#177 Recipe of the Day – Marble Cheesecake with Chocolate Ganache Topping

Birthday Cheesecake and CupcakesMy daughter’s birthday was last weekend and I wanted to make her a special birthday cake. She is particularly fond of cheesecake so it was easy to decide what to make – but I wanted to add an element of surprise. So I changed it up by making it a marble cheesecake and added a dark chocolate ganache topping to make it even more decadent. I also made white cupcakes with chocolate buttercream icing (with a surprise inside) for the kids that would be at the party. (recipe coming soon) They were both a huge success and gone by the end of the night.

Marble Cheesecake with Chocolate Ganache Topping

Ingredients:

Marble CheesecakeCheesecake

  • 2 8-oz packages cream cheese
  • 1 cup sugar
  • 1 t. vanilla
  • 3 eggs (room temperature)
  • 1 pint (1 lb or 2 cups) sour cream
  • 6 oz. Ghirardelli dark chocolate

Chocolate Cookie Crumb Crust

  • 1-1/2 cups chocolate wafer crumbs (about 1 box of chocolate wafer cookies)
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • 1/8 teaspoon cinnamon

Chocolate Ganache

  • 1/2 cup heavy cream
  • 6 oz. Ghirardelli dark chocolate
  • 1 to 1-1/2 teaspoon Cointreau, Chambord or vanilla extract

Directions:

Prior to starting allow cream cheese and eggs to come to room temperature.

Cookie Crust:

Preheat oven to 350 degrees.

Wafer crumbs can be crushed using a large gallon-sized ziploc bag and a rolling pin. Place the whole wafer cookies in the bag and seal. Roll over them with rolling pin until all you see are small crumbs.

chocolate cookie crust

In a medium bowl, combine the chocolate wafer crumbs, sugar, melted butter and cinnamon and stir with fork. It will be mixed enough when the ingredients look moist and stick together.

Press into bottom and half way up sides of a springform pan. Bake in oven for 8 minutes. Remove and let cool completely on wire rack for about 1 hour. While waiting for crust to cool prepare cheesecake filling.

Cheesecake Filling:

Increase oven temperature to 375 degrees.

Beat cream cheese til fluffy. Gradually beat in sugar then add eggs one at a time. Beat well with mixer. Fold in sour cream then add vanilla. Take 1/3 of cheesecake batter and pour into medium bowl. Add melted chocolate and stir to combine.

Pour 1/2 of remaining white cream cheese filling into cooled crust. Using half of chocolate filling, drop dollops of chocolate cream cheese filling on top of white filling and swirl gently with knife to create a marbled effect. (Be careful not to touch cookie crust in bottom of pan) Fill with remaining while filling then finish by dropping dollops of remaining chocolate filling on top of white filling. Swirl gently one more time.

Place in oven and bake for 40 minutes. After baking, turn off heat and leave in the oven, with door closed, for 1 hour.

Remove cheesecake from oven. Loosen sides of pan and let cool on wire rack for 1 hour. Remove the sides completely and prepare chocolate ganache topping.

Chocolate Ganache Topping:

slice of cheesecake with chocolate ganache toppingHeat the cream in a small saucepan over medium heat until it just reaches a boil. Watch carefully as it can overflow the pan very quickly. Remove from heat and whisk in the chocolate until it has melted and is well blended. Add your preferred flavoring and stir well. Allow the ganache to cool for 10-15 minutes then pour over the top of the cooled cheesecake and smooth.

Store cheesecake in refrigerate and allow at least 3 hours for it to chill prior to serving.

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One thought on “#177 Recipe of the Day – Marble Cheesecake with Chocolate Ganache Topping

  1. Pingback: #180 Recipe of the Day – Cupcake Kisses with Chocolate Buttercream Frosting | Rummaging for Recipes

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