Sunday, April 24, 2011

Chocolate cheesecake heaven

Before I give you the recipe, I want you to promise me you will properly time it first.

Because I didn't.

And was up until AFTER 2am.

The recipe itself doesn't take that long, but when you start at 9:30 at night and figure in the prep work and the 2 hours of cooking time and then having to let it cool completely BEFORE it has to sit for 6-8 hours in the get a long ass time.

But it's so so so so so so worth it. And I'd do it again...tonight if I had to.

Oh and the chocolate sauce, I've never made.  I'm sure it kicks this cheesecake into a new heavenly level, but it tastes just fine all on it's saves calories ;) so I can have bigger pieces.

So hard NOT to take a giant bite..or scoop

 Triple Chocolate Cheesecake with Semisweet Chocolate Sauce (recipes thanks to Cooking Club of America).

16 creme filled chocolate cookie sandwich cookies
1/2 cup sliced almonds, toasted
1/4 cup unsalted butter, melted

1/4 cup unsweetened Dutch processed cocoa (I use regular unsweet cocoa powder, since I can't find the Dutch)
3 tablespoons hot water
4 (8-oz) pkgs cream cheese, softened
1 3/4 cups sugar
1 tablespoon all purpose flour
5 eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup milk chocolate chips
1 cup semi chocolate chips

Heat oven to 350F.  In a food processor, combine cookies and almonds; process until blended.  With machine running, add melted butter. Press mixture in a 10-inch springform pan; place in freezer while preparing filling.

In a small bowl, stir together cocoa and hot water.  In a large bowl beat cream cheese at medium speed until creamy.  Add sugar and flour; blend until mixed.  Add eggs one at a time, beating just until mixed.  Add cocoa mixture, lemon juice and vanilla; blend well.

Remove crust from freezer.  Pour half of the filling over crust; sprinkle with milk chocolate chips.  Pour remaining filling over chips; springle with semisweet chips.  Place springform pan in large baking pan.  Add enough hot water to baking pan to come halfway up sides of spring form pan.

Bake for one hour or until the edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple as if liquid.  Remove from oven; cool in water bath for one hour.  Remove springform pan from water bath; cool completely.  Refrigerate 6 to 8 hours or until set.

Semisweet Chocolate Sauce

8oz semisweet chocolate, very finely chopped
3/4 cup whipping cream

In medium saucepan, combine chocolate and cream.  Cook over low heat until chocolate is melted, stirring occasionally.  Cool.  This can be made up to 1 week a head.  Just cover and refrigerate.  To serve, heat sauce over low heat just until melted.

1 comment:

JODENE said...

Oh My Goodness ... Okay, I'm just finding the very right reason to make this but it's so on the to-do list!

Yummy my friend!!