Triple chocolate cheesecake – the name alone is enough to make any chocolate lover swoon! This dessert is a symphony of chocolate, with a rich and creamy chocolate cheesecake filling nestled in a crunchy chocolate cookie crust and topped with a silky smooth chocolate ganache. It’s the ultimate indulgence for birthdays, holidays, or any occasion that calls for a show-stopping dessert.
Don’t be intimidated by the “triple chocolate” title – while this cheesecake is undeniably decadent, it’s surprisingly approachable for bakers of all levels. With my step-by-step guide and helpful tips, you’ll be slicing into your own chocolate masterpiece in no time. Are you ready to wow your friends and family with your baking prowess? Let’s get started!
Ingredients You’ll Need
For the Crust:
- 1 ½ cups (180g) chocolate sandwich cookies (like Oreos), finely crushed
- 5 tablespoons (70g) unsalted butter, melted
- ⅛ teaspoon salt
For the Cheesecake Filling:
- 3 (8 ounce) packages (675g) cream cheese, softened to room temperature
- 1 ¾ cups (350g) granulated sugar
- ¼ cup (20g) unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream
- 4 ounces (113g) bittersweet or semisweet chocolate, melted and cooled slightly
For the Chocolate Ganache:
- ½ cup (120ml) heavy cream
- 4 ounces (113g) bittersweet or semisweet chocolate, finely chopped
Tools of the Trade
- 9-inch springform pan
- Food processor (optional, for crushing cookies)
- Mixing bowls
- Electric mixer
- Rubber spatula
- Baking sheet
- Roasting pan (or larger baking pan for water bath)
Step-by-Step Instructions
1. Make the Chocolate Cookie Crust
- Preheat oven to 350°F (175°C).
- In a food processor, pulse cookies until finely ground. (Or, place cookies in a zip-top bag and crush with a rolling pin.)
- Add melted butter and salt, and pulse until combined.
- Press mixture into an even layer on the bottom of the springform pan.
- Bake for 10 minutes. Set aside to cool while you prepare the filling.
2. Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar with an electric mixer until light and fluffy.
- Add cocoa powder and mix until combined.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold whipped cream into the cream cheese mixture. Be careful not to overmix.
- Drizzle in melted chocolate and fold until just combined.
3. Assemble and Bake the Cheesecake
- Wrap the outside of the springform pan with aluminum foil (this will prevent water from seeping in during the water bath).
- Pour cheesecake filling over the cooled crust.
- Place the springform pan inside a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the cheesecake is just set around the edges and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the water bath for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours or overnight.
4. Time for the Chocolate Ganache Topping
- Place chopped chocolate in a heat-safe bowl.
- Heat heavy cream in a small saucepan over medium heat. Bring just to a simmer.
- Pour hot cream over the chocolate and let it sit for 1 minute.
- Gently stir until smooth and glossy. Let cool slightly.
5. The Grand Finale: Decorating and Serving
- Pour cooled ganache over the chilled cheesecake, spreading evenly with an offset spatula or the back of a spoon.
- Refrigerate for at least 30 minutes to allow the ganache to set.
- When ready to serve, carefully run a thin knife around the edges of the cheesecake to loosen it from the pan. Unclasp and remove the sides of the springform pan.
- Slice and serve. This cheesecake is rich, so smaller slices are best!
Tips for Cheesecake Success
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before beginning. This will ensure a smooth and lump-free batter.
- Don’t Overmix: Overmixing, especially after adding the eggs, can incorporate too much air into the batter, leading to cracks in the cheesecake. Mix until just combined.
- Water Bath is Key: The water bath helps the cheesecake bake evenly and prevents it from cracking. Make sure the springform pan is tightly wrapped in foil to prevent water from seeping in.
- Slow Cooling: Cooling the cheesecake gradually in the oven and then on the counter prevents sudden temperature changes that can cause cracks.
- Patience is a Virtue: Allow ample chilling time for both the cheesecake and the ganache. This allows them to set properly and develop their best flavors and textures.
FAQs About Making Triple Chocolate Cheesecake
Can I use a different type of chocolate?
Absolutely! Feel free to experiment with different types of chocolate for both the filling and the ganache. Milk chocolate will create a sweeter cheesecake, while dark chocolate will give it a more intense flavor.
Can I make this cheesecake ahead of time?
Yes! In fact, this cheesecake is best made a day ahead. This allows ample time for chilling and for the flavors to meld.
My cheesecake cracked! What went wrong?
Don’t worry – cracks happen! They don’t affect the flavor and can be easily hidden by the chocolate ganache topping. To help prevent cracks, make sure to not overmix the batter, use a water bath, and cool the cheesecake slowly.
Slice of triple chocolate cheesecake
Cheesecake making process
Indulge in Chocolate Heaven!
There you have it – your complete guide to making a truly impressive triple chocolate cheesecake. It’s a dessert that’s guaranteed to satisfy even the most discerning chocolate cravings. So go ahead, gather your ingredients, and experience the joy of creating this decadent masterpiece!
We’d love to hear about your cheesecake adventures! Share your thoughts, questions, and photos in the comments below. Happy baking!
