NY-Style Cheesecake Topped with Dark Chocolate Ganache + a Lovely Valentine’s Menu

In honor of Valentine’s Day, I am ecstatic to share with you my Sweetie’s favorite cheesecake and this year’s delicious menu. An amazing father, grandfather as well as my partner in “crime,” I am dedicating this beautiful cheesecake to my hubbie, David. You see, without him, there would be no Meal Planning Maven website. Not only is David a longtime information technology expert, but he also created my fantastic new website and provides ongoing support to keep it running smoothly. (Do browse around!) And if that isn’t enough, while I create the recipes and content for every post, David is right there helping me with the photography, editing and uploading which is no small task! Not to mention in our many years of marriage, he has washed most of the dishes and cleaned up after my kitchen messes with “almost” no griping. I’d say David is a keeper, wouldn’t you?

Now, before you feel sorry for David, I must tell you he does reap the benefits of eating some pretty spectacular food. However, I think I’m long overdue in creating a special dessert just for him. And what a showstopper this is! I started with my favorite version of a classic NY-style cheesecake and dressed it up for this special occasion by draping it with a truly tantalizing dark chocolate ganache.

But I didn’t stop there as after all it is Valentine’s Day, right? So I embellished this gorgeous cheesecake even further by mounding the center with white chocolate curls. Indulgent? Absolutely. However, I feel that if you vow to eat healthfully most days, certain celebrations such as Valentine’s Day, birthdays, anniversaries and parties or when you just feel like having a special treat may be worthy of the splurge.

And if your Valentine’s menu needs some inspiration, here is what I’m cooking up this year. ENJOY! (See highlights below)
 

NY-Style Cheesecake Topped with Dark Chocolate Ganache

Yield: about 12 servings

Click HERE for the full recipe, but in the nutshell, here is what you do:

In a large bowl, stir together all crust ingredients with a fork until crumbly.

Using the back of a measuring cup, press crumbs firmly and evenly onto bottom of the prepared pan and about 2 inches up sides.

Bake the crust at 350 degrees F for 10 minutes. Remove to a rack; let cool.

Reduce the oven temperature to 325 degrees F.

In an electric mixer bowl set on medium speed, beat the cream cheese for 4 minutes or until smooth and creamy with no lumps remaining. Gradually add the sugar, vanilla and salt, beating until well combined.

Beat in the eggs, 1 at a time, scraping bowl after each addition.

Add the whipping cream and sour cream, scraping down sides of bowl to ensure all ingredients are incorporated.

Pour the filling into prepared crust. With a spatula, smooth the top.

Carefully pour boiling water into the roasting pan, filling about half-way. Place on bottom rack of oven. (The steam will provide a most environment which helps to prevent the cheesecake from cracking.)

Place the cheesecake on rack above the roasting pan. Bake for 50 to 55 minutes or until firm to the touch and center is still a bit “jiggly.” (The surface of the cheesecake may also look a little wet and be lightly browned. This is okay.)

Turn off oven. With door partly open, allow cheesecake to remain in the oven for 1 hour to slowly cool. (prevents cracking)

Remove the cheesecake to a rack to complete cooling.

Cover top of the cheesecake pan with foil; refrigerate (with the springform ring on for support) for at least 8 hours or until completely chilled. (preferably overnight). Remove the springform ring.

If desired, first carefully remove parchment paper and pan bottom from the cheesecake with a sharp knife or unflavored dental floss using a “sawing” motion . Place the cheesecake on a decorative plate.

(prepare after the cheesecake is thoroughly chilled as per the instructions above)
Roughly chop both the semisweet and bittersweet chocolates. Place in a medium bowl.

In a small saucepan, bring the cream just to a boil. Pour the cream over the chopped chocolate.

Allow to sit for 1 minute. Whisk until the chocolate is completely melted and the mixture is smooth. Set aside to cool for about 15 minutes.

