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Category: Cheesecake
Prep Time: Cook Time: Total Time:
CRUST
Vegetable oil for coating the pan
18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt
GANACHE
6 ounces bittersweet chocolate (preferably 61 percent), finely chopped
3/4 cup heavy cream
FILLING
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream
Using a paper towel, coat a 10-inch springform pan with vegetable oil. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
Place chopped chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. Let sit several minutes, then process until smooth. Reserve a few tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
In a separate bowl, beat the cream with the whisk attachment until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and use an offset spatula to spread evenly.
Transfer reserved ganache to a pastry bag and decorate as desired. Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake and serve immediately.
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NO BAKE CHEESECAKE II
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
CRUST
Vegetable oil for coating the pan
18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt
GANACHE
6 ounces bittersweet chocolate (preferably 61 percent), finely chopped
3/4 cup heavy cream
FILLING
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream
Using a paper towel, coat a 10-inch springform pan with vegetable oil. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
Place chopped chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. Let sit several minutes, then process until smooth. Reserve a few tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
In a separate bowl, beat the cream with the whisk attachment until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and use an offset spatula to spread evenly.
Transfer reserved ganache to a pastry bag and decorate as desired. Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake and serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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