Triple Chocolate Cheesecake Recipe

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Triple Chocolate Cheesecake
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Ingredients
10
Count
Nutrition
1578
Calories
Total time
225
Minutes
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Ingredients:

Directions:

  1. Mix the cookie or cake crumbs with the sugar and melted butter.
  2. Press firmly into the bottom of a 10 springform pan with 2 sides.
  3. Wrap the bottom of the pan in aluminum foil so that the foil comes up the side of the pan.
  4. Turn the oven onto 300 degrees F.
  5. ,and ready a large pan, deep that the springform pan will sit comfortably in.
  6. In the bowl of your mixer with the paddle attachment, on low speed, beat the cream cheese until very soft.
  7. Add the sugar and sour cream and mix until thoroughly incorporated.
  8. Slowly add the eggs, one at a time, mixing until completely incorporated.
  9. Scrape down the sides of the bowl before adding the next egg.
  10. After the last egg is incorporated, mix, still on low speed, for 1 minute more, scrape down the sides of the bowl and mix another 30 seconds.
  11. Split the batter evenly between 3 bowls.
  12. Put the chocolates in 3 seperate microwavable bowls.
  13. Microwave the dark chocolate at 50% power for one minute, mix until completely melted, then thoroughly mix into 1/3 of the cream cheese mixture.
  14. Melt the milk and white chocolates at 30% power for 1 minute each and mix each one until they are completely melted, then mix each one into 1/3 of the cream-cheese mixture.
  15. Pour the dark chocolate batter carefully into the prepared springform pan.
  16. Shake the pan slightly to settle the mixture.
  17. Now carefully spoon over (don't pour!) the white chocolate mixture, again shaking very slightly to even it out, the top with the milk chocolate mixture.
  18. Place the pan carefully into your deeper pan, the place both pans on your oven rack.
  19. Pour very hot water around the springform pan so that it comes half-way up the sides.
  20. Shut the oven door and let the cheesecake bake for about 2 1/2 hours.
  21. When it is done, the sides will be set but the center will still be jiggly, like jello.
  22. Don't worry- it will set fully during refrigeration.
  23. Remove from the oven, remove the springform pan from the water bath, and remove the foil.
  24. Let cool on a rack then refrigerate overnight or at least 8 hours.
  25. You can also wrap the cheesecake tightly in 2 layers of plastic and freeze for a month.
  26. To serve, remove the cake from the springform pan, slice into 16 pieces, and serve with chocolate sauce and a few raspberries.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1578.35 Kcal (6608 kJ)
Calories from fat 904.04 Kcal
% Daily Value*
Total Fat 100.45g 155%
Cholesterol 362.21mg 121%
Sodium 1107.92mg 46%
Potassium 391.86mg 8%
Total Carbs 154.36g 51%
Sugars 123.46g 494%
Dietary Fiber 5.02g 20%
Protein 22.58g 45%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 3%
Iron 4.8mg 26%
Calcium 270.8mg 27%
Amount Per 100 g
Calories 364.01 Kcal (1524 kJ)
Calories from fat 208.5 Kcal
% Daily Value*
Total Fat 23.17g 155%
Cholesterol 83.54mg 121%
Sodium 255.52mg 46%
Potassium 90.37mg 8%
Total Carbs 35.6g 51%
Sugars 28.47g 494%
Dietary Fiber 1.16g 20%
Protein 5.21g 45%
Vitamin C 0.1mg 0%
Iron 1.1mg 26%
Calcium 62.5mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 39.1
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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