Triple Chocolate Cheesecake, 2.0

Here's my 2nd stab at an old recipe. I used Organic Valley Cream Cheese instead of Philadelphia, and I found that the OVCC tended not to mix as well as the Philadelphia, leaving small chunks of cream cheese interspersed in the batter. The OVCC seemed to have a firmer texture as well. This proved deleterious, as the final product also had these specks of cream cheese floating around. Next time, heat the cream cheese bain marie?

I like to add sour cream to my cheesecake, because I find that it helps to produce a lighter, but still velvety smooth and rich texture.

It's called a Triple Chocolate Cheesecake because of the chocolate crust, chocolate cheesecake filling, and chocolate ganache topping.

Chocolate Crust

- chocolate animal crackers
- butter

1. Use food processor to finely grind animal crackers.
2. Mix with melted butter.
3. Bake in bottom of pan; ~ 325 degrees for 10-15 minutes, or until slightly dried and set.

Chocolate Cheesecake Filling

Note, these quantities are adapted for my smaller 8" diameter springform pan.

- 1.5 bricks cream cheese at room temperature
- 8 oz sour cream
- 1/2 cup sugar
- 1 whole egg and 3 egg yolks
- 1/4 cup cocoa powder
- 1/8 (or more) cup instant espresso powder
- liberal application of Kahlua
- 3 x bars of Scharffen Berger 70% Cocoa Bittersweet Chocolate

1. Melt chocolate in water bath/double boiler on range.
2. Simultaneously, mix together cream cheese, sour cream, and sugar.
3. Add cocoa powder, espresso powder, Kahlua.
4. Add melted chocolate.
   
5. Add eggs one at a time.
6. Bake bain marie, about 1 hour at 350 degrees, or until slightly set.
7. Let cool to room temperature overnight! This is important; if you refrigerate it without letting it cool to RT, the thermal stresses will induce cracking.
8. Refrigerate for 2+ days.
   

Chocolate Ganache

- 3-4 oz finely chopped bittersweet chocolate
- 1 cup cream (I use evaporated milk)

1. Place chocolate in pan.
2. Heat cream in separate pan, or until steam starts to rise.
3. Add heated cream to chocolate, let sit for ~ 2 minutes.
4. Stir mixture together.
5. Let cool slightly, then pour over cheesecake.
   

Blueberry Coulis

- blueberries
- 1-2 cups orange juice
- a few Tbsp of sugar
- balsamic vinegar

1. Cook all ingredients together.
2. Reduce.
3. Blend in food processor.
4. Strain.
   

Avocado Mousse

- 1/2 fresh avocado
- lime juice
- honey
- cream/evaporated milk

1. Blend together avocado, lime juice, honey.
2. Add cream/evaporated milk slowly, and blend, repeating until desired consistency reached.

Now, assemble all the components. I used a pastry brush to "paint" the blueberry coulis onto the plate. I also added a triangular nib of Hachez 77% orange flavored dark chocolate, to mimic the larger slice of cheesecake. The Hachez adds additional floral notes, and the avocado mousse accentuates the smoothness of the cheesecake. I thought the blueberry coulis had just the right amount of tartness from the balsamic vinegar.

Final ensemble product