Cheesecake with Chocolate Ganache

Cheesecake with chocolate ganache is a homemade vanilla cheesecake that is baked on a chocolate graham cracker crust and topped with chocolate ganache. It’s delicious and looks amazing!

What’s better than a regular cheesecake? How about a vanilla cheesecake with chocolate ganache? Its perfect for when you can’t decide between the two. This cheesecake with chocolate ganache combines the two so well! The cheesecake is so creamy and rich. It is baked on a chocolate graham cracker crust. Then its topped with decadent chocolate ganache. This cheesecake does require a water bath, but I promise a water bath isn’t complicated to make. I also included lots of tips and tricks so that you can make the best creamy, smooth and not a single crack cheesecake.

Ingredients needed

• Chocolate graham crackers: I like the combination of chocolate and cheesecake. But honey graham crackers will work perfectly as well.
• Butter: For the crust.
• Cream Cheese: Make sure the cream cheese is at room temperature!
• Sugar: To add some sweetness
• Eggs: To add structure and creaminess. Make sure eggs are at room temperature.
• Sour Cream: To add creaminess and slight tang to the cheesecake.
• Half and half: To lighten up the cheesecake
• Chocolate: For the chocolate topping
• Heavy whipping cream: For the chocolate ganache

Making the Cheesecake

1. Prepare water bath: Cover the spring form pan in foil. Set aside. Boil some water and set aside. Preheat oven to 325F.
2. Make the crust: In a food processor process the chocolate graham crackers. Stir crushed graham crackers, sugar and melted butter. Press into springform pan and set aside.
3. Make the cheesecake: Beat cream and sugar and beat on medium speed until smooth. Add sour cream and beat until just combined. On low/medium speed, add whisked eggs one at a time beating just until combined after each addition. Then add half and half. Tap the bowl a few times to release any air bubbles. Pour over crust. Tap the pan a few more times on the counter to remove any more air bubbles.
4. Bake: Place the springform pan in a larger pan. Place in the oven. Fill the pan with 1 inch of boiling water. Bake the cheesecake until almost set. This should take about 50-1 hour. It should still be jiggly in the center. Turn off the oven and let the cheesecake sit in the oven for 20 minutes. Then open the oven door and let the cheesecake cool in the oven 25 more minutes. Take out of oven and cool completely on counter top.
5. To make the ganache: Warm heavy whipping cream in small saucepan until almost boiling. Pour over chocolate. Let the mixture sit for 1 minute before stirring. Stir until smooth. Cool before spreading over the cheesecake.

Do I need to bake the cheesecake in a water bath?

Yes. I would not skipping the water bath. Here’s why:

• When baking cheesecake we want the cheesecake to bake evenly and slowly. The steam from the water ensures that the cheesecake is baking slowly, evenly and it reduces the chances of the cheesecake sinking or cracking.
• The low temperature and the moister in the oven helps the cheesecake bake properly without burning or drying out.
• The end result of the cheesecake – creamy, rich and not a single crack!

So how do I properly make a water bath?

The worst thing that can happen is you’ve made a water bath, baked the cheesecake and it turned out perfectly… but only to find out the bottom is all soggy. Here’s a few tips on how to prevent that:

• Wrap the springform pan in foil multiple times. I wrap the spingfrom pan a few times to be sure all edges are sealed. Make sure the foil goes at least half way up the pan.
• You can also use an oven safe plastic bag to keep the water from seeping in.

How to bake with the water bath.

Once the springfrom pan is covered in foil, pour in the cheesecake batter. Place springform pan in a larger pan. Place in the oven. Fill the pan with 1 inch of boiling water. Bake as directed.

Tips for success

• It is VERY important that all your ingredients are at room temperature. Even the sour cream and half and half. (the sour cream and half and half can be microwaved for a few seconds, but make sure it’s not hot.) Having all the ingredients at room temperature makes it easier for the cheesecake batter to incorporate well. It also ensures that the cheesecake comes out smooth and not lumpy.
• Do not over mix the cheesecake batter. When adding all the ingredients mix until JUST combined.
• Whisk the eggs first. Lightly whisk the eggs before adding them to the cheesecake batter. Eggs add volume which can lead to more air bubbles. When making a cheesecake we want to reduce the amount of air bubbles. Whisking the eggs first and mixing on low speed until just combined, reduces the amount of air bubbles. Which results in a smooth cheesecake texture.
• Scrape the sides of the bowl after adding sour cream and eggs. You want to be sure that the batter is lump free.
• Be sure to gently tap the pan on the counter before placing it into the water bath. This helps remove any air bubbles from the batter. I would also recommend dropping the mixer bowl on the counter a few times before pouring the cheesecake batter into the pan. This helps remove any air bubbles.
• Don’t over bake the cheesecake! The cheesecake should still be jiggly in the center when you turn off the oven.
• Chocolate ganache can be made ahead of time. Ganache will last in the refrigerator for up to 1 month. Warm the ganache in the microwave before using so that it is spreadable.

Can I do a different topping for the cheesecake?

Yes! You can do any kind of topping. Strawberries, berries, caramel… the possibilities of endless! Whatever topping you choose it will taste so good.

How can I quickly bring ingredients to room temperature?

It happens to us all. We find a recipe, get ready to bake and realize we forgot to take out the ingredients before hand. Luckily, there are a few ways you can bring ingredients to room temperature quicker. =

• Cream cheese ( there are two ways )
  • Cut into cubes and spread out on plate. Let it sit at room temperature for 15-20 minutes
  • Remove cream cheese from foil packaging and place in microwave safe bowl. Microwave in 10 second intervals until cream cheese is softened. Stir the cream cheese after every 10 seconds.
• Eggs
  • Place eggs in a bowl. Fill with warm water. Let the eggs sit in the water for 10 minutes.
• Sour cream and half half
  • Place in separate microwave safe bowls. Microwave in 5 second intervals, stirring after every interval until the ingredients aren’t cold anymore.

Happy Baking! ENJOY!

More cheesecake recipes

• Blackberry Swirl Cheesecake Bars
• Dulce de leche Swirled Cheesecake
• White Chocolate Raspberry Cheesecake

If you made this recipe, I would love to hear from you! Comment and rate. I would also love to see your creation. Share your photo by tagging tasty_treat_pantry on Instagram.

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