Reward Winning Triple Layer Chocolate Cheesecake
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 servingsPrep
30 minCook
2 hrsReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| ¾ | 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 ¾ | cups |
sugar
granulated |
|
| 4 | large |
eggs
room temperature |
|
| ¾ | cup |
heavy whipping cream
|
|
| Glaze | |||
| 4 | ounces |
semi-sweet chocolate
finely chopped, null, null |
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 177 | ml |
almonds
blanched, sliced |
|
| Filling | |||
| 115.6 | ml/g |
milk chocolate
swiss , finely chopped |
|
| 115.6 | ml/g |
white chocolate
swiss , finely chopped |
|
| 115.6 | ml/g |
dark chocolate
swiss, finely chopped |
* |
| 907.2 | g |
neufchatel cheese
softened |
|
| 414 | ml |
sugar
granulated |
|
| 4 | large |
eggs
room temperature |
|
| 177 | ml |
heavy whipping cream
|
|
| Glaze | |||
| 115.6 | ml/g |
semi-sweet chocolate
finely chopped, null, null |
|
| 118 | ml |
heavy whipping cream
|
|
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.
