Notes
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months — just make sure to wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge overnight before serving.
- Make-ahead option: This cheesecake can be made a day or two ahead of time, which actually allows the flavors to develop even further. The chocolate ganache can also be prepared in advance and stored in the fridge until you’re ready to assemble.
- Flavor variations: For a different flavor twist, try using dark chocolate ganache or adding a layer of peanut butter frosting in between the cheesecake and crust. You can also incorporate some crushed pretzels or nuts for added texture and flavor contrast.
- Gluten-free option: To make this cheesecake gluten-free, simply use gluten-free chocolate sandwich cookies for the crust or any other gluten-free cookie alternative you prefer.
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