Bittersweet Cheesecake Torte - whipping cream

Method

• 1.
• For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling.
• Remove from heat.
• Add the 8 ounces milk chocolate (do not stir).
• Let stand for 5 minutes.
• Stir until smooth.
• Transfer to a large bowl.
• Cover and chill.
• 2.
• Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside.
• Prepare brownie batter according to package directions.
• Divide batter between prepared pans.
• Bake about 25 minutes or until edges are set.
• Cool in pans on wire racks for 10 minutes.
• Remove uncut brownies from pans.
• Transfer to a wire rack.
• Cool completely.
• 3.
• Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined.
• Beat in eggs just until combined.
• Transfer half of the mixture (about 1-1/2 cups) to a medium bowl.
• To one bowl, add the 3 ounces melted milk chocolate; stir until smooth.
• To the other bowl, add the melted white chocolate; stir until smooth.
• 4.
• Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side.
• Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.
• * Place one of the brownie rounds in the pan.
• Pour milk chocolate-cream cheese mixture on top.
• Place the remaining brownie round on the milk chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.
• 5.
• Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side.
• Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken.
• Carefully remove springform pan from water.
• 6.
• Cool in springform pan on a wire rack for 15 minutes.
• Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more.
• Remove the side of the pan; cool completely on wire rack.
• Cover and chill overnight.
• 7.
• Remove ganache from refrigerator.
• Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency.
• Spoon whipped ganache into a pastry bag fitted with a medium star or round tip.
• Pipe stars or mounds to cover the entire top of the chilled cheesecake.
• Makes 12-16 servings.
• *Test Kitchen Tip: Before wrapping the springform pan in foil, place the bottom of the pan on each brownie round and use the tip of a sharp knife to trace around the pan bottom.
• Trim edges.
• This will assure the brownie rounds fit tightly in the pan.