Be sure that your cream cheese and butter come to room temperature before you start to mix to achieve the best texture possible. Firm cheesecake and butter lead to little chunks in the batter or frosting.
It's important to chill your cheesecake between each step to ensure the best texture.
If your ganache is too thick, simply add 4 or 5 drops of cream and heat it again, stirring until it's glossy.
Serving: 1Serving | Calories: 1411kcal | Carbohydrates: 197g | Protein: 12g | Fat: 66g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 153mg | Sodium: 546mg | Potassium: 411mg | Fiber: 3g | Sugar: 180g | Vitamin A: 2027IU | Vitamin C: 0.1mg | Calcium: 177mg | Iron: 5mg