To pipe the ganache onto the cheesecake, you’ll just want to make sure that it’s not too soft to hold it’s shape and not too firm to be able to pipe. In our home, room temperature was perfect. If you aren’t sure if your ganache is the right temperature, you can always test it by adding some to a piping bag and testing some piping on a plate. If it’s too firm, you could heat it up a smidge. If it’s too soft, let it continue to cool a bit (or even pop it in the fridge for a few minutes).
After adding the piping, add a few pieces of a dark chocolate bar between the swirls and a little shaved chocolate and you have yourself a great tasting cheesecake that will wow your friends and family!
Ingredients
Crust
35 Oreos (3 cups |403g Oreo crumbs)
4 tbsp (56g) Challenge Butter, melted (salted or unsalted is fine)
Cheesecake Filling
24 oz (678g) Challenge Cream Cheese, room temperature
1 cup (207g) sugar
6 tbsp (43g) dark cocoa powder
1 cup (230g) sour cream, room temperature
1 tsp vanilla extract
8 oz | 1 1/3 cups dark chocolate, melted and slightly cooled
4 eggs, room temperature
Dark Chocolate Ganache Swirls
9 oz (254g | 1 1/2 cups) dark chocolate chips
3/4 cup (ml) heavy whipping cream
Chocolate Bar
Dark Chocolate Ganache Topping
4 oz (113g | 2/3 cup) dark chocolate chips
6 tbsp heavy whipping cream
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Instructions
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
