Postres
Cheesecake triple chocolate con tres capas de cacao
🧺 Ingredientes
Las cantidades se recalculan solas. La receta está escrita para 4.
- 1 and 1/2 cups (180g) chocolate graham cracker crumbs (about 12 full-sheet chocolate graham crackers)*
- 1/4 cup (50g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
- 8 ounces (226g) semi-sweet or bittersweet chocolate, finely chopped
- 1/4 cup (60g/ml) heavy cream
- 2 teaspoons espresso powder
- 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
- 4 ounces (113g) semi-sweet or bittersweet chocolate, finely chopped
- 1/2 cup (120g/ml) heavy cream
- fresh berries and/or mint sprigs
- chocolate curls or chocolate shavings
- whipped cream or the mocha whipped cream from this flourless cake
👩🍳 Paso a paso
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Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C). Tightly wrap 2 sheets of heavy-duty aluminum foil around the bottom and sides of a 9-inch or 10-inch springform pan and set aside.
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If you’re starting out with full chocolate graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. The mixture will be sandy. Try to smash/break up any large chunks. Pour the mixture into the prepared pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumbly. Bake the crust for 10 minutes. Allow to slightly cool as you prepare the filling.
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Combine chopped chocolate and heavy cream in a medium heat-proof bowl or glass liquid measuring cup. Microwave in 20-second increments, stirring after each, until completely melted and smooth. Whisk in the espresso powder, and set aside to let cool for 5–10 minutes before using in the batter.
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In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream and vanilla extract, and beat until fully combined. Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, beating after each addition until just incorporated. Stop the mixer as soon as the final egg is incorporated; over-mixing can cause the cheesecake to deflate. Fold the melted chocolate mixture into the cheesecake batter, gently stirring with a spatula until combined. Pour the cheesecake batter into the crust and smooth the top.
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(If needed for extra visuals, see How to Make a Cheesecake Water Bath; the visual guide and video will assist you in this step.) Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. Place the wrapped springform pan inside of a large roasting pan. Carefully pour the hot water into the roasting pan and place it in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.) Quickly shut the oven door to trap the steam inside.
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Bake the cheesecake for 55–65 minutes, or until the center is almost set. When it’s done, the center should still slightly wobble when you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove the cheesecake from the oven and water bath, discard the foil, and place the springform pan on a wire rack to cool completely at room temperature. After it has cooled, cover and refrigerate the cheesecake for at least 6 hours or up to 2 days.
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Place chopped chocolate in a medium heat-proof bowl with a pour spout (I use a 2-cup glass liquid measuring cup). Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once ganache mixture is smooth, let it sit for 5–10 minutes to slightly cool.
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Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Pour the chocolate ganache over the top and smooth it into an even layer with an offset spatula. Refrigerate for 30–60 minutes to set the ganache before slicing and serving.
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Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice. Garnish with whipped cream or mocha whipped cream, chocolate shavings, berries, and/or mint sprigs, if desired.
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Cover and store leftover cheesecake in the refrigerator for up to 4 days. I like using a cake carrier for storing and transporting.
Este cheesecake combina chocolate en cada una de sus capas para un postre cremoso y rico.
Por qué importa
- Puedes impresionar en reuniones familiares con un postre que luce profesional pero se hace en casa.
- La técnica te enseña a trabajar tres tipos de chocolate en una sola receta sin que se vuelva empalagoso.
Contexto
Ingredientes: Para la base: 200 g de galletas tipo Graham de chocolate trituradas, 85 g de mantequilla derretida. Para el relleno: 680 g de queso crema a temperatura ambiente, 200 g de azúcar, 3 huevos grandes, 180 ml de crema para batir, 170 g de chocolate semiamargo derretido. Para la cobertura: 120 g de chocolate semiamargo picado, 80 ml de crema para batir. Preparación: Precalienta el horno a 160°C. Mezcla las galletas con la mantequilla y presiona en un molde desmontable de 23 cm. Bate el queso crema con el azúcar hasta suavizar, agrega los huevos de uno en uno, incorpora la crema y el chocolate derretido. Vierte sobre la base y hornea 55-65 minutos. Enfría completamente. Para el ganache, calienta la crema y viértela sobre el chocolate picado, mezcla hasta que brille. Vierte sobre el cheesecake frío. Refrigera 4 horas antes de servir. Rinde 12 porciones.
Lo que sigue
Refrigera mínimo 4 horas antes de cortar para que asiente bien.
Tazas → gramos
Equivalencias de cocina, redondeadas. Para repostería fina, pesá.
El vino sin complicarte
Espumoso dulce, bien frío
Con un postre, el vino tiene que ser al menos tan dulce como el plato. Si es más seco, al lado del azúcar sale agrio y parece un vino malo sin serlo. Servilo a 6 grados.
Sin alcohol: un café negro sin azúcar también funciona, porque hace el trabajo contrario y corta el dulce en vez de seguirlo.
Recomendación editorial, sin marcas ni puntuaciones. Consumo responsable. Prohibida la venta de alcohol a menores de edad.
Basada en Sally's Baking Addiction, con receta y texto propios.
