New York Baked Cheesecake with Chocolate Ganache Recipe

If you’ve ever dreamed of making a show-stopping dessert that feels classic and just a little indulgent, you’re in for a treat. This New York Baked Cheesecake with Chocolate Ganache Recipe is one of my all-time favorites because it delivers that perfect balance of creamy and tangy cheesecake paired with a silky, rich chocolate topping. Honestly, the first time I made it, my family went crazy for how smooth the filling was and the way the chocolate ganache added just the right touch of elegance. Keep reading because I’m sharing every little trick you’ll want to know to nail this fabulous dessert!

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Ingredients You’ll Need

Each ingredient here plays an important role, whether it’s building that buttery crust or giving the filling its creamy, velvety texture. I always recommend using full-fat cream cheese and fresh cream for the ganache to get the richest flavor.

• Plain sweet biscuits: The base for the crust — look for something buttery like graham crackers or digestive biscuits as they complement the creamy filling beautifully.
• Lemon zest: Adds a fresh, bright note that cuts through the richness of the cheesecake.
• Butter (melted): Essential for binding the biscuit crust so it holds together when sliced.
• Cream cheese (room temp): The star of the filling—make sure it’s softened to avoid lumps.
• White sugar: Sweetens the filling just enough without overpowering the tang.
• Vanilla essence: Deepens the flavor profile and balances the tartness.
• Sour cream: Adds moisture and a slight tang to keep the cheesecake from becoming too dense.
• Eggs: Act as the binder and give the cheesecake structure while keeping it creamy.
• Lemon juice: Enhances the fresh zing and firms up the filling subtlety.
• Plain flour: Helps stabilize the filling so it sets perfectly.
• Chocolate: Used for the luscious ganache topping—go for good-quality dark chocolate for best results.
• Cream (for ganache): Creates the smooth and silky texture that makes that ganache so irresistible.

Variations

I love playing around with this New York Baked Cheesecake with Chocolate Ganache Recipe, depending on the season and the crowd I’m serving. Feel free to tweak it to suit your tastes or dietary needs.

• Berry Swirl: I once folded in a raspberry sauce swirl into the filling before baking — a subtle but stunning fruity surprise.
• Chocolate Crust: Try swapping the plain biscuits for chocolate ones to amp up the chocolate factor even in the base.
• Gluten-Free: Use gluten-free cookies for the crust and gluten-free flour so everyone can enjoy it.
• Less Sugar: If you prefer a less sweet dessert, reduce the sugar slightly; the sour cream and lemon keep it balanced.

How to Make New York Baked Cheesecake with Chocolate Ganache Recipe

Step 1: Prep the Crust and Chill It

Start by preheating your oven to 140°C fan bake and lining your 22cm springform pan with baking paper—not just the base but the sides too, trust me, it makes release a breeze later. Pop your sweet biscuits into the food processor and blitz them until you have fine crumbs. Stir in the lemon zest for a hint of brightness, then mix in the melted butter until everything looks like damp sand. Pack this mixture firmly into the cake tin’s base and use the back of a metal spoon to smooth it out evenly. Chill this in the fridge for at least 15 minutes to set up before adding your filling.

Step 2: Whip Up That Silky Filling

With your mixer, beat the cream cheese on medium speed with the sugar and vanilla essence until the sugar dissolves and you’re left with a silky, slightly fluffy texture. It’s SO important your cream cheese is at room temp to avoid lumps here—patience is key! Next, fold in the sour cream gently to keep things smooth. Crack in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in lemon juice for that fresh kick, then sift in the flour to avoid clumps and mix until just combined. Resist the urge to overmix here—you want it smooth but not aerated.

Step 3: Bake and Cool Carefully

Pour the luscious filling onto your chilled crust and smooth out the top. Put the pan on a baking tray and slide it in the middle rack of your preheated oven. Bake for about 1 hour. Here’s the trick—you want the top to be set and slightly golden, but the center should still have a little jiggle when you gently shake the pan. Resist the temptation to open the door early or poke the filling—it can cause cracking or sinking. Let the cheesecake cool in the tin for 30 minutes at room temp; this helps it settle perfectly.

Step 4: Make and Pour the Chocolate Ganache

While the cheesecake cools, prepare your ganache. Put the cream and chopped chocolate into a glass bowl. Microwave in 30-second bursts, stirring between each until the chocolate melts and the mixture is glossy and smooth. This is the magic topping — pour the ganache evenly over the cooled cheesecake, letting it slowly drip down the sides for that irresistible look and taste. Then, pop the whole thing into the fridge for at least 3.5 hours so everything sets up beautifully.

How to Serve New York Baked Cheesecake with Chocolate Ganache Recipe

Garnishes

When it comes to garnishing, I keep things simple to let the cheesecake shine. A few fresh raspberries or sliced strawberries add a vibrant pop of color and a subtle tartness that pairs perfectly with the chocolate ganache. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top of the ganache to bring out the chocolate flavor even more. Fresh mint leaves never hurt either for a touch of herbal freshness!

Side Dishes

I like to serve this cheesecake with a side of lightly whipped cream or a scoop of vanilla bean ice cream for extra indulgence. If you want something fruity, a small bowl of mixed berry compote complements the flavors beautifully and brings a nice contrast to the richness.

Creative Ways to Present

For birthdays or holidays, I’ve dressed this cheesecake up with edible gold leaf on the ganache and piped swirls of chocolate or whipped cream around the edges. Another fun idea is slicing it into mini cheesecakes in cupcake liners for an adorable, bite-sized party treat. Trust me, your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I always keep leftovers covered tightly with plastic wrap and stored in the fridge. The cheesecake actually tastes even better the next day when all the flavors have had time to meld together! It will stay fresh and delicious for up to 4 days.

Freezing

If you want to make this ahead of time, freezing works brilliantly. I wrap the cheesecake (or individual slices) tightly in plastic wrap and then place them in an airtight container or freezer bag. It keeps well for up to 2 months. Just thaw it overnight in the fridge before serving.

Reheating

Because this cheesecake is best served chilled, I recommend eating it cold or at room temperature rather than reheating. If you prefer, let slices sit out a bit before serving or warm gently in a low-temperature oven briefly—just be careful not to melt the ganache.

FAQs

Final Thoughts

This New York Baked Cheesecake with Chocolate Ganache Recipe holds a special place in my kitchen rotation because it’s reliably delicious and surprisingly simple once you know the tricks. I love making it for family gatherings or just treating myself after a long week. There’s something so comforting in that creamy filling and silky chocolate glaze combo—like a little slice of happiness. Give this recipe a go, and I promise you’ll be adding it to your favorites, too.

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