Monday, December 24, 2012

Chocolate Covered Cheesecake Squares

I made these little bites for our office party this year. They are not terribly difficult to make - they just take a little time and practice.

First, you'll make a cheesecake of your choosing. I chose to go with peppermint cheesecake because it felt appropriately festive. If you have a square springform pan, use it, as you'll waste less cheesecake. I only have a regular circular 9" pan, so I made do with it.

After your cheesecake is has been chilled for at least 6 hours, place it in the freezer for at least 60 minutes. Run a large butcher knife under hot water for thirty seconds to heat the blade. Use a clean towel to dry and immediately use knife to cut the cheesecake into 1" squares (If you started with a circular pan, first cut the cake to make a square. I placed the extras in a Tupperware container and put them in the fridge for late night snacking!). You will have to clean the blade after every couple of cuts. The colder the cheesecake and the warmer the knife, the cleaner the cut. Don't be afraid to reheat the knife blade and/or place the cheesecake back in the freezer periodically.

After the cheesecake has been cut into 1" squares, place back in the freezer for 30 minutes. Meanwhile, make chocolate ganache.


Chocolate Ganache
The Joy of Cooking

In a small saucepan, bring to a simmer:
3/4 cup heavy whipping cream

8 ounces bittersweet chocolate, coarsely chopped
Turn off heat and cover for a minute. Whisk together chocolate and cream until chocolate is completely melted. Cover to keep warm.


Working in batches, place cheesecake squares on cutting board and even up top and sides. Place squares on a wire cooling rack on top of a cookie sheet (choose a cookie sheet with a lip).

Use spoon to pour ganache over the top of each square so that cakes are evenly coated (if you've made petit fours before, this is the same concept). Carefully transfer the cakes to serving dish. If there is a lot of ganache collecting on the cookie sheet, use a spatula to scoop up and place back in the saucepan where it can be reheated.

Repeat until you've all the cheesecake squares are covered (or you're tired of doing it; I got tired of doing it. I ended up coating about half of them in chocolate; the other half I topped with a thin layer of red cream cheese frosting and then sprinkled diced Candy Cane Hershey Kisses over top).

Decorate as desired.

Eat up!


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