Opryland Hotel Upside Down Jack Daniels
Double Chocolate Cheesecake
Ingredients
Cheesecake
- 1 cup semisweet chocolate chips
- 1/3 cup heavy cream
- 1 cup granulated sugar
- 24 ounces cream cheese, softened
- 4 eggs
- 2 tablespoons Jack Daniels
- 1/4 teaspoon Grand Marnier
- Pinch of salt
Fudge Brownie
- 2 ounces unsweetened chocolate
- 1/2 cup (1 stick) butter
- 2 eggs
- 1 cup granulated sugar
- 1 teaspoon Grand Marnier or vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup pecans, chopped (optional)
- Pinch of salt
Chocolate Ganache
- 1 1/2 cups milk chocolate chips
- 1/3 cup heavy whipping cream
- 2 tablespoons Jack Daniels
- 1 tablespoon light corn syrup
Instructions
Cheesecake
- Heat oven to 400 degrees F. Spray a 9 inch springform pan.
- In a double boiler melt chocolate chips with cream until smooth and reserve.
- Whip cream cheese, sugar, and liqueur in an electric mixer until smooth. Add eggs and blend well. Add melted chocolate mixture and whiskey and blend thoroughly. Add cheesecake batter to the spring form pan.
- Bake at 400 degrees F for 15 minutes; reduce temperature to 350 degrees F and bake an additional 15 minutes.
Fudge Brownie
- While cheesecake is baking, melt chocolate and butter in a double boiler. Stir until smooth.
- Beat in eggs, sugar, and liqueur and blend thoroughly.
- Add flour and pecans and blend well. Remove cheesecake from oven; carefully spoon on brownie (start at edges and working towards the center).
- Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted in center comes out almost clean.
- Remove from oven and cool completely.
- After cooled, refrigerate until cake is completely cold.
Chocolate Ganache
- While cake is cooling, combine chocolate chips and cream in a double boiler and melt. Remove and let rest for a couple of minutes to allow for slight cooling. When mixture is blended, smooth, and slightly cool, add whiskey and syrup stirring constantly. Let stand at room temperature for a couple of minutes.
- Remove cake and place on wire rack. Pour ganache over cake and allow to set.
- After ganache is dry, decorate and serve.
Attribution
Chef Robert W. Beighey, CCC/Opryland Hotel Culinary Institute
