Saturday, December 29, 2012

Incredible Triple Chocolate Cheesecake



It's not often that I have time to make a recipe TWICE before posting it here on the blog, but folks, this cheesecake is so good that that's exactly what happened.  Now, this certainly won't help with any diet-related new years resolutions that you may be planning, but sometimes the calories are worth it!

My little niece requested a "chocolate cheesecake with whipped cream and cherries on top."  This beauty of a cake was the result.  I found it over on Joy of Baking, and it sounded incredible.  

You start by making a super-duper-easy chocolate crust with chocolate graham crackers and melted butter.  That's followed by an indulgent filling made with cream cheese, melted chocolate and sour cream.  It's all topped off with an easy yet heavenly ganache, made with - you guessed it - MORE chocolate.

The texture of this cake is what makes it so special.  Cheesecake is one of those things that can be tricky.  My first few experiences making cheesecake resulted in over-baked cake, because I didn't realize that the middle should still be a little wobbly when it comes out of the oven.  Also, be sure not to over-mix the filling...That can cause the top of the cake to crack.  However, the ganache topping will totally cover up any cracks in the cake, just in case that happens.

My variations:
Cake #1:  Triple Chocolate Cheesecake with Whipped Cream & Cherries
The only variations worth mentioning the first time I made this cake was the addition of whipped cream and cherries to the top as decoration.  If you're going to do this, wait to add the whipped cream until ready to serve.  We had a slight whipped cream melt-down.  :)

Cake #2:  Triple Chocolate Cheesecake with Coconut
For Christmas dessert, I made this cake a second time and substituted the vanilla extract with coconut extract.  I also sprinkled shredded coconut over the top of the ganache before it had a chance to firm up.  This version was actually my favorite!  Unfortunately, I wasn't able to get a photo of this cake, because it disappeared quickly into the happy tummies of my family.  :)

Bon Appetit, my friends! 



 

Incredible Triple Chocolate Cheesecake 
Adapted from:  Joy of Baking

Ingredients:
Chocolate Cheesecake Crust:
1 1/2 cups (150 grams) chocolate wafer crumbs
1/3 cup (75 grams) unsalted butter, melted

Filling:
12 ounces (340 grams) semi-sweet or bittersweet chocolate, chopped
24 ounces (680 grams) (3 - 8 ounces packages) full fat cream cheese, room temperature
1 cup (200 grams) granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract (or coconut extract as noted above)
1 cup (240 ml) full fat or light sour cream, room temperature

Ganache:
4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
1 teaspoon unsalted butter, room temperature

Chocolate Cheesecake Crust:

1 1/2 cups (150 grams) chocolate wafer crumbs
1/3 cup (75 grams) unsalted butter, melted
Filling:
12 ounces (340 grams) semi-sweet or bittersweet chocolate, chopped
24 ounces (680 grams) (3 - 8 ounces packages) full fat cream cheese, room temperature
1 cup (200 grams) granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup (240 ml) full fat or light sour cream, room temperature
Ganache:
4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
1 teaspoon unsalted butter, room temperature


Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9XIDcen

Directions:

Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.

For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.  Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.

Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.

Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.

Serves at 12 - 16 people.

To freeze:  Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.




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Chocolate Cheesecake: Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9WdOQ8j
Chocolate Cheesecake: Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.
Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.
Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.
Serves at 12 - 16 people.
To freeze:  Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.


Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9WOB4JU
Chocolate Cheesecake: Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.
Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.
Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.
Serves at 12 - 16 people.
To freeze:  Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.


Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9WOB4JU

10 comments:

Vanessa said...

Cheesecake is my weakness! I could seriously live off of cheesecake. I love all kinds. This is definitely one I am going to try!

Erin said...

Oh my goodness this is complete richness. You cannot go wrong with chocolate chocolate and more chocolate. :)

Macaroni and Cheesecake said...

This is so gorgeous and decadent!!

Valy said...

WOOOOOOOOOOOWWW this cake is fantastic! nice to meet you!

Anonymous said...

I just made this for my family and it's definitely a hit. I didn't have wafers so I substituted for oreos without the cream and I sprinkled a few crushed oreos on the top. Thanks for the recipe! This was my first cheesecake and I'm truly pleased.

Anonymous said...

I only have a 9" springform pan. How long should I bake the cheesecake using 9" pan instead of 10". Thanks!

Anonymous said...

Just tried my cake. It is so oh my goodness delicious!!! It's been my first experience of making a homemade cheesecake so, of course I made some minor mistakes like overstirring the batter what caused minor cracking of the surface and also slight undercooking. Since I live in a high altitude area I added 10 more minutes to 55 min cook time. To let it harden more I kept it in the fridge overnight after putting the ganache on. And it came out soft and real thick yet not too firm... And cake would stick to a knife while cutting... So I'll learn my mistakes!

Thank you for the recipe and the tips!

Anonymous said...

I've never made a cheesecake before and I don't have the correct pan. Would this work in a regular cake pan or pie dish?

Celeste said...

The sides of a regular cake pan or pie dish would not be tall enough to accommodate the height of this cake, so I would recommend a spring-form pan.

Emi Grimshaw said...

How do you keep it from sticking like glue to your knife?? It was my first cheese cake so was pleased with my beginner's success... my crust stuck to the bottom like crazy too but nothing a bit of parchment paper can't fix.