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Triple Threat Chocolate Cheesecake
1 ½ cups chocolate graham crackers
1 tbs. sugar
¾ stick unsalted butter, melted
10 ounces bittersweet chocolate, chopped
5 (8 ounce) cream cheese, room temperature
11/4 cup granulated sugar
¼ cup unsweetened cocoa powder
4 whole eggs, one egg yolk
¾ heavy cream
6 ounces bittersweet chocolate, 8 ounces bittersweet for curls
1 tbs. sugar
Preheat oven to 350°.
Butter a 9 inch spring form pan.
Add graham crackers to a blender or food processor and finely ground.
Transfer to a small bowl and add the sugar and melted butter. Mix well.
Press into the bottom of the spring form pan, allow crumbs to come up a bit on the sides.
Bake for 5-7 minutes, remove from oven and let cool.
In a double boiler or microwave melt the bittersweet chocolate and then allow to cool.
In a bowl of a mixer, add the cream cheese, cocoa and sugar. Beat for 3-5 minutes until well blended and smooth.
Add egg yolk, then one egg at a time, making sure egg is well blended before adding the next egg. Mix in the melted, cooled chocolate.
Pour mixture into cooled crust and bake until center is set, about 1 hour.
Remove from oven and let cool, cover and refrigerate over night.
In a heavy saucepan over low heat add the heavy cream, chocolate and sugar and stir until smooth.
Pour over the chilled cheesecake, a good way to cover up any cracks.
Smooth chocolate to cover the entire top of cake.
Chill for I hour or until topping is set.
With a vegetable peeler, make chocolate curls with the 8 ounces of bittersweet chocolate and decorate the top of cheesecake.
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