What happens when you mix chocolate ganache into cream cheese?
That’s the question I asked J and she said “let’s pour and find out!” That’s how we roll, forever in search of the (next) perfect dessert.
The result: A buttery crumb base; super silky chocolate cream cheese filling, further topped with more chocolate ganache.
This is made in the same way as my Vanilla cheesecake and can be prepared quickly with some shortcuts – you can use premade crust trays which will save you one step of this dessert.
For the cream cheese filling, I added a third of the prepared chocolate ganache to the cream cheese mixture. This helps set the cream cheese without the need of gelatine.
The result is a silky smooth cheesecake with a deep cocoa flavour. The tanginess is still there but with the addition of chocolate and use of mascarpone, this is more mousse like.
I really like this experimental version – lighter and quite suitable for the summer season we are heading into. Just imagine further adorning the cheesecake with Tatua Chocolate Mousse straight from the can.
Ps J reminded me to pair the cheesecakes with a chocolate glaze aka mirror glaze! I’ve made them in my Chocolate Mousse Dome Entremet recipe but can totally be used on cheesecakes too!
Graham Crackers crust
- 250g Graham Crackers or digestive biscuits
- 100g unsalted butter, melted
- Or a premade crust
- 250g cream cheese, room temperature
- 250g mascarpone
- 120g (1 cup) icing sugar
- 1 tsp vanilla extract
Chocolate soft ganache
- 175g dark chocolate (70% or above cocoa solids), chopped into small pieces
- 200g cream (35% fat)
Graham cracker crust
- If using a ready made crust shell, you can skip this crust step and move to making the ganache.
- Otherwise, crush crackers or biscuits to fine crumbs. You can do this in a food processor, or in a sealed zip lock bag, and crushing them with a heavy rolling pin.
- Add melted butter and mix till mixture binds together.
- Pour crumbs into a lined springfoam baking pan, pressing the mix down with a tall straight glass. Make sure the layer is even, and press crumbs up against the sides as well.
- Chill in the fridge to firm up.
Chocolate soft ganache
- Place chopped chocolate in a heatproof bowl.
- Bring cream to a boil in a pan and pour over chocolate. Let it sit for a minute before stiring; stir till homogenize and slightly thick.
- Place in the fridge to chill.
- In a medium bowl, beat cream cheese and mascarpone cream together, until smooth and fluffy.
- Beat in icing sugar and vanilla till smooth and no lumps.
- Using two teaspoons, Place small dollops of cream cheese in crust base. This creates some patches of white in amongst the dark brown cheesecake.
- Pour a third of the chocolate ganache into the bowl with the remaining cream cheese mixture. Mix to incorporate.
- Pour into crumb base and smooth with an offset spatula. It’s really easy to smooth if you pop the base on a spinning cake stand/wheel. Just hold the spatula with one hand, steadily on top of the cream cheese mixture and spin with your other hand.
- Pour remaining chocolate ganache over the chocolate cream cheese mix. Refrigerate for 3 hours or overnight.
- Cut with a warm but dry knife.