Anna's Triple Chocolate Cheesecake Recipe UNCUT!
Anna Olson shows you her incredible Triple Chocolate Cheesecake recipe from start to finish. Watch along and bake with Anna!
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Recipe
Serves 12 to 16 (Makes one 9-inch/23 cm cheesecake)
Prep Time: 25 minutes, plus chilling
Cook Time: 75 minutes
Ingredients
Crust
1½ cups (210 g) chocolate cookie crumbs
¼ cup (60 g) unsalted butter, melted
Cheesecake
12 oz (360 g) semisweet couverture/baking chocolate, chopped
24 oz (750 g) cream cheese, room temperature
¾ cup (150 g) granulated sugar (divided)
½ cup (100 g) packed light brown sugar
3 Tbsp (22 g) cocoa powder
½ tsp fine salt
¾ cup (175 mL) full-fat sour cream
1 tsp vanilla extract
4 large eggs, room temperature
2 large egg yolks, room temperature
Ganache Topping
¾ cup (175 mL) whipping cream
3 Tbsp (45 g) unsalted butter
6 oz (180 g) semisweet couverture/baking chocolate, chopped
Directions
1. Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and wrap the outside of the pan in foil.
2. For the crust, stir the chocolate cookie crumbs and melted butter together until evenly blended. Press into the bottom of the prepared pan. Bake for 10 minutes to set it (there will be no visible change once baked), then cool while preparing the filling.
3. For the cheesecake, melt the chocolate by placing it in a metal bowl set over a pot filled with 1 inch (2.5 cm) of barely simmering water, stirring gently with a spatula until smooth. Set aside while preparing the cheesecake batter.
4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, scraping down the bowl once or twice. Add half of the granulated sugar, then beat at medium-high and scrape down the bowl again. Add the remaining granulated sugar and the brown sugar and beat again, once again scraping down the bowl. Beat in the cocoa powder and salt at low speed, then beat in the sour cream and vanilla, again scraping the bowl to ensure the batter is smooth (it will be quite fluid now).
5. Add the eggs and egg yolks one at a time, while mixing at medium-low speed, until fully combined. Pour in the melted chocolate (still warm is OK) and beat at medium-low until smooth.
6. Place the springform pan in a large roasting pan and pour the batter into the pan. Fill the roasting pan with boiling water so that the water comes to at least halfway up the sides of the pan (this is easiest done at the oven). Bake the cheesecake for about 65 minutes until it loses its surface shine and jiggles in the centre.
7. Transfer the pan from the water bath to a cooling rack. After letting the cake cool for 10 minutes, run a palette knife around the inside edge of the springform pan (this helps prevent cracks from developing while the cake cools). Let the cheesecake cool completely (cooling can take up to 2 hours) before chilling, uncovered, overnight.
8. Release the sides of the springform pan and transfer the chilled cheesecake to a platter or cake stand.
9. For the ganache, heat the cream and butter in a saucepan over medium-high heat until it just begins to bubble. Pour this mixture over the chopped chocolate, let it sit for a minute and then gently stir with a spatula until the chocolate has melted and the ganache is smooth.
10. Pour the ganache over the centre of the cheesecake. Using an offset spatula, quickly but gently spread the ganache to the edges of the cake, coaxing it just over the top edge to drip down the sides a little (the chilled cheesecake will set the ganache relatively quickly). Chill the cheesecake, uncovered, until ready to serve. Once cut, cover the cut surface directly with parchment or plastic wrap and it will keep in the fridge for up to 4 days.
Notes
You know you have a serious chocolate-lover’s dessert when it calls for over a pound of chocolate!
The smooth, satiny ganache top to this cheesecake leaves you open to decorate it as you wish. Write a greeting in melted white chocolate, add a few berries or edible flowers, or even add more chocolate by using a vegetable peeler to grate curls from a block of chocolate.
From Baking Day with Anna Olson, Appetite by Random House, 2020.
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Amaretti Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 695
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White Chocolate Amaretto Cheesecake
Here is a fabulous white chocolate cheesecake which is absolutely delicious, easy to make and stunningly elegant! Great for a party of holiday treat!
Ingredients:
4 bricks cream cheese (room temperature)
4 eggs
1 cup sugar
1 heaping spoon sour cream
2 teaspoons pure vanilla extract
1/3 cup melted white chocolate (highest quality)
Butter for pan
Graham crumbs for pan
Almond slices - pan roasted
Dark chocolate - melted for scribble effect
Amaretto Cheesecake – Lynn’s Recipes
Lynn demonstrates how to make a delicious Amaretto Cheesecake. This would be a perfect dessert for a special meal or holiday. This was adapted from a recipe found on Pinterest.
For the Crust:
2 cups of Amaretti Cookie Crumbs (about 8 ounces of cookies)
2 Tablespoons Sugar
¼ cup melted butter
Filling:
2 (8 ounce) packages of cream cheese, softened
2 (8 ounce) containers of Mascarpone cheese, softened
1 cup granulated sugar
1 teaspoon vanilla paste or vanilla extract
¼ cup Amaretto Liqueur
4 eggs
3 Tablespoons all purpose flour
½ teaspoon salt
Topping:
1 cup heavy whipping cream
2 Tablespoons powdered sugar
¼ teaspoon almond extract
Crushed Amaretti cookies, for garnish
Preheat oven to 325°. Spray a 9” spring form pan with nonstick cooking spray and set aside.
In the bowl of a food processor add the Amaretti cookies and process until crumbled finely. Add the butter and sugar and mix until the mixture resembles wet sand.
Press the cookie mixture in the bottom and about 1” up the sides of the prepared spring form pan. Set aside
In the bowl of a standing mixer fitted with the paddle attachment, cream together the cream cheese and mascarpone for about 1 minute.
Add the sugar and continue to mix for 1 minute longer.
Add the eggs and vanilla and continue to mix on medium speed for 1 minute, making sure to scrape the sides of the bowl down between adding each ingredient.
Add the flour, salt and Amaretto and mix for another minute.
Pour the mixture into the prepared pan and tap it on the counter a couple of times to remove any air bubbles.
Place the pan on a baking sheet and bake it for 1 hour and 10 minutes, or until the sides of the cheesecake are set, but the center is still a bit wobbly.
Allow it to cool at room temperature for a few hours and then place in the refrigerator to cool completely overnight.
When ready to serve, whip the cream in a large bowl with the almond extract to form soft peaks. Add the powdered sugar and continue to whisk until it form stiff peaks.
Top the cheesecake with the whipped cream and garnish with crushed Amaretti cookies.
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