Triple Chocolate Cheesecake
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A rich triple threat cheesecake featuring dark, white, and semi-sweet chocolate
ingredients
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serves: 9
Ingredients For Crust:
9oz Oreo cookie crumbs (I used a food processor)
1/4 c butter, melted
Ingredients For Cheesecake:
2 pkgs 8oz cream cheese, softened
1/2 c sugar
3 eggs
2 c dark chocolate chips, melted
1 c heavy whipping cream
2 tbsp butter, melted
1 tbsp vanilla
Ingredients For Topping:
1 c heavy whipping cream, divided
1 bag semi-sweet chocolate chips
1 bag white chocolate chips
4 tbsp butter, divided
2 tbsp corn syrup, divided
Servings Per Recipe: 9
Amount per Serving
Calories: 546
- Total Fat: 42.4 g
- Saturated Fat: 25.5 g
- Trans Fat: 0.5 g
- Cholesterol: 149.9 mg
- Sodium: 227 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 1.2 g
- Sugars: 37.3 g
- Protein: 5.6 g
preparation
1. In a small bowl, mix together Oreo crumbs and melted butter. Press into bottom of a 9" Springform pan; set aside.
2. In a large bowl, beat cream cheese with sugar until smooth. Add eggs one at a time, beating between each addition. Add melted dark chocolate, 1 C heavy whipping cream, 2 tbsp melted butter, and vanilla. Mix until smooth. Pour over crust, allow to sit at room temperature about 30 minutes.
3. Heat oven to 325º. Place cheesecake pan over a cookie sheet, bake 60 minutes. Turn the heat off the oven, open door to the oven a little bit and allow to sit 30 minutes. Remove from oven, run a butter knife around the edges of cake, then carefully remove outside of pan.
4. Cool cake until room temperature-30 minutes.
5. Over a double boiler or small saucepan over simmering water, heat semi-sweet chips, 2 tbsp butter, 1 tbsp corn starch, 1/2 C heavy whipping cream. Stir until smooth and shiny. Remove from burner, allow to sit 10-15 minutes. Repeat for white chocolate chips.
6. Spread a layer of white chocolate over cake (you do not need to use all of the chocolate). Allow to sit 5 min. Drizzle over with semi-sweet chocolate. Transfer cheesecake to fridge, chill over night before slicing into.
Cooks' note:
This cheesecake is best made the day before you need it.
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