Wright Bros. American Grill’s Triple Chocolate Cheesecake

Updated 8 months ago

Ingredients:
1 lb. cream cheese, room temperature
4 eggs
cup granulated sugar
4 oz. chopped dark chocolate
4 oz. chopped milk chocolate
4 oz. chopped white chocolate
4 tablespoons melted butter
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup graham cracker crumbs

Directions:
A tight sealing spring form pan works well for this recipe, however it can be made in a cake pan. Whip the cream cheese until light and fluffy. Stop the mixer and scrape the bowl to avoid chunks. When the cream cheese is fluffy gradually add in the sugar and re whip. Stop the mixer again and scrape the bowl and whip another minute. With the mixer on low, add the eggs one at a time, waiting until each egg is fully incorporated before add the next egg. When all of the eggs have been incorporated stop the mixer and scrape the bowl once more. Mix for an additional minute to fully mix all the ingredients. Divide the cheesecake mixture evenly between three mixing bowls. Preheat oven to 325 F.

For the crust: Lightly butter the inside of the pan. Place a piece of parchment paper in the bottom of the pan. If you do not have parchment paper you can omit this step, however the crust may stick to the pan bottom. Place the crumbs in a bowl. Add the sugars and mix well. Pour in some of the melted butter and mix. You are looking for a consistency that when pressed together, in your hand, will stay together. Taste the crumb mixture and adjust the sugar if you like a sweeter crust. Now is the time to add any other flavoring to the crust if you wish to do so. Examples would be nuts, zest, chocolate chips or whatever you like. Now take the crumbs and spread evenly on the bottom of the pan to cover the entire bottom. Take a spoon and press the crumbs into an even thickness and well packed. Place the crust in the hot oven for 8 minutes. At that point check the crust. It should be firm and a little soft. If not place back in the oven for a few more minutes until it is somewhat firm. When the crust is firm/soft remove for the oven.

Now for the chocolate: One important note to remember when working with chocolate CHOCOLATE AND WATER DO NOT MIX!!!! What I mean is that if you get water in your chocolate while trying to melt it, the water will ruin it. That being said, set up a double boiler. Place the dark chocolate in the top and melt it over low heat. When the chocolate is fully melted carefully mix it into one of the three bowls of batter. Be sure to mix this throughly. Carefully pour the dark chocolate batter into the graham cracker crust. The cheesecake will be cooked in a water bath in the oven, please use extreme care. Place the cheesecake in a roasting pan and place it in the middle of the oven. CAREFULLY pour hot water into the roasting pan, around the cheesecake. Close the oven and bake for 12 to 15 minutes or until the cheesecake has skinned over. While the cheesecake bakes melt the milk chocolate and then mix with the second bowl of batter. Place the milk chocolate batter into a pastry bag or you could use a large 1 gallon plastic bag with a corner cut off. No tip is required in the pastry bag. When the first layer of the cheesecake has skinned over, remove it from the oven. Take the milk chocolate batter in the bag and carefully squirt the batter in. Starting at the outside edge, make a spiral into the middle. Carefully spread any extra batter onto the top of the layer. Place the cheesecake back into the water bath in the oven and cook as previously. Follow the same procedure with the white chocolate, melt, mix, place in the pastry bag, carefully squirt it onto the middle layer and place back into the water bath. Cook the cheesecake until the internal temperature reaches 165 F. Approximately one to two hours depending on the size of your pan, your oven and your curiosity. When the proper temperature has been reached carefully remove the cheesecake from the water bath and allow to cool. When un-molding, run a wet paring knife around the outside edge before taking off the outside ring of the spring form pan. This cheesecake is great with some real whipped cream and fresh berries.

Bon Appetit!

Chef Robert Tappan
Sheraton Four Point/Wright Bros. American Grill
Bangor Airport


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