After the crust has cooled, I focus on the cheesecake filling. In my trusty mixing bowl, I blend the softened cream cheese and sugar until it’s smooth and creamy. Then, I add the eggs one at a time, followed by the vanilla extract. The key here is to not overmix; I always stop as soon as it’s well combined. Next, I carefully fold in the sour cream for that extra richness before pouring the filling onto the crust. The combination of flavors is divine even before baking!
I pop the filled springform pan into the oven and let it bake for about 55-60 minutes, or until the edges are set, and the middle has just the slightest wiggle. Once it’s done, I turn off the oven and crack the door, letting the cheesecake cool gradually. This helps prevent cracks, which I learned the hard way! After a good hour, I transfer it to the fridge for at least four hours—or overnight if I can wait that long.
As if that wasn’t enough, the crowning glory is the gorgeous chocolate ganache. I heat the heavy cream in a double boiler (or microwave) until it begins to simmer, then stir in the chocolate chips until it’s all melted and fantastic. After the ganache cools slightly, I pour it over the chilled cheesecake, smoothing it out. Finally, I pop it back in the fridge to set the ganache perfectly.
Pro Tips for Best Results
I’ve baked this cheesecake multiple times, experimenting with various aspects. One thing I tested was baking it in a water bath. While it was great, I found it wasn’t necessary for achieving a creamy texture. The richness of the cream and eggs really shines on its own! I stick to the basics nowadays, and it’s fantastic every time.
Another tip? When it comes to the chocolate ganache, I’ve learned the hard way that patience is key. If it’s too hot when I pour it over, it can melt my cheesecake. I always let it cool for about 10 minutes after melting before pouring it over the top.
Finally, I like to add a touch of vanilla extract to the ganache for an extra layer of flavor. It’s simple to do, but it really elevates the chocolate, making it even more indulgent. Trust me, your taste buds will thank you!
Common Mistakes to Avoid
One mistake I made early on was not letting my cream cheese soften enough. It was tough to blend and resulted in a lumpy cheesecake. Now, I always take my cream cheese out of the fridge well in advance and let it come to room temperature. It makes such a difference. (See the next page below to continue…)