If ever there was a cheesecake to impressa chocoholic, this is it. This masterpiece of a cheesecake offersa chocolate crumb crust, with a luscious creamy chocolate fillingand perfectly matched chocolate ganache for its crown.
Recipe: Triple ChocolateCheesecake
Preheat oven to 350°F (175°C).
For Crust: Place crushed cookie crumbsin a bowl. Stir the melted butter into the crumbs with a forkuntil well blended. Press into bottom of a 9-inch springformpan. Bake for 10 minutes. Set aside.
For Filling: Combine cream cheese andflour, mixing at medium speed until well blended. Gradually addsweetened condensed milk, mixing well. Add eggs, one at a time,mixing well after each addition. Blend in vanilla.
Divide batter in half (half is about 31/2 cups). Blend melted chocolate into one half. Pour over crust.Pour other half of batter over chocolate layer.
Bake for 50 minutes. Place on rack. Runknife around rim to loosen sides of cake. Cool before removingpan rim.
For Glaze: Melt the chocolate and whippingcream over low heat, stirring constantly. Spread over cheesecake.Chill until serving time.
1 1/2 cups (18 cookies) crushed sandwich cookies
2 tablespoons butter, meltedFilling:
4 (8-ounce) packages cream cheese, softened
1/3 cup all-purpose flour
1 (14-ounce) can sweetened condensed milk
4 large eggs
1 tablespoon vanilla extract
4 ounces semisweet chocolate, meltedGlaze:
3 ounces semisweet chocolate
1/3 cup whipping cream
Makes 12 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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