Place the chocolate chips in a heat proof bowl.
In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, remove from the heat and pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1 minute, melting the chocolate chips, then stir well to mix. Allow the ganache to cool for 5-7 minutes before adding it to the cheesecake.
TO ASSEMBLE:
Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
Add chocolate shavings. Serve. Store leftovers in an air tight container in the fridge.
Notes:
8 inch cheesecake baking time: 75-85 minutes
9 inch cheesecake baking time: 65-75 minutes
Make instant espresso by combing hot water and instant espresso powder.
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