Chocolate Cheesecake with Ganache Topping
Ingredients
Base
- 200 g chocolate butter cookies
- 75 g melted butter
Cheesecake filling
- 200 g dark chocolate
- 4 medium 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 butter cookies in a mixer or crush in a freezer bag with a rolling pin. Melt butter in a small pot, add the ground cookies and mix well. Press the mixture into the bottom of a 22 cm springform pan.
Melt dark chocolate in a double boiler and let cool. Mix eggs with cream cheese, powdered sugar, cocoa powder, and vanilla extract. Stir in the melted chocolate. Preheat the oven to 180°C (160°C convection). Pour the mixture over the base in the springform pan.
Bake for about 60 minutes. Monitor the oven during baking. Run a knife around the edge of the pan to loosen the cheesecake, then let the cheesecake cool in the oven. Roughly chop dark chocolate for the topping. Bring the cream to a boil in a small pot.
Add the chopped chocolate to the hot cream and melt over low heat, stirring occasionally to prevent burning. Remove from heat once melted. Transfer the cheesecake to a cake plate. Slowly pour the chocolate topping over the cheesecake. Let the topping cool.
