Yeah . . . I know . . . this isn’t a food blog and this isn’t exactly health-minded food ( I make it about once a year) but you see this isn’t my fault. Hallmark made me do it along with the other 500 bloggers posting their favorite Valentine’s recipes. So you see, this is peer pressure and when chocolate is involved I just have no willpower.
It’s funny because Aaron and I don’t even celebrate Valentine’s Day. He did send me flowers that one time when he was deployed
but other then that . . . never. We think it’s silly and I have this ridiculous obsession with not following clichés. But if following Valentine’s tradition means eating chocolate today with someone special, whoever that may be, you need to make this cheesecake. Enjoy:
Triple Chocolate Cheesecake
- 2 1/2 c crushed chocolate cookies
- 1/2 stick unsalted butter, melted
- 3/4 cup each of white, semi-sweet, dark chocolate chips or 6 oz each
- 4 x 8 oz cream cheese, softened
- 1/2 c plus 2 tablespoons sugar
- 4 whole large eggs
- 2 Large egg yolks
- 2 T all-purpose flour, sifted
- 1 t vanilla
Make crust by combining cookies and butter with a fork. Press over bottom of a 10 inch springform pan and 2/3 up the sides
Preheat oven to 350* Also, at this point, I usually take a big pan, fill it with water and leave it in the oven to get it nice and steamy. This helps with cracking. Some use a water bath to prevent cracking but I had a bad experience with a leaky springform pan and so I vowed to never ruin another cheesecake like that again. It’s just too precious you know?
Beat the cream cheese with an electric mixer at medium speed until fluffy
Once fluffy, slowly add sugar and beat until REALLY fluffy and smooth
Am I the only one who wishes she could live on a cloud of sugary cream cheese???
Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down the bowl after each addition. People, the scraping is important . . .
Beat in flour and vanilla until just combined.
Now pull out two more bowls and measure out 2 1/3 cups of cheesecake into each bowl. There should be about 2 1/3 cheesecake split between three bowls. Into each respective bowl, whisk your melted chocolates.
Here’s the fun and slightly difficult part. It’s time to layer. You can layer it however you want. I usually do the fade with crust, dark, semi-sweet, and white on top. It’s up to you really. Now, the layering is made much easier by doing these two things. After each layer, put the cheesecake in the freezer for about 5 minutes. Then, take the next layer and start with little scoops along the edges. This will keep the layers from sinking into each other’s middle. Repeat until all three layers are done.
Bake cheesecake for 45 to 55 minutes or until the center is slightly wobbly.
Run a thin knife around edge of cake to loosen then cool completely in pan on a rack. The cake will continue to set as it cools. Serve at room temperature or chilled. Personally, I think it tastes better then next day and chilled.
Old picture alert!
I’ll give you a more current picture on Friday. Girls’ Night is on Friday and I figured it’d be rude to show up with a “quality check” piece of cake missing. Right?
Hope you enjoy!
Happy Valentine’s Day!