Triple Chocolate Cheesecake has always been a decadent favorite of mine. I vividly remember the first time I tried it at a family gathering, the rich aroma of chocolate wafting through the air, enticing everyone around. The creamy texture, combined with the crunchy Oreo crust, created a symphony of flavors that danced on my taste buds. Each bite was a celebration of chocolate in its finest form, and I knew I had to recreate this masterpiece at home. Whether it’s for a special occasion or just a personal treat, this cheesecake is sure to impress. Let’s get cooking!
Why You’ll Love This Triple Chocolate Cheesecake
- Decadent chocolate flavor that satisfies cravings
- Perfect dessert for gatherings and special occasions
- Rich and creamy texture you can’t resist
- Easy to make with simple ingredients
- Family-friendly recipe that everyone will love
- Pairs beautifully with a RSS feed of your favorite desserts
- Can be customized with toppings of your choice
- Chocolate lovers will rejoice with every slice!
Ingredients for Triple Chocolate Cheesecake
Here’s everything you need to make this indulgent cheesecake:
- 30 cups Whole Oreos (crushed into fine crumbs) – forms the base for a delicious crust
- 4 TBSP Unsalted butter (melted) – binds the crust together
- 24 oz Cream cheese (room temperature) – ensures a creamy filling
- 1 cup White granulated sugar – adds sweetness
- 2/3 cup Unsweetened cocoa powder (sifted) – enhances chocolate flavor
- 1/2 cup Sour cream (room temperature) – adds moisture and tang
- 1/4 cup Heavy cream (room temperature) – for a richer filling
- 1 tsp Vanilla extract – for flavor depth
- 4 oz Semi-sweet chocolate bar (melted) – intensifies the chocolate experience
- 4 oz Milk chocolate bar (melted) – balances bitterness
- 4 Large eggs (room temperature) – binds the ingredients
- 1 cup Semi-sweet chocolate chips – for added texture and flavor
- 1/2 cup Heavy cream – for the ganache topping
- 1 cup Heavy cream (cold) – for whipped cream topping
- 1/2 cup Powdered sugar – sweetens the whipped cream
- 3 TBSP Unsweetened cocoa powder – for the whipped cream
- 1 tsp Vanilla extract – enhances whipped cream flavor
- 1 oz Cream cheese (room temperature) – stabilizes the whipped cream
- 1 TBSP Heavy cream – for the whipped cream
How to Make Triple Chocolate Cheesecake
- Step 1: Preheat your oven to 325°F (160°C). Spray a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper.
- Step 2: Use a blender or food processor to crush the Oreos into fine crumbs. Combine the Oreo crumbs with melted butter and mix until the crumbs are wet and hold together.
- Step 3: Pour the crumbs into the pan. Press the crust firmly into the bottom and halfway up the sides. Bake for 12 minutes and let it cool slightly.
- Step 4: While the crust cools, boil water for the water bath.
- Step 5: Melt both chocolate bars in the microwave in 20-second intervals, mixing well in between until smooth.
- Step 6: In a mixer, beat cream cheese, sugar, and cocoa powder on high for 2 minutes until smooth. Scrape down the bowl as needed.
- Step 7: Add sour cream, heavy cream, vanilla extract, and melted chocolates. Beat on medium for 1 minute until creamy. Add eggs and mix on low until just combined.
- Step 8: Use a rubber spatula to fold the batter to ensure everything is combined. Pour the batter over the crust and smooth it out.
- Step 9: For the water bath, place the springform pan in a larger roasting pan. Fill the roasting pan halfway with boiling water. Bake for 70-90 minutes, or until the edges are set with a slight jiggle in the center.
- Step 10: Turn off the oven and prop the door open. Let the cheesecake sit in the oven for 30 minutes. Then transfer to a cooling rack.
- Step 11: Wrap the cheesecake in foil and refrigerate for at least 6 hours or overnight before decorating.
- Step 12: For the ganache, heat heavy cream in a saucepan until hot. Pour it over chocolate chips in a bowl and let it sit for 2 minutes before stirring until smooth.
- Step 13: Pour the ganache over the cheesecake, smoothing it out and allowing some to drip down the sides.
- Step 14: While it chills, make the chocolate whipped cream by beating heavy cream, powdered sugar, cocoa powder, and vanilla until thickened.
- Step 15: Beat cream cheese and heavy cream separately, then fold into the whipped cream until stiff peaks form.
- Step 16: Pipe the whipped cream on top of the ganache and optionally garnish with mini chocolate chips and chocolate pearls.
Pro Tips for the Best Triple Chocolate Cheesecake
These expert tips will ensure success:
- Ensure your cream cheese is at room temperature for easy blending.
- Don’t rush the cooling process; it helps prevent cracking.
- Use high-quality chocolate for the richest flavor.
What’s the secret to perfect Triple Chocolate Cheesecake?
The key is to mix the ingredients gently and avoid overbaking. Maintaining moisture in the cheesecake is crucial, and using a water bath helps achieve that.
Can I make Triple Chocolate Cheesecake ahead of time?
Absolutely! You can prepare the cheesecake a day in advance and store it in the fridge, which allows the flavors to meld beautifully.
How do I avoid common mistakes with Triple Chocolate Cheesecake?