There are many ways to make chocolate curls, but if this is your first time, this method is the simplest. Break the bar into thirds. Gently run the edge of a vegetable peeler down the long side of the bar, allowing the chocolate to “drape” over the back of the peeler forming curls. (If the bar starts to soften, chill in the refrigerator for 10 minutes.) Do not be concerned if some curls break or form into shavings. Also, some pieces may just form into strips and not curl. Your decorations will look beautiful, regardless! Refrigerate until you are ready to decorate your cheesecake.

Pour the chocolate ganache over the chilled cheesecake, allowing to drip freely over the sides. Refrigerate cheesecake uncovered until set, about 4 hours.

Decoratively arrange the white chocolate curls (and shavings) in the center of the cheesecake. Chill uncovered until serving. Feel free to further adorn this lovely cheesecake by surrounding the serving plate with the freshest of seasonal berries or perhaps even a garland of beautiful flowers.

If you don’t have time to make the white chocolate curls, your cheesecake will still look quite beautiful.

For easier slicing, remove the cheesecake from the refrigerator about 20 minutes prior to serving.

Cut the cheesecake into small slices. If desired, garnish with berries and/or freshly whipped cream.

Always one to choose the healthiest and least refined ingredients when making sweets… I used Organic Sugar from Wholesome Sweeteners and Organic Honey Graham Crackers from Annie’s Homegrown. Both are available at natural food stores such as Whole Foods as well as in some supermarkets. Feel free to choose the products you normally use.

Need a gluten-free crust alternative? Kinnikinnick’s gluten-free S’Moreables Graham Style Crackers or Graham Style Crumbs are absolutely delicious! Both are available in natural food stores such as Whole Foods or online.

For a rich-tasting ganache, choose a high-quality dark chocolate. While there are many expensive types of dark chocolate out there, I have chosen a combination of Ghirardelli’s Semisweet and 60% Cacao Bittersweet Chocolate Premium baking bars which are reasonably priced and widely available in grocery stores.

Are you a springform pan newbie? Look for a sturdy pan with a tight clasp. There are several good ones on the market today. I recently purchased one by Caphalon which I really like. Springform pans are available at stores like Bed, Bath and Beyond and kitchen specialty stores such as Sur le Table and Williams Sonoma as well as online.

Prefer to go plain? This cheesecake is absolutely delicious on its own without the ganache and white chocolate curls. Take a peek at my Creamy NY-Style Cheesecake to see what I mean!

Print Recipe

NY-Style Cheesecake Topped with Dark Chocolate Ganache

So are you ready to savor a slice of pure heaven? Well, I started with my Creamy NY-Style Cheesecake and dressed it up for festive occasions by draping it with a tantalizing dark chocolate ganache. But I didn’t stop there! Feeling playful, I embellished this gorgeous cheesecake even further by mounding the center with white chocolate curls. A true indulgence? Absolutely. However, I feel that if you vow to eat healthfully most days, certain celebrations such as Valentine’s Day, birthdays, anniversaries and parties or when you just feel like having a special treat may be worthy of the splurge. Enjoy!

Recipe Inspired by: Perfect Cheesecake from Simply Recipes

Yield: about 12 servings

Author: Linda Shapiro, © Meal Planning Maven

Ingredients

• 9- inch springform pan
• Parchment paper
• Butter for greasing pan bottom
• Foil
• Roasting pan
• Boiling water

Crust

• 2 cups graham cracker crumbs (about 2 sleeves of graham crackers)
• 1 ½ tablespoons sugar
• 5 tablespoons unsalted butter melted
• Pinch salt

Filling

• 32 ounces cream cheese room temperature, cut into chunks
• 1 1/3 cups sugar
• 2 teaspoons pure vanilla extract
• Pinch salt
• 2/3 cup heavy whipping cream
• 2/3 cup sour cream
• 4 large eggs

Chocolate Ganache

• 1 4 ounce bar semisweet chocolate
• 1 4 ounce bar bittersweet chocolate
• 1 cup heavy whipping cream

White Chocolate Curls

• 1 4 ounce bar white baking chocolate

Instructions

Prepare the Pan

• Detach bottom of pan from ring. Trace bottom of pan on parchment paper; cut to fit. Butter bottom of pan. Press paper circle onto bottom of pan. Assemble pan. Tightly wrap bottom and sides of pan with foil to prevent any potential leakage of batter.

