58. Cheesecake

Who doesn’t love a good cheesecake?! I certainly do, but I’ve never actually made one myself. Until recently, that is. My husband isn’t crazy about cheesecake, and I never wanted to make an entire cheesecake for myself. That seemed irresponsible.

My dad had a big birthday coming up (60!) and I knew I needed something extra special for his birthday lunch. Seeing as how he’s a total chocoholic, I decided on a triple chocolate cheesecake for the occasion.

It was definitely a long process. It took me a few days to get the final product. But it was so. worth. it.

cheesecake oreo crust

Day 1: Make the Oreo crust. Make filling and add to crust once it has cooled. Bake. Chill.

Day 2: Prepare ganache. Let ganache cool. Pour over cheesecake. Add shaved chocolate topping. Put back in fridge.

triple chocolate cheesecake

Day 3: EAT!

I know I said it already. But this is so worth it. If you need a dessert for the chocoholic in your life, this is the one! My whole family loved it, and had a great time celebrating my dad’s birthday! We served the cheesecake with fresh strawberries which was a lovely touch!

Lessons learned here:

  1. One does not simply up and decide to make a cheesecake. One must make a solid 3 day plan of action prior to serving said cheesecake.
  2. I thought that I may have some issues with the crust because i thought it was a bit sparse in some areas of the bottom of the pan. I was worried that the filling may seep through. It was not an issue at all. I spread as evenly and as best as I could, and it was perfect.
  3. Let the ganache cool a bit before pouring. If you’re impatient, then at least wait a bit before adding the chocolate shavings on top, otherwise they will just melt. (Learned this the hard way)

Triple Chocolate Cheesecake

 Ingredients

Crust
24 Oreos (cookie and creme) finely crushed
1/4 cup unsalted butter, melted

Filling
2 lbs cream cheese, room temperature
1 1/3 cups powdered sugar
3 Tbsp. cocoa powder
4 eggs, room temperature
10 ounces semi-sweet chocolate

Chocolate ganache topping
6 ounces semi-sweet chocolate
3/4 cup heavy cream
1 Tbsp. granulated sugar

Instructions

  1. Make the crust first. Preheat the oven to 350°F.
  2. Using a food processor, finely crush the oreos into crumbs. Once crushed, add the melted butter and mix.
  3. Line the bottom of a 10-inch springform pan with parchment paper. Then, evenly press the cookie mixture onto the parchment paper lined bottom to form the crust.
  4. Bake the crust for 8 minutes, then allow to cool while preparing the filling.
  5. Melt the 10 ounces of semi-sweet chocolate and set aside.
  6. Using the paddle attachment on a stand mixer (or a very large bowl and a hand mixer), mix the cream cheese and powdered sugar until smooth. Add in the cocoa powder.
  7. Add the eggs in one at a time, mixing on low, and do not over mix.
  8. Add melted chocolate and allow to mix on low.
  9. Pour the filling over the completely cooled crust and smooth the top.
  10. Bake the cheesecake for 1 hour to 1 hour and 10 minutes. When jiggled, only the very center of the cheesecake should jiggle. It will continue to set once removed from the oven.
  11. Cool at room temperature for about 5 minutes, then run a knife around the edge of the cheesecake to separate from the pan. Place in the fridge to chill for at least 8 hours, preferably overnight.
  12. To make the chocolate ganache topping, heat the heavy cream on low heat, adding in the remaining 6 ounces of chocolate and the granulated sugar. Continue to heat until the chocolate is completely melted and smooth.
  13. Allow to cool for about 5-10 minutes, then pour the ganache over the cheesecake.
  14. Add chocolate shavings/curls if desired.
  15. Chill in the fridge again to allow the ganache to set.
  16. Let the cheesecake sit out for a few minutes prior to serving so that it is easier to slice.

My dad and his triple chocolate cheesecake!
Happy birthday, Dad!

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