Recipe courtesy of Steve Schiessl
Recipe courtesy of Steve Schiessl
Watch how to make this recipe.
Extreme Chocolate Cheesecake
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- Level: Intermediate
- Total: 7 hr
- Prep: 1 hr 30 min
- Inactive: 3 hr
- Cook: 2 hr 30 min
- Yield: 6 to 8 servings
- Level: Intermediate
- Total: 7 hr
- Prep: 1 hr 30 min
- Inactive: 3 hr
- Cook: 2 hr 30 min
- Yield: 6 to 8 servings
Ingredients
Crust:
White Chocolate Layer:
Milk Chocolate Layer:
Fudge Cake Layer:
Dark Chocolate Ganache Frosting:
Directions
- Crust:
- Preheat the oven to 350 degrees F.
- Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
- White Chocolate Layer:
- Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.
- Milk Chocolate Layer:
- Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.
- Fudge Cake Layer:
- Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.
- Dark Chocolate Ganache Frosting:
- In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.
