I want to make a chocolate swirl cheesecake and have leftover ganache. I was going to mix it with some of the cheesecake batter to make the swirl. I'm concerned the texture won't be right because of the cream in the ganache. Any thoughts? Thanks!
somehow leftover ganache is an oxymoron in my house. There is no leftover...it gets consumed immediately! Yum!
I echo your concerns. I've been thinking about this since you posted and was waiting to see if someone had a better idea, because I don't make enough cheesecakes to know for sure. There are some recipes that call for cream. Perhaps you could use or adapt one of them? I'm thinking, however, that it might work better to swirl in the ganache, like a ribbon of sauce in fudge ripple ice cream, rather than mixing it it with the batter. Just don't stir too much! Or maybe do a layer a batter, a layer of ganache, toothpick drawn through to make marbling, then another couple of layers, for a total of 3-4 layers. Then there would be chocolate all through, but restrained.
Perhaps the better thing to do would be to make a chocolate chip cheesecake, and use the ganache to top it?
Make regular cheesecake then use the ganache like a soft topping...can add strawberries or raspberries it even orange slices...