This impressive cheesecake layers milk chocolate, white chocolate, and dark chocolate fillings over a simple almond base. Neufchatel cheese and heavy cream give the filling a smooth, rich texture, while slow baking in a water bath helps the cake set evenly. After a long chill, the cheesecake is finished with glossy semisweet chocolate ganache and sliced almonds.
Triple Layer Chocolate Cheesecake
Description
This impressive cheesecake layers milk chocolate, white chocolate, and dark chocolate fillings over a simple almond base. Neufchatel cheese and heavy cream give the filling a smooth, rich texture, while slow baking in a water bath helps the cake set evenly. After a long chill, the cheesecake is finished with glossy semisweet chocolate ganache and sliced almonds.Ingredients
Directions
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Preheat the oven to 325�F (163�C). Wrap the outside bottom and lower sides of a 10-inch springform pan securely with foil. Generously butter the bottom and sides of the pan.
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Crush 1/4 cup of the almonds and press them firmly over the bottom of the prepared pan to form the almond base. Refrigerate the pan while preparing the filling.
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Melt the milk chocolate, white chocolate, and dark chocolate separately using a double boiler or another gentle melting method. Keep the melted chocolates warm but not hot.
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Beat the softened Neufchatel cheese for 3 to 5 minutes until completely smooth and creamy.
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Add the granulated sugar and beat until well combined.
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Add the eggs one at a time, beating well on medium speed after each addition.
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Beat in 3/4 cup heavy cream until the cheesecake batter is smooth and evenly blended.
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Measure a scant 2 1/3 cups of batter into a separate bowl and fold in the melted milk chocolate just until combined.
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Spread the milk chocolate batter evenly over the chilled almond base.
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Divide the remaining cheesecake batter evenly between two bowls. Fold the melted white chocolate into one portion and the melted dark chocolate into the other.
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Gently spread the white chocolate batter over the milk chocolate layer.
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Gently spread the dark chocolate batter over the white chocolate layer.
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Place the springform pan inside a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
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Bake for 1 hour 45 minutes to 2 hours, or until the edges are set and the center remains slightly jiggly.
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Turn off the oven and leave the cheesecake inside with the oven door closed for 1 hour.
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Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 5 hours or overnight.
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For the glaze, bring 1/2 cup heavy cream just to a boil.
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Pour the hot cream over the finely chopped semisweet chocolate and let stand for about 30 seconds.
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Whisk until the glaze is completely smooth and glossy.
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Pour the glaze over the chilled cheesecake and spread it evenly over the top with a small spatula.
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Refrigerate for about 10 minutes, or until the glaze is set.
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Remove the cheesecake from the springform pan. Press the remaining blanched almonds around the sides of the cheesecake for garnish.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 720kcal
- % Daily Value *
- Total Fat 49g76%
- Saturated Fat 27g135%
- Cholesterol 145mg49%
- Sodium 350mg15%
- Total Carbohydrate 59g20%
- Dietary Fiber 3g12%
- Sugars 50g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original ingredient list was severely truncated and retained only a blank 3/4-cup entry. The missing ingredients were recovered directly from the quantities explicitly stated in the directions.
The surviving 3/4-cup quantity has been assigned to blanched almonds because the directions use 1/4 cup for the base and refer to the remaining almonds as the side garnish.
Keep the cheese and eggs at room temperature before mixing to help produce a smoother cheesecake batter.
Wrap the springform pan securely before placing it in the water bath to reduce the chance of water entering the pan.
For the cleanest layers and slices, chill the cheesecake thoroughly before glazing and serving.
The original nutrition was clearly corrupt: it reported zero cholesterol and sodium despite containing 2 pounds of cheese, 4 eggs, heavy cream, and multiple chocolates. Nutrition has therefore been replaced with an estimated calculation for one-twelfth of the cake.
