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Although this cheesecake requires more pots, pans and bowls than your average cheesecake, it was worth it. This decadent dessert has five layers of chocolate-y goodness, and a small slice goes a long way. The bottom layer is a standard Oreo cookie crust and is topped with 3 different cheesecake flavors - milk, white and semisweet chocolate. Then the whole thing is topped off with a layer of chocolate ganache. Yes, this cheesecake will definitely satisfy any chocolate cravings you have...and then some.
My coworkers devoured this cheesecake, and I received a few requests for the recipe. Thank you, Ashley, for this showstopping cheesecake. I have no doubt that this will part of my cheesecake rotation, and I know that it will be making appearances at a family gathering soon.
Triple chocolate cheesecake
- 18 Oreo cookies
- 3 TBSP unsalted butter, melted
- 4 (8 oz) blocks of cream cheese, room temperature
- 1 and 3/4 cups sugar
- 4 eggs
- 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 your oven to 350 degrees F.
In a high speed blender or food processor, pulse the Oreo cookies until they are fined crushed and resemble sand. If you don't own a blender or food processor, you can put the cookies in a large plastic bag and crush them with a rolling pin, wine bottle or other hard object.
Transfer the crushed cookies to a medium sized bowl and pour in the melted butter. Mix until the crumbs are well coated.
Wrap the bottom of a 10-inch springform pan with two layers of aluminum foil and place on a baking sheet.
Press the crumb mixture into the bottom of the springform pan and bake for 8-10 minutes. Immediately turn down the oven to 325 degrees F and remove the springform pan in order to allow the crust to cool.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer), beat the cream cheese on medium-high speed until fluffy. Be sure to stop the mixer occasionally to scrape down the sides of the bowl.
Continue beating the cream cheese and add the sugar. Add the eggs one at a time until they are each fully incorporated. Turn down the mixer speed to low and add in the cream.
Evenly divide the cheesecake batter into three bowls. Add the melted milk chocolate into one bowl, the melted white chocolate into the second bowl, and the melted semisweet chocolate into the third bowl. Mix each batter until the melted chocolate is fully incorporated and no streaks remain.
To layer the cheesecake, pour the milk chocolate batter onto the baked cookie crust and spread evenly with a spatula. Next pour the white chocolate batter on top, but be sure that the batters do not mix together. Finally, add the semisweet chocolate on top. Smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 1 hour. The cheesecake should be set on the sides but slightly jiggly in the middle. Turn off the oven and crack the oven door open. Let the cheesecake sit in the oven (with the door cracked) for another hour.
Then transfer the cheesecake to the refrigerator and allow to cool for at least 8 hours (preferably overnight).
To make the glaze, heat the heavy cream in a small saucepan over medium heat. Place the chopped chocolate in a small bowl, and pour the hot cream over it. Allow the chocolate to sit for one minute before stirring. Continue to stir until the mixture is smooth.
Pour the glaze over the top of the cheesecake and spread it evenly across the surface (using an offset spatula is extremely helpful here). Chill the cheesecake for at least another 15 minutes before serving.
Yield: One 10 inch springform pan; about 12-16 servings, more or less
Source: Cheese Curd in Paradise; via The Redhead Baker