Cheesecake has always been a “special occasion” dessert in my house. I started thinking to myself… why?? My husband always requests cheesecake as his birthday dessert, and it became a once or twice a year thing. Well, in the last three months I have made this recipe twice, so I see a new trend coming! It’s not overly complicated, and OH SO GOOD.
This New York style cheesecake is creamy and thick topped with the most decadent chocolate ganache drizzle. Can you just taste it now?! Even better news- this recipe is amazing as plain good ‘ol cheesecake. You can top it with a couple fresh strawberries or chopped nuts. The pretzel crumb crust gives a salty balance to the sweet, rich middle. This crust also compliments SO well with the chocolate ganache. You won’t regret it!
- 3 (8oz) packages cream cheese, softened
- 1 1/2 cups sugar
- 4 eggs, separated
- 1 Tbsp lemon juice
- 1 tsp vanilla
- 1 1/2 cup Pretzels (ground)
- 1/2 cup Graham Crackers (ground)
- 1/4 cup Granulated Sugar
- 8 tablespoons Unsalted Butter (melted)
- Pinch Salt
- 20 ounces semi-sweet chocolate chips
- 14 oz can of condensed milk
Coat an 8inch springform pan with nonstick spray. Blend all dry crust ingredients in a food processor, then stir in with butter until well combined. Press crust mixture into pan. Bake crust at 350F for 15 minutes.
Combine softened cream cheese, sugar, eggs, lemon juice, vanilla. I typically use the paddle attachment on medium speed to blend ingredients with the stand mixer. Pour cheesecake batter into baked crust and bake at 325F for 50-55 minutes. Let cool completely at room temp (to prevent cracks in the top from drastic temperature change), refrigerate until serving. The middle of the cheesecake should feel firm.
Optional Chocolate Ganahce (*as pictured): In a double boiler, melt 20 ounces semi-sweet chocolate and a 14 ounce can of condensed milk together on medium heat while constantly stirring. Drizzle on top of baked cheesecake. Top with chopped nuts for a little extra crunch!
Drooling over here…. Enjoy!