Ahhhh, cheesecake!!! This ganache cheesecake with strawberries will make any occasion or dinner special. You can customize the berries any way you like…all white, all dark, all milk, a drizzle here, a drizzle there! The ganache on this cake is thick and rich! Let it set overnight (I know, I know such a long wait)…but it will serve up much easier this way!
Cheesecake Moat-Truly the best baking invention ever!!! Great for chocolate cakes, too!
You can also make this cheesecake using chocolate cookie crumbs (Nabisco choc wafers) instead of grahams)
- 1 1 /2 c. graham cracker crumbs (Or chocolate Nabisco cookies crumbs instead)
- 1 T sugar
- 6 T melted butter
- Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
- 1⅔ cups sugar
- ¼ cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- ¾ cup heavy whipping cream
- 2 cups heavy cream
- 12 ounces semi sweet chocolate, use bars not chips
- Large berries
- melted chocolates, white, milk, dark
- Combine all ingredients and press into a 9 inch springform pan.
- Bake at 350 for 8 minutes. Let cool.
- In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
- Blend in the eggs, one at a time, beating well after each.
- Beat in the cream just until completely blended.
- The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil. (or use a MOAT)
- Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
- Heat cream just to a boil.
- Pour over the chocolate in a heat proof bowl.
- Let sit 2 mins and stir smooth.
- Pour over cooled cheesecake and chill overnight.
- dip into chocolates of your choice and let set on a wax paper lined cookie sheet in fridge until firm. Lay on top of chilled cake.