Recipe: Chocolate Cheesecake

           

INGREDIENTS

1-1/2 semi-sweet chocolate chips
325ml cream cheese, room temperature
1/3 cup sugar
1/4 cup butter, room temperature
1-1/2 teaspoon vanilla
1 cup heavy cream
2 tablespoon powdered sugar
1/2 teaspoon vanilla

DIRECTIONS

1. Melt chocolate chips in a double boiler over low heat, stirring until melted. Combine cream cheese and butter in the bowl of an electric mixer with paddle attachment, until smooth and fluffy.

2. Add sugar and vanilla, beating well and scraping down the sides. Add melted chocolate, beat to combine.

3. In another bowl, add 1 cup heavy cream and beat until stiff peaks form. Gently fold into chocolate and cream cheese mixture. Spoon into aluminium foil-lined spring form mold or use 2 1/2 cm cookie cutters set on a parchment-lined baking sheet. Chill 1-2 hours. Invert onto a serving platter and remove lining.

4. In a microwave dish add dark chocolate and water. Heat in 30 second intervals until mixture is melted, letting cool slightly. Pour atop cheesecake and set aside.

5. In another bowl, add 1/2 cup heavy cream, powered sugar and vanilla, beating until stiff peaks form. Fill a pastry bag fitted with a pipping tip and pipe icing to top ganache. Serve immediately, or keep chilled in refrigerator.

Preparation: 10 minutes cook: 20 minutes

Yield: 2 servings