Step 9: Ganache!

Now let's make the ganache, shall we?

Take your cheesecake out of the fridge and remove the sides of the springform pan. It may have sunken evenly around the edges but almost all cheesecakes I have made do this. Trust me, this is good- it makes for a beautiful cheesecake slice once you put this fabulous ganache on. You'll see! :-)

Place your cheesecake on a serving platter if it suits you. Now, get out-

3/4 cup whipping cream
1 (6-ounce) package semisweet chocolate morsels (1 cup)
1 (6-ounce) package milk chocolate morsels (1 cup)

Pour your 3/4 cup of whipping cream into a saucepan on the stove and bring to a simmer over medium high heat. Remove from heat, and stir in the chocolate chips. Keep stirring, and as it comes together, switch to your whisk, stirring until it is completely combined and smooooth as silk. Let this cool slightly.

pretty easy to make gluten free, just use Gf cookies
Can this be made into cupcakes or mini cheesecakes?
Looks AMAZING! I want some!<br/><br/>
Your pictures are beautiful and the cake looks delicious!
OMG. I was looking at several chocolate cheesecake recipes, and as my first one I wasn't looking for a really complicated recipe... <br> <br>This is awesome! We haven't yet eaten it, but it looks yummy! <br> <br>My only thing is that mine didn't sink, so I think to keep the Ganache from going everywhere, I'm going to keep the belt on and pour the Ganache on the cheesecake with the sides on. Let the ganache harden in fridge and then take it off.
made this multiple times and its the best cheesecake ever.!<br>
Have made this twice now, love it. Nothing to fix, nothing to do differently.<br><br>Although just so you know the ganache is just fine when its not firm, but it tastes better completely cooled.:)
It's so beautiful!
so, do you crush the cookies with the cream inside, or remove the cream first.&nbsp; It sounds like your directions say to leave the cream, but your pictures seem to be without cream.
A lot of stores sell the pre-made graham cracker crusts, already in the pie pan. Well, they also sell the Oreo-cookie crusts as well (some stores- not all). I buy those, remove from the store-bought pan, and press into the bottom of the springform. Stays together pretty well without adding any butter. I have also tried crushing and spreading Pecan Sandies cookies for the crust-- I think I like that flavor better for this cheesecake (so do my guests).
Musicman41,<br /> Yes, you leave the cream in the cookies. It makes the crust stay together better! Thanks for asking.<br />
Thanks for the responce.&nbsp; I want to make this for my Mothers birthday, but I fear it may not make it to the table!!
&nbsp;Sounds easy and very delicious! I have gluten issues, so going to try this for a party in a few weeks but using the GF cookies. Thanks for the&nbsp;inscrutable!
My Gluten Free friends loves this. I make sure I use *real* vanilla extract. My local Kroger store sells GF cookies similar to Pecan Sandies, and I crush them up for the crust--- tastes better than the oreos!
Thanks, I made this cake, altho i had some problems converting the measurments at the beginning, and finding all of the ingrediences in Sweden, I finally succeded. And everybody loved it!<br><br>Thanks! I recommend this cake to everyone that loves chocolate!
I made this as part of a Valentines in 09 and forgot to comment and thank you. It tasted delicious and i managed to get some shots.(im sorry it was a crappy camera phone) My girlfriend loves cheesecake and i normally pass on it but this was just great.
Oh my Goodness. That cheesecake looks like a dream!
I love this, I just made this and its wonderful!!!
If we don't have a springform pan, is there a good substitute, (I need this for Turkey day)
this looks absolutely amazing and delicious. and yes, i do like the sunken tops :)
you can also put them in a bag and step on them :D
What a delicious looking dessert. Just feed it to me! lol
Do you crush them with the cream filling in them?
Is it wrong to be in love with a cheesecake? I think I'm in love. ^_^
Crushed cookies... check. Whipped cream cheese... cheWHAT THE HECK, MY MIXER IS BROKEN! AH! Any suggestions for whippin' that cream cheese? I think my mixer was just too cheap to do the job, but it was pretty soft when I put it in the bowl (let it hang out on the counter for a little bit). I'm baggin' it all up to hopefully bake the cake at my folk's house. I just hope their mixer doesn't crap out, too!
make shure your mixing bowl and beater (whip is better) and cream are cold. Put in refridgerator for an hour before whipping.
Every single time I cook cheesecake it fluffs up and gets cracks in the middle. &nbsp;You have any idea what this is from?&nbsp; Is this from overcooking, temp too high, cake on the wrong rack?<br />
It needs to be in a water bath. That will help immensely. Put the springform pan into a larger square pan about 1/2 full of water for the entire baking process. :]<br /> It's how I do my cheesecakes. <br />
