Chocolate Ganache Cheesecake
Sweet and creamy ganache balances perfectly with a buttery biscuit base and cascading melted chocolate topping for a no-bake cheesecake like no other. The perfect show-stopping dessert, which only requires 5 ingredients.
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• 200g Chocolate Biscuit
• 40g Unsalted Butter
• 500g Cream Cheese
• 300g+ 100g 55% Milk Chocolate
• 300g Double Cream + 100g Double Cream -
For the base:
• Blitz the biscuits in a small blender, melt the butter and mix until combined.
• Spread the base across the bottom of the tin and pat down with the back of a spoon until flat and smooth and set in the fridge until firm.
For the filing:
• Heat the 300g of cream in a pan until steaming, pour over the chocolate, leave to melt for a few moments before whisking together to make a smooth ganache.
• This next step if optional but we love the affect it makes — set your ganache in the fridge for about 30 minutes until it’s firm enough to hold its shape and can be piped.
• Once ready pipe on top of the set base around the bottom of the tin. With the remaining ganache, mix it with the cream cheese, cream until smooth.
• Fill the rest of the tin with the cheesecake mix and spread evenly until smooth. Set in the fridge for a few hours until set.
• Or, make your ganache as per the first method and mix everything together to make the cheesecake filling, fill the tin and set in the fridge.
To finish:
• Melt the 100g chocolate and spread over the top, slice and enjoy!
