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Triple Chocolate Cheesecake

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cheesecakes	24	Servings

INGREDIENTS

3	T	Unsalted butter, melted
1 1/4	c	Chocolate wafer cookies
		crushed fine
		Butter, for greasing pan
32	oz	Cream cheese, softened
1 3/4	c	Sugar
4		Eggs
3/4	c	Heavy cream
4	oz	Milk chocolate, melted and
		cooled
4	oz	White chocolate, melted and
		cooled
4	oz	Bitter chocolate or
		semisweet chocolate
		melted
		and cooled
1/2	c	Heavy cream
4	oz	Bitter chocolate or
		semisweet chocolate
		chopped
		Sliced almonds, toasted

INSTRUCTIONS

Adapted from "A Capital Affair" by the Junior League of Harrisburg,
Pa.  Crust: Preheat oven to 350F. In bowl, mix melted butter and
crumbs.  Press over bottom of 10-in. springform pan. Bake 8-10 minutes
until  set. Cool on rack. With unmelted butter, grease pan sides. Wrap
outside of pan with heavy-duty foil; refrigerate. Reduce oven to  325F.
Filling: In large bowl with electric mixer on medium-high  speed, beat
cream cheese 2-3 minutes until fluffy. Gradually beat in  sugar until
smooth. With mixer on medium speed, beat in eggs, 1 at a  time, just
until incorporated. Beat in cream. Divide batter evenly  among 3 medium
bowls (about 2 1/2 cups each) Stir melted milk  chocolate into one
bowl, white chocolate into next, and bittersweet  chocolate into last..
Pour milk chocolate batter into prepared crust  in even layer. Pour and
spread white chocolate batter over milk  chocolate layer; don't let
batters run together. Top with bittersweet  chocolate layer, carefully
spreading evenly. Set springform pan in  center of a large roasting
pan: place on oven rack. Pour boiling  water into roasting pan to reach
halfway up springform pan. Bake 2  hours or until set. Turn off oven;
let stand in oven 1 hour. Transfer  springform pan to rack; let cool
completely. Remove foil. Cover;  refrigeratee at least 8 hours or
overnight. Glaze: In saucepan, heat  cream to a gentle boil. Place
chocolate in bowl, add cream. Let stand  1 minute; whisk until smooth.
Pour over top of cheesecake; spread to  edges. Chill 15 minutes or
until set. Run thin-bladed knife around  edge of pan; carefully remove
pan side. Transfer cake to serving  plate. Let stand at room temperatur
for 1/2 hour. Garnish top edge of  cake with toasted slice almonds, if
desired. Slice cake with large  knife; between slices. wipe blade clean
and dip blade in warm water.  Recipe by: McCall's  May 1997 Posted to
MC-Recipe Digest V1 #618 by  Terilynn Sanford <terily@tenet.edu> on May
23, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 329 Calories From Fat: 205 Total Fat: 23.5g Cholesterol: 93.5mg Sodium: 213.3mg Potassium: 117.3mg Carbohydrates: 27.7g Fiber: 1.1g Sugar: 18g Protein: 4.7g