Chocolate Ganache Cheesecake

Chocolate ganache cheesecake. A deliciously velvety tasting chocolate chesecake with an amazing crunchy pecan nut biscuit base. I think you’re just going to love it!

Chocolate Ganache Cheesecake Featured Image

Hi Folks, so today, I thought I would bring you this awesome really simple chocolate ganache cheesecake recipe.

And it’s absolutely fabulous one!

No scrimping on just how indulgent it tastes, but as usual using lower fat ingredients to make it not so calorific.

The base came about by experimenting with a combination of lower fat chocolate digestive biscuits (graham crackers) and pecan nuts.

It took a few attempts to get the quantities right, so that it had just the right light crunch, but I’m sure you’ll agree, it just adds that extra nice touch.

A deliciously velvety tasting chocolate ganache cheesecake with a lightly crunchy pecan nut chocolate biscuit base. Perfect for impressing at dinner parties.

When it came to the cheesecake filling itself, just a plain filling, with a hint of cocoa added was all that was needed, with no need for an extra sweetener.

You see the natural sweetness from the chocolate ganache topping removed any need for that.

And you get that little extra crunch too, from the pecan nut on top, but feel free to add more pecan nuts, if you felt you would like a little more topping!

Folks, this chocolate ganache cheesecake is a perfect sharing recipe.

It’s ideal for dinner parties, or maybe that once a week treat, because you’ve earned it.

Lynne and I have one piece each, usually on a Sunday, after our Sunday curry, and the rest is always frozen.

In fact, the freezer currently has quite a few frozen slices of previous cheesecakes, so it’s just as well I only make one per month or we’d get nothing else in it! 😉

A deliciously velvety tasting chocolate ganache cheesecake with a lightly crunchy pecan nut chocolate biscuit base. Perfect for impressing at dinner parties.

Bank Holiday Weekend – A Great Time To Enjoy This Chocolate Ganache Cheesecake!

A Bank Holiday has just ended here in Scotland, and a welcome one it was at that! I was pretty exhausted after my first week at my new job, so although I did some cooking for the blog (i.e. this cheesecake) it was reasonably relaxing long weekend.

Belle and Sebastian were awesome on Friday night, as was the sea bass I enjoyed at The Mussel Inn, before the concert.

And do you know what? On Saturday, Lynne and I actually made it to Wholefoods in Glasgow! It’s not that far away, a short 15 minute car journey, but you know how it is just finding time sometimes.

I’d read so many good reviews about Wholefoods from fellow bloggers, I knew I wasn’t going to be disappointed.

As for Lynne, well I hadn’t mentioned it before to her, and knowing she loves her food as much as I do, I could just see how much she enjoyed looking around the place, by her bulging eyes!

Such great fresh produce, such quality baking and a superb array of products, you just wanted to buy everything, if you had enough of the folding stuff.

Anyway, with the Eurovision Song Contest being on TV on Saturday night, and it being one of those rare occasions we actually watched television, we got some amazing olives and a sharing focaccia from Wholefoods.

We will definitely be treating ourselves a little bit more now we’ve a second income and we’re already talking about what we’re going to get next. I’m particularly intrigued by their chicken and kale sausages!

This is a shorter week for us. We had some travel vouchers so were able to book ourselves a short weekend break, to celebrate 2 years of being married (where did all the time go? 😛 ) next weekend in Inverness, in the North of Scotland.

I’ve only every driven round or through Inverness on the way to various hillwalking weekends, or the Rockness festival, so it’ll be nice to spend some quality time there together and hopefully maybe even bring you some photographs!

5 from 1 vote
Chocolate Ganache Cheesecake Featured Image
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Chocolate Ganache Cheesecake
Prep Time
4 hr
Cook Time
30 mins
Total Time
4 hr 30 mins
 
A deliciously velvety tasting chocolate ganache cheesecake with a lightly crunchy pecan nut chocolate biscuit base.
Course: Pudding
Servings: 8
Calories: 578 kcal
Author: neils@neilshealthymeals.com
Ingredients
For the base:-
  • 100 g pecan nuts roughly chopped
  • 150 g reduced fat chocolate digestive biscuits / graham crackers
  • 75 g unsalted butter melted
For the cheesecake filling:-
  • 300 g reduced fat soft cream cheese
  • 100 ml reduced fat double cream
  • 1 tsp cocoa powder
  • 3 medium eggs
For the chocolate ganache:-
  • 250 ml reduced fat double cream
  • 300 g dark chocolate 80% cocoa broken up.
For decoration:-
  • 16 pecan nuts
Instructions
  1. Pre-heat oven to 160C Fan
To make the base:-
  1. Grease the inside of a 20cm loose-bottom deep cheesecake tin and line the base with baking parchment / greaseproof paper.
  2. Blitz the pecan nuts and chocolate biscuits together in a food processor until they resemble course breadcrumbs.
  3. Stir the melted butter into the biscuit mixture, then empty the mixture into the cheesecake tin and press this mixture into the tin to make an even layer.
  4. Chill in the fridge for at least 20 minutes whilst you prepare the cheesecake filling.
To make the cheesecake filling:-
  1. Place the cream cheese, cream, cocoa powder and eggs in a bowl, or into a stand mixer and blend everything together well until smooth.
  2. Pour the mixture over the hardened biscuit base and bake in the oven for approximately 25 – 30 minutes until the top is firm and golden brown.
  3. Remove from the oven and allow to cool on a wire rack for at least 1 hour.
To make the chocolate ganache:-
  1. Pour the cream into a saucepan and gently heat the cream until steam is coming off the top. Do not allow the cream to boil.
  2. Once steam is coming off the top, remove the saucepan from the heat and stir in the broken up chocolate until it has melted completely.
  3. Allow the ganache to cool a little, then pour the ganache over the top of the cooled cheesecake base and put aside for 30 minutes to allow the ganache to cool and set a little. Then move to a fridge for 2 hours minimum.
  4. When ready to serve, carefully remove the cheesecake from the tin and decorate with the pecan nuts.
Recipe Notes

