One of my readers asked if I had a chocolate version of the sour cream cheesecake. This Triple Chocolate Cheesecake was our chocolate cheesecake for years. It is indeed based upon the Sour Cream Cheesecake about which I blogged earlier. In fact, many of our cheesecakes started with this basic Sour Cream Cheesecake.
This is an unbelievably creamy, intensely chocolate cheesecake incorporating melted chocolate into the basic cheesecake. While there is chocolate in the crust, the cheesecake itself and the glaze, they are balanced with the cream cheese, sour cream and cream for a very satisfying chocolate flavor without being overbearing.
As in the original recipe, I believe the food processor makes a better cheesecake than the mixer, but I include directions for both. The most important issue with either method of making this chocolate cheesecake is to scrape down often. If lumps of cream cheese go unincorporated they will mar the look of the finished chocolate cheesecake with white lumps showing.
I also am a firm believer in a two piece cheesecake pan with a removable bottom as opposed to a springform pan for several reasons. First the sides are one piece and cannot warp or change shapes with time and use as can a springform pan. Secondly, the bottom of a cheesecake pan is perfectly flat making it much easier to remove the cheesecake and transfer it to a round or a serving plate. The cheesecake pan is raised at the outer edges and the plate itself is usually dimpled, neither of which aids in the removal. Third, the spring in the spring form pan can loosen or give way after awhile making the pan useless.
The hardest thing about this Triple Chocolate Cheesecake is the overnight wait to finish it so it can be eaten. This also freezes well as long as it is defrosted under a cover so the condensation doesn’t go to the top of the cake. In any case this is a sublime dessert served alone or with a strawberry, raspberry or mixed berry compote.
Crust1 cup graham cracker crumbs (114 grams r 4 ounces)
3 tablespoons cocoa (18 grams or 2/3 ounce)
1/3 cup powdered sugar (35 grams or a bit more than 1 ounce)
6 tablespoons unsalted butter, melted (80 grams or a scant 3 ounces)
Wrap the bottom and up the sides of a 9×3 inch cheesecake or springform pan in foil. Spray the bottom of the pan well. Set aside. Preheat the oven to 350°F.
Combine the dry ingredients for the crust in a bowl. Whisk the crumbs, cocoa and powdered sugar together. If any lumps remain, rub the mixture between your fingers. Add the melted butter and mix together with a fork.
Chocolate Cheesecake1 cup 40% cream
1 teaspoon instant coffee
12 ounces semisweet chocolate (340 grams)
1 pound cream cheese, room temperature (454 grams)
3/4 cup granulated sugar (150 grams or 5 1/3 ounces)
1 tablespoon cornstarch
1 cup sour cream (225 grams or 8 ounces)
2 teaspoons vanilla
1/2 cup cream
In a small saucepan, heat 1 cup of cream and the instant coffee just to the boiling point. Remove from the heat and whisk to combine. Submerge the chocolate under the cream and set aside for about 5 minutes. Whisk smooth, set aside.
Add the sour cream, processing to mix. Follow with the eggs and vanilla; scraping after processing. Add the 1/2 cup cream and process until smooth. Last, add the chocolate, processing to mix completely. Scrape well; process again. Pour over the crust in the prepared pan.
In a mixing bowl, beat the cream cheese and sugar until smooth, scraping often. Add the cornstarch, beat well. Add the sour cream, beating until smooth, scraping often. Add eggs, one at a time, scraping very well and very often. Add vanilla and cream, mixing well. Stir about one quarter of the cream cheese mixture into the melted chocolate mixture. Quickly return this mix to the cream cheese bowl and mix well to incorporate. Pour over the crust.
Place the wrapped cheesecake pan in another larger pan. Place the pans on a rimmed baking sheet. Pour very hot water into the bottom pan. At the bakery, we put the tightly wrapped nine inch pan into a 10 inch pan and poured water into the 10 inch pan. Put it into the center of the oven. Bake for 45 minutes. Without opening the oven, turn it off and leave the cheesecake in for 45 more minutes. Remove from the oven, cool and chill overnight in refrigerator.
Heat the cream just to the boiling point. Remove from fire, stir in chocolate. Let sit for about 5 minutes. Whisk smooth, being careful not to incorporate air bubbles. Pour over the cheesecake. Refrigerate to set. Release and serve.