Triple-Chocolate Cheesecake


    • 1 package (9 ounces) chocolate wafer cookies
    • 6 tablespoons unsalted butter, melted
    • 4 bars (8 ounces each) cream cheese, room temperature
    • 1 1/2 cups sugar
    • 1/2 teaspoon salt
    • 4 large eggs
    • 1 cup sour cream
    • 8 ounces semisweet chocolate, melted
    • Chocolate Ganache (see recipe), for topping


                    1. Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
                    2. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
                    3. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
                    4. Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
                    5. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
                    6. Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

                    Chocolate Ganache

                      • 1/4 cup heavy cream
                      • 4 ounces chopped semisweet chocolate


                        1. In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.

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