Yield: 1, 9-inch cheesecake
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 8 hours
Total Time: 9 hours, 20 minutes
For the Crust:
1. Preheat oven to 325ºF. Stir together the cookie crumbs and sugar in medium bowl. Add melted butter and continue stirring until fully combined.
2. Press mixture in the bottom of a 9-inch springform pan. Transfer to oven and bake 8-10 minutes. Set aside to cool.
For the Filling:
1. Place chocolate chips in a large bowl. Heat heavy cream in a saucepan over low heat, stirring often until it reaches a gentle boil. Remove from heat and pour hot cream over chocolate chips. Let the mixture stand for 1 minute, then stir continuously until chocolate is melted and the mixture is fully combined and smooth.
2. Beat together the cream cheese, sugar and Chinese five spice with an electric mixture until combined and smooth, about 3 minutes. Add chocolate mixture and continue mixing until fully incorporated. Add eggs and mix until just combined.
3. Transfer filling on top of crust in prepared pan. Smooth the top with a spatula then bake for 50-60 minutes or until cheesecake is set on the edges, but still slightly jiggly in the center.
4. Remove from oven. Let cheesecake cool in the pan for 30 minutes then run a butter knife around the edge of the pan. Remove springform sides, then refrigerate for at least 8 hours or overnight.
For the Topping:
1. Break chocolate bar into small pieces and transfer to a bowl. Heat heavy cream in a saucepan over low heat, stirring often until it reaches a gentle boil. Remove from heat and pour hot cream over chocolate chips. Let the mixture stand for 1 minute, then stir continuously until chocolate is melted and the mixture is fully combined and smooth.
2. Spread ganache over top of cheesecake. Top with whipped cream just before serving. Store leftover cheese in the refrigerator loosely covered.
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