Portions can be frozen.

Nutrition Facts
Chocolate Ganache Cheesecake
Amount Per Serving
Calories 578 Calories from Fat 415
% Daily Value*
Total Fat 46.1g 71%
Saturated Fat 22g 110%
Cholesterol 133.8mg 45%
Sodium 171mg 7%
Total Carbohydrates 41.8g 14%
Dietary Fiber 4.1g 16%
Sugars 26.8g
Protein 7.5g 15%
Vitamin A 28%
Vitamin C 1%
Calcium 8%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

A deliciously velvety tasting chocolate ganache cheesecake with a lightly crunchy pecan nut chocolate biscuit base. Perfect for impressing at dinner parties.

Here’s hoping all you folks had an equally nice weekend past, although you may not have had a Bank Holiday, like us, but hopefully it was still relaxing. 🙂

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Chocolate ganache cheesecake. A deliciously velvety tasting chocolate chesecake with an amazing crunchy pecan nut biscuit base. I think you're just going to love it!

Comments

  1. Wow Neil – this is another beaut of a cheesecake! I adore chocolate digestives and I am betting that crust was heavenly!
    Congrats on your’s and Lynne’s upcoming 2 year anniversary!
    Shashi at RunninSrilankan recently posted…Warm Lentil SaladMy Profile

    • neil@neilshealthymeals.com says:

      Hey Shashi, thank you once again for your kind compliments! 😀

      I just wanted to try and make a different kind of base to give the cheesecake a little “bite” and the one I came up with certainly worked out well.

      I adore chocolate digestives too, I don’t have them in the house that often, for that reason (they’re too tempting). But when needed for a recipe like this, well then that’s a good excuse to get them in eh? 😉

  2. And I just destroyed my computer screen. Chocolate ganache anything. Please. And now you can officially call yourself a food blogger because you have been to a Whole Foods! Welcome to the club, my friend! Olives and foccacia, mmmmmm. Foccacia has to be one of my favorite breads of all time. There was a place back at home that made an incredible cheese foccacia (and it was huge) and it was a fight for me to let it be for leftovers!
    Susie @ SuzLyfe recently posted…Anniversary, Memorial Day, and Signs of a Great VacationMy Profile

    • neil@neilshealthymeals.com says:

      Ha ha, I’m glad you like the cheesecake! 😀

      I’m such a fan of chocolate ganache too, honestly it’s such an amazing combination isn’t it?

      Wholefoods, yeah I know, it’s been in Glasgow since 2011, and I can’t believe I never knew. I found out about it from a fellow blogger! Honestly I can be so slow on catching up on some stuff like that.

      Love Foccacia too, and what a selection of breads and olives they have. So hard to choose from! Nothing for it, except to go back again and again trying everything!! 😉

  3. tada indeed! can that magically appear at my door now? YUM!
    lindsay recently posted…Why You Should FATTEN up that Salad! Salmon Salad Power BowlsMy Profile

    • neil@neilshealthymeals.com says:

      No problems 😉 We can have this as pudding after sharing your salmon salad power bowls! 😀

  4. This was torture to look at — I’ve just given up desserts for the month of June, and that cheesecake looks delicious lol. Luke needs to learn how to bake! You and Lynne have so much discipline to have just one piece and keep the rest in the freezer. I’m not so good with the self-control on cheesecake! Glad you had a good time at Belle and Sebastian! This is my first year of experiencing Eurovision – and it’s, um interesting lol! Also, I hear ya on Whole Foods, you need a bank loan to shop there! It’s ridiculous! Apparently they are going to be opening a line of shops that are more affordable under a different name, but honestly, isn’t that just any other shop except Whole Foods? Haha!
    Erin@BeetsPerMinute recently posted…Advanced Stage Cancer and Nutrition : Part 1My Profile

    • neil@neilshealthymeals.com says:

      Ha ha, brilliant, thanks Erin 🙂

      This cheesecake seems to be having that effect on everyone, torture to look at. 😉 But, well done on you for giving up desserts for June, you say Lynne and I must have so much discipline, but I doubt if we would manage a WHOLE month, now that’s discipline!

      From Belle and Sebastian, to Eurovision, lol oh well you can see that we have an eclectic tastes in music anyway. 😆

      Wholefoods is just going to have to be a “special” treat for us for a while, and like you, I’m intrigued as to this new line of shops from them that will apparently be more affordable, so are they going to change all the products to a different name then? That doesn’t make any sense to me either!

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