Make the Crust

• Preheat oven to 350 degrees F. In a large bowl, stir together all crust ingredients with a fork until crumbly.
• Using the back of a measuring cup, press crumbs firmly and evenly onto bottom of pan and about 2 inches up sides.
• Bake crust for 10 minutes. Remove to a rack; let cool.
• Reduce the oven temperature to 325 degrees F.

Make the Filling

• In an electric mixer bowl set on medium speed, beat cream cheese for 4 minutes or until smooth and creamy with no lumps remaining.
• Gradually add sugar, vanilla and salt, beating until well combined.
• Beat in eggs, 1 at a time, scraping bowl after each addition.
• Add whipping cream and sour cream, scraping down sides of bowl to ensure all ingredients are incorporated.
• Pour filling into prepared crust. With a spatula, smooth top.

Baking, Cooling and Chilling

• Carefully pour boiling water into roasting pan, filling about half-way. Place on bottom rack of oven. (The steam will provide a most environment which helps to prevent the cheesecake from cracking.)
• Place cheesecake on rack above roasting pan. Bake for 50 to 55 minutes or until firm to the touch and center is still a bit “jiggly.” (Surface of cheesecake may also look a little wet and be lightly browned. This is okay.)
• Turn off oven. With door partly open, allow cheesecake to remain in the in oven for 1 hour to slowly cool. (prevents cracking)
• Remove cheesecake to a rack to complete cooling.
• Cover top of cheesecake pan with foil; refrigerate (with springform ring on for support) for at least 8 hours or until completely chilled. (preferably overnight).
• Remove springform ring. (If desired, first carefully remove parchment paper and pan bottom from cheesecake with a sharp knife or unflavored dental floss using a “sawing” motion. Place cheesecake on a decorative plate.

Dark Chocolate Ganache (make after cheesecake is thoroughly chilled as per above)

• Roughly chop both the semisweet and bittersweet chocolates. Place in a medium bowl.
• In a small saucepan, bring cream just to a boil. Pour cream over chopped chocolate.
• Allow to sit for 1 minute. Whisk until chocolate is completely melted and mixture is smooth. Set aside to cool for about 15 minutes.

White Chocolate Curls

• There are many ways to make chocolate curls, but if this is your first time, this method is the simplest. Break the bar into thirds. Gently run the edge of a vegetable peeler down the long side of the bar, allowing the chocolate to “drape” over the back of the peeler forming curls. (If the bar starts to soften, chill in the refrigerator for 10 minutes.) Do not be concerned if some curls break or form into shavings. Also, some pieces may just form into strips and not curl. Your decorations will look beautiful, regardless! Refrigerate until you are ready to decorate your cheesecake.

Assembly and Serving

• Pour chocolate ganache over chilled cheesecake, allowing to drip freely over the sides. Refrigerate cheesecake uncovered until set, about 4 hours.
• Decoratively arrange white chocolate curls (and shavings) in center of cheesecake. Chill uncovered until serving.
• Feel free to further adorn this lovely cheesecake by surrounding the serving plate with the freshest of seasonal berries or perhaps even a garland of beautiful flowers.
• If you don’t have time to make the white chocolate curls, the cheesecake will still look quite beautiful.
• For easier slicing, remove cheesecake from refrigerator about 20 minutes prior to serving.
• Cut cheesecake into small slices. If desired, garnish with berries and/or freshly whipped cream.

Notes

Make Ahead and Storage Tips: this cheesecake keeps extremely well and can be made up to one week ahead. Wrap tightly and refrigerate. Cheesecake may also be frozen for up to 6 months.

Click HERE for Chilled Cucumber-Avocado Soup Recipe

Click HERE for Trio of Roasted Beets Salad with Apple-Dill Drizzle Recipe

Click HERE for Pan-Roasted Pomegranate Chicken Recipe

Click HERE for Balsamic-Glazed Brussels Sprouts Recipe

Happy Valentine’s Day!

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