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Let’s be honest here, we’ve all tried at least A TON of cheesecake recipes..am I correct or am I not? We always want to find that Perfect one, creamy texture melting in your mouth, while you close your eyes and savour every moment. Ahhh yes! That satisfied smile on your face when you finally come across that recipe.

It was about several years ago (I don’t remember the exact time) but one of the families in our church invited over the youth one evening. Some of us girls were in the kitchen helping (or at least making it look like we were) and me being the nosiest one of them all, started looking through the kitchen for something interesting. (Now you can see there how big of a help I was) Guilty but not yet so guilty 🙂 I spotted a little tiny calendar looking magnet on their refrigerator. I noticed that each month had a neat little recipe on there. So I started going through it, and guess what caught my eye? Oh I’m sure you’ll never guess, so why don’t I just go ahead and tell you 😉 It was an amazing looking cheesecake with chocolate ganache over it. It was also that time of my life where my love for baking had begun and I was in the lookout for perfect recipes. I read the recipe and I didn’t quite understand what “putting a pan into another pan with water in there” meant. I was so confused! Why would I need to do that? But luckily for me there are smarter people out there, and one of the girls demonstrated the whole process for me, yea I sure felt like a not so smart person anymore. But that passed by quick.

That next Saturday I was baking the cheesecake, I followed it step by step, except…when the time was over for baking I didn’t really understand because the cheesecake looked like it was halfway baked. Sooo I just kept baking it for another hour or so? Yea hilarious me, that is why I never got a creamy texture out of it. It was still so good that I had to make it every Saturday until we got sick of it.

Now many years have gone by, I’m married, have a blog and desperate for great recipes. So I opened my cook book and found it there, I decided to change it up a bit. The old recipe had chocolate chips for ganache, I use Dove Chocolate because it’s just the best, that’s all I need to say about it. I also decided to make a jam on top of the ganache, and then throw the fresh berries over it. I think I’ve said all that needs to be said, let’s jump right in!

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Ingredients for the cheesecake: 

  • 1 cup crushed chocolate graham crackers
  • 1/2 stick melted butter
  • 3 Philidelphia cream cheese softened (8 oz)
  • 1 cup sugar
  • 2 tbsp. cornstarch
  • 2 tsp. vanilla extract
  • 3 large eggs
  • 3/4 cup heavy whipping cream

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Ingredients for topping:

  • 1/2 cup heavy whipping cream
  • 1 bar of Dove dark chocolate
  • raspberries & strawberries (optional)

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Instructions for the cheesecake: 

Spray a 9×3 springform pan with cooking spray generously. Wrap the pan 4-5 times with foil paper.

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Crush the graham crackers, and melt the 1/2 stick of butter. Combine them together and press firmly onto the bottom of the springform. Bake at 350 for 8 minutes. Let it cool. DSC_3256

In your mixer, beat together softened cream cheese, sugar, cornstarch, and vanilla on medium speed until creamy. Beat in eggs one at a time, and whisk in the heavy cream until smooth. Pour batter into the pan. DSC_3260

Place the springform pan into a roasting pan and pour boiling water into the roaster, about halfway up springform. (I forgot to use boiling and it was beyond perfect anyways) DSC_3271

Bake at 325 for 50 minutes. (DO NOT forget to lower down your oven from 350 to 325) Turn off oven and let the cheesecake continue to bake for 30 minutes without opening the oven door. Remove and cool before chilling. Chill for about 5 hrs. DSC_3273

Take a small sauce pan add 1/2 cup heavy whipping cream and bring to a boil. Remove and add chocolate and whisk until smooth. Pour warm glaze over the cheesecake. DSC_3280

I usually like to chill it for about 10-20 minutes before adding the jam and berries. DSC_3282

While the cheesecake is chilling, mash up about 5-8 strawberries, and a small pack of raspberries, and about a 1 tbsp of sugar.  DSC_3286

When your ganache is chilled, add the raspberry and strawberry jam over the chocolate. DSC_3290

Top it with your favorite berries and let it chill for another couple hours before serving. DSC_3309

Dark Chocolate Ganache & Berry Cheesecake

Dark Chocolate Ganache & Berry Cheesecake

Ingredients

  • 1 cup crushed chocolate graham crackers
  • 1/2 stick melted butter
  • 3 Philidelphia cream cheese softened (8 oz)
  • 1 cup sugar
  • 2 tbsp. cornstarch
  • 2 tsp. vanilla extract
  • 3 large eggs
  • 3/4 cup heavy whipping cream
  • 1/2 cup heavy whipping cream
  • 1 bar of Dove dark chocolate
  • raspberries & strawberries (optional)

Instructions

  1. Spray a 9×3 springform pan with cooking spray generously. Wrap the pan 4-5 times with foil paper.
  2. Crush the graham crackers, and melt the 1/2 stick of butter. Combine them together and press firmly onto the bottom of the springform. Bake at 350 for 8 minutes. Let it cool.
  3. In your mixer, beat together softened cream cheese, sugar, cornstarch, and vanilla on medium speed until creamy. Beat in eggs one at a time, and whisk in the heavy cream until smooth. Pour batter into the pan.
  4. Place the springform pan into a roasting pan and pour boiling water into the roaster, about halfway up springform.
  5. Bake at 325 for 50 minutes. (DO NOT forget to lower down your oven from 350 to 325) Turn off oven and let the cheesecake continue to bake for 30 minutes without opening the oven door. Remove and cool before chilling. Chill for about 5 hrs.
  6. Take a small sauce pan add 1/2 cup heavy whipping cream and bring to a boil. Remove and add chocolate and whisk until smooth. Pour warm glaze over the cheesecake.
  7. I usually like to chill it for about 10-20 minutes before adding the jam and berries.
  8. While the cheesecake is chilling, mash up about 5-8 strawberries, and a small pack of raspberries, and about a 1 tbsp of sugar.
  9. When your ganache is chilled, add the raspberry and strawberry jam over the chocolate.
  10. Top it with your favorite berries and let it chill for another couple hours before serving.

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