How To make Triple Chocolate Cheesecake
CRUST 3 tablespoons unsalted butter
melted
1 1/4 cups chocolate wafer cookies :
crushed fine
butter for greasing pan FILLING 32 ounces cream cheese :
softened
1 3/4 cups sugar
4 large eggs
3/4 cup heavy cream
4 ounces milk chocolate melted and cooled
4 ounces white chocolate :
melted and cooled
4 ounces bitter chocolate or semisweet chocolate :
melted and cooled CHOCOLATE GLAZE 1/2 cup heavy cream
4 ounces bitter chocolate or semisweet chocolate chopped
GARNISH sliced almonds :
toasted
Adapted from "A Capital Affair" by the Junior League of Harrisburg, Pa.
Crust: Preheat oven to 350F. In bowl, mix melted butter and crumbs. Press over bottom of 10-in. springform pan. Bake 8-10 minutes until set. Cool on rack. With unmelted butter, grease pan sides. Wrap outside of pan with heavy-duty foil; refrigerate. Reduce oven to 325F. Filling: In large bowl with electric mixer on medium-high speed, beat cream cheese 2-3 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 2 1/2 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; refrigeratee 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 temperatur for 1/2 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.
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Triple Chocolate Cheesecake (No-Bake)
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The filling is loaded with several different chocolates, with an Oreo cookie crust, finished off with creamy ganache and piled high with berries. It’s easy enough to make on a weekday and elegant and delicious enough for special occasions! The texture is so perfectly firm and creamy with the best chocolate flavor ever!!
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Triple Chocolate Cheesecake | Recipe Of The Week Brought To You By Coles | MKR Always Open
Make Paul & Blair’s decadent Triple Chocolate Cheesecake and treat yourself to a slice or five tonight!
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For a 20 cm (8 inch) cheesecake:
For the crust:
200 g chocolate cookie crumbs
20 g pure cacao powder
60 g melted butter
For the dark chocolate filling
450 g cream cheese
140g granulated sugar
1 tsp pure vanilla extract
1 large egg + 1 egg yolk
20 g corn starch
15 g pure cocoa powder
100 g heavy cream
100 g dark baking chocolate (70% cocoa solids)
For the milk chocolate cheesecake mousse:
250 g cream cheese
125 g ricotta cheese
140 g milk baking chocolate
1 tsp pure vanilla extract
250 ml crème fraîche or heavy whipping cream
60 g icing sugar
1 tbsp agar agar powder + 2 tsp water
For the white chocolate cheesecake mousse:
200 g cream cheese
125 g ricotta cheese
220 g white baking chocolate
1 tsp pure vanilla extract
250 ml de crème fraîche épaisse 30% mg minimum
1 tbsp agar agar powder + 2 tsp water
For the decoration (optional):
70g milk chocolate
60g dark chocolate
60g white chocolate
+ whipped cream
Bake the crust for 10-15 min at 180C/350F
Bake the dark chocolate cheesecake layer for 15 min at 180C/350F and then 30-35 min at 150C/300F
Triple Chocolate Cheesecake
FULL RECIPE HERE:
Chocolate and cheesecake are a match made in heaven! This triple chocolate cheesecake is any chocolate lover's dream, made with three chocolate layers of melt-in-your-mouth goodness! This is one to try! Watch my video recipe for all the details!
Music Courtesy of Audio Network
Triple Chocolate Cheesecake - Everyday Food with Sarah Carey
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Triple Chocolate Cheesecake - Everyday Food with Sarah Carey
Triple Chocolate Cheesecake
TW: discussing food shaming (& how much I hate it)