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Triple Chocolate Cheesecake
 
By kml9876 | Published on Tuesday December 25, 2007 | Categories: Cheesecake

   


Ingredients

Crust
  • 1/2 stick (4tbsp) butter, softened
  • 1 1/2 cups chocolate cookie crumbs (about 27 Nabisco Famous Chocolate Wafers or 20 Oreo Cookies finely crushed)

Filling
  • 3 bricks (8oz each) cream cheese softened. Note you can use 1/3 less-fat (Neufchatel) cream cheese to make a "healthier" version
  • 1 cup of sugar
  • 2 tbsp cornstarch
  • 3 large eggs
  • 1/2 cup sour cream. Note you can use reduced fat sour cream to make a "healthier" version.
  • 1 tbsp vanilla extract
  • 4 oz milk chocolate
  • 4 oz white chocolate
  • 4 oz semisweet chocolate

Chocolate Glaze
  • 3 oz bittersweet baking chocolate
  • 2 tbsp stick butter
  • 1 tbsp light corn syrup
  1. Place a sheet of foil on oven rack to catch any drips. Heat oven to 350 degrees. You will need an 8 * 3in springform pan coated with non-stick cooking spray.
  2. Crust - In a small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8-10 minutes on foil sheet until set. Cool on rack. Reduce oven temperature to 300 degrees.
  3. Filling - Beat cream cheese, sugar, and cornstarch in a large bowl with mixer on medium speed until smooth, scraping down the sides of the bowl several times with a spatula. With mixer on low speed beat in eggs, 1 at a time, then sour cream, and vanilla just until blended.
  4. Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another, and semisweet into a third bowl. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover. Gently smooth. Spoon semisweet chocolate batter over white chocolate to layer. Bake 45 minutes, or until center still jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours.
  5. Glaze - melt the bittersweet baking chocolate, butter, and corn syrup over low heat. When melted together pour over cooled cheesecake and allow to set.

  • Cheesecake chocolates
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Article: Triple Chocolate Cheesecake
Categories: Cheesecake
Description: Three types of chocoalte make this a triple chocolate cheesecake
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filling


  • 1/2 stick (4tbsp) butter, softened
  • 1 1/2 cups chocolate cookie crumbs (about 27 nabisco famous chocolate wafers or 20 oreo cookies finely crushed)

chocolate glaze
  • 3 bricks (8oz each) cream cheese softened. note you can use 1/3 less-fat (neufchatel) cream cheese to make a "healthier" version
  • 1 cup of sugar
  • 2 tbsp cornstarch
  • 3 large eggs
  • 1/2 cup sour cream. note you can use reduced fat sour cream to make a "healthier" version.
  • 1 tbsp vanilla extract
  • 4 oz milk chocolate
  • 4 oz white chocolate
  • 4 oz semisweet chocolate

  • 3 oz bittersweet baking chocolate
  • 2 tbsp stick butter
  • 1 tbsp light corn syrup
  1. place a sheet of foil on oven rack to catch any drips. heat oven to 350 degrees. you will need an 8 * 3in springform pan coated with non-stick cooking spray.
  2. crust - in a small bowl, rub butter into crumbs until crumbs are evenly moistened. press firmly over bottom of pan. bake 8-10 minutes on foil sheet until set. cool on rack. reduce oven temperature to 300 degrees.
  3. filling - beat cream cheese, sugar, and cornstarch in a large bowl with mixer on medium speed until smooth, scraping down the sides of the bowl several times with a spatula. with mixer on low speed beat in eggs, 1 at a time, then sour cream, and vanilla just until blended.
  4. divide the batter evenly (about 2 cups each) among 3 medium bowls. melt the chocolates separately. stir milk chocolate into 1 bowl of batter, white chocolate into another, and semisweet into a third bowl. spread milk chocolate batter in prepared crust in an even layer. carefully spoon white chocolate batter over milk chocolate layer to cover. gently smooth. spoon semisweet chocolate batter over white chocolate to layer. bake 45 minutes, or until center still jiggles slightly when shaken. immediately transfer to a wire rack and refrigerate at least 3 hours.
  5. glaze - melt the bittersweet baking chocolate, butter, and corn syrup over low heat. when melted together pour over cooled cheesecake and allow to set.


    crust
    ingredients


    Author: kml9876
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