Last Updated on August 28, 2022 by Zara R.
This chocolate glaze for cheesecake is decadently creamy, silky smooth, and exceptionally rich. And the best part, it is super versatile!
In today’s article, we will look at this incredible chocolate glaze for cheesecake recipe. It is very versatile and we will take you through the exact steps to make a professional glaze.
Table of Contents
Our Chocolate Glaze For Cheesecake – Why This Recipe Is Amazing!
Chocolate and cheesecake go hand in hand! It is a wonderful way to add sweetness to tangy cheesecake bases. Not to mention, an opportunity to make some beautiful chocolate garnishes too!
However, when people search for “chocolate glaze for cheesecake” there are hundreds of different types that come up. It makes it nearly impossible to choose one. And when you do, more often than not the recipe doesn’t even work.
So today, we have developed to ultimate chocolate glaze for cheesecake. As with all of our delicious toppings, this recipe is guaranteed to work and be uber delicious.
But first, let’s look at the many opportunities this recipe allows.
We will be making a firm chocolate ganache. The ideal texture shouldn’t be hard and rigid, but also not soft and sticky. However, we will also provide instructions on how to change this recipe into one that makes various consistencies.
Then, this ganache can also be incorporated into a buttercream frosting recipe. The frosting will become hard once it sets, but it will be lusciously creamy. Trust us, it melts away in your mouth.
Furthermore, this recipe can be thinned and used to drizzle over the cheesecake. It is a way to add the chocolate flavor, and a beautiful decorative feature.
So, if you aren’t excited about this recipe yet, give it a try and see for yourself how amazing it truly is!
Changing The Consistency Of The Chocolate Glaze For Cheesecake
Our recipe uses a one-to-one ratio of chocolate and heavy cream. This gives you a smooth thick glaze for cheesecake that will hold its shape.
But, if you want a thicker topping, you can use a 2-to-1 ratio of chocolate to cream. By adding more chocolate to the recipe, the ganache you are making will be stiffer.
And, if you want to make a thinner runnier glaze, you can use a 1 to 2 ratio of chocolate to cream. When adding more liquid (thinner), you are limiting the thickening abilities of the chocolate.
The 1-to-2 ratio recipe can also work well for drizzling over cheesecakes.
Now, you can even make whipped ganache frosting with this recipe. First, make a 1 to 2 ratio ganache. Then, allow it to thicken in the fridge for 1 hour. Finally, whip it with an electric mixer. Slowly increase the speed you are using until you reach medium-high. Then, beat until your ganache is fluffy.
What You Need To Make Our Chocolate Glaze For Cheesecake
Ingredients
- 12 ounces semi-sweet chocolate, chopped
- 1 1/2 cups (12 ounces) heavy cream
Equipment
- Measuring cups and spoons
- Scale
- Chopping board
- Serrated knife
- Heat-proof mixing bowl
- Medium saucepan
- Rubber or silicone spatula
Step-by-step instructions on making a Philadelphia no-bake cheesecake filling recipe
Step 1: Prepare the ingredients
First, make sure to chop your chocolate using a serrated knife. it will help break apart the pieces easily and into small chunks so they melt quicker. Add them into a large heat-proof mixing bowl.
Then, add the heavy cream into a medium saucepan. Bring the cream to a boil over medium-high heat. Just keep an eye on it so the cream doesn’t burn.
Step 2: Melt the chopped chocolate
Once your ingredients have been prepared, pour the heated cream over the chopped chocolate. Allow the mixture to stand for 5-8 minutes so the cream can melt the chocolate.
Step 3: Make the chocolate glaze for cheesecake
Once the cream has cooled a bit, quickly and vigorously whisk together the ingredients. Keep whisking until you have a uniform smooth ganache. This can take a while, but keep whisking.
Step 4: Pour the glaze over your cheesecake
To use this ganache as a beautiful silky smooth chocolate glaze for cheesecake, allow it to cool for 15 minutes. This will prevent the ganache from damaging the texture of the cake.
Then, carefully pour the ganache over the cheesecake. Allow it to chill and set it at room temperature.
Expert Tips And Tricks
- You can use any flavor of chocolate that you’d like. Just always ensure that the product you choose is high in quality. If you use cheap chocolate, the flavor of the glaze will also be cheap. This doesn’t mean you have to buy expensive chocolate, just good quality, and good-tasting ones.
