Rich Chocolate Cheesecake with Ganache Topping
Ingredients
Base
- 200 g chocolate butter cookies
- 75 g melted butter
Cheesecake filling
- 200 g dark chocolate (70%)
- 4 large eggs
- 800 g cream cheese
- 150 g powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Topping
- 100 g dark chocolate (70%)
- 100 g heavy cream
Preparation
Grind chocolate butter cookies finely in a mixer or in a freezer bag with a rolling pin
Melt butter in a small pot, add the ground cookies and mix well
Place the mixture in a 22 cm springform pan and press the base lightly
Melt dark chocolate in a double boiler and let cool
Whisk eggs with cream cheese, powdered sugar, cocoa powder, and vanilla extract
Stir in the melted chocolate
Preheat oven to 180°C (convection: 160°C)
Pour the cheesecake mixture into the springform pan
Bake the cheesecake in the preheated oven for about 60 minutes, checking occasionally
Loosen the cheesecake from the edge of the pan with a knife, then let the cake cool in the oven
Roughly chop dark chocolate for the topping
Bring cream to a boil in a pot
Add the chopped chocolate to the hot cream and melt over low heat, stirring constantly to prevent burning
Remove the pot from the heat once the chocolate is melted
Place the cheesecake on a cake plate
Slowly pour the chocolate topping over the cheesecake
Let the chocolate topping cool
