Food & Recipes
Double Chocolate Cheesecake with Chocolate Ganache
Cheesecakes are a hit in our house. And this double chocolate cheesecake could very well be the best chocolate cheesecake recipe in the world. It’s thick and creamy, which are a few of the things we all want from our cheesecake. It has chocolate ganache and chocolate whipped cream because you can’t have enough chocolate. I mean who doesn’t like chocolate and when you combine it with cheesecake – you have got a winner – Double Chocolate Cheesecake.
Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
19-Piece Measuring Cup and Spoon SetLeakproof Springform Pan, 10 Cup, 9 Inch
Cheesecake is one of my favorite dessert. I have yet to find a cheesecake that I don’t like. Whenever I am at cheesecake factory, I get their red velvet cheesecake because OMG it’s the epitome of yum. We can’t talk about cheesecake without mentioning Junior’s Cheesecake. This double chocolate cheesecake has layers of rich chocolate cake, chocolate cheesecake, chocolate ganache glaze then decorated with frosting and maraschino cherries. Sadly this isn’t a no-bake cheesecake but no worries it’s worth the effort. Another favorite of mine are these pineapple coconut cheesecake bars because they are AMAZING. So whether you are having friends over for dinner or celebrating a birthday, or you just want a slice of cheesecake then this chocolate cheesecake will satisfy your sweet tooth.
Double Chocolate Cheesecake with Chocolate Ganache
For this decadent chocolate cheesecake, we have replaced the traditional crust with a chocolate cake base. For the filling it’s cocoa powder, cream cheese and sour cream, then topped generously with chocolate ganache. To add some color, it’s garnished with some maraschino cherries. Granted the cherries are optional but it gives it that extra flair.
Silicone 4-piece Set,Heat-Resistant Spatulas,Non-stick Rubber Spatulas32 Pieces Cake Decorating Supplies, Cake Decorating Tip SetFarberware Nonstick Bakeware 11-Inch x 17-Inch Cookie Pan, Gray
If you like this recipe, please feel free to come back and share your opinion and don’t forget to pin it.
Double Chocolate Cheesecake with Chocolate Ganache
- For Chocolate Cake Crust:
- 1 box of triple chocolate cake mix
- water
- eggs
- oil for the cake mix
- pam baking spray
- For Cheesecake Filling:
- ⅓ C Hershey cocoa powder
- 1¾ C sugar
- 3 8oz cream cheese, softened
- 1 C 60% bittersweet chocolate, melted
- 4 Large eggs
- 1 C sour cream
- ½ C heavy cream
- For Chocolate Ganache:
- ½ C heavy whipping cream
- ¾ C semi sweet chocolate chips
- For Chocolate Whipped Cream:
- 1 C heavy whipping cream
- ¼ C hershey coco powder
- ¼ C powder sugar
- 1 disposable piping bag fitted with a star tip
- For Chocolate Topping
- ¼ C semi sweet chocolate, melted
- 1 disposable piping bag
- Maraschino cherries
- Preheat your oven to 350 degrees
- To make the crust:
- Using a large mixing bowl, follow the directions on the bake of the cake box
- Spray your springform pan with the pam spray and set aside
- Once the cake mix is made, pour batter into the springform pan about ½ filled
- Bake in the oven for 25 minutes or until a tooth pick comes out clean
- Let completely cool while you make the cheesecake mixture.
- To make the filling:
- Using a double boiler, melt the 1 C of chocolate and set aside
- In a small mixing bowl, combine the cocoa powder and sugar using a whisk to combine.
- In a standing mixer, add in the cream cheese and beat on medium speed until the cream cheese is creamy.
- Gradually mix in the coco sugar mixture and mix on medium speed until combined.
- Add the melted bittersweet chocolate and one of the eggs into the cream cheese mixture, beating until fully incorporated.
- Mix in the rest of the eggs, beating fully until adding the rest.
- Add the sour cream and heavy cream into the cream cheese mixture and beat until combined
- Pour the cheesecake batter on top of the cake filling the pan about ¼ from the top.
- Place the cheesecake into the oven and bake for 1 hour and 15 minutes.
- When the timer goes off, check the cheesecake to see if it jiggles. If the cheesecake slightly jiggles then its done. If the cheesecake jiggles alot and looks like pudding in the center then bake it for another 10 minutes.
- Once the cheesecake is done, turn the oven off and crack the oven open and let the cheesecake cool completely inside.
- Once the cheesecake is cooled, start making your chocolate ganache
- To make the ganache:
- Using a double boiler, combined the heavy whipping cream and chocolate chips and melt on medium heat.
- Using a whisk, gradually mix the chocolate ganache until melted.
- The ganache will start to become slightly thick and thats a good thing!
- Let the ganache cool to room temperature before pouring the ganache onto the center of the cheesecake.
- Place the cheesecake to cool in the fridge overnight
- To make the whipped cream:
- In a standing mixer, beat together the heavy whipping cream, coco powder, and powder sugar on medium speed until stiff peaks form
- Scoop whipped cream into the piping bag
- To make the topping:
- Melt the ¼ C chocolate and then scoop into the piping bag
- Drizzle over the cheesecake
- Pipe the whipped cream around the edge of the cheesecake and top with the cherries.
- Enjoy with a big glass of milk!
1 Comment