Classic New York Cheesecake with Ghram Crust

Classic New York Cheesecake with Ghram Crust

Ghirardelli chocolate ganache made with Blue Star Coffee Roaster's Highway 20 Blend


  • 10oz semisweet or bittersweet chocolate (I like 62 percent cacao)
  • 1 cup heavy cream
  • 2 Tablespoons finely ground coffee
  • 1/8 teaspoon coarse salt


  1. Bring cream just to a boil over medium-high heat. Add coffee grounds and steep off heat for 5 minutes. Then strain with cheesecloth back into small pot.

  2. Bring heat back up and pour over chocolate and add salt.

  3.  Let stand for 3 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).

  4. Stir with a whisk until smooth to break up any pieces and mix cream and chocolate.

  5. Chocolate will settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.

  6. Then pour over your favorite cheesecake (i love Martha's... duh.) and let cool. 

I crumbled more graham on top, but i like it extra crunchy. TREAT YO 'SELF!


 Photos by John 

Photos by John