Chocolate Ganache Cheesecake by Zarnak Sidhwa

Ingredients for Chocolate Ganache Cheesecake:

For Crust:

• Chocolate cookie 1-1/2 cups
• Melted butter 1/3 cup

For Ganache:

• Cream 1 cup
• Chocolate 8 oz

For Filling:

• Cream cheese 12 oz
• Sugar 1 cup
• Milk 1/4 cup
• Gelatin 2 tbsp
• Vanilla essence 1 tsp
• Cream 1 cup
• Coffee 1 tsp

For Topping:

• Chopped plain chocolate 10 oz
• Cream 1-1/2 cups
• Butter 2 tbsp

For Decoration:

• Coffee powder 2 tbsp
• Cocoa powder 1 tbsp
• Chopped almonds 3 tbsp
  

Method:

1. For the base: Mix the cookies crumbs, melted butter, press in the base of the pan and freeze.
2. To make ganache: Heat the cream gently, add in the chopped chocolate and let melt.
3. Let stand at room temperature to thicken.
4. Sprinkle the gelatin powder on the milk.
5. Heat milk and gently let the gelatin dissolve.
   
6. For filing: In a bowl, beat the cream cheese and sugar until light and fluffy.
7. Add vanilla and beat again.
8. Mix in the cream and beat.
9. Add in cooked dissolve gelatin milk.
10. Add the chocolate ganache mixture and the coffee and beat until all mixed together.
11. Pour over the frozen crust and freeze till set.
12. For the topping: Heat the cream until simmering point and pour over the chocolate.
13. Stir until chocolate melts. Add the butter and stir again.
14. Leave to cool until thickens, stirring occasionally.
15. Pour over the top of the cake smoothing with a spatula around the sides.
16. Decorate all around the sides with the chopped almonds and use the coffee or coco powder to sprinkle on the top.