Peanut Butter Cheesecake III

Yes. Peanut Butter Cheesecake III. This month's payday cheesecake will be the same as last month's, except with milk chocolate ganache instead of raspberry jam. I made this for Susie's mid-month payday, but was troubled that there were tiny air bubbles in the ganache. Inquiries were made and I determined (read: guessed) that I whisked the hot cream and chocolate too vigorously, incorporating air into the ganache. A gentler, though not necessarily kinder approach would be used for this reprise.
I brought the cream and the butter just to a boil and poured it over the Ghiradelli milk chocolate chips. I let it sit for a few minutes and then went in with the whisk. It was a test of my patience to whisk gently. It just seemed oxymoronic. Wrong even. But I persisted.

I was sure there were still some chunks of unincorporated chocolate in the ganache, so I poured it through a strainer into a small bowl. There was some undissolved chocolate as I had suspected. It was quite tasty.

The ganache then cools to room temperature before being refrigerated to thicken for use. I want a viscous liquid that will spread slowly, without running. Pour the ganache over the top of the cheesecake and pop back into the fridge to set.

Bon appétit!