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Triple Chocolate Cheesecake




Source of Recipe


Donna Udahl


Recipe Introduction


Donna is another UC Davis foodie.


List of Ingredients




Crust
1/2 stick (4 Tbsp) butter, softened
11/2 cups chocolate cookie crumbs (about 27 Nabisco Famous
Chocolate Wafers or 20 Oreo cookies, finely crushed)
Filling
3 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel),
softened
1 cup sugar
2 Tbsp cornstarch
3 large eggs
1/2 cup reduced-fat sour cream
1 Tbsp vanilla extract
4 oz milk chocolate
4 oz white chocolate
4 oz semisweet chocolate
Chocolate Glaze
3 oz bittersweet baking chocolate
2 Tbsp stick butter
1 Tbsp light corn syrup

Recipe



1. Place a sheet of foil on oven rack to catch any drips. Heat oven to 350°F. You’ll need an 8 x 3-in.
springform pan coated with nonstick spray.
2. Crust: In small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over
bottom of pan. Bake 8 to 10 minutes on foil sheet until set. Cool on rack. Reduce oven temperature
to 300°F.
3. Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed
until smooth, scraping down sides of the bowl several times with a silicone or rubber spatula. With
mixer on low speed beat in eggs, 1 at a time, then sour cream and vanilla just until blended.
4. Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates
separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another and semisweet
chocolate into third. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon
white chocolate batter over milk chocolate layer to cover; gently smooth with an offset spatula (do
not let batters run together). Spoon semisweet chocolate batter over white chocolate layer to cover;
smooth with an offset spatula (do not let batters run together).
5. Bake 11/4 hours or until set and center still jiggles slightly when shaken (cake should have pulled
away from sides of pan; if not, carefully run a thin knife around edge of pan to release cheesecake).
Cool in pan on a wire rack. Cover; refrigerate at least 4 hours or up to 2 days.
6. Chocolate Glaze: Combine glaze ingredients in a small saucepan; whisk over low heat until
chocolate melts and mixture is smooth. Remove from heat; let cool 15 minutes, stirring occasionally.
7. Remove pan sides; place cheesecake on serving plate. Spread glaze over top of cheesecake,
just to the edge (some glaze may drip down side of cake). Refrigerate just until glaze is set or, if
chilled longer, let stand at room temperature 30 minutes before serving.
Planning Tip: Make cake through Step 5 one to two days before serving.