Triple Chocolate Cheesecake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A relatively lighter yet indulgent cheesecake (Full fat ingredients can be subbed if desired). Prep time does NOT include overnight chilling. Ingredients:
20 chocolate wafer cookies (about 1 1/2 cups) or 20 graham crackers (about 1 1/2 cups) |
3 tablespoons unsalted butter, melted |
1 tablespoon sugar |
1/4 teaspoon salt |
8 ounces semisweet chocolate, finely chopped |
8 ounces neufchatel cheese, room temperature |
2/3 cup sugar |
1/2 cup low-fat sour cream |
2 large eggs, room temperature |
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped |
1 tablespoon unsalted butter |
1 teaspoon light corn syrup or 1 teaspoon dark corn syrup |
2 tablespoons low-fat sour cream, room temperature |
Directions:
1. Preheat oven to 350°F.
2. Lightly grease a 9 springform pan.
3. Process the chocolate wafers in a food processor with the butter, sugar, and salt until fine.
4. Evenly press the crust into the prepared dish covering the bottom completely.
5. Bake until the crust sets, about 15 minutes.
6. Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes.
7. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.).
8. Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed.
9. Add the eggs and pulse until just incorporated.
10. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
11. Pour the filling evenly over the crust.
12. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes.
13. Cool on a rack.
14. For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl.
15. Heat glaze in the microwave at 75% power until melted, about 2 minutes.
16. Stir the ingredients together until smooth; add the sour cream.
17. Spread glaze evenly over the warm cake.
18. Cool completely, then refrigerate overnight.
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