Double Chocolate Cheesecakes

Instructions

• 1

  To make the ganache, place the cream in a small saucepan over high heat. When the cream comes to a simmer immediately remove from the heat. Add the chocolate and whisk until smooth and glossy. Set aside to cool to room temperature.

• 2

  Place the cream cheese, sugar and salt in the bowl of a food processor and process until smooth, scraping down the side occasionally. Add the cooled ganache and process until smooth. With the processor on, add the eggs, vanilla and buttermilk through the feed chute. Continue to process for a further minute or until smooth. Divide the cheesecake mixture evenly among 6 x 240ml canning jars and seal with the lids.

  Tip: It’s important to not overtighten the lids.
• 3

  Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Place the jars in the vessel and weigh them down to prevent floating. Fill with warm tap water halfway between the minimum and maximum lines. Set the temperature to 80°C and the time to 1hr for Soft & Creamy and 1hr 30min for Firm & Creamy, using Manual Cooking from the main menu and press Start.

• 4

  When the timer signals the cheesecakes are done, carefully remove the jars from the water bath using tongs and allow to cool at room temperature. Enjoy at room temperature or place in the refrigerator to cool completely.

• 5

  To make the chocolate sauce, place the sugar in a medium pan over medium heat. Without stirring, allow the sugar to melt, brushing down the sides of the pan with a wet pastry brush. Continue until the sugar reaches an amber color. Carefully add the water, coffee beans, cocoa powder, salt and chocolate and stir to combine. Allow to come to a boil, then remove from the heat. Pass through a sieve and set aside to cool completely.

• 6

  Pour some of the cooled chocolate sauce over the surface of each cheesecake to serve.