Triple Chocolate Cheesecake Recipe

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Triple Chocolate Cheesecake
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Ingredients
17
Count
Nutrition
735
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Place a sheet of foil on oven rack to catch any drips. Heat oven to 350F. You';ll need an 8 x 3-in. springform pan coated with nonstick spray.
  2. Crust: In small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8 to 10 minutes on foil sheet until set. Cool on rack. Reduce oven temperature to 300F.
  3. Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping down sides of the bowl several times with a silicone or rubber spatula. With mixer on low speed beat in eggs, 1 at a time, then sour cream and vanilla just until blended.
  4. Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another and semisweet chocolate into third. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover; gently smooth with an offset spatula (do not let batters run together). Spoon semisweet chocolate batter over white chocolate layer to cover; smooth with an offset spatula (do not let batters run together).
  5. Bake 11/4 hours or until set and center still jiggles slightly when shaken (cake should have pulled away from sides of pan; if not, carefully run a thin knife around edge of pan to release cheesecake). Cool in pan on a wire rack. Cover; refrigerate at least 4 hours or up to 2 days.
  6. Chocolate Glaze: Combine glaze ingredients in a small saucepan; whisk over low heat until chocolate melts and mixture is smooth. Remove from heat; let cool 15 minutes, stirring occasionally.
  7. Remove pan sides; place cheesecake on serving plate. Spread glaze over top of cheesecake, just to the edge (some glaze may drip down side of cake). Refrigerate just until glaze is set or, if chilled longer, let stand at room temperature 30 minutes before serving. Â Â
  8. Suggestion: Make cake through Step 5 one to two days before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 734.52 Kcal (3075 kJ)
Calories from fat 381.56 Kcal
% Daily Value*
Total Fat 42.4g 65%
Cholesterol 84.16mg 28%
Sodium 540.41mg 23%
Potassium 108.69mg 2%
Total Carbs 81.45g 27%
Sugars 51.13g 205%
Dietary Fiber 5.69g 23%
Protein 11.31g 23%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 5%
Iron 4.8mg 27%
Calcium 137.5mg 14%
Amount Per 100 g
Calories 448.14 Kcal (1876 kJ)
Calories from fat 232.79 Kcal
% Daily Value*
Total Fat 25.87g 65%
Cholesterol 51.35mg 28%
Sodium 329.71mg 23%
Potassium 66.31mg 2%
Total Carbs 49.7g 27%
Sugars 31.2g 205%
Dietary Fiber 3.47g 23%
Protein 6.9g 23%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 5%
Iron 3mg 27%
Calcium 83.9mg 14%

* 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

  • 17.4
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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