Time 1h45m Yield 10 to 12 servings Number Of Ingredients 15 Steps:
Position racks in the middle and lower third of the oven; preheat to 325 degrees F. Butter the bottom and side of a 9-inch springform pan; wrap the outside of the pan with foil to catch any drips. Make the crust: Melt the butter and semisweet chocolate in a small saucepan over medium heat, stirring; let cool slightly. Stir in the sugar and eggs until combined. Stir in the flour, cocoa powder, baking powder and salt until smooth and shiny. Spread in the prepared pan and bake until the top is set and no longer shiny, 10 to 15 minutes. Transfer to a rack and let cool. Fill a shallow baking dish halfway with water and set on the lower oven rack. Make the filling: Combine the milk chocolate and 1/2 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth; set aside. Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the eggs, one at a time, until just combined. Beat in the remaining 1/2 cup heavy cream and the vanilla. Add the melted chocolate mixture in two batches, beating until just combined. Stir a few times with a rubber spatula to make sure the chocolate is fully incorporated. Pour the filling over the crust. Bake on the middle oven rack (directly over the baking dish of water) until the cheesecake is puffed and the edge is set, about 1 hour 15 minutes. (The center will still be very jiggly.) Transfer to a rack and let cool to room temperature, then cover with plastic wrap and refrigerate until cold and set, at least 6 hours or overnight. Remove the cheesecake from the refrigerator about 1 hour before serving. Run a thin knife or offset spatula around the edge of the pan and remove the springform ring. Grate half of the white chocolate over the cheesecake, then use a vegetable peeler to shave the rest on top. Run a knife under hot water and dry well before slicing.
Time 1h30m Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Grease a 9-inch spring form pan with butter and set aside.Add crushed Oreo’s and butter to a medium bowl and mix until combined and the texture is similar to wet sand. Press Oreo crumbs into the prepared pan and bake for 8 minutes. Take out of the oven and allow it to cool. In a stand mixer with the paddle attachment beat cream cheese until smooth and fluffy, 2-3 minutes.Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl. Add in cooled chocolate and mix until combined. Pour cheesecake mixture into the cooled pan.Place in the oven and bake for 1 hour to 1 hour and 10 minutes or until the top looks set.Run a thin knife around the edge of the pan to prevent cracking. (Leave the cake in pan). Cool completely on a wire rack.Cover loosely with plastic wrap and place in the refrigerator for at least 8 hours or overnight to chill and set. A couple of hours before serving prepare ganache and spread onto cheesecake. Let set before serving (1 to 2 hours). Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted. Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake. Place back into the fridge to allow the ganache to set. Slice and serve!
Time 2h30m Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed. Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking). Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight. Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.
Time 1h15m Yield 8-10 servings Number Of Ingredients 11 Steps:
HEAT oven to 350 degrees F. Combine cookie crumbs and butter in small bowl; press firmly into bottom of 9-inch springform pan. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter. BAKE 50 to 55 minutes or until center is set. Cool. Top with Chocolate Glaze. Chill. CHOCOLATE GLAZE: MELT chocolate with cream in small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup (recipe can be doubled, if desired, for thicker glaze).
Time 1h35m Yield 12 servings. Number Of Ingredients 20 Steps:
Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of 9-in. springform pan; set aside. , In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet., Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer. , Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving., For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set., Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set., To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use., Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired.
Time 3h45m Yield 1 ten inch cheesecake Number Of Ingredients 10 Steps:
Mix the cookie or cake crumbs with the sugar and melted butter. Press firmly into the bottom of a 10" springform pan with 2" sides. Wrap the bottom of the pan in aluminum foil so that the foil comes up the side of the pan. Turn the oven onto 300 degrees F. ,and ready a large pan, deep that the springform pan will sit comfortably in. In the bowl of your mixer with the paddle attachment, on low speed, beat the cream cheese until very soft. Add the sugar and sour cream and mix until thoroughly incorporated. Slowly add the eggs, one at a time, mixing until completely incorporated. Scrape down the sides of the bowl before adding the next egg. After the last egg is incorporated, mix, still on low speed, for 1 minute more, scrape down the sides of the bowl and mix another 30 seconds. Split the batter evenly between 3 bowls. Put the chocolates in 3 seperate microwavable bowls. Microwave the dark chocolate at 50% power for one minute, mix until completely melted, then thoroughly mix into 1/3 of the cream cheese mixture. Melt the milk and white chocolates at 30% power for 1 minute each and mix each one until they are completely melted, then mix each one into 1/3 of the cream-cheese mixture. Pour the dark chocolate batter carefully into the prepared springform pan. Shake the pan slightly to settle the mixture. Now carefully spoon over (don’t pour!) the white chocolate mixture, again shaking very slightly to even it out, the top with the milk chocolate mixture. Place the pan carefully into your deeper pan, the place both pans on your oven rack. Pour very hot water around the springform pan so that it comes half-way up the sides. Shut the oven door and let the cheesecake bake for about 2 1/2 hours. When it is done, the sides will be set but the center will still be jiggly, like jello. Don’t worry- it will set fully during refrigeration. Remove from the oven, remove the springform pan from the water bath, and remove the foil. Let cool on a rack then refrigerate overnight or at least 8 hours. You can also wrap the cheesecake tightly in 2 layers of plastic and freeze for a month. To serve, remove the cake from the springform pan, slice into 16 pieces, and serve with chocolate sauce and a few raspberries.
More about “triple chocolate cheesecake recipes”
Time 55m Yield 10-12 serving(s) Number Of Ingredients 10 Steps:
Grease a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs, transfer to a bowl. Melt butter and add to biscuit crumbs, stir until well combined. Use your fingertips to press crumbs into base of prepared pan. Refrigerate for 20 minutes. Using an electric mixer, beat cream cheese, icing sugar and milk until smooth. Boil water and place into a heatproof bowl/jug. Sprinkle gelatine over boiling water and stir vigorously. While electric mixer is still mixing, pour gelatine mixture into cream cheese mixture and continue to have mixing for another minute. Set aside. Pour thickened cream into a separate mixing bowl, and whip. Melt dark chocolate and add half of cream cheese mixture to melted chocolate. Fold half of the whipped cream into dark chocolate mixture. Pour dark chocolate mixture over biscuit base and freeze for 10 minutes. Melt white chocolate and add remainder of cream cheese mixture to melted chocolate. Fold the remainder of the whipped cream into the white chocolate mixture. Pour white chocolate mixture over dark. Cover. Refrigerate overnight. Optional 1 - grate extra chocolate and sprinkle over top Optional 2 - serve with berry coulis (2/3 cup sugar, 1 cup water, 3 ½ cups berries (Sara Lee frozen mixed berries); Boil water, add sugar to dissolve, Add berries, bring to boil, simmer for 15 minutes.