Avoid overmixing the batter, which can introduce air and cause cracking. Also, ensure the cheesecake cools gradually in the oven with the door ajar.
Best Ways to Serve Triple Chocolate Cheesecake
This cheesecake is delightful on its own, but you can serve it with fresh fruits, such as strawberries or raspberries, for a refreshing contrast. A drizzle of chocolate sauce or a side of vanilla ice cream can elevate it further. It’s also great to pair with a RSS feed of dessert recipes for inspiration!
Nutrition Facts for Triple Chocolate Cheesecake
Per serving (recipe makes 12 servings):
- Calories: 443
- Fat: 35 g
- Saturated Fat: 20 g
- Protein: 6 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Sugar: 28 g
- Sodium: 250 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Triple Chocolate Cheesecake
To store, wrap the cheesecake in plastic wrap and keep it in the fridge for up to 3-4 days. You can also freeze individual slices for up to 3 months. To reheat, let it thaw in the fridge overnight and serve chilled or at room temperature for the best taste.
Frequently Asked Questions About Triple Chocolate Cheesecake
Can I freeze Triple Chocolate Cheesecake?
Yes! Wrap it tightly in plastic wrap and foil to prevent freezer burn. It can be frozen for up to 3 months.
What’s the best way to slice cheesecake?
Use a hot, dry knife to slice through the cheesecake for clean cuts. Wipe the knife between slices for the best results.
Can I use low-fat cream cheese?
While you can, it may alter the texture and creaminess of the cheesecake. Full-fat cream cheese is recommended for the best results.
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?utm Source=rss&utm Medium=rss&utm Campaign=triple Chocolate Cheesecake Delight
- Total Time: 470 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This triple chocolate cheesecake is a rich baked creamy cheesecake. It has an Oreo crust, creamy chocolate cheesecake, chocolate ganache, and chocolate whipped cream.
Ingredients
- 30 cups Whole Oreos (crushed into fine crumbs)
- 4 TBSP Unsalted butter (melted)
- 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 (I used Lindt 70%)
- 4 oz Milk chocolate bar (I used Lindt milk chocolate)
- 4 Large eggs (room temperature)
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy 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
- Preheat oven to 325°F. Spray a 9 inch spring form pan with non-stick baking spray. Line the bottom with a 9 inch parchment circle. Spray the pan again. Set aside.
- Use a blender or food processor to crush the Oreos into fine crumbs. Combine the Oreo crumbs and melted butter together using a fork. The crumbs should be wet and hold together.
- Pour the crumbs into the pan. Use your hands to press the crust on the bottom and halfway up the sides of the pan. Use the back of a measuring cup to compact the crust down. Bake for 12 minutes. Then, allow to cool slightly while you make the cheesecake batter.
- Start boiling some water for a water bath while you make the batter.
- Place both chocolate bars (I broke them into small pieces) and heat in the microwave for 20 second intervals until melted. Make sure to mix well in between.
- Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes. It should become smooth (make sure to scrape the bowl).
- Add in sour cream, heavy cream, vanilla, and both melted chocolates. Beat on medium for 1 minute. The cream cheese should be creamy and smooth. If there are any chunks, scrape the bowl and beat again for 30 seconds until smooth. Add in eggs and mix on low until just combined.
- Take the bowl off the mixer. Use a rubber spatula to fold the batter to make sure everything is combined. Pour batter on top of the crust. Use the spatula to smooth the batter.
- For the water bath use a large roasting pan (about 12×16 inches). Use a 10 inch cake pan. Place the spring form pan inside the cake pan. Then fill the roasting pan with boiling water about halfway up the cake pan. Bake for 70-90 minutes. The cheesecake is done baking when the edges are set and the middle has a slight jiggle. If there is a big jiggle in the middle, bake for another 10 minutes and check again.
- Turn off the oven and prop open the oven door. Let the cheesecake sit in the oven for 30 minutes. Then, transfer the spring form pan to a cooling rack. Allow to cool completely. Then, wrap in foil and place in the fridge. It needs to chill for 6 hours or overnight before decorating.
- Take off the spring form pan and remove the parchment circle. Pour chocolate chips into a small bowl. Heat the heavy cream in a saucepan over medium-low heat until hot and steaming.
- Pour the cream over the chocolate chips and make sure the chocolate chips are covered in the cream. Let it sit for 2 minutes. Then, stir until silky smooth. If there are any chunks remaining, heat in the microwave for 15 second intervals.
- Pour the chocolate ganache over the top of the cheesecake. Use an offset spatula to spread the chocolate gently over the edge of the cheesecake to have it drip down. Then, smooth the chocolate.
- Chill in the fridge while you make the chocolate whipped cream.
- Using a mixer with a whisk attachment, pour in heavy cream, powdered sugar, cocoa powder, and vanilla. Beat on high speed until it starts to thicken slightly.
- In a separate bowl using a hand mixer, beat the cream cheese and heavy cream. Add to the whipped cream and beat on high until stiff peaks form. The cream cheese will stabilize the whipped cream.
- Use a large french star tip and pipe the whipped cream on top of the ganache. Optionally, top with mini chocolate chips and chocolate pearls.
Notes
- Prep Time: 30 min
- Cook Time: 140 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 443
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
