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Reward Winning Triple Layer Chocolate Cheesecake

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Recipe

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!!!

 

Yield

16 servings

Prep

30 min

Cook

2 hrs

Ready

9 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Crust
¾ cup almonds
blanched, sliced
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Filling
4 ounces milk chocolate
swiss , finely chopped
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4 ounces white chocolate
swiss , finely chopped
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4 ounces dark chocolate
swiss, finely chopped
*
2 pounds neufchatel cheese
softened
1 ¾ cups sugar
granulated
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4 large eggs
room temperature
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¾ cup heavy whipping cream
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Glaze
4 ounces semi-sweet chocolate
finely chopped, null, null
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½ cup heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
Crust
177 ml almonds
blanched, sliced
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Filling
115.6 ml/g milk chocolate
swiss , finely chopped
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115.6 ml/g white chocolate
swiss , finely chopped
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115.6 ml/g dark chocolate
swiss, finely chopped
*
907.2 g neufchatel cheese
softened
414 ml sugar
granulated
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4 large eggs
room temperature
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177 ml heavy whipping cream
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Glaze
115.6 ml/g semi-sweet chocolate
finely chopped, null, null
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118 ml heavy whipping cream
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Directions

Foil wrap bottom of 10 x 3 springform pan.

Generously butter bottom and sides of pan.

Crush ¼ cup almonds in your hand and press onto the bottom of the pan.

Refrigerate.

Melt chocolates separately.

Beat cheese 3 to 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 2⅓ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 168161% from fat
 % Daily Value *
Total Fat 114g 175%
Saturated Fat 64g 319%
Trans Fat 0g
Cholesterol 494mg 165%
Sodium 1042mg 43%
Total Carbohydrate 46g 46%
Dietary Fiber 4g 16%
Sugars g
Protein 76g
Vitamin A 79% Vitamin C 1%
Calcium 38% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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