{"id":7222,"date":"2013-06-03T15:45:10","date_gmt":"2013-06-03T15:45:10","guid":{"rendered":"http:\/\/www.flubu.com\/blog\/?p=7222"},"modified":"2013-06-03T15:45:10","modified_gmt":"2013-06-03T15:45:10","slug":"recipe-chocolate-ganache-cheesecake","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2013\/06\/03\/recipe-chocolate-ganache-cheesecake\/","title":{"rendered":"[recipe] Chocolate ganache cheesecake"},"content":{"rendered":"

\"choc-cheesecake-slice\"<\/p>\n

Ingredients<\/h3>\n

Crust:<\/h4>\n

9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
\n1 tablespoon sugar
\n6 tablespoons butter, melted<\/p>\n

Filling:<\/h4>\n

10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford)
\n4 (8-ounce) packages cream cheese, room temperature
\n1 1\/4 cups plus 2 tablespoons sugar
\n1\/4 cup unsweetened cocoa powder
\n4 large eggs<\/p>\n

Topping:<\/h4>\n

3\/4 cup whipping cream
\n6 ounces semisweet or bittersweet chocolate, chopped
\n1 tablespoon sugar
\nChocolate curls for garnish<\/p>\n

Directions<\/h3>\n

For crust:<\/h4>\n
    \n
  1. Preheat the oven to 350F\/175C.<\/li>\n
  2. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides).<\/li>\n
  3. Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar.<\/li>\n
  4. Add the melted butter and mix until well combined.<\/li>\n
  5. Press the crumbs evenly onto the bottom only of the prepared pan.<\/li>\n
  6. Bake just until set, about 5 minutes. Cool while preparing filling.<\/li>\n
  7. Keep the oven heated at 350F\/175C.<\/li>\n<\/ol>\n

    For filling:<\/h4>\n
      \n
    1. Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable.<\/li>\n
    2. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth.<\/li>\n
    3. Blend in eggs one at a time.<\/li>\n
    4. Mix in lukewarm chocolate.<\/li>\n
    5. Pour the cheesecake filling over the crust; smooth the top.<\/li>\n
    6. Bake until the center is just set and just appears dry, about 1 hour.<\/li>\n
    7. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes.<\/li>\n
    8. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.<\/li>\n<\/ol>\n

      For topping:<\/h4>\n
        \n
      1. One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly.<\/li>\n
      2. Pour over the center of the cheesecake, spreading to within 1\/2 inch of edge and filling any cracks.<\/li>\n
      3. Chill until the topping is set, about 1 hour.<\/li>\n<\/ol>\n

        When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Ingredients Crust: 9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams) 1 tablespoon sugar 6 tablespoons butter, melted Filling: 10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford) 4 (8-ounce) packages cream cheese, room temperature 1 1\/4 cups plus 2 tablespoons sugar 1\/4 cup unsweetened…<\/p>\n

        Read More “[recipe] Chocolate ganache cheesecake”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[438,22],"class_list":["post-7222","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-cheesecake","tag-recipes"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-1Su","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/7222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=7222"}],"version-history":[{"count":2,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/7222\/revisions"}],"predecessor-version":[{"id":7225,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/7222\/revisions\/7225"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=7222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=7222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=7222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}