As much as a I love to bake, I have noticed that I too (like many other bloggers I read) have subconciously been taking somewhat of a post-holiday break. So when I began craving cheesecake a week or so ago, I went out and bought one.
Blasphemey, I know. Not that storebought cakes are bad, I just much prefer home baked goods. And being that I love working in the kitchen, a craving usually just means I end up in there. Instead, I ended up at Walmart, with a small Sara Lee cheesecake in my cart.
Apparantly my cravings are pretty particular, because I realized I didn’t just want cheesecake, I wanted chocolate dipped cheesecake. But, my brother was eating dinner with us that evening, and he insisted we kick it up a notch. So we took the chocolate chips I was just going to melt in the microwave, and instead poured hot cream over them.
My brother is an excellent cook. He can be quite different from me though in his approach to food. Whereas I enjoy reading recipes, learning the science behind things in the kitchen, and trying long-loved favorites, he prefers experimenting, breaking rules, and coming up with new combinations of flavors. I enjoy these things too, don’t get me wrong, but it’s just not as much a part of my daily thinking in the kitchen as it is his.
Which is why you’re getting ganache topped cheesecake bites, instead of chocolate topped cheesecake bites. Any time we watch my beloved Spurs on TV and see Tony Parker, my husband begins talking in a french accent. I do the same thing (in my head) when I read/hear the word ganache. No clue if there is any french history in the word, but it’s what I do.
No matter, this was super easy. And ended up being a fantastic treat to keep in the freezer for those times when I just wanted a little something sweet.
And to tell you the truth, I think the store-bought cheesecake was the way to go here. I think it held together much better than a homemade one would for the dipping process. The graham cracker crust didn’t lose a ton of crumbs in the chocolate, and the filling was nice and firm. One plus about using ganache instead of just melted chocolate (besides the rich creaminess of it) is that it is beautiful and glossy…which makes these great for an easy party dessert!
Ganache Topped Cheesecake Bites
One frozen cheesecake
Semisweet chocolate chips (sorry….didn’t measure)
Milk or cream (or both) heated in the microwave. I used mostly milk, with a little bit of cream for richness. Most ganache is made purely with cream, but I didn’t feel the need here.
Using a sharp knife, cut frozen cheesecake into 1 inch pieces and set aside.
Slowly pour hot milk or cream over the chocolate chips (reserving some) and stir. Add a little bit at a time until chocolate reaches desired consistency. I’m sure there is some rule about ganache that I don’t know, but I continued to add milk as I dipped, whenever it would get too thick.
Dip cheesecake pieces into chocolate and set on a lined baking pan. Work quickly, because as the cheesecake starts to thaw, it will be a little more difficult to dip cleanly.
Add sprinkles on top if desired!
Eat lots of these!