Triple Chocolate Cheesecake

My parents have been together for 35 years and for almost as many years my mother has baked a bittersweet chocolate cheesecake for my father’s birthday. Sliver by sliver I grew fond of cheesecake, though it took me a while before I ordered my first slice at a restaurant. My acquired taste for chocolate cheesecake has led me to this decadent recipe that has shot to the top of my list of favourite recipes.

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This luscious triple chocolate cheesecake is a chocoholic’s dream dessert. You can decorate this smooth and sumptuous cheesecake with some fresh berries and chocolate curls. I made these mini cheesecakes for a dinner party with girlfriends and I love how sophisticated and elegant they look. This is a great recipe to make in advance when you have people over. Make the cheesecake the night before and simply let it set in the fridge. If you use the mini cheesecake pan, you might need to make more glaze to cover all the desserts.

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Bon appétit!

Recipe adapted from Chatelaine

Yields 12 portions (or 36 portions if using the mini cheesecake pan)

2 1/2 cups chocolate baking crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
8 oz (225 g) semi-sweet chocolate
4 blocks of cream cheese, each 8 oz (250 g), at room temperature
1/2 cup sour cream
1 1/4 cups granulated sugar
1 tbsp all-purpose flour
2 tsp pure vanilla extract
4 eggs
4 oz semi-sweet chocolate
1/2 cup whipping cream
2 tbsp corn syrup

1) Grease a 9-inch or 10-inch springform pan. I used my mini cheesecake pan. Wrap foil around the pan (making sure it covers the bottom as well as the sides of the pan).
2) Use a fork to mix the chocolate baking crumbs (I used chocolate wafers and placed them in the food processor to make crumbs) with the sugar in a bowl.
3) Pour the melted butter over the crumbs and stir.
4) Press the crust onto the bottom of the pan.
5) Place the pan in the fridge while you prepare the cheesecake filling.
1) Preheat the oven to 325F.
2) Put a kettle of water on.
3) Finely chop the chocolate and place it in a bowl over a bain-marie. Stir occasionally, until the chocolate has melted. Set the bowl aside.
4) Beat the cream cheese until smooth in the bowl of a stand mixer fitted with the paddle attachment.
5) Add the sour cream, sugar, flour, and vanilla.
6) Add the eggs, one at a time, and mix until blended.
7) Pour the cooled chocolate and mix until incorporated.
8) Pour the batter onto the chilled crust.
9) Place the springform pan in a bigger pan.
10) Place it in the centre of the oven.
11) Pour the boiling water (remember the kettle you put on?) into the bigger pan, about 1 inch high.
12) Bake the cheesecake for 40 to 60 minutes (I baked the mini cheesecakes for about 25 minutes). The filling should be almost set.
13) Remove the pan to a rack.
14) Run a knife around inside the cake pan to help prevent cracking. Let stand until the water cools, about 30 min.
15) Remove the cheesecake pan from the water. Discard the foil. Cool the cheesecake completely.
16) Cover the pan with plastic wrap and refrigerate the cheesecake until chilled, about 4 hours.
17) Remove the cheesecake from the pan and place it on a wire rack set over a baking tray. If making ahead, you can freeze the cheesecake for up to 1 month.
1) Finely chop the chocolate and place it in a bowl.
2) Bring the cream to a boil in a saucepan on the stovetop.
3) Pour the cream over the chocolate.
4) Add the corn syrup and stir just until the chocolate is melted.
5) Pour the glaze over the cheesecake. You can recuperate the glaze that drips onto the baking tray.
6) Top the cheesecake with assorted berries and chocolate curls.

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