- 4 ounces (115 grams) semi-sweet or bittersweet chocolate, finely chopped
- 1/3 cup (80 ml) heavy whipping cream (cream with a 35-40% butterfat content)
- 1/2 tablespoon (6 grams) butter, room temperature
Place the chopped chocolate in a heatproof bowl. Heat the cream and butter in a small saucepan over medium heat (or in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours, preferably overnight. This cheesecake is quite rich, so cut small slices.
Taken from the chocolate cheesecake recipe on Joyofbaking.com