This week we take a break from the main course and give you the perfect holiday dessert!


Cheddar Cheesecake Ingredients:

  • 5 packages cream cheese
  • 6 eggs
  • 1 ¾ cups sugar
  • ¼ cup milk or ½ and ½
  • ½ teaspoon of lime or lemon juice
  • 3 tablespoons flour

Graham Cracker Crust Ingredients:

  • 1 package of graham crackers
  • ¼ cups sugar
  • ½ cup Cabot butter

Grind crackers in food processor, with your hands or whatever will get the job done.  Add sugar and melted butter.  Line the bottom of a spring form pan.  Using your hands press the crust onto the bottom of the pan and just a little on the sides.  Make sure it is nice and smooth.  Soften the cream cheese in a medium to large bowl.  You can let it sit out at room temperature a while or place it in an oven-proof bowl and briefly soften it in the oven.  Just a minute or so usually works. Add the eggs, one at a time, beating after each egg, until fluffy. Blend in all the other ingredients and beat well.  You can use a hand mixer or stand mixer for the blending. Pour the batter into the crust lined pan. Bake at 475 degrees for 10 minutes.  Reduce the heat to 200 degrees and continue baking for one hour.  Turn off heat and let sit in oven for one hour.  While the cake is cooling in the oven, you can make the chocolate ganache.

Chocolate Ganache Ingredients:

  • 1 cup heavy cream
  • 9 or 10 ounces of semi-sweet chocolate chips or pieces, chopped   small
  • 2 or 3 tablespoons of rum, brandy or flavored liqueur of choice, optional

Put the chocolate chips or pieces in a medium sized bowl, I like to use a glass bowl for this.  Bring the heavy cream to a boil and immediately pour over the chocolate in the bowl.   Whisk or stir the chocolate and cream until it is very smooth and shiny.  If using a liqueur, stir it in now.  Allow the ganache to cool for about ten minutes before using as a glaze.  When ready, pour and spread over the entire surface of the cheesecake using a spoon or spatula to make it as smooth as possible.  Refrigerate for at least an hour before serving.

-Chef Jimmy Kennedy

Follow Jimmy on Instagram @chefjimmyk