Both of these cheesecakes are fabulous. They get rave reviews every-time they are made. I will say right from the start —-they are very rich, so don’t make if your palette is weak! For both recipes I use chocolate graham crackers to make the crusts. I use semi-sweet chocolate chips for the Double-Chocolate Cheesecake. Baker’s White Chocolate Baking squares work fine for the White Chocolate cheesecake, but some good quality white chocolate makes it extra nice. Both these cheesecakes freeze well before adding the toppings.
I top this cheesecake with a layer of chocolate ganache. When the warm ganache is poured on it gives a beautiful smooth and shiny top. It is very professional looking (hard to see in this picture since I was trying to make it look festive for Easter!)! You probably won’t need all of the ganache for the top of the cheesecake—-the rest is great with a spoon!
Heat 2/3 cup heavy cream (must be heavy whipping cream to work)
2 Tablespoons butter
2 Tablespoons sugar
Bring to a boil. Remove from heat and add 6 ounces semi-sweet chocolate chips. The ganache can be made in the microwave. Stir until smooth and then pour on top of cheesecake. Refrigerate cheesecake.