Hello everyone, and Happy Mothers Day to all of you mothers.
I want to use Ganache over a cheesecake, is it okay to cover the whole thing (top and sides) or should I just pour it over and let it drip down the sides? Also do I need to let it cool a little before I pour it over the cheesecake? Do I have to smooth it at all and what kind of time frame, I mean do I have to smooth it real fast?
Can I use the same chocolate to cover strawberries and place them on top? Correct me on this one if I let the Ganache sit in the fridge and get cold I can whip it and decorate with it?
Sorry for all of the questions, Iv'e never done this before.
Thanks for your help
I have made several ganache covered cheesecakes. Cheesecakes--cold, ganache--room temp. I put cheesecake on cooling rack with pan undeerneath and pour ganache over it, letting the excess run into the pan, then re-use ganache if I need to.
Thanks for answering Mac! Can I smooth it around the sides so that it covers the sides our should I just let it run over?
It depends on the look you are going for. They both look nice, but if you are trying to hide a flaw the completely covered sides do that well. To cover the sides I pour a whole bunch of the top and use a palette knife to flow it over the sides completely. I bag and freeze the excess for filling/whipping for a future cake.