Lynne’s Triple Chocolate Cheesecake Recipe ©️
Ingredients
1 Pkt Crushed Oreo cookies (creme removed)
2 t melted butter
1 tub softened cream-cheese
1 cup sugar
2t flour
1t vanilla
250g milk chocolate
4 eggs
Ganache Topping
1 cup heavy whipping cream
250g chopped dark chocolate
Optional
1 cup fresh raspberries
Method
Preheat oven to 180 degrees.
Mix the crushed cookie crumbs and butter and press onto the bottom of a springform pan. Bake for 10 minutes.
Melt milk chocolate and let cool slightly. I melted the chocolate in the microwave by heating in 15 second increments and stirring in between.
Beat cream cheese, sugar, flour, and vanilla with mixer on low speed until well blended. Add melted chocolate and mix well.
Add eggs one at a time mixing on low speed just until blended.
Pour mixture over crust and bake for 50 minutes to 1 hour or just until center is almost set. To prevent cracking, cook the cheesecake in a water bath.
Run a knife around the rim of pan to loosen cake and cool before removing rim.
Refrigerate for 3 hours.
Ganache Topping
Place dark chocolate in a heat-proof bowl and set aside.
Bring the whipping cream just to a simmer over medium heat.
Pour the warm cream over the chocolate and whisk until nice and smooth.
Let the ganache cool for about 20 minutes before pouring over the cheesecake.
Start in the center and let the ganache pool out to the edges of the cheesecake stopping just before it goes over the edge. That is, unless you want it to spill over the edges, which is also very pretty.
Chill the cheesecake until the ganache is set and firm for about an hour, before adding the optional raspberries.
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