March 11th, 2009

Blueberries for Sal

Triple Chocolate Cheesecake


2 c. chocolate wafer crumbs
1/2 c. butter, melted

Mix crumbs with butter. Press firmly onto bottom and up the sides of a well greased Springform pan. Chill.


16 oz. cream cheese, room temp.
1 c. sugar
3 eggs, room temp.
1/2 tsp. vanilla
6 oz. semi-sweet chocolate, melted, cooled
1 c. yogurt


3 oz. semi-sweet chocolate
2 tbsp. butter
1 tbsp. corn syrup
1/2 tsp. vanilla

Preheat oven to 300º

Beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in chocolate and yogurt until well blended. Pour into crust.

Make the glaze: In a double boilers combine ingredients and stir until butter and chocolate melt and mixture is smooth. Remove from heat. Cool sightly. Drizzle in an inward spiral over the top of the cake. Drag a the blade of a butter knife through the spiral to make interesting patterns.

Place pan of water on bottom rack in preheated 300º oven. Bake 50-60 minutes until edge pulls away slightly from pan. Do not open oven door. Turn off heat. Let cake cool in oven with door ajar.

Chill overnight.