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Triple Chocolate Cheesecake Recipe

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This recipe for Triple Chocolate Cheesecake, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Victoria Lucas

Category:
Category:
 

CRUST


Ingredients:  
Ingredients:  
24 Oreo cookies, finely crushed
1/4 cup butter, melted


Directions:
Directions:
Preheat oven to 350 degrees, grease a 9-inch springform pan and set aside.
Finely crush the cookies in a food processor, add melted butter and blend until itís all moistened.
Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
 

FILLING


Ingredients:  
Ingredients:  
2 pounds cream cheese, softened
1 1/3 cups confectioners' sugar
3 tablespoon cocoa powder
4 eggs
10 ounces bittersweet chocolate, chopped

Directions:
Directions:
Melt 10 ounces bittersweet chocolate and set aside to cool.
Mix cream cheese and sugar until smooth, mix in cocoa powder
Add the eggs one at a time, mixing on low speed and do not overbeat it.
Add melted chocolate and mix on low speed to combine.
Pour the filling over the crust and smooth the top.
Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
 

TOPPING


Ingredients:  
Ingredients:  
3/4 cup heavy cream
6 oz. bittersweet chocolate-finely chopped
1 Tablespoon granulated sugar

Directions:
Directions:
In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
Cool and pour over the cheesecake.
When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.

 

 

 

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