Cherry Cheesecake With Ganache Recipes

CHERRY CHEESECAKE

Steps:

• Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
• Pour cherry pie filling on top of pie. Serve.

THE BEST CHERRY CHEESECAKE

Steps:

• Preheat oven to 325F and grease the sides of a 9″ springform pan.
• Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
• Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.
• Add in the eggs, one at a time, mixing well in between on low speed.
• Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.
• Bake for 60-75 minutes or until the edges are set and 2-3″ of the center is still wobbly.
• Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.

CHERRY CHEESECAKE WITH GANACHE

Steps:

• Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Beat in 1/2 cup whipping cream and the almond extract. Pour 4 cups filling over crust. Spoon cherries over filling. Top with remaining filling, covering cherries.
• Bake at 300°F 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• In small microwavable bowl, microwave ganache ingredients on High 1 minute 30 seconds, stirring once, until smooth. Spread over cheesecake. Chill 30 minutes. To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cover; refrigerate any remaining cheesecake.

CHERRY CHEESECAKE WITH GANACHE

Steps:

• Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Beat in 1/2 cup whipping cream and the almond extract. Pour 4 cups filling over crust. Spoon cherries over filling. Top with remaining filling, covering cherries.
• Bake at 300°F 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• In small microwavable bowl, microwave ganache ingredients on High 1 minute 30 seconds, stirring once, until smooth. Spread over cheesecake. Chill 30 minutes. To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cover; refrigerate any remaining cheesecake.

CHOCOLATE CHERRY CHEESECAKE

Steps:

• In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. , In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.

CHERRY CHEESECAKE DESSERT

Steps:

• In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. , Bake at 350° for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top.

GHIRARDELLI LAYERED CHOCOLATE CHEESECAKE WITH GANACHE GLAZE

Steps:

• Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
• Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F.
• Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
• Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly.
• Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
• Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.
• Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.
• Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours.
• Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.
• Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
• Pour chocolate mixture over top of cheesecake, and gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

CHOCOLATE CHERRY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs and melted butter in a medium bowl; press into the bottom and 1 inch up the sides of a 10 inch springform pan.
• Beat cream cheese in a large bowl until smooth.
• Add eggs one at a time, beating well after each addition.
• Add sugar and almond extract; beat until smooth.
• Add 1/2 cup of the whipping cream; blend well.
• Spoon 3 1/2 cups of the cream cheese mixture into the crust lined pan, spreading evenly.
• Carefully spread 1 cup of the pie filling evenly over the cream cheese layer; reserve the remaining pie filling for the topping.
• Spoon remaining cream cheese mixture over the pie filling layer.
• Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until center is set.
• Cool in pan on a wire rack for 1 hour.
• Bring the other 1/2 cup of whipping cream to a boil in a small saucepan.
• Remove from heat and stir in the chocolate chips.
• Line a cookie sheet with waxed paper.
• Remove the sides of the springform pan.
• Place cheesecake on the paper lined cookie sheet.
• Spread the chocolate glaze evenly over the top of the cheesecake allowing some of the glaze to run down the sides.
• Chill for at least 3 hours or over night.
• Serve topped with the remaining pie filling.