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Triple Chocolate Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 67 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 7 hours 50 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Triple Chocolate Cheesecake combines a rich Oreo crust with a creamy, smooth chocolate cheesecake filling made with semi-sweet and milk chocolate bars. Finished with a silky chocolate ganache and stabilized chocolate whipped cream topping, it’s a perfect indulgence for any chocolate lover, boasting layers of velvety texture and intense flavor.

Ingredients

Scale

Crust

  • 30 Whole Oreos (crushed into fine crumbs)
  • 4 TBSP Unsalted butter (melted)

Cheesecake Filling

  • 24 oz Cream cheese (room temperature)
  • 1 cup White granulated sugar
  • 2/3 cup Unsweetened cocoa powder (sifted)
  • 1/2 cup Sour cream (room temperature)
  • 1/4 cup Heavy cream (room temperature)
  • 1 tsp Vanilla extract
  • 4 oz Semi-sweet chocolate bar (broken into small pieces)
  • 4 oz Milk chocolate bar (broken into small pieces)
  • 4 Large eggs (room temperature)

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Heavy cream

Chocolate Whipped Cream

  • 1 cup Heavy cream (cold)
  • 1/2 cup Powdered sugar
  • 3 TBSP Unsweetened cocoa powder
  • 1 tsp Vanilla extract
  • 1 oz Cream cheese (room temperature)
  • 1 TBSP Heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray, line the bottom with a 9-inch parchment circle, and spray again. Set aside.
  2. Crush Oreos: Use a blender or food processor to crush Oreos into fine crumbs. Mix crumbs with melted butter until the mixture is wet and holds together.
  3. Form Crust: Press the Oreo crust mixture onto the bottom and halfway up the sides of the pan using your hands and the back of a measuring cup to compact the crust. Bake for 12 minutes, then let cool slightly.
  4. Prepare Water Bath: Start boiling water for a water bath to use later when baking the cheesecake.
  5. Melt Chocolate: Microwave the semi-sweet and milk chocolate bars in 20-second intervals, stirring between until fully melted and smooth.
  6. Mix Cheesecake Batter: Beat cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth. Add sour cream, heavy cream, vanilla, and melted chocolates and beat on medium speed for 1 minute until creamy and smooth. Add eggs and mix on low speed until just combined. Fold batter gently with a spatula.
  7. Pour Batter: Pour the cheesecake batter over the cooled Oreo crust and smooth the top with a spatula.
  8. Set Up Water Bath: Place the springform pan inside a 10-inch cake pan, then place both inside a large roasting pan. Carefully pour in boiling water halfway up the sides of the cake pan, ensuring no water seeps into the crust. Alternatively, wrap the springform pan tightly in foil and place in roasting pan filled midway with hot water.
  9. Bake Cheesecake: Bake for 70 to 90 minutes until edges are set and the center has a slight jiggle. If the jiggle is too large, bake another 10 minutes and check again.
  10. Cool in Oven: Turn off oven, prop the door open and let cheesecake cool inside for 30 minutes to prevent cracking. Transfer to a cooling rack to cool completely.
  11. Chill: Wrap cheesecake tightly in foil and refrigerate for at least 6 hours or overnight.
  12. Make Chocolate Ganache: Remove springform pan and parchment. Heat heavy cream over medium-low heat until hot and steaming. Pour over semi-sweet chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. Microwave in 15-second intervals if needed to remove chunks.
  13. Decorate with Ganache: Pour ganache over cheesecake top, gently spreading it to drip over the edges using an offset spatula. Chill in the refrigerator while preparing whipped cream.
  14. Make Chocolate Whipped Cream: Beat cold heavy cream, powdered sugar, cocoa powder, and vanilla on high speed until it begins to thicken. Separately beat cream cheese and heavy cream until smooth, then fold into whipped cream mixture. Beat until stiff peaks form, stabilizing the cream.
  15. Pipe Whipped Cream: Using a piping bag fitted with a large French star tip, pipe the chocolate whipped cream over the ganache layer. Optionally, garnish with mini chocolate chips and chocolate pearls.

Notes

  • Allow all dairy ingredients to come to room temperature for a smoother batter and even baking.
  • Using a water bath helps prevent cracks and ensures a creamy, evenly cooked cheesecake.
  • Do not open the oven door during baking or the cheesecake may crack or deflate.
  • Chilling the cheesecake thoroughly before decorating allows for easier handling and better flavor development.
  • If the ganache thickens too much before spreading, gently reheat to achieve desired consistency.
  • Stabilizing whipped cream with cream cheese allows it to hold shape longer without weeping.

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Find it online: https://foodtokinspired.com/triple-chocolate-cheesecake-recipe/