Triple Chocolate Cheesecake Food

PHILADELPHIA TRIPLE-CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 oz. white chocolate as directed on package; cool slightly.
• Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 oz. semi-sweet chocolate; cool.
• Beat remaining cream cheese and sugar in large bowl until blended. Add melted semi-sweet chocolate; mix well. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Meanwhile, make chocolate curls from remaining white and semi-sweet chocolates.
• Garnish cheesecake with chocolate curls before serving.

TRIPLE-CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
• 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.
• 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.
• Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
• 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.
• Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

TRIPLE CHOCOLATE MOUSSE CHEESECAKE

Steps:

• Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
• Place the cookies, cream filling included, in a food processor. Pulse until the cookies are crushed into crumbs.
• Mix together the cookie crumbs and butter. Press the crumbs evenly into the bottom of the prepared pan. Set aside.
• Beat the cream cheese until creamy. Add the sugar, sour cream, and vanilla and beat until very smooth.
• Spoon in the melted chocolate and beat until incorporated completely. Add the flour and beat again.
• Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated, but do not overbeat the batter.
• Pour the cheesecake batter onto the prepared crust. Place the pan on the oven rack right above the pan of water. Bake the cheesecake for 45 minutes.
• Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 5 minutes, then run a sharp knife around the edges of the cheesecake to loosen it from the springform pan.
• Let the cheesecake cool for 1 hour, then refrigerate it for 4 to 6 hours, or until completely chilled.
• Detach the springform pan ring and gently remove the cheesecake from the pan. Slide the cheesecake onto a plate.
• Beat the cream cheese and vanilla until creamy. Spoon in the melted white chocolate and beat the mixture until smooth.
• Fold in the Cool Whip with a rubber spatula until everything is completely mixed together. Pipe the mousse on top of the chilled cheesecake with a piping bag and icing tip 1M. Refrigerate the cheesecake for one hour to let it set up.
• Place the cream and chocolate chips in a microwave-safe bowl and microwave for 15 to 20 seconds. Stir the chocolate until melted and creamy. Drizzle the chocolate over the top of the cheesecake.

TRIPLE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch spring form pan with butter and set aside.Add crushed Oreo's and butter to a medium bowl and mix until combined and the texture is similar to wet sand.
• Press Oreo crumbs into the prepared pan and bake for 8 minutes. Take out of the oven and allow it to cool.
• In a stand mixer with the paddle attachment beat cream cheese until smooth and fluffy, 2-3 minutes.Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
• Add in cooled chocolate and mix until combined.
• Pour cheesecake mixture into the cooled pan.Place in the oven and bake for 1 hour to 1 hour and 10 minutes or until the top looks set.Run a thin knife around the edge of the pan to prevent cracking. (Leave the cake in pan). Cool completely on a wire rack.Cover loosely with plastic wrap and place in the refrigerator for at least 8 hours or overnight to chill and set.
• A couple of hours before serving prepare ganache and spread onto cheesecake. Let set before serving (1 to 2 hours).
• Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
• Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.
• Place back into the fridge to allow the ganache to set. Slice and serve!

NO-BAKE TRIPLE CHOCOLATE CHEESECAKE

Steps:

• For the crust: Prepare a 9-inch springform pan by turning the base of the pan over so that the lip of the base is on the underside. Lock pan in place. Spray the pan with cooking spray and place a round of parchment in the bottom.
• Stir the cookie crumbs, sugar, cocoa and salt together in a medium bowl. Stir in the melted butter until the crumbs are evenly moistened. Pour the crumbs into the prepared pan. Start by pressing the crumbs all the way up the sides of the pan so that they are just under a 1/4 inch thick. Spread the remaining crumbs evenly across the bottom of the pan. Use a flat-bottom glass or measuring cup to compact the bottom and sides of the crust. Refrigerate the crust while you prepare the filling.
• For the filling: Melt the chocolate in a double boiler set over (not in) simmering water. Set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, about 1 minute. Stop and scrape the bowl and paddle. Add the sugar, cocoa and salt and combine on low speed. Raise the speed to medium-high and beat for 30 seconds. Scrape the sides of the bowl.
• Add the heavy cream and vanilla and mix on low speed until combined. Raise the speed to medium-high and beat for 30 seconds. Add the cooled chocolate and mix on low until combined. Scrape the bowl. Turn the mixer to high speed and beat for 30 seconds.
• Scrape the filling into the chilled crust and spread it towards the edge of the pan. Use an offset
• spatula to spread the filling up against the edge of the crumb crust and smooth the top. Set
• aside while preparing the ganache.
• For the ganache: Place the chopped chocolate in a small bowl. Place the cream in a small saucepan and heat over medium heat until just simmering. Pour the hot cream over the chocolate and cover the bowl; let sit for 1 minute. Uncover and whisk gently until smooth. Pour the ganache over the top of the cheesecake and gently tip the pan to so the ganache to spreads to the edge of the crust. Refrigerate for at least 8 hours or preferably overnight; to avoid ruining the surface of the ganache, do not cover the cheesecake until the ganache has set, and then do so carefully.
• To unmold the cheesecake, gently run a butter knife between the edge of the ganache and the pan. Unlatch the pan, remove the ring and gently slide and offset spatula between the cheesecake and the pan bottom. Remove the parchment and place the cheesecake on a serving plate. Arrange the strawberry halves in a ring around the top of the cheesecake if using. For neat slices, cut the cheesecake with a sharp knife dipped in warm water and dried.