3/4 cup of heavy whipping cream (not whipped cream)
1/2 cup of finely chopped semisweet chocolate
1/2 cup heavy whipping cream (additional)
Preheat the oven to 160 degrees C. (325 degrees F.).
To make this recipe you will need a springform pan that is 25
centimeters wide (10 inches) by 7 centimeters deep (3 inches). Take some
aluminum foil and wrap the bottom of the pan. Grease the sides and the
bottom of the pan well with soft butter.
Take 1/4 cup of the blanched almonds and crush them in your hand and
press them into the bottom of the pan. Set the pan in the refrigerator.
Using separate pans or bowls for each one, melt each of the different
types of Swiss chocolates.
Use a mixer to beat and blend the cream cheese or Farmer’s cheese until
it is creamy and smooth; about 4 minutes. Beat in the granulated white
sugar, then beat in one of the eggs with the mixer speed on medium.
Continue beating in the rest of the eggs well - one at a time. Beat in
the heavy whipping cream until it is well blended.
From this cheesecake batter, remove 2 1/3 cups to another mixing bowl,
and fold in the melted Swiss milk chocolate until it is combined (only
the milk chocolate, not the others). Be sure not to break the batter
down. Remove the springform pan from the refrigerator and pour this
batter into the pan.
Add the melted white chocolate to half of the batter that is left, and
add the dark chocolate to the other half. Divide remaining batter in
half and add white chocolate to it, then add the melted dark chocolate
to the other half. Carefully pour the white chocolate mixture evenly
over the top of the first layer; the milk chocolate layer. Now, pour the
dark chocolate mixture evenly and gently over that.
Place the springform pan into another larger pan and in the middle of
the oven. Pour enough boiling water into the larger pan to cover the
cheesecake pan about halfway up the outside. Bake for 1 3/4 to 2 hours
until the chocolate cheesecake has set. Turn off the heat to the oven
and leave the cake in with the door closed another 60 minutes. Remove it
and let it cool to room temperature. Put it in the refrigerator for 5
hours or more before serving.
To make the topping for the cheesecake, bring the 3/4 cup of whipping
cream to a boil and pour it over the semisweet chocolate. Let it rest
until the chocolate melts then use a whisk to make the mixture smooth.
Pour the topping over the cooled chocolate cheesecake and spread it
evenly with a rubber spatula. Place the cake back in the refrigerator
for 15 minutes to allow the topping to set.
Take the cake out of the refrigerator and remove it from the cake pan.
Use the leftover almonds to decorate the sides and top of the
cheesecake. You can also beat the additional whipping cream and use it
to dot the chocolate cheesecake.
