Monday, January 7, 2013

Triple-Chocolate Cheesecake


1 package (9 ounces) chocolate wafer cookies
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
Chocolate Ganache, for topping
1.   Preheat oven to 325 degrees. Assemble a 9-inch
springform pan with the raised side of the bottom facing down.
2.   In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer
to prepared pan, and press crumbs firmly and evenly
into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
3.   Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
4.   Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in
oven, without opening (this helps prevent cracking).
5.   Run a thin knife around the edge of the pan (this
helps prevent cracking, too); leave in pan, and cool
completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
6.   Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving. 
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1 comment:

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