Here is a decorating secret shared by Master Baker Michael Goodman: “When I want a fast finishing for a cheesecake, there’s nothing better than a traditional chocolate ganache. All you need is good dark chocolate, some heavy cream, and a splash of good vanilla. It’s ready in minutes.”
Yield: Makes enough to decorate one 9-inch cheesecake(top and sides)
8 ounces bittersweet chocolate coarsely chopped
1 cup cold heavy or whipping cream
1 teaspoon pure vanilla extract
1. Combine the chocolate and cream in a medium-size saucepan and stir over medium-low heat until the chocolate melts and the mixture begins to bubble a little around the sides. Quickly whisk the mixture until it comes together in a smooth chocolate sauce.
2. Remove from the heat and whisk in the vanilla. Pour into a heatproof bowl that can go into the freezer. Chill the ganache in the freezer just until it thickens, about 15 minutes. Use immediately to glaze the top of a cheesecake. Let some ganache drizzle down the sides-or, if you wish, frost the sides completely, using a narrow metal icing spatula. Do not cover. Return the cake to the freezer for 1 hour before cutting.
The Junior’s Way
First freeze the cheesecake at least an hour so it’s icy cold; that way the ganache will set up fast on the cake. Then spoon the chilled ganache on top of the cake, pushing it just to the edge.