Amazing Wedding Cakes


This Whipped Ganache and Cheesecake recipe is courtesy of Lauri Ditunno from New York’s "Cake Alchemy" bakery. Ganache: 8 ounces chocolate (58%) chopped fine 16 ounces heavy whipping cream Heat up cream to a boil and pour over chocolate to melt. Stir to combine and let chill overnight. Whip up when cool just until thickens to consistency of whip cream. (Do not over whip; will separate.) Cheesecake: 2 lbs Cream Cheese 1 Cup Sugar 4 medium whole eggs 1/2 teaspoon of salt 1/2 teaspoon of lemon juice 1/2 teaspoon vanilla extract Cream together cream cheese and sugar until smooth. add salt, vanilla, and lemon juice. Scrape well. Add eggs one at a time, scraping down after each addition. Mix just until combined. DO NOT OVER MIX WILL INCORPORATE TOO MUCH AIR AND CRACK. Fill a 9" graham cracker crust lined pan, bake in a water bath at 325 degrees Fahrenheit until set( about 30 minutes)