Baked Cheesecake with Chocolate Ganache
Ingredients
- For the Cheesecake:
- 500 g cream cheese (room temperature)
- 200 g sour cream or thick yogurt
- 150 g granulated sugar
- 3 large eggs
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp grated lemon zest (optional)
- 100 ml heavy cream
- For the Chocolate Ganache Topping:
- 150 g dark or milk chocolate (chopped)
- 100 ml heavy cream
- 1 tsp butter (optional, for shine)
🥣 Instructions
1. Prepare the Pan
Preheat oven to 160°C (320°F).
Line the bottom of a 20–22 cm (8–9 inch) springform pan with parchment paper and lightly grease the sides.
2. Make the Cheesecake Batter
In a large bowl, beat cream cheese and sugar until smooth and creamy (about 2–3 minutes).
Add sour cream, lemon juice, zest, and vanilla; mix well.
Add eggs one at a time, mixing gently after each addition (don’t overbeat).
Sift in cornstarch and pour in heavy cream; mix until combined and silky smooth.
3. Bake
Pour batter into the prepared pan.
Bake for 55–65 minutes, until the edges are set but the center is still slightly jiggly.
Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour (this prevents cracking).
Then cool completely at room temperature and chill in the fridge for at least 4 hours or overnight.
🍫 Make the Chocolate Ganache
Heat the heavy cream until just steaming (don’t boil).
Pour it over the chopped chocolate and let sit for 1 minute.
Stir until smooth, then add butter if desired.
Allow to cool slightly before pouring over the chilled cheesecake.
Spread evenly and refrigerate for 30 minutes to set.
🍰 Serving
Slice with a warm knife for clean cuts.
Serve chilled and enjoy the silky, rich cheesecake with its glossy chocolate top!
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