Triple Chocolate Cheesecake

Assalamualaikum..

Seperti yang telah dijanjikan kek untuk 20 Feb..

sempena ulang tahun perkenalan saya dan en.Suami yang ke 7 tahun..

♥

memandangkan cheese dah terbeli lama tak terbuat..

so, kemarin nana buat lah chocolate cheesecake..

en.Suami memang tak gemar cheesecake..

kecuali yang saya perasan, kalau ada kek span bawah cheese tu,

baru dia leh terima..

Tak pe lah, en.Suami tak makan,

saya share bersama kawan-kawan yang suka cheese :)

kalau nana makan semua sorang..

alamatnya tak lama lagi jarum penimbang boleh tercabut! hehe

Cheesecake ni ada 3 layer..

♥

agak huduh pandangan dalam kek saya wat ni..

sepatutnya topping kek ni pakai ganache..

tapi dek sebab nak jimat fresh cream..

nana curah coklat je atas tu dengan coklat biasa,

so bila coklat keras, nak potong..paham-paham je la..

lagi 1, sepatutnya layer 3 tu sama rata

tapi kalau nak awat 3 layer, kena guna 3 blok cheese

nak jimat lagi skali nana just pakai 2 blok je..

sebab tu yang putih sengaja nana wat nipis..

kenapa layer tak rata??

hahaha sebab nana malas nak scoop 1 per 1..

main curah je terus, janji masuk perut jgak kan..hihihi

ok la..jom tengak resepinya:

Resepi Asal: Yum Sugar

*intenet slow, ada masa nana translit..skarang nana copy paste jer k!

Ingredients

Crust
1/2 stick (4 Tbsp) butter, softened
1 1/2 cups chocolate cookie crumbs (about 27 Nabisco Famous Chocolate Wafers or 20 Oreo cookies, finely crushed)
Filling
3 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
1 cup sugar
2 Tbsp cornstarch
3 large eggs
1/2 cup reduced-fat sour cream
1 Tbsp vanilla extract
4 oz milk chocolate
4 oz white chocolate
4 oz semisweet chocolate
Chocolate Glaze
3 oz bittersweet baking chocolate
2 Tbsp stick butter
1 Tbsp light corn syrup

Directions

1. Place a sheet of foil on oven rack to catch any drips. Heat oven to 350°F. You’ll need an 8 x 3-in. springform pan coated with nonstick spray.
2. Crust: In small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8 to 10 minutes on foil sheet until set. Cool on rack. Reduce oven temperature to 300°F.
3. Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping down sides of the bowl several times with a silicone or rubber spatula. With mixer on low speed beat in eggs, 1 at a time, then sour cream and vanilla just until blended.
4. Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another and semisweet chocolate into third. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover; gently smooth with an offset spatula (do not let batters run together). Spoon semisweet chocolate batter over white chocolate layer to cover; smooth with an offset spatula (do not let batters run together).
5. Bake 1 1/4 hours or until set and center still jiggles slightly when shaken (cake should have pulled away from sides of pan; if not, carefully run a thin knife around edge of pan to release cheesecake). Cool in pan on a wire rack. Cover; refrigerate at least 4 hours or up to 2 days.
6. Chocolate Glaze: Combine glaze ingredients in a small saucepan; whisk over low heat until chocolate melts and mixture is smooth. Remove from heat; let cool 15 minutes, stirring occasionally.
7. Remove pan sides; place cheesecake on serving plate. Spread glaze over top of cheesecake, just to the edge (some glaze may drip down side of cake). Refrigerate just until glaze is set or, if chilled longer, let stand at room temperature 30 minutes before serving.

ps: gambar edible image tu nana order dari seorang kakak kat online :)

inspirasi pakai edible image tu dari kek bertunang dulu, so tringin plak nak guna utk kek wat sendiri.