Ingredients: |
Ingredients: THE CRUST
1 cup flour
3 Tablespoons (Dutch process) cocoa powder, sifted after measuring
3 Tablespoons sugar
1/8 teaspoon salt
1/4 teaspoon baking powder
5 Tablespoons unsalted butter cut into 10 pieces
1 large egg
THE BATTER
24 ounces softened cream cheese
3/4 cup sugar
4 ounces unsweetened chocolate, melted
4 ounces bittersweet chocolate, melted
4 ounces milk chocolate, melted
2 teaspoons vanilla
4 large eggs
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Directions: |
Directions:Butter a nine-inch spring form pan
set rack at middle level of oven preheated to 350 degrees
Combine the flour, sugar, cocoa, salt and baking powder in the work bowl of your food processor and pulse several times to mix.
Add butter to work bowl. Pulse to mix completely, When the butter is incorporated correctly there should be no visible chunks of butter, but the mixture should remain cool and powdery.
Beat egg with a fork and add to bowl. Pulse until dough forms a ball. If the dough does not form a ball add 1/2 teaspoon water, repeating if necessary until it does.
Remove dough from processor press into a disk and wrap in plastic. Chill until firm or for up to several days before using.
Divide the refrigerated dough in half, wrap and freeze one half for another cheesecake
Lightly flour the dough and roll it on a floured surface into a round a little less than 9 inches. Fold the dough in half and transfer it to the prepared pan. Unfold it and arrange it evenly in the bottom of the pan. Trim the side of the dough so they don't come up the sides of the pan. Pierce the dough all over with a fork and bake for 15-20 minutes until it is firm and dull rather than shiny looking, cool on a rack.
To make the batter set an electric mixer at lowest speed. Beat the cream cheese until smooth no more than 30 seconds. Stop mixer and scrap the bowl and beater. Add sugar in a stream mixing for no more than 30 seconds. Stop and scrape. Add the melted chocolate and mix only until absorbed, no more than 30 seconds. Beat the vanilla then the eggs one at a time. Mixing only until each is absorbed. Stop and scrape after each addition.
Wrap aluminum foil around the bottom of the spring form pan to at least 2 inches up the side. Pour the filling into the prepared pan over the crust. Place the pan in a small roasting pan with 1/2 inch water in it.
Bake the cheesecake for 50-60 minutes or until lightly colored and firm except for the very center. Remove from the pan of hot water.
Run the tip of a small knife between the cheesecake and the pan to about 1/4 inch depth to loosen the top edge all around. Let cool.
Remove the foil and cool the cheesecake completely in its pan on a rack. Wrap in plastic and chill over night before unmolding.
Serve in a wedge with fresh raspberries and a dollop of whipped cream.
storage note, you can slice the wedges, wrap in plastic, put the wedges in zip lock bag and freeze for several weeks |
This recipe for TRIPLE CHOCOLATE CHEESECAKE is from