Chocolate Chip Cheesecake with Chocolate Ganache Topping

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I think that if I wasn’t already married, I would have said yes to a marriage proposal between myself and Cheesecake. Oh that silky invention of divinity. I could give up every other sweet treat in the entire culinary world and only ever eat cheesecake for dessert from now on and I would die happy. Today I decided to give cheesecake another fair shake and I tried a chocolate chip variation. Simple graham cracker crumb crust that I had my 8 year old daughter make and she did a fab job. The filling was different because it called for sour cream which I though was interesting. Upon tasting the batter it was much less sweet than the Peanut Butter Chocolate one I made a couple weeks back. This is good news because real cheesecake shouldn’t be THAT sweet. It should however, melt in your mouth!

You know you want a slice!

UPDATE – I have made this several times without the water bath with great results. the real trick here is to kill the heat before it overcooks and cracks!

4.9 from 10 reviews
Chocolate Chip Cheesecake with Chocolate Ganache Topping
 
Prep time
Cook time
Total time
 
Serves: 8-12
Ingredients
  • 1½ cups graham cracker crumbs
  • Stick of butter, melted
  • 4 pkg cream cheese, room temp
  • ½ c. sour cream
  • ¾ cup white sugar
  • ¼ c. flour
  • 3 eggs, room temp
  • 1 Tsp Vanilla extract
  • 1½ C. mini chocolate chips, divided
  • ¼ C. heavy whipping cream
Instructions
  1. Preheat oven to 350°. Combine crumbs and butter and press into bottom of spring form pan. Bake for 10 minutes.
  2. In your stand mixer, beat the cream cheese with the paddle to soften it. Add the flour, sugar, sour cream and then eggs one at a time. Add the vanilla.
  3. Switch your mixer to low and add ½ C. of the chocolate chips and mix until just folded. Pour batter into cooked crust.
  4. Wrap your spring form pan with foil tightly so the bottom is protected and put the pan in a larger pan and fill it halfway with water to make your water bath. (this is to help even cooking). Bake for 55 minutes. Your oven may need less time, if you get a giant crack it means you overcooked. Leave in the oven with the door cracked for 1 hour. After adding the ganache, chill for at least 4 hours.
  5. Ganache:In a double boiler or microwave, mix the rest of the chocolate chips and cream to form a ganache, melt until shiny and smooth. Pour the ganache over the cheesecake while its still in the pan cooling. You can do this about 45 minutes after the cheesecake is done.If your ganache starts to crack and loses its smoothness just heat it up and maybe add a tsp of cream to get it pretty again.

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Comments

    • says

      ironically I have actually thought about looking into being a private chef after I graduate! But I’d have to move the family so it will cost you :)

    • says

      I’d have to say this is the first marriage proposal I have gotten since beginning my chef journey. Flattered totally, but I am really into dudes. I accept cash and gifts from secret admirers though ROFL.

  1. says

    Wow I apologize, I know my food is pretty and so am I but I promise no husbands can have me! Except my own of course :D I think if I tried to market myself and a personal chef there could be competition for my services at this pace LOL

  2. says

    I’m a cheesecake purist, but I will definitely be sending this over to my friend who LOVES this type of cheesecake! (Seriously, she swears there is no other kind while I swear on only the pure ones LOL)

  3. Sam says

    if I don’t put the cake pan in a water bath, is there a need to increase/decrease cooking time?

    Thank you for the wonderful recipe!

    • says

      I cooked a cheesecake recently with no water and it took less time so i would decrease the time. The key is taking the time to let it set it makes all the difference!

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