Triple-Chocolate Cheesecake (Original)

Durchschnittliche Bewertung für Triple-Chocolate Cheesecake (Original)

FOR THE CRUST: 1.5 Tasse/n Very finely crushed chocolate cookie crumbs (I use about 30 Nabisco Famous Chocolate Wafers)
  3tb Granulated sugar
  0.125ts Ground cinnamon (optional)
  0.25 Tasse/n Unsalted butter, melted
FOR THE FILLING: 0.5 Tasse/n Sour cream
  2ts Pure vanilla extract
  1ts Instant coffee granules or
   espresso powder
  240g Bittersweet chocolate, finely chopped
  3pk (8 ounces each) cream cheese, at room temperature (I use Philadelphia)
  3tb Natural, unsweetened cocoa powder, sifted if lumpy
  0.25ts Table salt
  1.25 Tasse/n Granulated sugar
  3lg Eggs, at room temperature

Make the crust: Heat the oven to 400°F. In a medium bowl, stir
together the cookie crumbs, sugar, and cinnamon (if using) until

Drizzle with the melted butter and mix until well blended and the
crumbs are evenly moist. Dump the mixture into a 9-inch springform pan
and press evenly onto the bottom and about 1 inch up the sides of the
pan (to press, use plastic wrap, a straight-sided, flat-based coffee
mug, or a tart tamper). Bake for 10 minutes and set on a wire rack to
cool. Reduce the oven temperature to 300°F.

Make the filling and bake: Mix the sour cream, vanilla, and coffee
granules in a small bowl. Set aside and stir occasionally until the
coffee dissolves.

Melt the chocolate in a double boiler over medium heat (or in a
microwave). Stir until smooth. Set aside to cool slightly.

In a stand mixer fitted with the paddle attachment, beat the cream
cheese, cocoa powder, and salt until very smooth and fluffy, scraping
down the sides of the bowl and paddle frequently (and with each
subsequent addition). Add the sugar and continü beating until well
blended and smooth. Scrape the cooled chocolate into the bowl; beat
until blended. Beat in the sour cream mixture until well blended. Add
the eggs, one at a time, and beat until just blended.
(Don't overbeat the filling once the eggs have been added or the
cheesecake will puff too much.) Pour the filling over the cooled crust,
spread evenly, and smooth the top. Bake at 300°F until the center
barely jiggles when nudged, 50 to 60 minutes. The cake will be slightly
puffed, with a few little cracks around the edge. Let cool to room
temperature on a rack and then refrigerate until well chilled, at least
a few hours, or overnight for the best texture and flavor. (This cake
freezes well, too: Put the unmolded cake in the freezer, uncovered,
until the top is cold and firm, and then wrap it in two layers of
plastic and one layer of foil.) To serve: Unclasp the pan's ring,
remove it, and run a long, thin metal spatula under the bottom crust.
Carefully slide the cake onto a flat serving plate. Run a thin knife
under hot water, wipe it dry, and cut the cake into slices, heating and
wiping the knife as needed.

Durchschnittliche Gesamtbewertung: 0.82 Stern(e)

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