You are looking for idea recipes triple-chocolate cheesecake that are appetizing? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious triple-chocolate cheesecake should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of triple-chocolate cheesecake, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare triple-chocolate cheesecake good wherever you are, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings required in make

1. Prepare Crust
2. Prepare 1 1/2 cup chocolate sandwich cookie crumbs
3. Take 1/4 cup unsalted butter, melted
4. Prepare Filling
5. Take 1/4 cup unsweetened cocoa powder
6. Take 3 tbsp hot water
7. Take 4 packages cream cheese (8 oz), softened
8. Prepare 1 1/2 cup granulated sugar
9. Use 5 eggs
10. Prepare 2 tbsp fresh lemon juice
11. Take 1 tsp vanilla
12. Take 8 oz bittersweet chocolate chunks
13. Prepare 6 oz semi-sweet chocolate chunks
14. Prepare Topping
15. Prepare 1/2 cup whipping (35%) cream
16. Use 2 tbsp granulated sugar
17. Take 1 Fresh raspberry sauce

How to Make Chocolate Cheesecake Prep your oven and pan. In a medium bowl, stir together the cookie crumbs, sugar, and cinnamon (if using) until blended. Wrap the bottom of the pan in aluminum foil so that the foil comes up the side of the pan. Melt chopped chocolate and set aside.

How to make:process Triple-Chocolate Cheesecake:

1. In a medium bowl, combine cookie crumbs and butter.
2. Press into bottom of 9-inch cheesecake pan and freeze.
3. Preheat oven to 350°
4. In a small bowl, dissolve cocoa powder in hot water. Set aside.
5. In a larger mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes.
6. Add eggs, one at a time, beating after each addition.
7. Mix in lemon juice and vanilla.
8. With a rubber spatula, fold in dissolved cocoa and chocolate chunks.
9. Pour batter over frozen crust.
10. Bake in oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it.
11. Cool on a rack for 2 hours.
12. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
13. In a well-chilled bowl, whip cream on medium-high speed until soft peaks form.
14. With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
15. Ice the entire cake with the topping.
16. NOTE: Fresh raspberry sauce may be used instead of the whipped cream. Pour 1 spoonful over each slice.
17. Done and ready to serve!

Beat softened cream cheese and sugar until smooth, then mix in cocoa powder. Add eggs one by one and lightly beat after each edition. Do not beat too much or you will incorporate too much air and the cake will crack on top. In a large bowl, mix together the cookie crumbs and melted butter. You will need an extra dose of patience, though: The recipe notes you must chill your masterpiece overnight after baking it.

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