Chocolate Cheesecake Monday, December 10, 2012

Ingredients

A Gaylord Opryland Resort recipe

Ganache
Heavy Cream 1/3 cup
Semi Sweet Chocolate 3 oz

Crust
Crushed Oreo’s 1 ½ cup
Butter 1/3 cup

Filling
Cream Cheese 2 2/3 lbs
Sugar 1 ½ cup
Sour Cream 3/4 cup
Heavy Cream 1/3 cup
Eggs 5 ea

Directions

To make ganache:
In a small saucepan or using a microwave heat heavy cream. Add semi sweet chocolate and stir until all is melted. Set aside to cool slightly.

To make crust:
Melt the butter. Place the crushed Oreo’s in a bowl and add the melted butter. Combine by hand. Place the crust mixture in an 9” spring form pan sprayed with pan spray. Press the crust down firmly.

To make the filling:
Pre-heat your oven to 275 degrees. Mix the cream cheese and sugar slowly using a paddle attachment. Scrape the bowl and continue mixing to ensure there are no lumps left. Add the sour cream and repeat process. Add the heavy cream and repeat. Add the eggs slowly until all are incorporated. Add the ganache and stir until all in incorporated. It is very important that the cheesecake mix is only mixed at low speed. Place the cheesecake into a larger pan and add water until it is ½ way up the pan of the cheesecake. Bake for approx 1 – 1 ½ hrs or until the cheesecake is firm to touch. Place in the freezer for approx 4 hours. Warm the sides of the pan and release the cheesecake.

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