Velvety Chocolate Cheesecake with Smooth Ganache Topping
Ingredients
Base
- 200 g chocolate sandwich cookies
- 75 g melted butter
Cheesecake filling
- 200 g dark chocolate
- 4 large eggs
- 800 g cream cheese
- 150 g powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Topping
- 100 g dark chocolate
- 100 g heavy cream
Preparation
Finely grind chocolate sandwich cookies in a food processor or by placing in a freezer bag and crushing with a rolling pin
Melt butter in a small saucepan, then mix with the crushed cookies until well combined
Press the cookie mixture into the bottom of a 22 cm springform pan
Melt dark chocolate in a double boiler and let cool
Whisk together eggs, cream cheese, powdered sugar, cocoa powder, and vanilla extract
Stir the melted chocolate into the cream cheese mixture
Preheat the oven to 180°C (160°C fan)
Pour the cheesecake mixture into the prepared springform pan
Bake the cheesecake in the preheated oven for about 60 minutes, checking occasionally
Once baked, run a knife around the edge of the cheesecake to loosen it from the pan, then let the cake cool in the oven
Chop dark chocolate for the topping
Bring heavy cream to a boil in a saucepan
Add the chopped chocolate to the hot cream and melt over low heat, stirring constantly to prevent burning
Once the chocolate is melted, remove the saucepan from the heat
Place the cooled cheesecake on a serving plate
Slowly pour the chocolate topping over the cheesecake
Let the topping cool and set
