Triple Chocolate Cheesecake
Triple Chocolate Cheesecake
When I needed a special dessert for this weekend I decided to combine chocolate with cheesecake. I used bits and pieces from several different recipes to come up with this Triple Chocolate Cheesecake. The crust is made from chocolate cookies. The filling has white chocolate in it and the cheesecake is topped off with a strawberry glaze and chocolate “stars”. It was also an excuse to use the heart shaped springform pan I bought a few months ago. You don’t need to have a heart-shaped pan to make it, just a springform pan and a love of all things chocolate.
Triple Chocolate Cheesecake
Crust:
1½ c. chocolate cookie crumbs
3 T. butter, melted
Cheesecake:
6 oz. White chocolate, chopped fine
1½ lb. Cream cheese, room temperature
¾ c. sugar
4 eggs
Strawberry Glaze:
1½ sliced strawberries
¼ c. sugar
¼ c. water
1 T. cornstarch
2 T. cold water
Chocolate topping:
4 oz. bittersweet or semisweet chocolate
3 T. butter
Preheat oven to 350 degrees. Combine crust ingredients and press into the bottom of a 9 or 10-inch springform pan. Bake for 10 minutes, remove from oven and set aside. Melt white chocolate, set aside and allow to cool a little. Beat cheese with sugar until fluffy. Beat in eggs one at a time. Mix in white chocolate and pour into the pan. Bake about 50-55 minutes until edges are puffed and golden. Center will not be set. Cool completely before refrigerating. Edges will puff up on this cheesecake and center will be lower. Aids in using the strawberry glaze later. Prepare glaze. Combine berries with sugar and water in pan and simmer for 5 minutes. Combine cornstarch with cold water and add to berries. Bring to a boil and remove from heat. Strain through a fine mesh strainer and pour over the center of the cooled cheesecake. Return to fridge. After cheesecake has chilled an hour, or longer, make the chocolate topping. Melt chocolate and butter together and stir until smooth. Using a piping bag and a star tip- out line the strawberry glaze with chocolate “stars”. Return to fridge until ready to serve. Serves 10.
