Clean recipe · hugsandcookiesxoxo.com
Copycat Cheesecake Factory Triple Chocolate Cheesecake
Original recipe: hugsandcookiesxoxo.com
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Ingredients
- Flourless Cake
- 4 ounces bittersweet chocolate chocolate chips
- 1 stick butter (8 Tablespoons)
- 3/4 C. sugar
- 3 eggs
- 1/2 C. unsweetened cocoa powder
- Chocolate Cheesecake Layer
- 1 pound cream cheese (must be softened to room temperature)
- 1/2 cup sugar
- 3 eggs
- 1/2 cup chocolate chips (melted (I used semisweet) and cooled a bit)
- Mousse Layer
- 1 1/4 cups semi sweet chocolate chips (melted in microwave and cooled a bit)
- 2 cups heavy cream
- Glaze
- 12 ounces chocolate chips
- 1 cup butter
- 1 Tablespoon light corn syrup
Instructions
Flourless Cake
Preheat oven to 350. Grease 9 inch springform pan.- In microwave, melt the butter and chocolate.
- Once melted, stir in sugar and eggs, whisking well.
- Add cocoa... best to sift it in!
- Pour into the springform and set aside while preparing cheesecake layer.
Chocolate Cheesecake Layer
Beat the cream cheese until fluffy.- Add sugar and mix well.
- Add eggs one at a time.
- Pour in the cooled melted chocolate and mix to blend all.
- Carefully spread over the flourless cake layer.
- Bake the cake at 350 for 50-60 minutes.
- Let cool and then chill a few hours in the fridge.
Mousse Layer
Beat the cream in the mixer until almost soft peaks.- Add the chocolate and mix just until combined and thick.
- Spread over the chilled cheesecake and chill again while preparing the glaze.
Glaze
Melt the chocolate and butter in the microwave until melted.- Stir in corn syrup.
- Let cool a bit before pouring on cake.
- Pour on, spread and chill.
- Remove cake from fridge before serving so it can come up to room temp a bit.
- Cut with a hot knife and clean knife between slices.