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Name: Triple Chocolate Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: almonds toasted, sliced; 3 tb Unsalted butter melted; 3/4 c Heavy cream; 1/2 c Heavy cream; Butter for greasing pan; 4 oz Milk chocolate melted and; 4 oz Bitter chocolate or; 4 oz Bitter chocolate or; 32 oz Cream cheese softened; 1 3/4 c Sugar; 4 oz White chocolate melted and; 1 1/4 c Chocolate wafer cookies; 4 lg Eggs

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INGREDIENTS

almonds ; toasted, sliced
Crust
FILLING
CHOCOLATE GLAZE
3 tb Unsalted butter ; melted
3/4 c Heavy cream
1/2 c Heavy cream
Butter ; for greasing pan
4 oz Milk chocolate ; melted and
4 oz Bitter chocolate ; or
4 oz Bitter chocolate ; or
32 oz Cream cheese ; softened
1 3/4 c Sugar
4 oz White chocolate ; melted and
1 1/4 c Chocolate wafer cookies
4 lg Eggs
GARNISH

Servings

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; dont 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: McCalls May 1997 Posted to MC-Recipe Digest V1 #618 by Terilynn Sanford on May 23, 1997

NOTES

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Triple Chocolate Cheesecake

almonds toasted, sliced
 Crust
 FILLING
 CHOCOLATE GLAZE
3 tb Unsalted butter melted
3/4 c Heavy cream
1/2 c Heavy cream
 Butter for greasing pan
4 oz Milk chocolate melted and
4 oz Bitter chocolate or
4 oz Bitter chocolate or
32 oz Cream cheese softened
1 3/4 c Sugar
4 oz White chocolate melted and
1 1/4 c Chocolate wafer cookies
4 lg Eggs
 GARNISH

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; dont 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: McCalls  May 1997 Posted to MC-Recipe Digest V1 #618 by  Terilynn Sanford <terily@tenet.edu> on May 23, 1997

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Nutrition

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Serving Size: 1 Serving (287g)
Recipe Makes: 24

Calories: 995
Calories from Fat: 691 (69%)

Amt Per Serving		% DV

	Total Fat 76.7g	102 %
	Saturated Fat 42.9g	215 %
	Monounsaturated Fat 20.5g
	Polyunsanturated Fat 3.9g
Cholesterol 377.5mg		116 %
Sodium 628.4mg		22 %
Potassium 405.4mg		11 %
Total Carbohydrate 67.2g		20 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 65g
Protein 17g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 995

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