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Triple Chocolate Cheesecake
* Exported from MasterCook II *
Triple Chocolate Cheesecake
Recipe By : McCall's May 1997
Serving Size : 24 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
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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 --
cooled
CHOCOLATE GLAZE
1/2 cup heavy cream
4 ounces bitter chocolate or semisweet chocolate, -
GARNISH
sliced almonds -- toasted
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.
YIELD: 24 servings
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NOTES : Adapted from "A Capital Affair" by the Junior League of
Harrisburg, Pa.
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