the cheesecake cracks from setting too hard. try setting your oven 25 degrees cooler and shorten the time the oven is on. Once it looks like the custard is close to settting, turn off the oven and crack the door. then don't move it for at least an hour. This will allow the custard to cook more gently and hopefully not set hard.<br />
&nbsp;my pants feel tighter just thinking about it, oh well i dont care!
Wonderful cake, 10/10!&nbsp;Personally, I&nbsp;enjoyed eating it&nbsp;immersely,&nbsp;but&nbsp;my&nbsp;family members who dislike sweet things tried it and&nbsp;said that it was too sweet. Is there an alternative to reduce the&nbsp;sweetness&nbsp;of&nbsp;the cake? Pls help!
Saw it..<br /> i was like omg omg omg!<br /> i wana try it haha!<br /> <br /> So after finally *after so long and its been killing me*<br /> I decided to make it haha!<br /> <br /> Now im at the baking part ^_^<br /> The cake is becoming bigger than the pan itself..<br /> Im scared LOLS!<br /> And it jinggles &gt;&lt;<br /> haha!<br /> <br /> Well this recipe is FUN! Woot!<br /> Yay!<br />
Good stuff!&nbsp;
What do you use if you don't have a springform pan?
You're probably not around anymore, but I don't have one either. If I make this I'll use a regular pan, line the bottom with a piece of parchment or waxed paper cut to fit, and leave it in the pan until I'm ready to cut the slices. This sounds wonderful! I love Oreos but I am going to use either graham crackers or chocolate wafer cookies so that they don't dominate the flavors. I've had a trifle made with Oreos and they were all I could taste.<br />
hey, thanks for the recipe again, but you should mention a key thin in your melting the chocolate part. IF you use the microwave to melt the chocolate, its wise to melt them in 20 second intervals, mixing WELL in between, because if you do it all in one turn, you risk breaking the glass/whatever you put it in. I remember breaking a glass cup once for another recipe, and it ruined not only my cup but the chocolate, so it would be a good thing to include. oh, this is my favorite recipe by the way! this is the third time I'm making it!
flio191, any glass will break if it's not microwaveable. Use a Pyrex bowl and you won't have this problem (a 4-cup Pyrex measuring cup is a handy item). You should melt and stir in short bursts anyway, to make it melt evenly. I much prefer a double boiler or bain marie, though; microwaving chocolate risks scorching. <br /> <br /> Yummy&nbsp; sounding recipe, Kitchenwench, and gorgeous looking too flio! I may try this for Mothers Day.<br />
oh yeah, you should also include that there is a separate recipe and materials for the ganache below, because i almost forgot the whipping cream and extra chocolate.
&nbsp;mine all mine, don't even look at it. mmmmmmmm. i tried to explain to my wife that the dog ate it, but, we haven't got a dog!!! i'll just come clean and tell her that my 5yr daughter old ate it. is that wrong?&nbsp;
Mine is in the oven now, looks delicious!<br />
Last week I tried the cake. Wonderful taste, I just couldn't resist it.&nbsp;Got terribly sick because it's to heavy for me grrrrr<br />
Since I'm from Belgium, Europe (between Holland and France, there's a tiny spot...yes that's us (Brussel, Antwerp, Brugge, Beer, chocolate, pralines, truffles, super restaurants, diamonds...)) it might be interesting to include a conversion table to Metric : http://allrecipes.com/HowTo/Cup-to-Gram-Conversions/Detail.aspx<br /> <br /> Thank you for this instructable.&nbsp;Went to market, bought my list empty and all ready to attack the kitchen.<br /> <br /> Michel <br /> Belgium<br /> <br />
i made it for a surprise for my mom, i got SOOO many parental cheesecake (brownies are lame) points and it was amazing, Q: next time when i stir in chocolate can i just leave it kinda swirly..you get what i mean and serve like that so the inside would look cool?
also i made some strawberry sauce (very thin) and put it in a syringe (my mom is a vet) and in nice handwriting i put something like "we love you mom" i forget what exactly but nice recipe 5 starred and faved
ok i had too much and im slipping into a diabetic coma (joking)
Hey! I have died and gone to heaven. A chocolaty, delicious, fluffy heaven where all the clouds are brown and taste like double chocolate cheesecake....yum... Thank you very much for bringing this little drop of (ultra unhealthy, sinfully seductive) heaven. I can't wait to try making this myself, and see what I come up with. Luv ya, Tashi :)
*Shudders* Looks so unhealthy... yet so delicious and irresistible at the same time!<br/>
This cake has made me famous with my family and friends! :D I've made it twice now, once for a family gathering and once for a party, and it worked perfectly both times! I'd never made cheesecake before, but the instructions were great, so it was no trouble at all.

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Bio: I am one of those weird teen-age Christian homeschoolers, the kind that thinks their family is awesome and thinks that living on a farm is ... More »
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