Double Ginger-Chocolate Ganache Cheesecake
|Ingredients Weights Measures|
|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]|
|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]|
|Baker's Semi-Sweet Chocolate, finely chopped 1 lb. [450 g] 16 squares|
|heavy cream 16 fl oz 2 cups [500 mL]|
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.