Triple Chocolate Cheesecake (Guest Post-That Skinny Chick Can Bake)

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Happy Valentine's Day! Today I'll be flying the friendly skies with the hubby to go see Rachael perform in the National Cheerleading Competition in Atlanta this weekend. I didn't want to leave you all empty handed so I have entrusted my foodie friend Liz Berg from That Skinny Chick Bake to help me out today and boy, let me tell you she never disappoints. In her blog she not only shares delectable desserts, but mouth watering savory meals as well and I'm honored to have her here with us today. 

Without further ado, I give you Liz from That Skinny Chick Can Bake!


It’s my honor to be guest posting for my foodie friend, Carrie,today. She and I met on Foodbuzz and continue to keep in touch via Google+.When she asked me to share something on Valentine’s Day, I immediately decidedit MUST be chocolate. Triple chocolate, in fact. I belong to a volunteerorganization that raises funds for our county hospital...and we do this byputting on an annual Decorators' Show House. Local interior decorators andlandscapers work their magic on a stately home, and then it is open to thepublic for two weeks in the spring. In late January, our members spend anevening touring the undecorated house while enjoying nibbles for dinner. 


Crazyme volunteered to bring in something chocolate to serve 75! This cheesecake wasone of 3 desserts I made. Thank goodness hubby Bill was invited to this party...I would be indeep trouble taking all this chocolate goodness out of the house withoutletting him have a taste. 
Since the desserts were supposed to be finger food, I cut thecheesecake into squares and placed them into paper cupcake liners with afork…and it was the first of all the donated desserts to disappear. More thanone guest came up to me, swooning…such a boost to the ego when one of yourbaked goods garners such rave reviews. And an excellent endorsement of thisrecipe! This dessert starts with a thick chocolate cookie crust,followed by a chocolate cheesecake using both cream cheese and sour cream, andfinally a rich chocolate ganache topping. 
Here are a few tips I’ve learned from making cheesecakesover the years:
1. Have your cream cheese, sour cream, and eggs at roomtemperature. This will allow for a smoother cheesecake and easier blending. 2. Do not overmix your cheesecake batter. Using a paddle attachmentwill prevent unwanted air from being whipped into batter. Mix in eggs till justincorporated. 3. Bake your cheesecake in a water bath or bain marie. This keepsan even baking temperature and minimizes cracking.4. Make sure to wrap your springform pan with a double layer offoil to prevent any water seepage from the bain marie. 5. Do not open the door of the oven till near the end of the bakingtime. 6. Cool the cheesecake slowly.7. Take the cheesecake out of the fridge about ½ hour beforeserving to take the chill off.
Triple Chocolate CheesecakeAdapted from Bon Appetit
To make crust:1 9-ounce box chocolatewafer cookies (I used Nabisco Famous Wafers), crushed6 tablespoons (3/4 stick)butter, melted2 tablespoons sugar
For filling:1 1/2 cups whipping cream1 teaspoon instant coffeepowder12 ounces semisweetchocolate, chopped2 8-ounce packages creamcheese, at room temperature3/4 cup sugar1 tablespoon cornstarch1 cup sour cream, at roomtemperature2 teaspoons vanilla 3 large eggs, at roomtemperature
For ganache:1/2 cup whipping cream4 ounces semisweetchocolate, chopped
Directions:
1. Preheat oven to 350°. Wrapa 9-inch springform pan with a double layer of aluminum foil. Spray bottom ofpan with non-stick cooking spray. Set aside.
2. Mix cookie crumbs, sugarand melted butter till combined. Pat into bottom of prepared pan andrefrigerate while preparing filling.
3. Combine cream and coffeepowder in microwave safe bowl or large Pyrex measuring cup. Microwave creamtill just shy of boiling. Stir to mix in coffee, and then add the 12 ounces ofchopped chocolate. Let sit a few minutes till chocolate melts. Whisk tillsmooth. Set aside for about 10 minutes to cool. 4. Using stand mixer withpaddle attachment, mix cream cheese and sugar till blended. Add cornstarch andmix. Beat in sour cream and vanilla. Add eggs one at a time, mixing till justblended.
5. Whisk about 1 cup of thecream cheese mixture into chocolate, then add chocolate back into the remainingcream cheese mixture. Mix until just combined, stopping and scraping bowl acouple times to ensure chocolate is well incorporated.
6. Pour mixture into crust.Place the pan into a large roaster and add enough hot water to come halfway up thesides of the springform pan. Bake till cheesecake is slightly set and puffedaround the perimeter. Turn off oven and do not remove cheesecake for 45minutes. After that resting time, remove pan to cooling rack…remove foil whencool enough to handle. Let cool to room temperature, then cover and chillovernight.
7. To make ganache,microwave cream till it almost boils. Add chopped chocolate and let rest acouple minutes. Whisk till smooth. Pour over top of chilled cheesecake andspread evenly with off –set spatula. Chill at least 2 hours before serving.
8. To serve, remove sides ofspringform pan and place cheesecake on serving plate. If you have a largespatula, you may want to remove cake from bottom of springform pan.
Serve with berries andwhipped cream if desired. Serves 12-16.
Thanks so much, Carrie!And Happy Valentine’s Day, everyone!
Thank you once again Liz for being a guest today and for sharing this delicious recipe and those wonderful tips!  You can find Liz on her site That Skinny Chick Can Bake, Facebook, Twitter, Pinterest, and Google+. 

Have a Happy Valentine's Day!