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.