Absolutely decadent, absolutely delicious,absolutely a must-have cheesecake recipe.
Recipe: Triple-Threat Cheesecake
Crust: 1 cup graham cracker crumbs 1 tablespoons granulated sugar 1 tablespoon unsweetened cocoa powder 1 teaspoon ground cinnamon 1/2 teaspoon instant espresso or coffee 1/4 cup unsalted butter, melted Filling: 2 pounds cream cheese, softened Pinch of salt 1 teaspoon vanilla extract 1 3/4 cups granulated sugar 4 large eggs Triple Threat Chocolate Sauce: 1/2 cup whipping cream 1/4 cup unsalted butter 2 ounces unsweetened chocolate 3 ounces semisweet chocolate 1/3 cup granulated sugar 1/3 cup firmly packed dark brown sugar 2 teaspoons instant espresso or coffee Pinch of salt 1/2 cup unsweetened cocoa powder
To Prepare Crust: Butter a 8 x 3-inchspringform pan. With the sides and bottom in place carefullybutter only the sides up to and including the inside of the rim.
Place the graham cracker crumbs in a mixingbowl and add the sugar, cocoa, cinnamon, and coffee. Stir witha rubber spatula to mix. Add the butter, stir well. Evenly distributecrumbs onto bottom of pan and press firmly to create an evenlayer.
Since the pan will be immersed in a waterbath it’s important it’s water tight. Tear off a large squareof wide heavy-duty aluminum foil place pan in the center of thefoil and with your hands bring up the sides of the foil on theoutside of the pan and press it firmly against the sides of thepan.
To Prepare Cheesecake Mixture: Adjusta rack one-third up from the bottom of the oven and preheat ovento 350°F (175°C).
In the large bowl of an electric mixer,beat the cheese until it’s soft and perfectly smooth, scrapingthe bowl frequently with a rubber spatula. Do Not Underbeat atthis stage. Beat in the salt, vanilla and sugar. Beat well again,scraping the bowl, for several minutes until thoroughly mixed.Then at moderate speed add the eggs, one at a time, beating untilthoroughly incorporated after each addition. (Carefully not tooverbeat after adding eggs, the mixture should not become airy.)Set aside.
To Prepare Triple Threat Chocolate Sauce:In a 1 1/2-quart heavy saucepan place the cream, butter, unsweetenedchocolate and semisweet chocolate. Whisk occasionally over ratherlow heat until the chocolate and butter are melted and the mixtureis perfectly smooth.
This sauce must be used right away whileit’s still warm because as it cools it becomes too thick to pour.
To Assemble Cheesecake: First the cheesemixture should be divided into three parts, one part equal tohalf the mixture and the other two parts each equal to one quarterof the mixture.
Pour the larger amount of the cheese mixtureinto the prepared springpan. Then with a fork, slowly drizzleone of the parts of the chocolate sauce in a thin stream allover the cheese mixture, in a crisscross design or in circles,whatever pleases you. (Just be careful it doesn’t come out inlarge globs.) Cover the chocolate with one of the smaller partsof the cheese mixture, again pouring slowly, all over — notin large globs. Repeat drizzling the second half of the chocolate.And then repeat with the third and last part of the cheese mixture,remember that it will be the top of the cake, and it will lookbest if you don’t allow any of the chocolate to show through.It is a help to pour very slowly (however if a little bit ofchocolate does show through it’s okay).
Place the cake pan in a larger pan thatmust not be deeper than the cake pan (1 1/2-inches is deep enough).Pour hot water about 1-inch deep into the larger pan. Carefullytransfer to the oven.
Bake for 1 1/2 hours. If after about 1hour of baking the top seems to be browning too much carefullylower the rack to the lowest position and continue baking. Whendone the cake will be a beautiful, smooth medium-brown color.
Remove the pan from the oven. Carefullyremove the cake pan from the water and transfer it to a rack.After about 20 minutes remove the foil. Let the pan stand onthe rack until it’s completely cool, or for at least 4 to 5 hours.Carefully release and remove the sides of the pan. Refrigeratefor 5 to 6 hours or overnight.
Makes 12 servings.
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