Triple Chocolate Cheesecake

* Exported from MasterCook Mac *

Triple Chocolate Cheesecake

Recipe By : McCall's May 1997
Serving Size : 24 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
3 tablespoons unsalted butter -- melted
1 1/4 cups chocolate wafer cookies -- crushed fine
butter -- for greasing pan
FILLING
32 ounces cream cheese -- softened
1 3/4 cups sugar
4 large eggs
3/4 cup heavy cream
4 ounces milk chocolate -- melted and cooled
4 ounces white chocolate -- melted and cooled
4 ounces bitter chocolate or semisweet chocolate -- --
melted and cooled
CHOCOLATE GLAZE
1/2 cup heavy cream
4 ounces bitter chocolate or semisweet chocolate -- chopped
GARNISH
sliced almonds -- toasted

Adapted from "A Capital Affair" by the Junior League of
Harrisburg, Pa.

Crust: Preheat oven to 350F. In bowl, mix melted butter and crumbs.
Press over bottom of 10-in. springform pan. Bake 8-10 minutes until
set. Cool on rack. With unmelted butter, grease pan sides. Wrap
outside of pan with heavy-duty foil; refrigerate. Reduce oven to 325F.
Filling: In large bowl with electric mixer on medium-high speed, beat
cream cheese 2-3 minutes until fluffy. Gradually beat in sugar until
smooth. With mixer on medium speed, beat in eggs, 1 at a time, just
until incorporated. Beat in cream. Divide batter evenly among 3
medium bowls (about 2 1/2 cups each) Stir melted milk chocolate into
one bowl, white chocolate into next, and bittersweet chocolate into
last.. Pour milk chocolate batter into prepared crust in even layer.
Pour and spread white chocolate batter over milk chocolate layer; don't
let batters run together. Top with bittersweet chocolate layer,
carefully spreading evenly. Set springform pan in center of a large
roasting pan: place on oven rack. Pour boiling water into roasting pan
to reach halfway up springform pan. Bake 2 hours or until set. Turn
off oven; let stand in oven 1 hour. Transfer springform pan to rack;
let cool completely. Remove foil. Cover; refrigeratee at least 8
hours or overnight.
Glaze: In saucepan, heat cream to a gentle boil. Place chocolate in
bowl, add cream. Let stand 1 minute; whisk until smooth. Pour over top
of cheesecake; spread to edges. Chill 15 minutes or until set. Run
thin-bladed knife around edge of pan; carefully remove pan side.
Transfer cake to serving plate. Let stand at room temperatur for 1/2
hour. Garnish top edge of cake with toasted slice almonds, if
desired. Slice cake with large knife; between slices. wipe blade clean
and dip blade in warm water.



- - - - - - - - - - - - - - - - - -

NOTES :