- After you pour the cream over the chocolate and allow it to stand, you can also check the temperature. Emulsions (of fat and cream) form better at a specific temperature. So, if you can measure that temperature, your ganache is far more likely to come out decadently smooth, creamy, and stable. You can check if the temperature of the cream is reduced to 90-100ºF (32-43ºC). This is when you can start whisking the ingredients together.
- When pouring your chocolate glaze over your cheesecake, remember that the cheesecake has to be fully set. It also helps if it is still inside the springform cake pan. This way, you will have a beautiful thick layer of chocolate glaze on top of the cheesecake.
- To remove the chocolate glazed cheesecake from the springform pan, heat a small thin knife. Then, slice right along the edges to melt the chocolate and cheesecake away from the sides. A cold knife blade won’t create a clean look.
- If you want to cover the entire cheesecake with glaze, place it onto a wire rack over a baking tray. Make sure to remove the springform cake pan side and base. Then, after the glaze has cooled for 15 minutes, pour it over like you would a mirror glaze. Start from the center and slowly pour in circles towards the outer edges. Add more glaze where the sides haven’t been covered yet.
Preparations Times And Servings
Wrapping Things Up
If you try this recipe at home, let us know what you think and how it came out! We are sure you will fall in love with it as much as we did, especially because of the versatility it allows you.
FAQs
How do you make chocolate drizzle for cheesecake?
You can use our recipe provided above, but add another part of heavy cream. This will make the mixture thin enough to beautifully drizzle over the cheesecake. Otherwise, you can melt chocolate and drizzle it as is. The texture just won't be as creamy and thick.
Can you freeze cheesecake with ganache topping?
You can freeze a cheesecake that has a chocolate ganache topping over it. But, keep in mind that chocolate changes a lot when it freezes. Once thawed, it may not be as creamy or smooth. So, it is always best to use fresh ganache.
How do you drizzle melted chocolate?
Dip a spoon into the melted chocolate and drizzle it back and forth over the cheesecake. Make sure to extend beyond the edges of the cheesecake. This way, you won't have dollops of chocolate around the edges. The lines will cleanly extend over it, creating a neater look.
Does ganache harden?
Ganache does harden as it cools. But, the ratio of cream and chocolate is what will determine the set texture. A one-to-one ratio will create a firm ganache that is still creamy and soft. A runnier ganache will set but will be super soft. And a very thick ganache will be hard.
Creamy Chocolate Glaze For Cheesecake - 4 Easy Quick Steps
Equipment
- Measuring cups and spoons
- scale
- Chopping board
- Serrated knife
- Heat-proof mixing bowl
- Medium saucepan
- Rubber or silicone spatula
Ingredients
- 12 ounces semi-sweet chocolate, chopped
- 1 1/2 cups 12 ounces heavy cream
Instructions
- Prepare the ingredientsFirst, make sure to chop your chocolate using a serrated knife. it will help break apart the pieces easily and into small chunks so they melt quicker. Add them into a large heat-proof mixing bowl.Then, add the heavy cream into a medium saucepan. Bring the cream to a boil over medium-high heat. Just keep an eye on it so the cream doesn't burn.12 ounces semi-sweet chocolate, chopped, 1 1/2 cups 12 ounces heavy cream
- Melt the chopped chocolateOnce your ingredients have been prepared, pour the heated cream over the chopped chocolate. Allow the mixture to stand for 5-8 minutes so the cream can melt the chocolate.
- Make the chocolate glaze for cheesecakeOnce the cream has cooled a bit, quickly and vigorously whisk together the ingredients. Keep whisking until you have a uniform smooth ganache. This can take a while, but keep whisking.
- Pour the glaze over your cheesecakeTo use this ganache as a beautiful silky smooth chocolate glaze for cheesecake, allow it to cool for 15 minutes. This will prevent the ganache from damaging the texture of the cake.Then, carefully pour the ganache over the cheesecake. Allow it to chill and set it at room temperature.
Notes
After you pour the cream over the chocolate and allow it to stand, you can also check the temperature. Emulsions (of fat and cream) form better at a specific temperature. So, if you can measure that temperature, your ganache is far more likely to come out decadently smooth, creamy, and stable. You can check if the temperature of the cream is reduced to 90-100ºF (32-43ºC). This is when you can start whisking the ingredients together.
When pouring your chocolate glaze over your cheesecake, remember that the cheesecake has to be fully set. It also helps if it is still inside the springform cake pan. This way, you will have a beautiful thick layer of chocolate glaze on top of the cheesecake.
