Decadent Triple Chocolate Cheesecake
Triple Chocolate Cheesecake recipe
Yield
24 servingsPrep
30 minCook
3 hrsReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 3 | tablespoons |
butter, unsalted
melted |
|
| 1 ¼ | cups |
chocolate wafer cookies
finely crushed |
* |
| 1 | x |
butter
for greasing pan |
*
|
| Filling | |||
| 32 | ounces |
cream cheese
softened |
|
| 1 ¾ | cups |
sugar
|
|
| 4 | large |
eggs
large |
|
| ¾ | cup |
heavy whipping cream
|
|
| 4 | ounces |
milk chocolate
melted, cooled |
|
| 4 | ounces |
white chocolate
melted, cooled |
|
| 4 | ounces |
unsweetened chocolate
or semi-sweet, melted, cooled |
|
| Chocolate glaze | |||
| ½ | cup |
heavy whipping cream
|
|
| 4 | ounces |
unsweetened chocolate
or semi-sweet, chopped |
|
| Garnish | |||
| 1 | x |
almonds
toasted, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 45 | ml |
butter, unsalted
melted |
|
| 296 | ml |
chocolate wafer cookies
finely crushed |
* |
| 1 | x |
butter
for greasing pan |
*
|
| Filling | |||
| 924.8 | ml/g |
cream cheese
softened |
|
| 414 | ml |
sugar
|
|
| 4 | large |
eggs
large |
|
| 177 | ml |
heavy whipping cream
|
|
| 115.6 | ml/g |
milk chocolate
melted, cooled |
|
| 115.6 | ml/g |
white chocolate
melted, cooled |
|
| 115.6 | ml/g |
unsweetened chocolate
or semi-sweet, melted, cooled |
|
| Chocolate glaze | |||
| 118 | ml |
heavy whipping cream
|
|
| 115.6 | ml/g |
unsweetened chocolate
or semi-sweet, chopped |
|
| Garnish | |||
| 1 | x |
almonds
toasted, sliced |
*
|
Directions
Crust: Preheat oven to 350℉ (180℃).
In bowl, mix melted butter and crumbs.
Press over bottom of 10-inch springform pan.
Bake 8 to 10 minutes until set. Cool on rack.
With unmelted butter, grease pan sides.
Wrap outside of pan with heavy-duty foil; refrigerate.
Reduce oven to 325℉ (160℃).
Filling: In large bowl with electric mixer on medium-high speed, beat cream cheese 2 to 3 minutes until fluffy.
Gradually beat in sugar until smooth.
With mixer on medium speed, beat in eggs, 1 at a time, just until incorporated.
Beat in cream.
Divide batter evenly among 3 medium bowls (about 2½ cups each).
Stir melted milk chocolate into one bowl, white chocolate into next, and bittersweet chocolate into last.
Pour milk chocolate batter into prepared crust in even layer.
Pour and spread white chocolate batter over milk chocolate layer; don't let batters run together.
Top with bittersweet chocolate layer, carefully spreading evenly.
Set springform pan in center of a large roasting pan: place on oven rack.
Pour boiling water into roasting pan to reach halfway up springform pan.
Bake 2 hours or until set.
Turn off oven; let stand in oven 1 hour.
Transfer springform pan to rack; let cool completely.
Remove foil.
Cover; refrigerate at least 8 hours or overnight.
Glaze: In saucepan, heat cream to a gentle boil.
Place chocolate in bowl, add cream.
Let stand 1 minute; whisk until smooth.
Pour over top of cheesecake; spread to edges.
Chill 15 minutes or until set.
Run thin-bladed knife around edge of pan; carefully remove pan side.
Transfer cake to serving plate.
Let stand at room temperature for ½ hour.
Garnish top edge of cake with toasted slice almonds, if desired.
Slice cake with large knife; between slices, wipe blade clean and dip blade in warm water.
