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Photo by: Joseph DeLeo
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.”
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.
Nutritional information is based on 10 servings.
Nutrients per serving (% daily value)
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