The theme for this recipe swap is Thanksgiving Deserts. My family usually goes a little lighter with desserts and I submitted lemon curd and meringue. I received Triple Chocolate Cheesecake from Coleen at Does Not Cook Well With Others
(Love the name). I was very pleased to be challenged with a new recipe out of my comfort zone. Truth be told: A) I have never made anything resembling a cheesecake, B) I really don't like cheesecake, and C) I really don't like chocolate. However, my husband loves cheesecake, especially chocolate cheesecake. I was a little intimidated by this recipe because it has a lot of steps, but after carefully reading Coleen's instructions I dove into the recipe. Luckily, I was able to find gluten free oreos so Ron was excited that he could enjoy it without feeling sick! Even though I only had one bite of my husband's cheesecake (and licked a knife), this recipe is really delicious. Ron's exact words were "Ashley, this is to die for". I brought the cheesecake to my in-laws Thanksgiving, and then the other half to my parents house. Each location gave it two thumbs up. This recipe does take sometime so make sure to allow yourself enough time for all the components! If you give this a try, and didn't know a lot about baking a cheesecake, make sure you read the tips about the water bath and checking for doneness. If you are a cheesecake lover you will not be disappointed, and if you aren't you will appreciate the one of two bites like me. Thank you Coleen for making me try something new and pushing me out of my comfort zone!
Triple Chocolate Cheesecake
recipe by Coleen at Does Not Bake Well With Others
18 Oreo cookies
3 tbsp unsalted butter, melted
4 (8 oz) bricks of cream cheese, room temperature
1 3/4 cups sugar
3/4 cup heavy cream
4 oz milk chocolate bar, melted and cooled
4 oz white chocolate bar, melted and cooled
4 oz semisweet chocolate bar, melted and cooled
1 cup heavy cream
8 oz semisweet chocolate bar, chopped
- Preheat the oven to 350 degrees.
- Place the Oreo cookies in a gallon-sized zip-top plastic bag, and crush finely with a rolling pin. Pour in melted butter, and mix until crumbs are coated. Press into the bottom of a 10-inch springform pan. Bake for 8 to 10 minutes. Cool completely on a rack. Reduce oven temperature to 325 degrees. Wrap the bottom of the springform pan in two layers of aluminum foil.
- Beat cream cheese on medium-high speed until fluffy. Scrape the sides and bottom of the bowl. Gradually beat in sugar. Scrape the sides and the bottom of the bowl. Add in eggs, one at a time, beating until incorporated and scraping the bowl in between each addition. Beat in the cream.
- Divide batter evenly among three bowls. Stir melted milk chocolate into the first bowl, white chocolate into the second, and semisweet chocolate into the third.
- Pour milk chocolate batter onto the prepared crust and spread evenly. Carefully pour white chocolate batter on top, and spread evenly, being careful not to mix the batters. Repeat with the semisweet chocolate.
- Place in a boiling water bath (see previous entries on cheesecakes for instructions) and bake for one hour. Check for doneness (see tips on how to know when your cheesecake is done). If necessary, continue baking until cheesecake is set, but still jiggles in the middle. When it reaches this point, turn the oven off, and leave the cheesecake in the oven for another hour.
- Cover in tin foil and refrigerate at least 8 hours.
- Prepare the glaze: Scald the heavy cream. Place chopped chocolate in a bowl, and pour hot cream over it. Let stand one minute, then stir until smooth. Pour over the cheesecake, tilting to coat it evenly, then chill the cheesecake for fifteen minutes
Labels: cake, chocolate, dessert, gluten free, recipe swap