Triple Chocolate Cheesecake

This modern cheesecake is crust free! If you just cannot do without the crust, use one of the chocolate crust variations.

For cheesecake:

2 pounds (905g) cream cheese

11/4 cups (250g) granulated sugar

4 large eggs

5 ounces (140g) milk chocolate, melted

5 ounces (140g) white chocolate, melted

Semisweet chocolate shavings, for garnish

Chocolate glaze, for garnish

For chocolate glaze:

8 ounces (224g) semi-sweet chocolate, finely chopped

3/4 cup (175ml) heavy cream

1 tablespoon (14g) unsalted butter

To make the cheesecake:

Preheat oven to 325℉ (170 ℃) Gas Mark 3

In the bowl of an electric mixer, using the paddle attachment, mix cream cheese on low speed until softened; scraping down the sides of the bowl, underneath the paddle, and the paddle frequently with a rubber spatula, about 2 minutes. Add in sugar and continue mixing on low and scraping down the sides, bottom, and paddle until there are no visible lumps. Add in eggs, one at a time and mix just until combined, about 10 seconds after each egg. Divide the batter in half between two separate bowls. Pour warm milk chocolate all at once in one bowl and stir with a rubber spatula until completely combined. Pour the warm white chocolate all at once in one bowl and stir with a rubber spatula until completely combined. Place the 10 inch (25cm) springform pan on a large piece of aluminum foil and fold the foil to come up the sides of the pan, almost to the top, without allowing the foil be on the inside of the pan. Place baking pan in a larger cake pan or roasting pan. Pour the milk chocolate batter in the pan and gently spread with an offset spatula to level batter. Gently dollop the white chocolate batter over the milk chocolate batter and spread with an offset spatula to level batter. Place in the oven and pour almost boiling water in the roasting pan (it should come up halfway around the sides of the pan). Bake about 1 hour 10 minutes, until the cheesecake is firm around the edges, but still jiggly in the center (about the size of a quarter). Remove from oven and remove cheesecake from the water bath. Remove the foil from the sides of the pan. Gently run a small sharp knife or small spatula around the edges of the pan to loosen the cheesecake from the sides. Allow to cool at room temperature. Place in the refrigerator at least 8 hours (this will help the cheesecake set completely).

To make the chocolate glaze:

Place chocolate in a heatproof bowl and set aside. Place cream in a medium saucepan and bring to a boil over medium high heat. Immediately pour cream over chocolate, shake the bowl back and forth for 30 seconds and allow to stand one minute. Add butter and whisk just until combined, as to not add to much air to the glaze. Pour over cheesecake and allow to set until firm.

To unmold the cheesecake:

Gently run a small sharp knife or small spatula around the edges of the pan. Release the latch on the side of the pan and then lift the ring straight up.

To decorate: If you are right handed, hold the cheesecake in your left hand (make sure the bottom of the springform pan is wiped clean) and with your right hand use an offset spatula to pick up the shavings. Press the side of the spatula with the shavings into the side of the cheesecake. You can cover the entire side of the cake or just the bottom half. Rotate the cheesecake slightly to press in more shavings. Continue to pick up shavings with the spatula and press into the sides until you have gone all the way around the bottom of the cheesecake. Place the cheesecake on a flat surface and pour the glaze in the middle of the cheesecake, use an offset spatula to swirl the glaze over the top of the cheesecake. Refrigerate until ready to serve.

Yield: 1 – 10 inch (25cm) cheesecake




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