Thursday, December 18, 2014

Triple Chocolate Cheesecake

Back in the 1980's I had a co-worker who had created a triple chocolate cheesecake recipe and after she had done a year of competing (and winning) around the country she gave me a copy of her recipe.  I began making it with much success including winning some local contests.  I haven't made it in in many years, more than 10 I'm sure.  This month I had an event to do several desserts for and decided it was time to dust this memory off.  Unfortunately I looked and looked and couldn't find my copy of her recipe.  Well, it seems she shared it around the world, thank goodness.  I found several sites with this very recipe so I'm going to re-publish it here, especially because I remember it from the good old days of Prince, David Bowie and a much finer waist line, even when enjoying cheesecake!

Women's Day happened to publish this in a list of 15 excellent cheesecakes.  You might want to check it out for  more ideas, I know I will be doing so, after all, they published the triple chocolate cheesecake recipe that I loved.

http://www.womansday.com/food-recipes/dessert-recipes/15-heavenly-cheesecakes-12004

triple chocolate cheesecake


Photo Credit: Deborah Ory
Serves: 16
Total Time: 1 hr 30 min
Prep Time: 45 min


Ingredients

Crust
  • 1/2  stick(s) (4 Tbsp) butter, softened
  • 1 1/2 cup(s) chocolate cookie crumbs (about 27 Nabisco Famous Chocolate Wafers or 20 Oreo cookies, finely crushed)
Filling
  • 3   (8 oz each) bricks 1/3-less-fat cream cheese (Neufch√Ętel), softened
  • 1  cup(s) sugar
  • 2  tablespoon(s) cornstarch
  • 3  large eggs
  • 1/2  cup(s) reduced-fat sour cream
  • 1  tablespoon(s) vanilla extract
  • 4  ounce(s) milk chocolate
  • 4  ounce(s) white chocolate
  • 4  ounce(s) semisweet chocolate
Chocolate Glaze
  • 3  ounce(s) bittersweet baking chocolate
  • 2  tablespoon(s) stick butter
  • 1  tablespoon(s) light corn syrup

Directions

  1. Place a sheet of foil on oven rack to catch any drips. Heat oven to 350°F. You'll need an 8 x 3-in. springform pan coated with nonstick spray.
  2. In small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8 to 10 minutes on foil sheet until set. Cool on rack. Reduce oven temperature to 300°F.
  3. Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping down sides of the bowl several times with a silicone or rubber spatula. With mixer on low speed beat in eggs, one at a time, then sour cream and vanilla just until blended.
  4. Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another and semisweet chocolate into third. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover; gently smooth with an offset spatula (do not let batters run together). Spoon semisweet chocolate batter over white chocolate layer to cover; smooth with an offset spatula (do not let batters run together).
  5. Bake 1 1/4 hours or until set and center still jiggles slightly when shaken (cake should have pulled away from sides of pan; if not, carefully run a thin knife around edge of pan to release cheesecake). Cool in pan on a wire rack. Cover; refrigerate at least 4 hours or up to 2 days.
  6. Combine glaze ingredients in a small saucepan; whisk over low heat until chocolate melts and mixture is smooth. Remove from heat; let cool 15 minutes, stirring occasionally.
  7. Remove pan sides; place cheesecake on serving plate. Spread glaze over top of cheesecake, just to the edge (some glaze may drip down side of cake). Refrigerate just until glaze is set or, if chilled longer, let stand at room temperature 30 minutes before serving.

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