Monday, July 27, 2009

Triple Chocolate Cheesecake

18 chocolate cookie sandwiches
3 (8oz) cream cheese, softened
1 (14oz) can of sweetened condensed milk
2 tsp vanilla
2 tsp instant coffee, dissolved in 2 tsp hot water
4 eggs, room temperature
3/4 cup heavy whipping cream
4 cup chocolate chips (i prefer dark chocolate)

Preheat oven to 300.

Pulverize the cookies in a food processor. Now press them into the bottom of a non-stick sprayed spring-form pan. Melt 2 cups of the chocolate in the microwave in 20 second intervals. Every 20 seconds stir the chocolate. It should only take a few times. DO NOT BURN IT. It is a nasty mess and smell if you do. Now mix in the coffee and set it aside.
In your mixer whip the cream cheese, Sweetened condensed milk, and vanilla. Once this is fully combined, mix in your eggs 1 at a time. Now slowly add the chocolate mixture in. Once this is combined add it to the crust.
Place your cheesecake in the oven for an hour and 5 minutes. Once your time is up, turn off the oven. You are going to let the cheesecake sit in the oven for 30 minutes while the oven cools down. After that 30 minutes remove and cool on a wire rack until completely cooled. Now cover and refrigerate for at least 8 hours.
About an hour before serving you will need to make the ganache. Heat the heavy cream and the rest of the chocolate on the stove. Stir at first until the chocolate starts to melt. Now whisk constantly. Once completely mixed and silky smooth you need to let it cool slightly.
Remove the side of the pan and place on your serving dish. Now pour the ganache over your cheesecake. The picture above I left the sides on the have a clean layer of ganache. It is your choice.
You now need to cool in the refrigerator until the ganache firms up.
This is an awesome dessert for those chocolate lovers

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