Iceberg Cheesecake (Chocolate Ganache Burnt Cheesecake)

A slice of iceberg cheesecake freshly cut.

5 from 1 vote

Iceberg Cheesecake (Chocolate Ganache Burnt Cheesecake)

This viral Iceberg Cheesecake features a creamy burnt cheesecake topped with luscious chocolate ganache. Rich, smooth, naturally gluten free, and incredibly easy to make, it's a dessert every chocolate lover should try.

Prep Time20

Cook Time30

Total Time50

Course: Cake, Dessert, Desserts

Cuisine: International

Diet: Gluten Free, Halal

Servings: slices

Calories: 357kcal

Author: Claudia

Equipment

1 loaf pan 20x10 cm

Ingredients

Cheesecake

400 gr cream cheese
120 gr powdered sugar
½ tsp vanilla extract
2 pinch salt
2 eggs
220 gr heavy cream

Chocolate Ganache

200 gr heavy cream
1 egg yolk
2 pinch salt
½ tsp vanilla extract
5 gr powdered sugar
130 gr dark chocolate

Instructions

In a mixing bowl, combine the cream cheese, powdered sugar, salt, and vanilla extract. Whisk until smooth and well combined. Add the eggs, then pour in the heavy cream and whisk until the mixture is smooth and fully combined.
Strain the batter through a fine-mesh sieve to remove any lumps and create a silky-smooth texture. Pour the batter into a parchment paper-lined loaf pan. Gently tap the pan on the counter a few times to release any trapped air bubbles, or pop them with a skewer.
Bake in a preheated oven at 428–464°F (220–240°C) for 30–35 minutes, or until the top is deeply browned and the center is still slightly jiggly. Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 3 hours, or until thoroughly chilled.
In a saucepan, combine the heavy cream, powdered sugar, egg yolk, vanilla extract, and salt. Stir with a spatula until well combined. Cook over medium heat until the mixture just begins to simmer. Add the chopped dark chocolate and immediately turn off the heat. Stir until the chocolate has completely melted and the ganache is smooth.
Strain the chocolate ganache through a fine-mesh sieve for an extra smooth finish. Pour it evenly over the chilled cheesecake. Make sure the cheesecake is completely cold before adding the ganache.
Cover the pan with plastic wrap and refrigerate overnight until the ganache is fully set. The next day, lift the cheesecake out of the pan, peel away the parchment paper, and admire the beautiful layers of your Iceberg Cheesecake. Dust with cocoa powder before serving, if desired. Enjoy!

Notes

Line the pan with tall parchment paper - Cut the parchment paper a little taller than the loaf pan. The overhang acts as handles, making it much easier to lift the cheesecake out once it's fully chilled.
Chop the chocolate - Chop the dark chocolate into smaller pieces before adding it to the hot cream. Smaller pieces melt faster and create a smoother, lump-free ganache.
Don't let the ganache get too thick - The ganache should be thick enough to coat the cheesecake but still pourable. If it becomes too firm while you're working, gently warm it over low heat, stirring constantly until it reaches a smooth, pourable consistency.
Chill the cheesecake before adding the Ganache - Make sure the cheesecake is completely cold before pouring on the chocolate ganache. If you're short on time, place it in the freezer for 30–45 minutes to help it firm up more quickly.
Warm the knife for clean slices - Dip a sharp knife in hot water, wipe it dry, and slice the cheesecake. Clean and reheat the knife between each cut for smooth, bakery-style slices that beautifully showcase the cheesecake and chocolate layers.

Nutrition