The secret to this velvety-smooth, crack-proof cheesecake? A water bath. Sounds daunting, but it’s dead simple — just follow these five easy steps.
This recipe was originally published at Chatelaine.com
Pour 1/2 cup (125 mL) hot whipping cream over 4 oz (112 g) finely chopped semi-sweet chocolate. Stir until smooth. Drizzle over cheesecake slices.
Scatter the whole unsliced cheesecake with a simple selection of fresh fruits like figs, raspberries, blackberries, blueberries and ground cherries (also called cape gooseberries).