Monday, January 17, 2011

Triple Chocolate Cheesecake

I found this recipe when looking for a special dessert to make to celebrate our 20th wedding anniversary. This rich and decadent dessert is definitely worthy of a special occasion!

Triple Chocolate Cheesecake

Brownie Shortbread Cookie Crust

1 cup plus 2 tablespoons all-purpose flour
¼ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1/3 cup sugar
1 extra-large egg yolk
1 teaspoon pure vanilla extract
2 tablespoons bittersweet or semisweet chocolate, melted

Preheat the oven to 350°F and generously butter (or spray with Baker’s Joy) the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way of up the sides. Mix the flour and salt together.

In a medium bowl, beat the butter and sugar with an electric mixer on high until creamy. Blend in the egg yolk and vanilla, then the melted chocolate. Reduce the speed to low and mix in the flour just until it disappears and a dough forms.

Push the dough over the bottom of the pan with a rubber spatula. Flour your hands; then smooth out the dough evenly to the edge of the pan with your fingertips, working in a circular motion. Don’t press up the sides. (Note: this is a sticky dough—so I used an offset spatula to spread the dough into the pan rather than my fingers.)

Bake the crust just until it’s set and forms a light brown crust on top (don’t overbake), about 15 minutes. Leave the crust in the pan and transfer the pan to a wire rack to cool.


10 ounces bittersweet or semisweet chocolate
Four (8-ounce) packages cream cheese (use only full-fat), at room temperature
1 2/3 cups sugar (divided)
1/3 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs (room temperature)
¾ cup heavy or whipping cream (room temperature)

Preheat the oven to 350°F.

Melt the chocolate and set aside to cool. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating will after adding each one. Beat in the melted chocolate, then the cream, just until completely blended. Don’t overmix. Gently spoon the batter on top of the crust.

Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges look baked and top of the cake just appears set, about 1 ¼ hours (mine was done in a little under an hour—so check it early). Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

Make chocolate ganache (recipe below) and let cool. Pour over cheesecake, spreading to edges. Return to fridge until ganache has set up.

Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate the cake until ready to serve. Slice with a sharp straight-edge knife (I recommend heating it first by running the blade under hot water then wiping it dry).

Chocolate Ganache

8 ounces bittersweet chocolate, coarsely chopped
1 cup cold heavy whipping cream
1 teaspoon pure vanilla extract

Combine the chocolate and cream in a medium saucepan and stir over medium-low heat until the chocolate melts and mixture begins to bubble a little around the sides. (This can be done in the microwave.) Quickly whisk the mixture until it comes together in a smooth chocolate sauce.

Remove from heat and whisk in the vanilla. Let cool until desired consistency (ganache will thicken upon standing.)

Recipe source: adapted from Junior's Cheesecakes

(Note: the original recipe calls for a "fudge mirror" rather than ganache. The fudge mirror is made by stirring together 1/2 cup fudge ice cream topping (not chocolate syrup) and 1 teaspoon light corn syrup in a small saucepan over low heat just until warm and spreadable--without letting it boil. This is spread over the top of the cake and then the cake is refrigerated (or frozen) until the mirror has set & is no longer sticky. Then a chocolate web is piped over this layer with 4 ounces melted bittersweet or semisweet chocolate.)

1 comment:

  1. That looks like one incredibly thick cheesecake. You must be working this week, Valerie. All the recipes you are posting looks mighty tasty.