Double Ginger-Chocolate Ganache Cheesecake

Double Ginger-Chocolate Ganache Cheesecake
Yield:
4 cakes or 64 servings, 1/16 cheesecake (98 g) each

Ingredients

Ingredients Weights Measures
Crust
graham crumbs 1 lb. [600 g] 1-1/4 qt. [1.25 L]
butter, melted 8 oz. [225 g] 1 cup [250 mL]
ground ginger - [8 g] 1 Tbsp. [20 mL]
Filling
Philadelphia Light Brick Cream Cheese Spread, softened 6 lb. [2.9 kg]
sugar 1 lb. [675 g] 3 cups [750 mL]
vanilla - [40 g] 1/4 cup [60 mL]
molasses 14 oz. [400 g] 1 cup [250 mL]
eggs 24 fl oz 1 doz.
ground nutmeg - [8 g] 1 Tbsp. [20 mL]
ground cinnamon - [8 g] 1 Tbsp. [20 mL]
ground ginger - [4 g] 2 tsp. [10 mL]
ground cloves - [2 g] 1 tsp. [5 mL]
Topping
Baker's Semi-Sweet Chocolate, finely chopped 1 lb. [450 g] 16 squares
heavy cream 16 fl oz 2 cups [500 mL]
Crust
graham crumbs 5-1/4 oz. [150 g] 1-1/4 cups [312 mL]
butter, melted 2 oz. [60 g] 1/4 cup [60 mL]
ground ginger - [2 g] 1 tsp. [5 mL]
Filling
Philadelphia Light Brick Cream Cheese Spread, softened 1 lb. [735 g]
sugar 6 oz. [170 g] 3/4 cup [175 mL]
vanilla - [10 g] 1 Tbsp. [15 mL]
molasses 3-1/2 oz. [100 g] 1/4 cup [60 mL]
eggs 6 fl oz 3 each
ground nutmeg - [2 g] 1 tsp. [5 mL]
ground cinnamon - [2 g] 1 tsp. [5 mL]
ground ginger - [1 g] 1/2 tsp. [2 mL]
ground cloves - 1/4 tsp. [1 mL]
Topping
Baker's Semi-Sweet Chocolate, finely chopped 4 oz. [115 g] 4 squares
heavy cream 4 fl oz 1/2 cup [125 mL]

Directions

For Crust: Cover bottom of each of 4 (9-inch) springform pans (or bottom of 1 pan for trial recipe) with parchment circle, then line each rim with parchment collar.

Mix remaining ingredients; press 7-1/4 oz. (212 g) onto bottom of each pan.

For Filling: Beat cream cheese and sugar with mixer fitted with paddle attachment until well blended. Gradually add vanilla and molasses, mixing after each addition until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in spices. Pour 2 lb. 10-1/2 oz. (1205 g) over each crust.

Bake in 350ºF-standard oven 45 to 50 min. or until centres are almost set. Run knife between rim of each pan and parchment collar to loosen cake; cool completely before removing rim. Refrigerate 4 hours.

For each cake: Place 4 oz. (115 g) chocolate in bowl. Bring 1/2 cup (125 mL) cream to boil in small saucepan; pour over chocolate. Let stand 1 min.; whisk until chocolate is completely melted. Gently pour over 1 Cheesecake.

Kraft Kitchens Tips

Special Extra
For a Triple Ginger-Chocolate Ganache Cheesecake, sprinkle 1 oz. (30 g) julienned crystallized ginger around top edge of each cheesecake.

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Nutritional Information
Calories
 310
Total fat
 19 g
Saturated fat
 11 g
Cholesterol
 85 mg
Sodium
 320 mg
Carbohydrate
 29 g
Dietary fibre
 1 g
Sugars
 21 g
Protein
 7 g
Vitamin A
 15 %DV
Vitamin C
 0 %DV
Calcium
 8 %DV
Iron
 8 %DV