![]() ![]() Move the cheesecake in gentle circular motions to make sure the chocolate covers the cheesecake evenly, then let it set for 10 minutes. Wait for the ganache to cool slightly before pouring it on top of the cooled cheesecake.Then, when it is hot (but not boiling), add the chocolate and keep stirring until it has melted. The best way to do this is to warm the cream in a heatproof bowl in the microwave for 45 seconds to 1 minute. At the end of the refrigeration time, make a ganache using the remaining ½ cup of dark chocolate and ¼ cup of cream.Refrigerate the cheesecake for 6 to 8 hours, or overnight.Gently spoon or pipe the rest of the cheesecake mixture on top, making sure to fully cover the cherry filling, then smooth the top off using a palette knife or the back of a spoon.Scoop the cherry pie kirsch mixture into the center of the Oreo base and spread it out until it meets the cheesecake edges.Using a piping bag filled with roughly ¼ of the chocolate cheesecake mixture, pipe a circle all the way around the edge of the cheesecake base, forming a wall. ![]() ![]() Keeping the stand mixer running, slowly pour in the melted, cooled chocolate and mix it until well combined.In a stand mixer, whisk together the cream cheese, ¾ cup of whipping cream and vanilla extract until the mixture is well combined and stiff.Once the chocolate is fully melted, set it aside to cool. ![]() Make sure to regularly check and stir the chocolate every 15 to 20 seconds so that it doesn't burn.
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