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!
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 some lower fat ingredients to make it not so calorific.
The base came about by experimenting with a combination of lower fat chocolate digestive biscuits 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.
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.
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! 😉
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Chocolate Ganache Cheesecake Recipe
This chocolate ganache cheesecake proves that decadent doesn't have to be complicated!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Chocolate Ganache Cheesecake Recipe
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For the base:-
- 100 g pecan nuts roughly chopped
- 150 g reduced fat chocolate digestive biscuits / oreos
- 75 g unsalted butter melted
For the cheesecake filling:-
- 300 g reduced fat soft cream cheese
- 100 ml reduced fat double cream
- 1 teaspoon cocoa powder
- 3 medium eggs
For the chocolate ganache:-
- 250 ml reduced fat double cream
- 300 g dark chocolate 80% cocoa broken up.
- 16 pecan nuts
- Pre-heat oven to 160C Fan
To make the base:-
- Grease the inside of a 20cm loose-bottom deep cheesecake tin and line the base with baking parchment / greaseproof paper.
- Blitz the pecan nuts and chocolate biscuits together in a food processor until they resemble course breadcrumbs.
- 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.
- Chill in the fridge for at least 20 minutes whilst you prepare the cheesecake filling.
To make the cheesecake filling:-
- Place the cream cheese, cream, cocoa powder and eggs in a bowl, or into a stand mixer and blend everything together well until smooth.
- 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.
- Remove from the oven and allow to cool on a wire rack for at least 1 hour.
To make the chocolate ganache:-
- 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.
- 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.
- 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.
- When ready to serve, carefully remove the cheesecake from the tin and decorate with the pecan nuts.