This recipe is for a New York style cheesecake with a chocolate and red current jelly ganache. Make the day ahead as it need to be refrigerated overnight before serving.
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Preheat oven to 400 degrees F.
Grease a 10-inch springform pan butter.
In a mixing bowl, combine the flour, brown sugar, egg and butter and mix well.
Spread evenly on the bottom and to the edges of prepared pan.
Prick several times with a fork and bake 15 minutes, remove from the oven and allow to cool.
Increase oven temperature to 475 degrees F.
In a large mixing bowl, combine cream cheese, sugar, flour, 5 eggs and 2 yolks; beat until thoroughly mixed.
Add in the whipping cream, stir only enough to blend.
Pour the filling over crust; bake for the first 10 minutes at 475 degrees then reduce the temperature to 200 degrees F, and continue baking for 1 hour.
Turn off the oven, but leave cake in the oven for another hour. Just let it set without moving the pan.
After one hour, remove, and cool to room temperature, then chill in refrigerator overnight.
Chop the chocolate into fine pieces and put into a heat proof pot.
In a small pot, bring the heavy cream to a boil over medium to high heat.
Pour the boiling cream over the finely chopped chocolate. Add a pinch of salt.
Leave to sit for 10 minutes and do not stir. Stirring will cool the ganache too quickly and make it grainy.
After 10 minutes, stir with a whisk until the ganache is nice and creamy.
Use a spatula to scrape down the sides to be sure the chocolate is off the bottom of the pot.
Stir in the red current jelly.
The ganache is ready to use.
*Note: To get a good rich flavored ganache choose a good quality dark chocolate.