Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze Popular Recipes

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Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze

"The show-stopping recipe will wow holiday guests with two layers of cheesecake, a mirror-like glazed topping, and a crunchy chocolate crust. Pro tip: For the creamiest cheesecake, don't overmix the batter, especially after adding the eggs. Over-beating the eggs can cause the cheesecake to souffle, fall, and crack. Garnish with seasonal fruit such as sugared cranberries, strawberries, etc."

Ingredients :

• Crust:
• 3 cups finely crushed chocolate wafer cookies
• 1/2 cup salted butter, melted
• 3 pinches granulated sugar
• Cooking spray
• Cheesecake:
• 5 (8 ounce) packages cream cheese, softened
• 1 3/4 cups granulated sugar
• 3 tablespoons all-purpose flour
• 5 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 4 ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
• 1 tablespoon coffee liqueur (such as Kahlua®)
• 1 teaspoon instant espresso granules
• Topping:
• 3/4 cup heavy cream
• 1 tablespoon light corn syrup
• 6 ounces Ghirardelli Semi-Sweet Chocolate Baking Chips
• Seasonal fruit for garnish, such as sugared cranberries, pomegranate seeds, and mint sprigs

Instructions :

Prep : 30M	Cook : 16M	Ready in : 13H5M

• Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
• Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F.
• Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
• Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly.
• Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
• Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.
• Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.
• Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours.
• Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.
• Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
• Pour chocolate mixture over top of cheesecake, and gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

Notes :

• This method produces slightly uneven layers. If cleaner, more even layers are desired, freeze the plain layer for 2 hours; then top with chocolate layer and bake as directed.

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