I have recently been starting a family tradition in which I make a cheesecake for family holiday get togethers. Last Thanksgiving I made a pumpkin cheesecake and this year for Easter I went all out and made a Triple Chocolate Cheesecake. Because nothing says Easter like ODing on chocolate.
**Note this is a two day cheesecake. Remember this when you decide to make it.
Step 1: Ingredients for Cheesecake
1 package (9 ounces) chocolate graham crackers
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1-1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
In a food processor, pulse chocolate graham crackers until finely ground.
Add the 6 tablespoons of unsalted and melted butter, pulse to moisten.
Transfer your chocolate crumbs to your prepared 9" springform pan and press down. I find it easiest to get an even crust is to use the bottom of a glass and pack the crumbs down.
Preheat your oven to 325 degrees. When it is ready place your springform pan with crust on a rimmed lined baking sheet or whatever you have on hand in case some butter from the crust comes out. Place in the oven and bake for 10 minutes. (while you ignore how messy my oven looks.) When it is done set it aside and move onto the cheesecake filling.
Now to start on your cheesecake filling. Grab a large bowl and put your 4 bars of cream cheese, 1-1/2 cups of sugar and 1/2 teaspoon salt in there.
Use a hand mixer or if you have a table top one too that will work and blend until it is all smooth. Remember to scrap the sides with a spatula as you go so it is all combined.
Next add your 4 eggs, then 1 cup sour cream and blend until smooth, scraping down sides of bowl as needed.
Finally you are going to want to melt your 8 ounces of semisweet chocolate in the microwave. I did this in 20 second intervals and stirred it at each interval. Add your melted chocolate to the mixture and blend until smooth.
Pour filling onto crust and gently slam it on the counter to get any air bubbles out. Keeping your oven set at 325 bake 1 hour until set. Then turn the oven off and let cheesecake sit another hour in oven, without opening this will help to prevent cracking.
When 2 hours are up remove your cheesecake from the oven. Run a thin knife around the edge of the pan which will help to prevent cracking too. Leave to cool completely on a wire rack or a plate away from the oven. Cover loosely and refrigerate overnight.
Step 12: Making the Chocolate Ganache
1/2 cup heavy cream
4 ounces semisweet chocolate
Place 4 ounces of semisweet chocolate into a medium bowl. In a small saucepan, bring cream to a boil. Remove from heat, and add to the chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes. When done pour over your cheesecake to cover the top. Then take a spoon to drizzle it down the sides and you are finished.
**Due to the fact that this step is done the next day and I had to be up by 7am to get ready for Easter I forgot to take pictures of this process. The following picture is not mine.