Double Chocolate Cheesecake New York Style
Makes one 9-inch cake
Crust
¼-cup ground/grated hazelnuts
3/4 cup Graham Cracker Crumbs
2 ½ tablespoon of butter melted
11/2 tablespoons of sugar
Filling
21/2 pounds cream cheese softened
11/2 cups sugar
1 grated lemon zest
1 grated orange zest
½-teaspoon pure vanilla extract
3 tablespoons all purpose flour
5 large eggs
2 egg yolks
½-cup sour cream
Crust: Preheat oven to 375 degrees. Butter the bottom of a 9-inch spring form pan. Combine butter, sugar, hazelnuts, and graham cracker crumbs. Press mixture down into pan. Bake crust until golden, about 8 minutes. Set aside on wire rack to cool. Increase the oven heat to 450 degrees.
Filling: In a large mixer bowl combine cream cheese, sugar, vanilla, and zests. Blend until creamy. Add flour; beat in the eggs and yolks, one at a time, mixing well after each addition. Add sour cream and mix until very smooth. Pour the mixture into the pan. Bake cheesecake for 12 minutes. Reduce temperature to 200 degrees. Bake another 1 hour. Cool cheesecake in the pan on a wire rack for about 15 minutes. Run knife around edge of pan to loose cake from sides. Place cheesecake in refrigerator and allow cooling for 3 hours. Once cool remove spring form pan and cover in white chocolate Ganache and dark chocolate Ganache (see recipe below). Allowing the Ganache to cool between each layer. Cool in refrigerator. Enjoy.
Chocolate Ganache
1 12 oz package of Chocolate Chips (your choice of style)
2 cups of Heavy Cream
4 tablespoons of Unsalted Butter
In a large saucepan, Heat cream until just boiling. Pour over melted chocolate and butter in the top of a double boiler. Stir constantly over heat until completely smooth! Let cool to room temperature before using. Ganache can be used as a pourable frosting over cakes, as a dip for fruit, or as a chocolate covering for cookies and biscotti.
Cheesecake Crust
Mixing
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