Triple Chocolate Cheesecake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 15 |
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While cleaning out a bookshelf, I found a long forgotten recipe that a friend had given to me. If you like chocolate, you'll love this. Ingredients:
1 cup chocolate wafer crumbs (or you can use graham cracker crumbs) |
3 tablespoons butter, melted |
3 (8 ounce) packages cream cheese |
3/4 cup sugar |
3 eggs |
1 teaspoon vanilla |
3 white chocolate baking squares, melted |
3 semi-sweet chocolate baking squares, melted |
6 semi-sweet chocolate baking squares, melted |
1/4 cup butter, do not substitute |
1 teaspoon oil |
Directions:
1. Combine crumbs and butter, press onto the bottom of a springform pan. Bake at 350°F for 10 minutes.
2. Blend cream cheese and sugar with a mixer.
3. Add 1 egg at a time until it’s all blended.
4. Add the vanilla.
5. With 1/2 the batter, stir in melted white chocolate (I added 2 tbsp Grand Marnier to this but that’s optional).
6. With the other 1/2, mix in 3 squares melted semi-sweet chocolate until there is no white streaks left.
7. Pour this mixture on top of the crumb base. (Since this batter was a little thick, I wet my fingers to smooth it down.)
8. Then pour the white batter on top.
9. Bake at 425°F for 10 minutes and then reduce the heat to 250°F for 35-45 minutes or until centre is just firm. When you remove from the oven, run a knife around the sides. Let cool for a couple of hours.
10. Melt 6 squares semisweet chocolate with butter and oil until smooth. Remove sides from cooled cake and place on a newspaper or wax paper. Pour this glaze over entire cake and refrigerate.
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