Hello, I have been looking all around, and can't find any site that has addressed this. I want to put a ganache over a top of a baked cheesecake, then put cherry sauce on top of that, to make it like a black forest cheesecake. Will the wetness of the cherry sauce change the structure of the ganache, and make it split and get runny? I am thinking if I make the ganache thick enough, the cherry sauce shouldn't bleed through it. A friend ordered it to bring to a charity, so I don't want to ruin it! Any thoughts?
Thanks in advance!
Once the ganache is set...the matter is settled! If you proceed with a fresh still runny ganache you are taking the risk of getting into a big mess. I would let the ganache set in the fridge for some 15 minutes at least and then proceed with the cherry layer (that should be chilled or at least at room temperature... not even warm! Two lovely flavors, two distinctive, separate and stable layers. Voila!
two different ideas to toss into the idea pot — thread the cherry juju into the cheesecake mixture — and don’t mix it all up — marble it — then bake —
and another is, after baking, pour the cherry on top — chill it real good so it won’t move when you ganache it —
you could always whip the ganache for easier handling —
just running my mouth waiting for my husband
you gotta test those ideas first with a small amount of your mixtures to be sure they work —