Baked Cheesecake with Chocolate Ganache

Larisa Iernutan

So, if you want to prepare a baked cheesecake with chocolate, I suggest you try this recipe, because in addition to the fresh taste and creamy texture of the cheesecake, you will find the intense flavor of dark chocolate, thanks to the top layer of chocolate ganache I used.

5 from 1 vote

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Prep Time 10

Cook Time 2 10

Cooling time 4

Total Time 2 20

Course Dessert

Cuisine Greek

Servings people

Calories 325 kcal

Equipment

1 Thermomix / Mixer
1 Oven

Ingredients

Crust

85 g unsalted butter cubed, plus extra to grease
230 g biscuits broken into pieces
1 tbsp raw sugar
⅛ tsp salt

Filling

500 g cream cheese room temperature, cubed
120 g raw sugar
85 g cream
2 tbsp all-purpose flour
1 tsp lemon juice
1 tsp vanilla extract
⅛ tsp salt
5 pcs large eggs
2 pcs egg yolks from large eggs

Chocolate ganache

100 g dark chocolate cut into pieces
80 g cream

Instructions

Crust

Preheat a conventional oven to 165°C. Lightly grease a spring form pan with butter.
Place butter into mixing bowl and melt 3 min/ 100°C/ Speed Spoon. Add biscuits, sugar and salt and mix 15 sec/speed 8. Scrape down sides of mixing bowl with spatula and mix a further 5 sec/ Speed 8.
Transfer crumb mixture into base of prepared springform pan. Press to form a firm compact layer. Transfer the pan into oven and bake crust for 15 minutes (165°C). Set aside to cool. Meanwhile, wash and dry mixing bowl and increase oven temperature to 230°C.

Filling

Place cream cheese into mixing bowl and mix 30 sec/ Speed 7 with aid of spatula. Scrape down sides of mixing bowl with spatula and mix a further 30 sec/ Speed 7 with aid of spatula.
Add sugar, cream, flour, lemon juice, vanilla and salt and mix 30 sec/ Speed 7 with aid of spatula.
Without measuring cup, mix 30 sec/ Speed 5 while adding eggs and egg yolks one at a time through hole in mixing bowl lid. Scrape down sides of mixing bowl with spatula and mix a further 30 sec/ Speed 5.
Pour cheesecake filling over prebaked crust. Let rest five minutes. Bake for 10 minutes (230°C), then reduce heat to 100°C and bake a further 1 hour and 45 minutes (100°C). Clean mixing bowl.
Turn off oven, crack open oven door and allow to cool slowly for one hour.
Run a thin knife around the edge of the pan to loosen cheesecake and allow to cool at room temperature (approx. 2 hr.). Refrigerate until fully set (approx. 4 hr. or overnight).

Chocolate ganache

Place dark chocolate into mixing bowl and grate 10 sec/ Speed 8. Scrape down sides of mixing bowl with spatula.
Add cream and heat 2 min/ 50°C/ Speed 3. Allow ganache to cool slightly and thicken.
Pour the ganache on top of the cheesecake and let it cool in the fridge for at least 2 hours until serving it.