TRIPLE "BYPASS" CHOCOLATE CHEESECAKE
Triple "Bypass" Chocolate Cheesecake
- 9 oz. crushed chocolate wafer cookies or 1 1/2 cups crushed chocolate graham crackers
- 3 TB. sugar
- 2 oz. chopped bittersweet or semisweet chocolate
- 5 Tb. melted unsalted butter
- 3 8 oz. packages cream cheese @ room temp
- 3/4 cup sugar
- 4 oz. unsweetened chocolate
- 4 oz. bittersweet chocolate
- 4 oz. milk chocolate
- 2 tsp. vanilla
- 4 eggs @ room temp
Finely process cookies or crackers with chocolate and sugar in food processor.
Add butter and blend just until moist clumps form.
Press mixture onto bottom and apx. 1 1/2" up sides of a 9" springform fan.
Bake at 325 for about 8 minutes or til set.
Cool on rack while making filling.
Melt chocolates together in double-boiler; allow to cool
Beat cream cheese on low speed til smooth, no more than 30 seconds. Scrape beater & bowl.
Add sugar in a stream, again mixing for no more than 30 seconds.
Scrape beater & bowl.
Add melted, cooled chocolate and mix until just absorbed; beat in vanilla.
Add eggs, one at a time, beating only until each is absorbed.
Stop & scrape after each addition.
Wrap the springform pan in aluminum foil, at least 2" up sides.
Pour filling into pan over the crust.
Place cheesecake pan on roasting pan or deep cookie sheet filled with 1/2" of warm water to make a bain marie.
Depending on your oven, bake at 325-350 for 50-60 minutes until firm but still 'jiggly' in the center - cake will continue to bake & set-up as it cools out of the oven.
When done baking, remove pan from hot water and transfer to cooling rack.
Very gently run a sharp knife tip between the cheesecake & pan (about 1/4" deep) to loosen top edge all around.
This will help prevent the cheesecake from cracking as it cools.
Remove foil and cool cake completely.
Wrap in plastic and chill overnight before removing cheesecake from pan.
Bring cheesecake to room temp (apx. 1 hour) prior to serving.
**The keys to a killer-creamy, non-cracked cheesecake are: NOT overbeating, NOT overbaking, NOT baking at too high a temperature, DO bake in a bain marie, and DO run knife edge between cake & pan before leaving it to cool on a rack.