TRIPLE CHOCOLATE CHEESECAKE
This cheesecake is impressive to look at and to eat. The steps are easy but it takes some time to prepare. However, it freezes beautifully for up to a month, so it can be prepared far in advance of your event. I have made this cheesecake many times as a birthday cake. Use a high quality chocolate in this recipe, not chocolate chips or baking chocolate. Try Valrhona, Callabeut or Lindt, which you can get at many grocery stores. Lindt bars come in 3 oz. bars. Also, this cake must bake at the temperature directed or it will be raw in the middle and overdone on the edges.
Provided by P48422
Categories Cheesecake
Time 3h45m
Yield 1 ten inch cheesecake
Number Of Ingredients 10
Steps:
- Mix the cookie or cake crumbs with the sugar and melted butter.
- Press firmly into the bottom of a 10" springform pan with 2" sides.
- Wrap the bottom of the pan in aluminum foil so that the foil comes up the side of the pan.
- Turn the oven onto 300 degrees F.
- ,and ready a large pan, deep that the springform pan will sit comfortably in.
- In the bowl of your mixer with the paddle attachment, on low speed, beat the cream cheese until very soft.
- Add the sugar and sour cream and mix until thoroughly incorporated.
- Slowly add the eggs, one at a time, mixing until completely incorporated.
- Scrape down the sides of the bowl before adding the next egg.
- After the last egg is incorporated, mix, still on low speed, for 1 minute more, scrape down the sides of the bowl and mix another 30 seconds.
- Split the batter evenly between 3 bowls.
- Put the chocolates in 3 seperate microwavable bowls.
- Microwave the dark chocolate at 50% power for one minute, mix until completely melted, then thoroughly mix into 1/3 of the cream cheese mixture.
- Melt the milk and white chocolates at 30% power for 1 minute each and mix each one until they are completely melted, then mix each one into 1/3 of the cream-cheese mixture.
- Pour the dark chocolate batter carefully into the prepared springform pan.
- Shake the pan slightly to settle the mixture.
- Now carefully spoon over (don't pour!) the white chocolate mixture, again shaking very slightly to even it out, the top with the milk chocolate mixture.
- Place the pan carefully into your deeper pan, the place both pans on your oven rack.
- Pour very hot water around the springform pan so that it comes half-way up the sides.
- Shut the oven door and let the cheesecake bake for about 2 1/2 hours.
- When it is done, the sides will be set but the center will still be jiggly, like jello.
- Don't worry- it will set fully during refrigeration.
- Remove from the oven, remove the springform pan from the water bath, and remove the foil.
- Let cool on a rack then refrigerate overnight or at least 8 hours.
- You can also wrap the cheesecake tightly in 2 layers of plastic and freeze for a month.
- To serve, remove the cake from the springform pan, slice into 16 pieces, and serve with chocolate sauce and a few raspberries.
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Durganand Ram
[email protected]Overall, I was really happy with this cheesecake. It was delicious and easy to make.
Serenity Barrier
[email protected]I would recommend using a different chocolate for the crust. The one I used was a bit too bitter.
Afif Ferdous
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good.
shadow princess
[email protected]I loved the combination of chocolate flavors in this cheesecake. It was the perfect dessert for my chocolate-loving friends.
Farhana Akter Mim
[email protected]This cheesecake was so good! I will definitely be making it again.
Jacob Sowerby
[email protected]I love chocolate cheesecake, and this recipe did not disappoint! The cheesecake was creamy and rich, and the chocolate flavor was perfect.
Rashid Rajpoot
[email protected]I'm not a baker, but this recipe was easy to follow and I was really happy with the results. The cheesecake was a big hit at my party.
Osei Tutu
[email protected]This cheesecake was a bit time-consuming to make, but it was worth it! It was so delicious and everyone loved it.
Radiance Karim
[email protected]I had some trouble with the cheesecake cracking, but it still tasted great. I think I might have overbaked it a bit.
Robin Mondol
[email protected]The cheesecake was good, but the crust was a bit too hard for my liking. I would recommend using a different crust recipe.
Sblondy lutunatabua
[email protected]This cheesecake was a bit too rich for my taste, but my husband loved it. I think it would be perfect for a special occasion.
Paradise Pearson
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. The chocolate flavor is amazing and the cheesecake is so creamy and smooth. I highly recommend this recipe!
ArchiePlaysThis
[email protected]This recipe was easy to follow and the cheesecake turned out perfectly. I was impressed with how rich and creamy it was, and the chocolate flavor was spot-on. I will definitely be making this again.
Doda khan Samejo
[email protected]I made this cheesecake for my boyfriend's birthday, and he absolutely loved it! He said it was the best cheesecake he's ever had. I'm so glad I found this recipe.
Zidii Boy495
[email protected]I'm not usually a big fan of cheesecake, but this one changed my mind! The chocolate flavor was rich and intense, and the cheesecake was so smooth and creamy. I loved the Oreo crust too.
Haasnin Ali
[email protected]This triple chocolate cheesecake was a hit at my recent dinner party! The combination of chocolate flavors was divine, and the cheesecake was perfectly creamy and decadent. I'll definitely be making this again.