Triple-chocolate Cheesecake with Chocolate Glaze

Triple-chocolate Cheesecake with Chocolate Glaze Recipe | USA

Region / culture: USA | Servings: 8

Introduction

Indulge in the decadent and rich flavors of this Triple-chocolate Cheesecake with Chocolate Glaze. This recipe combines three different types of chocolate to create a luscious and creamy dessert that is sure to satisfy any chocolate lover's cravings.

History

Cheesecake has been enjoyed for centuries, with its origins dating back to ancient Greece. The addition of chocolate to this classic dessert adds a modern twist and elevates the flavors to a whole new level of deliciousness.

Ingredients

Crust

0.5 stick of butter, softened
1.5 cups of finely crushed oreo cookies

Filling

3 bricks (8 oz each) of softened cream cheese
1 cup of sugar
1 tbsp of cornstarch
3 large eggs
0.5 cup of sour cream
1 tbsp of vanilla
4 oz of milk chocolate
4 oz of white chocolate
4 oz of semisweet chocolate

Chocolate glaze

3 oz of bittersweet baking chocolate
2 tbsp of butter
1 tbsp of corn syrup

How to prepare

Preheat the oven to 350°F (177°C).

Crust

In a bowl, combine the cookie crumbs and butter until the crumbs are moistened.
Press the mixture over the bottom of a spring-form pan coated with cooking spray.
Bake for 10 minutes or until the crust is set.
Allow the crust to cool.
Reduce the oven temperature to 300°F (149°C).

Filling

In a bowl, beat the cream cheese, sugar, and cornstarch until smooth.
Beat in the eggs, followed by the sour cream and vanilla, until well blended.
Divide the batter among 3 bowls.
Melt the chocolates separately.
Stir the milk chocolate into one bowl of batter, the white chocolate into another, and the semisweet chocolate into the third bowl.
Spread the milk chocolate batter over the crust.
Spoon the white chocolate batter over the milk chocolate layer.
Spoon the semisweet chocolate batter over the white chocolate layer.
Bake for 1.25 hours or until the cheesecake is set and the center still jiggles slightly.
Allow the cheesecake to cool in the pan.
Cover and refrigerate for 4 hours.

Chocolate glaze

In a saucepan, combine the glaze ingredients and whisk over low heat until the chocolate melts and the mixture is smooth.
Remove the saucepan from heat and let it cool for 15 minutes.
Remove the sides of the pan and place the cheesecake on a serving plate.
Spread the glaze over the top of the cheesecake.
Refrigerate until the glaze is set.

Variations

Add a swirl of raspberry or caramel sauce on top of the cheesecake before baking for a fruity or caramelized flavor.
Top the cheesecake with fresh berries or chopped nuts for added texture and color.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting to ensure a smooth and creamy filling.

- Be careful not to overmix the batter, as this can result in a dense and heavy cheesecake.

- Use a water bath while baking to prevent cracks from forming on the surface of the cheesecake.

- Allow the cheesecake to cool completely before adding the chocolate glaze to ensure a smooth and even finish.

Serving Suggestions

Serve slices of this decadent cheesecake with a dollop of whipped cream and a sprinkle of chocolate shavings for an extra touch of elegance.

Cooking Techniques

Use a water bath while baking to ensure even cooking and prevent cracks from forming on the surface of the cheesecake.

- Allow the cheesecake to cool slowly in the oven with the door slightly ajar to prevent it from sinking or cracking.

Ingredient Substitutions

Use graham cracker crumbs instead of oreo cookies for the crust.

- Substitute dark chocolate for the bittersweet chocolate in the glaze for a more intense chocolate flavor.

Make Ahead Tips

This cheesecake can be made up to 2 days in advance and stored in the refrigerator. Add the chocolate glaze just before serving for the best results.

Presentation Ideas

Garnish the cheesecake with fresh berries, mint leaves, or edible flowers for a beautiful and elegant presentation.

Pairing Recommendations

Serve this rich and indulgent dessert with a glass of port or a cup of espresso to complement the flavors of the chocolate.

Storage and Reheating Instructions

Store any leftover cheesecake in the refrigerator for up to 3 days. To reheat, allow the cheesecake to come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 420 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 28g per serving

Saturated Fat: 16g per serving

Proteins

Protein: 7g per serving

Vitamins and minerals

This dessert is not a significant source of vitamins and minerals.

Alergens

Contains dairy, eggs, and soy.

Summary

This Triple-chocolate Cheesecake with Chocolate Glaze is a rich and indulgent dessert that is high in fat and calories. Enjoy in moderation as a special treat.

Summary

Indulge in the rich and creamy flavors of this Triple-chocolate Cheesecake with Chocolate Glaze for a decadent dessert that is sure to impress. Enjoy the luscious combination of three different types of chocolate in every bite.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I had just finished browsing through an old cookbook that I had found tucked away in the back of my bookshelf. As I flipped through the pages, my eyes landed on a picture of the most decadent-looking triple-chocolate cheesecake with a glossy chocolate glaze on top. My mouth watered just looking at it, and I knew I had to try making it myself.

I had always loved baking, but I had never attempted a cheesecake before. The thought of creating such a rich and indulgent dessert seemed a bit daunting, but I was determined to give it a try. I gathered all the ingredients I needed and set to work in the kitchen, following the recipe step by step.

As I mixed together the cream cheese, sugar, and eggs, I was struck by how smooth and creamy the batter looked. The addition of three types of chocolate – milk, dark, and white – gave the cheesecake a depth of flavor that I had never experienced before. I poured the batter into a springform pan and popped it into the oven, eagerly anticipating the finished product.

After what felt like hours of waiting, the cheesecake was finally done. I carefully removed it from the oven and let it cool before adding the chocolate glaze on top. The glaze was made from a mixture of melted chocolate and heavy cream, which gave it a glossy sheen that made my mouth water even more.

I couldn't resist taking a small taste before serving it to my family. The cheesecake was rich, creamy, and oh-so-chocolaty. Each bite melted in my mouth, and I knew that I had stumbled upon a truly special recipe.

Over the years, I have made this triple-chocolate cheesecake countless times, each time tweaking the recipe to make it my own. I have shared it with friends and family, who have all raved about its decadent taste and creamy texture. It has become a staple dessert at family gatherings and special occasions, a treat that everyone looks forward to.

As I look back on the first time I made this cheesecake, I can't help but feel grateful for the recipe that sparked my passion for baking. It has become a symbol of my love for creating delicious and memorable dishes, a reminder of the joy that comes from sharing good food with those you care about.

So the next time you find yourself in need of a show-stopping dessert, why not give this triple-chocolate cheesecake a try? I promise you won't be disappointed. And who knows, maybe it will become a beloved recipe in your own collection, passed down through the generations just like it has in mine.