Triple Chocolate Baked Cheesecake

I tried this recipe for my son’s birthday and was a hit, I now get orders for this from my family and friends - it’s a great cake to make for a party as it feeds 12 -16 people depending on the size of your slices. The different layers are very impressive and the taste is a silky smooth rich chocolate sensation.

1/4 cup Flaked blanched almonds, divided
120g milk chocolate, finely chopped
120g white chocolate, finely chopped
120g dark chocolate, finely chopped
1kg cream cheese, softened
1- 3/4 cups granulated sugar
4 large eggs, at room temperature 

2 tsp Vanilla bean paste or extract
3/4 cup thickened cream
120g dark chocolate, finely chopped
1/2 cup thickened cream 

Chocolate curls or strawberries flaked almonds (decorating options) 

Preheat oven to 160C.

1. Remove the side from a 26” spring-form pan. Cover the spring-form bottom with a double piece of aluminium foil and then cut a piece of baking paper and put on top, leaving a piece of foil and baking paper overhang all the way around the edge. Carefully attach the side of the spring-form so as not to tear the foil or baking paper this will make it easy to remove from the pan. Wrap the foil overhang halfway up the side of the spring-form pan. Cut more foil and put on the bottom of the pan up the sides – as this will go into a water bath you don’t want any water to get in and have ready a roasting pan with high sides that will fit the spring- form pan and water for a bain-marie.
2. Generously butter the bottom and side of the prepared spring-form pan. Press the Almonds onto the bottom of the prepared pan crushing slightly. Refrigerate. 
3. Melt the milk, white and dark chocolates separately using a double boiler or in the microwave oven at 30 second intervals until just melted.
4. In the bowl of a heavy duty electric mixer using the paddle attachment, beat the cream cheese for 3 to 5 minutes until smooth and creamy.
5. Beat in the sugar.
6. Reduce the speed to medium and one at a time beat in the eggs, beating well after each addition. Add vanilla.
7. Beat in the cream until well combined. 
8. Divide the cheesecake batter into 3 medium bowls.
9. Using a rubber spatula, fold in the milk chocolate just until combined. Pour the batter into the prepared pan.
10. Fold the white chocolate into one the other bowl of batter and gently pour on top of the milk chocolate batter. Spread very carefully over the milk chocolate so that it sits on top – and doesn’t get mixed in.
11. Fold the dark chocolate into the remaining cheesecake batter and gently pour it on top of the white chocolate batter. Spread very carefully over the white chocolate so that it sits on top – and doesn’t get mixed in.
12. Place the cheesecake in a large pan on the centre rack of the oven. Pour boiling water into the roasting pan so that the water comes halfway up the side of the spring-form pan.
13. Bake the cheesecake for 1 hour and 45 minutes to 2 hours, or until set. Turn off the oven and let the cheesecake sit in the oven with the door closed for an additional hour. This will prevent the cake from cracking on top.
14. Remove the cheesecake from the oven and cool to room temperature. 
15. Refrigerate the cheesecake overnight or for at least 5 hours, until firm. 
16. To make the glaze, place the chocolate and cream in a small saucepan over medium heat (or in the microwave for 1 – 2 mins at 30 second intervals stirring each time until chocolate has melted), stirring until chocolate has melted, take off heat and stir until you have a smooth mixture .
17. Allow to cool for 5 mins.
18. Pour the topping mixture onto the centre of the cheesecake. Spread the topping evenly over the top of the cheesecake. 
19. Refrigerate the cheesecake for 10 minutes to set the topping. 
20. Run a thin-blade knife around the edge of the cheesecake to loosen it from the side of the spring-form pan. Remove the side of the spring-form pan.
21. Decorate with chocolate curls or strawberries and extra Flaked almonds around the sides.
22. Transfer it to a serving platter. Cut the cheesecake with a sharp, thin-blade knife, dipping the blade in hot water and wiping it dry between each slice.

Bon Appetite!