Recipe by P4
This cheesecake is impressive to look at and to eat. The steps are easy but it takes some time to prepare. However, it freezes beautifully for up to a month, so it can be prepared far in advance of your event. I have made this cheesecake many times as a birthday cake. Use a high quality chocolate in this recipe, not chocolate chips or baking chocolate. Try Valrhona, Callabeut or Lindt, which you can get at many grocery stores. Lindt bars come in 3 oz. bars. Also, this cake must bake at the temperature directed or it will be raw in the middle and overdone on the edges.
Top Review by Kelley2
Petitfour, this is absolutely outstanding - especially for die hard chocolate lovers (like me!). I took this to a family gathering of 32 and it was up against my SIL's pumpkin cheesecake which is also very good. She had a lot more leftovers than I did and I don't have much. The flavor is so creamy and the different chocolates are wonderful together. The instructions were clear, and yes it does take some time to put together. It made a beautiful presentation, and was enjoyed and complimented by all. Thanks again for the great recipe.
- 2 cups chocolate cookie crumbs or 2 cups cake crumbs
- 2 tablespoons granulated sugar
- 1⁄4 cup unsalted butter, melted
- 2 1⁄2 lbs cream cheese, softened
- 2 cups granulated sugar
- 1⁄4 cup sour cream
- 4 large eggs
- 3 ounces white chocolate, chopped fine
- 3 ounces milk chocolate, chopped fine
- 3 ounces bittersweet chocolate, chopped fine
Directions See How It's Made
- Mix the cookie or cake crumbs with the sugar and melted butter.
- Press firmly into the bottom of a 10" springform pan with 2" sides.
- Wrap the bottom of the pan in aluminum foil so that the foil comes up the side of the pan.
- Turn the oven onto 300 degrees F.
- ,and ready a large pan, deep that the springform pan will sit comfortably in.
- In the bowl of your mixer with the paddle attachment, on low speed, beat the cream cheese until very soft.
- Add the sugar and sour cream and mix until thoroughly incorporated.
- Slowly add the eggs, one at a time, mixing until completely incorporated.
- Scrape down the sides of the bowl before adding the next egg.
- After the last egg is incorporated, mix, still on low speed, for 1 minute more, scrape down the sides of the bowl and mix another 30 seconds.
- Split the batter evenly between 3 bowls.
- Put the chocolates in 3 seperate microwavable bowls.
- Microwave the dark chocolate at 50% power for one minute, mix until completely melted, then thoroughly mix into 1/3 of the cream cheese mixture.
- Melt the milk and white chocolates at 30% power for 1 minute each and mix each one until they are completely melted, then mix each one into 1/3 of the cream-cheese mixture.
- Pour the dark chocolate batter carefully into the prepared springform pan.
- Shake the pan slightly to settle the mixture.
- Now carefully spoon over (don't pour!) the white chocolate mixture, again shaking very slightly to even it out, the top with the milk chocolate mixture.
- Place the pan carefully into your deeper pan, the place both pans on your oven rack.
- Pour very hot water around the springform pan so that it comes half-way up the sides.
- Shut the oven door and let the cheesecake bake for about 2 1/2 hours.
- When it is done, the sides will be set but the center will still be jiggly, like jello.
- Don't worry- it will set fully during refrigeration.
- Remove from the oven, remove the springform pan from the water bath, and remove the foil.
- Let cool on a rack then refrigerate overnight or at least 8 hours.
- You can also wrap the cheesecake tightly in 2 layers of plastic and freeze for a month.
- To serve, remove the cake from the springform pan, slice into 16 pieces, and serve with chocolate sauce and a few raspberries.