Recipe: Triple-Chocolate Cheesecake

triple-chocolate cheesecake


Triple-Chocolate Cheesecake

  • Servings: 12
  • Print

Ingredients

  • 1 package (9 ounces) chocolate wafer cookies
  • 6 tablespoons unsalted butter, melted
  • 4 bars (8 ounces each) cream cheese, room temperature
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • Rich Chocolate Ganache, for topping
  • 4 large eggs
  • 8 ounces semisweet chocolate, melted

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. 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).
  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. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.
  7. Original Recipe from: https://www.marthastewart.com/313108/triple-chocolate-cheesecake

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Categories: Blog Archive, Recipes

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