Baking cheesecake may seem difficult at first, but I assure you that once you find the right technique, you will always make the perfect cheesecake at home.
Cheesecake is one of those desserts, which you need to be patient with.
First you need to mix well all ingredients until your cheesecake mixture is smooth and nice – this is the quick part.
Then, after baked you will have to wait for it to cool off in the oven, and after to chill in the fridge. Yes, a lot of waiting around, but I promise it will be worth it at the end.
150 grams Graham cracker crumbs
75 grams unsalted butter, melted
600 grams cream cheese
80 grams powder sugar
70 ml. roasted hazelnut syrup (sweet, non-alcoholic syrup, used in cocktails and coffee)
1 tea spoon vanilla extract
1 tablespoon cornflour
200 grams sour cream
200 grams white chocolate, chopped
For the chocolate ganache:
150 grams white chocolate
50 ml. heavy whipping cream
Grease a non-stick 16 sm (6 inch) cake tin with removable sides.
Mix the Graham cracker crumbs with the butter in a small bowl – the mixture should look like moist sand/crumbs. Transfer to the prepared tin and spread evenly on the bottom of the pan. Use a straight-sided glass to press the biscuit mixture over the base of the tin. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Preheat your oven to 170°C (330°F).
Melt the chocolate over a water bath – stir the chocolate as it melts until the mixture is smooth. Set it aside to cool.
In a larger bowl, using an electric mixer beat the cream cheese, sugar and vanilla extract until smooth. Add the eggs, 1 at a time, beating well after each additional egg until combined. Add the hazelnut syrup,sour cream and the cornflour and beat until well combined.
Add the chocolate and mix until the cream cheese mixture is smooth.
Pour the cheesecake mixture over the biscuit base leaving room at the top, as the cheesecake will rise.
As we are going to bake the cheesecake in a water bath, we need to prevent water from seeping into the cake tin. Cover the tin bottom and halfway up the sides of the tin with aluminium foil, at least a couple of layers.
Place the cake tin in a deeper baking dish and fill in the outer dish with hot water.
Bake for about 90 minutes or until the cheesecake is firm on the outsides, but still looks a little jiggly in the middle. Turn off oven but leave the cheesecake in the oven, with the door slightly open until it cools completely.
Note that the cheesecake will continue to cooks while cooling off and it will firms additionally after it is being chilled in the fridge.
To prepare the chocolate ganache:
Chop up the chocolate in a small bowl.
Bring the cream to boil and pour over the chocolate.
Mix well with a rubber spatula until smooth and creamy.
Place in the fridge for about 30 minutes, as you stir the mixture every 5 minutes, so it cools off evenly.
Pour over the cheesecake and place back in the fridge to firm up.
Serve with shredded chocolate.
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