Triple Layer Cheesecake

These photos have been sitting on my desktop for a month now, since my son's birthday in August. Everytime I sit down at the computer they are a reminder of its yumminess. ;-)

I love cheesecake and so do all of the members of my family, but I always forget just how very easy it is to make. It's easier than pie because there is no bothersome crust to fuss with, and in many ways easier than cake -- no fussy frosting after it cools. Simple ingredients and great awe factor!

For his 15th birthday last month my son asked for a triple layer cheesecake. He wanted a super duper chocolate layer, a medium chocolate layer, and a vanilla layer. It sounded complicated, and truly until I was in the midst of it, I thought it would be. But the layers are dense -- especially the bottom one, so they don't run into each other at all. I made the base of the cheesecake and then added different quantities of melted chocolate to two of them, giving me the three layers.

Noah requested a graham cracker crumb crust, but this would be just as good (and more chocolatey!) with chocolate cookie crust. I added a little bit of cocoa for some chocolate flavor.

Triple Layer Cheesecake

serves 12-14  

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1-1/2 cups graham cracker crumbs 

1/2 cup powdered sugar

1/4 cup cocoa

1/4 cup 

melted butter 

3 packages (8 oz. each) cream cheese, softened 

 3/4 cup sugar 

4 eggs 

1/4 cup heavy cream

 2 t. vanilla extract

 pinch salt 
1 T. flour

2 cups (12-oz. pkg.) bittersweet, or extra dark, chocolate chips, divided 

1 t. shortening

You'll need a 9" springform pan and a portable or stand mixer.

Preheat the oven to 350 degrees F.

Combine graham cracker crumbs, powdered sugar, and cocoa. Stir until combined. Add butter and mix until mixture resembles sand. (If you crush the crackers in the food processor just add the other ingredients one at a time until you have the sandy mixture)

Pour into 9" springform pan and press against bottom and about 

1-1/2 inches up the side. I use the flat bottom of a glass for good compression.

Set crust aside.

Beat cream cheese and sugar in large bowl until very smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended; set aside.


Saving 2 tablespoons of the chocolate chips, place remaining chips in large microwave-safe bowl. Microwave for 30 seconds on high. Stir. Continue to microwave on high for 30 seconds, stirring after each period, until chips are melted. It should take about 1 min 30 sec.

Cool for several minutes.

Gradually blend 1/3 of the cheesecake batter into melted chocolate. Spread 3/4 of that mixture into the prepared crust (just a rough guess -- not science).

Add another 1/3 of the base into the chocolatey base remaining in the bowl. Carefully spoon it over the first layer.

Add 1 T. flour to the remaining vanilla base, mixing well, and then carefully spread it over the second layer.

Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

Place reserved 2 T. chocolate chips and shortening in small microwave-safe bowl. Microwave at until melted.  Drizzle over top of cheesecake. Cover; refrigerate several hours until cold.

Rich Chocolate Cake and Sweet Vanilla Buttercream

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My brother was in town from Maryland for his birthday this year. We usually don't see each other on our birthdays -- mine is just two days after his -- one year and two days apart, but this year he was in town for my grandma's 95th birthday party, the same day as my birthday -- we have a lot of late June birthdays in my family.

My brother asks every year for a chocolate cake with white frosting and this year I was able to oblige him. I made my favorite dark chocolate cake and a variation of my favorite vanilla buttercream frosting -- a wonderful combination. I split my cake batter up into three pans for a super tall cake -- makes for great presentation. I piped a pretty edge around the top and bottom, shaved some Lindt dark chocolate on top and studded the bottom edge with dark chocolate covered espresso beads. It was a sight to behold if I do say so myself. ;-) Fortunately it tasted just as good as it looked.

My house was nice and cool so the cake sat on the dining room table awaiting the singing of the birthday song, but if it's at all warm in your house you will want to make room on a refrigerator shelf -- this buttercream frosting is very soft and will not hold up to heat.

 

Deep Dark Chocolate Cake

2 c. sugar
1¾ c. flour
¾ c. cocoa
1½ t. baking soda
1½ t. baking powder
1 t. salt
2 eggs
1 cup milk
3/4 cup oil
2 t. vanilla
1 cup boiling water

Heat oven to 350 degrees F.
Grease and flour two (or three) round 9” pans.
In a large mixing bowl combine dry ingredients.
Add eggs, milk, oil and vanilla.
Beat on medium speed for two minutes.
Stir in boiling water by hand (batter will be thin).
Pour into prepared pans.
Bake for 30-35 minutes for two round pans about 20-25 for three (toothpick test).
Cool 10 minutes before removing from pans.
Cool completely before frosting.

Vanilla Buttercream Frosting

3 sticks unsalted butter, at room temperature
2 pounds powdered sugar
1 T. vanilla extract

milk as needed to make frosting of spreading consistency

2 oz dark chocolate for grating

dark-chocolate covered espresso beans or other decorative candy

Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to low and gradually add all of the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, adding milk by the tablespoonful and scraping the bowl as needed until frosting is fluffy and spreadable.

Frost cake (using a crumb coat first because the chocolate crumbs will show on the white frosting). Using a grater, grate a layer of chocolate shavings over top of cake. Pipe a scallop around top and bottom edge if desired and stud bottom edge with coffee beans.

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