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Chrysalis Vineyards

Triple Chocolate Cheesecake - 2015 Papillon

Triple Chocolate Cheesecake - 2015 Papillon
Recipe Date:
March 1, 2018
Cook Time:
Imperial (US)
  • 1 Package chocolate wafer cookies (9 oz)
  • 4 Blocks cream cheese (8 oz each), room temperature
  • 6 tbsps Unsalted butter, melted
  • 1 1/2 cups Sugar
  • 1/2 tsp Salt
  • 1 cup Sour cream
  • 4 Large eggs
  • 8 ozs Semi-sweet chocolate, melted
  • Rich Chocolate Ganache
  • 1/2 cup Heavy cream
  • 4 ozs Semi-sweet chocolate, chopped

1. Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
2. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
3. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
4. Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
5. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
6. Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

For Ganache
1. In a small saucepan, bring cream to a boil. Remove from heat and add chocloate. Stir until melted and then set aside until thickened 2 to 5 minutes.


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