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.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 13h5m
Yield 16
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 639.5 calories, Carbohydrate 53 g, Cholesterol 191.7 mg, Fat 45.4 g, Fiber 1.8 g, Protein 10.6 g, SaturatedFat 26.6 g, Sodium 398.2 mg, Sugar 37.8 g
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Lapies Labuschagne
[email protected]This cheesecake was a huge hit at my party! The ganache glaze was the perfect finishing touch.
Kimoy Hendricks
[email protected]The cheesecake was easy to make and it turned out beautifully. I will definitely be making it again.
Mwanje Steven
[email protected]I used a different chocolate chip cookie crust and it worked out great. This cheesecake is very versatile.
titin valencia
[email protected]The cheesecake was delicious, but the ganache glaze was a bit too sweet for my taste.
yosfe khan
[email protected]The cheesecake was a little too dense for my liking, but the flavor was still good.
Xprince Untimate
[email protected]This cheesecake is amazing! I used Ghirardelli chocolate chips and they really made a difference in the flavor.
ashli sims
[email protected]I followed the recipe exactly and the cheesecake came out perfect. It was so creamy and rich.
Jesline James
[email protected]The cheesecake was easy to make and it turned out great. I will definitely be making it again.
Arif mastoi Arif mastoi
[email protected]I love this cheesecake! It's my favorite dessert to make for special occasions.
Erika Garcia
[email protected]The cheesecake was a bit too sweet for my taste, but it was still good.
Chandre Lakay
[email protected]I followed the recipe exactly and the cheesecake came out perfect. It was so creamy and rich.
Ch Asad
[email protected]The cheesecake was easy to make and it turned out beautifully. I will definitely be making it again.
Shadman Tanjib
[email protected]This cheesecake was amazing! I used Ghirardelli chocolate chips and they really made a difference in the flavor.
Josiah Gunter nemeyer
[email protected]The cheesecake was a little too dense for my liking, but the flavor was still good.
Sarah Springer
[email protected]I used a different chocolate chip cookie crust and it worked out great. This cheesecake is very versatile.
Nazim Jutt
[email protected]The cheesecake was delicious, but the ganache glaze was a bit too sweet for my taste.
Blendom Blendist
[email protected]I've made this cheesecake several times now and it always turns out perfectly. It's my go-to dessert for special occasions.
Hello Sunshine
[email protected]This cheesecake was a huge hit at my party! The ganache glaze was the perfect finishing touch.