If you get melted chocolate all over your hands, you're eating it too slowly. ~Author Unknown

Thursday, April 18, 2013

Triple Chocolate Cheesecake

This week we celebrated my husbands birthday. Instead of the usual birthday cake, we decided to make something extra special....CHEESECAKE!!!! More than that, CHOCOLATE CHEESECAKE.....Triple, that is!

I have only made five cheesecakes before (including this one), two of which were no-bakes. I find this one the best of the bunch. It is sweet, but the dark chocolate base certainly helps it from being over-bearing.  Unfortunately, I am not the best at taking pictures (working on it), but this recipe involves chocolate and cheesecake so I don't think you need much more convincing! 

Triple Chocolate Cheesecake
    adapted from easybaked

Ingredients For Crust:
9oz Oreo cookie crumbs (I used a food processor)
1/4 C butter, melted

Ingredients For Cheesecake:
2 8oz pkgs cream cheese, softened 
1/2 C sugar
3 eggs
2 C dark chocolate chips, melted
1 C heavy whipping cream
2 tbsp butter, melted
1 tbsp vanilla

Ingredients For Topping:
1 C heavy whipping cream, divided
 1 bag semi-sweet chocolate chips
1 bag white chocolate chips
4 tbsp butter, divided
2 tbsp corn syrup, divided

In a small bowl, mix together Oreo crumbs and melted butter. Press into bottom of a 9" Springform pan; set aside.

In a large bowl, beat cream cheese with sugar until smooth. Add eggs one at a time, beating between each addition. Add melted dark chocolate, 1 C heavy whipping cream, 2 tbsp melted butter, and vanilla. Mix until smooth. Pour over crust, allow to sit at room temperature about 30 minutes. 

Heat oven to 325ยบ. Place cheesecake pan over a cookie sheet, bake 60 minutes. Turn the heat off the oven, open door to the oven a little bit and allow to sit 30 minutes. Remove from oven, run a butter knife around the edges of cake, then carefully remove outside of pan. 

Cool cake until room temperature-30 minutes.  

Over a double boiler or small saucepan over simmering water, heat semi-sweet chips, 2 tbsp butter, 1 tbsp corn syrup, 1/2 C heavy whipping cream. Stir until smooth and shiny. Remove from burner, allow to sit 10-15 minutes. Repeat for white chocolate chips. 

Spread a layer of white chocolate over cake (you do not need to use all of the chocolate). Allow to sit 5 min. Drizzle over with semi-sweet chocolate. Transfer cheesecake to fridge, chill over night before slicing into.


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