Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cheesecake:

  • 1

    package(s) (9-ounce) chocolate wafer cookies

  • 6

    tablespoon(s) unsalted butter, melted

  • 4

    bar(s) (8 ounces each) cream cheese, room temperature

  • cup(s) sugar

  • ½

    teaspoon(s) salt

  • 4

    large eggs

  • 1

    cup(s) sour cream

  • 8

    ounce(s) semisweet chocolate, melted

  • Chocolate Ganache, for topping

  • Ingredients

  • ¼

    cup(s) heavy cream

  • 4

    ounce(s) chopped semisweet chocolate

Directions

1. Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down. 2. 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. 3. 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. 4. Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking). 5. 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. 6. Prepare Chocolate Ganache: In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes. 7. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving. GANACHE 1. In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes


Nutrition

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