocolate, and dark chocolate mix |
1/2 cup heavy cream |
Directions:
1. Preheat oven to 375 degrees farenheit.
2. CRUST:.
3. Crush or process graham crackers until fine and mix with remaining crust ingredients. Press into a 9-10 inch foil lined springform pan evenly and up the sides. Bake at 375 for 8 minutes. Remove and set aside.
4. FILLING:.
5. Cream together (stand mixer reccomended) sugar and cream cheeses. Add eggs/yolk one at a time until incorporated and fluffy. Add ricotta, sour cream, vanilla, flour, cornstarch, and splenda, blend well. Pour in mini chips and stir until incorporated.
6. BAKING:.
7. Spread evenly into prepared crust. Set in oven on middle rack. Bake at 400 degrees farenheit for 40 minutes. Reduce to 300 and continue baking until 2 inches away from the center is no longer liquid-y.
8. GANACHE:.
9. Meanwhile, make the ganache.
10. Either use double-boiler method or microwave (for microwave, heat heavy cream until steaming and stir in chocolate with mixing spoon. Mix until chocolate is completely melted) and set aside.
11. FINAL TOUCHES:.
12. Once the cheesecake is done, remove from the oven and let cool for 5 minutes. Spread ganache over cheesecake and cover with foil. Let cool in fridge for 7-10 hours before eating. Enjoy.
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