Triple Layer Chocolate Cheesecake

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Wonderful recipe! I have never made a cheesecake before and was going to enter a cheesecake contest at work. Found this recipe and decided to try it. I won 2nd place out of 16 cheesecakes!!! It was probably a little bit more time consuming than some recipes as you have to melt chocolate and make layers and such but worth every bite. It looks really pretty when cut as you see the layers. I used more almonds than stated in my crust and I used Ghiardelli chocolates and Cadbury for the milk chocolate. Again, it was wonderful. Thank you for submitting this recipe. I have family in your area and can't wait to share the recipe with them.

9 hours Prep: 30 minutes Cook: 2 hours

1681 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients


Crust
3/4	cup	almonds	blanched, sliced

Filling
4	ounces	milk chocolate	swiss , finely chopped
4	ounces	white chocolate	swiss , finely chopped
4	ounces	dark chocolate	swiss, finely chopped
2	pounds	neufchatel cheese	softened
1 3/4	cups	sugar	granulated
4	large	eggs	room temperature
3/4	cup	heavy whipping cream

Glaze
4	ounces	chocolate (semi-sweet)	finely chopped
1/2	cup	heavy whipping cream

Directions

Foil wrap bottom of 10 x 3 springform pan.

Generously butter bottom and sides of pan.

Crush 1/4 cup almonds in your hand and press onto the bottom of the pan.

Refrigerate.

Melt chocolates separately.

Beat cheese 3-5 minutes until smooth and creamy.

Beat in sugar.

Beat in eggs on medium speed one at a time, beating well after each addition.

Beat in cream until well blended.

Measure out a scant 2-1/3 cup of cheesecake batter and fold in milk chocolate just until combined.

Pour into prepared pan.

Divide remaining batter in half and add white chocolate to half and dark chocolate to half.

Pour white mixture gently on top of milk chocolate layer.

Gently top with dark chocolate layer.

Place pan in roasting pan on middle rack of 325 degree F. oven.

Pour boiling water in roaster halfway up springform.

Bake for 1 hour and 45 minutes to 2 hours until set.

Turn off oven and let cheesecake sit with door closed another hour.

Remove and cool to room temperature.

Refrigerate at least 5 hours.

Bring cream to a boil.

Pour over chocolate and let sit for 30 seconds until chocolate melts.

Whisk smooth.

Pour glaze on top of cake and use a small spatula to spread evenly.

Refrigerate 10 minutes to set the glaze.

Remove cake from pan and press remaining almonds around the sides.

Reviews

Wonderful recipe! I have never made a cheesecake before and was going to enter a cheesecake contest at work. Found this recipe and decided to try it. I won 2nd place out of 16 cheesecakes!!! It was probably a little bit more time consuming than some recipes as you have to melt chocolate and make layers and such but worth every bite. It looks really pretty when cut as you see the layers. I used more almonds than stated in my crust and I used Ghiardelli chocolates and Cadbury for the milk chocolate. Again, it was wonderful. Thank you for submitting this recipe. I have family in your area and can't wait to share the recipe with them.
over 3 years ago by JanetP

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Nutrition Facts

Serving Size 519g

Amount per Serving

Calories 1681 61% of calories from fat

	% Daily Value*
Total Fat 114.0g	175%
Saturated Fat 64.0g	319%
Trans Fat 0.0g
Cholesterol 494mg	165%
Sodium 1042mg	43%
Total Carbohydrate 138.0g	46%
Dietary Fiber 4.0g	16%
Sugars 123.0g
Protein 38.0g	76%