Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze
Ingredients
- 3 cups finely crushed chocolate wafer cookies
- ½ cup salted butter, melted
- 3 pinches granulated sugar
- cooking spray
- 5 (8 ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- 3 tablespoons all-purpose flour
- 5 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 4 ounces Ghirardelli 60% cacao bittersweet chocolate chips
- 1 tablespoon coffee liqueur (such as Kahlua)
- 1 teaspoon instant espresso granules
- ¾ cup heavy cream
- 1 tablespoon light corn syrup
- 6 ounces Ghirardelli Semisweet chocolate baking chips
- seasonal fruit for garnish, such as sugared cranberries, pomegranate seeds, and mint sprigs (Optional)
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
- Combine cookie crumbs, butter, and 3 pinches sugar in a medium bowl; mix until well blended. Press into the bottom and up sides of the prepared pan.
- Bake in the preheated oven 10 minutes. Completely cool crust in the pan on a wire rack, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C).
- Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually beat in 1 3/4 cups sugar and flour; beat until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears before adding the next; beat in vanilla.
- Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into the prepared crust; spread evenly.
- Place bittersweet chocolate chips in a small microwave-safe bowl. Microwave at 50% power until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
- Whisk coffee liqueur and espresso granules together in a small bowl until espresso dissolves; stir into remaining batter portion. Stir melted bittersweet chocolate into coffee batter until blended.
- Gently pour chocolate-coffee batter over plain batter in the crust; spread evenly, the pan will be very full. Place springform pan on a rimmed baking sheet.
- Bake in the preheated oven until center is almost set but still jiggles slightly when pan gently shaken, 65 to 75 minutes. Transfer to a wire rack; cool completely, about 2 hours.
- Cover pan loosely with aluminum foil; chill 8 to 12 hours. Gently run a knife or offset spatula around the edges of the pan; remove sides of pan.
- About 1 hour before serving, heat cream and corn syrup in a small saucepan over medium just to a simmer. Place semisweet chocolate chips in a small heatproof bowl; pour cream mixture over chocolate chips and let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
- Pour chocolate mixture over top of cheesecake; gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.
Source
Original recipe: View Original