Triple Chocolate Cheesecake

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Why You’ll Love This Recipe

This triple chocolate cheesecake is the ultimate indulgence for chocolate lovers. The velvety cream cheese filling is complemented by the richness of three different types of chocolate. The smooth chocolate ganache topping adds the perfect finishing touch. Whether you’re hosting a special occasion or treating yourself, this cheesecake will surely impress. It’s a showstopper dessert that’s both luxurious and surprisingly easy to make!

Ingredients

Crust: 1½ cups chocolate cookie crumbs
¼ cup sugar
6 tbsp butter, melted

Cheesecake Filling:
24 oz cream cheese, softened
1 cup sugar
1 cup sour cream
1 tsp vanilla extract
4 large eggs
8 oz semi-sweet chocolate, melted
½ cup milk chocolate chips, melted
½ cup dark chocolate chips, melted

Chocolate Ganache Topping:
½ cup heavy cream
1 cup semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Stir until fully combined. Press the mixture into the bottom of a springform pan, ensuring it is evenly spread. Bake for 10 minutes, then set aside to cool.

  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the sour cream and vanilla extract, mixing until well combined. Gradually add the eggs, one at a time, ensuring each one is incorporated before adding the next.

  3. Melt the Chocolates: In separate bowls, melt the semi-sweet chocolate, milk chocolate chips, and dark chocolate chips. Allow them to cool slightly.

  4. Combine the Chocolate: Stir the melted semi-sweet chocolate, milk chocolate chips, and dark chocolate chips into the cheesecake mixture until fully combined.

  5. Bake the Cheesecake: Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula. Bake in the preheated oven for 1 hour and 10 minutes or until the center is set but still slightly wobbly. Turn off the oven, leave the cheesecake in the oven for 1 hour with the door slightly ajar, then remove it and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

  6. Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips. Let it sit for a minute before stirring until smooth and glossy.

  7. Top with Ganache: Pour the ganache over the chilled cheesecake, spreading it evenly across the top. Refrigerate for an additional hour to set the ganache before serving.

Servings and Timing

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Chill Time: 4 hours
  • Total Time: 5 hours 40 minutes
  • Servings: 12

Variations

  1. Flavored Crust: Add a hint of espresso powder or cinnamon to the cookie crust for an extra layer of flavor.
  2. Fruit Topping: For a lighter touch, top with fresh berries like raspberries or strawberries, which pair wonderfully with the chocolate.
  3. Nutty Touch: Add chopped nuts like pecans, walnuts, or hazelnuts to the crust or sprinkle them over the ganache for added texture.

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. The chocolate ganache topping will remain glossy and delicious. To serve, simply remove it from the fridge and allow it to come to room temperature for about 30 minutes for the best texture. It can also be stored in the freezer for up to a month, though the ganache may lose its smooth finish after freezing.

FAQs

1. Can I make this cheesecake ahead of time?

Yes, you can prepare this cheesecake a day or two ahead of time. It needs at least 4 hours to chill, but overnight is best for the perfect texture.

2. Can I use a different type of chocolate in the filling?

Absolutely! You can substitute with any type of chocolate you prefer, but semi-sweet, milk, and dark chocolate work particularly well in this recipe.

3. Do I need to use a springform pan?

Yes, a springform pan is ideal for this cheesecake as it allows you to easily remove the sides without damaging the delicate texture.

4. Can I skip the ganache topping?

While the ganache adds a beautiful glossy finish, you can skip it if you prefer a simpler look. You could dust the top with cocoa powder or add whipped cream instead.

5. How do I prevent cracks in my cheesecake?

To minimize cracks, avoid overmixing the batter, and make sure the cheesecake cools gradually in the oven with the door slightly ajar. Allow it to chill slowly in the fridge afterward.

6. Can I use low-fat cream cheese?

Low-fat cream cheese can be used, but it may not give you the same creamy texture and richness as full-fat cream cheese.

7. What can I use as a substitute for sour cream?

Greek yogurt can be used as a substitute for sour cream if you prefer a tangy flavor or want a lighter version.

8. How can I tell when the cheesecake is done?

The cheesecake should be set but still slightly wobbly in the center. It will firm up as it cools.

9. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake. Make sure it’s wrapped tightly in plastic wrap and aluminum foil. Thaw it overnight in the fridge before serving.

10. How long does it take for the ganache to set?

The ganache will set after about 1 hour in the refrigerator. For a thicker layer, you can refrigerate it for longer.

Conclusion

This triple chocolate cheesecake is a perfect dessert for any chocolate lover. With its rich, creamy texture and decadent chocolate layers, it’s guaranteed to wow your guests or be the ultimate treat for yourself. While it takes some time to prepare, the results are well worth the effort. Enjoy a slice of indulgence with this delicious, crowd-pleasing dessert!

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Triple Chocolate Cheesecake

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  • Author: Isabella
  • Total Time: 5 hours 40 minutes
  • Yield: 12
  • Diet: Vegetarian
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Description

This decadent triple chocolate cheesecake combines rich semi-sweet, milk, and dark chocolate, making it the perfect dessert for chocolate lovers. Featuring a buttery chocolate cookie crust, a creamy, velvety cheesecake filling, and a luscious chocolate ganache topping, it’s a showstopper that will impress at any special occasion.

Ingredients

  • 1½ cups chocolate cookie crumbs
  • ¼ cup sugar
  • 6 tbsp butter, melted

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 4 large eggs
  • 8 oz semi-sweet chocolate, melted
  • ½ cup milk chocolate chips, melted
  • ½ cup dark chocolate chips, melted

Chocolate Ganache Topping:

  • ½ cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  • Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes and set aside to cool.

  • Make the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add sour cream and vanilla extract, and mix until well combined. Gradually add eggs, one at a time, mixing well.

  • Melt the Chocolates: Melt the semi-sweet chocolate, milk chocolate chips, and dark chocolate chips in separate bowls and let them cool slightly.

  • Combine the Chocolate: Stir the melted chocolates into the cheesecake mixture until well combined.

  • Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top. Bake for 1 hour and 10 minutes until the center is set but still slightly wobbly. Leave the cheesecake in the oven for 1 hour with the door slightly ajar. Let it cool to room temperature, then refrigerate for at least 4 hours (overnight is best).

  • Make the Ganache: Heat heavy cream in a saucepan over medium heat until simmering. Pour it over the semi-sweet chocolate chips and stir until smooth and glossy.

  • Top with Ganache: Pour the ganache over the cooled cheesecake, spreading it evenly. Refrigerate for 1 more hour to set the ganache.

Notes

  • Variations: Add espresso powder or cinnamon to the crust for a unique flavor twist. For a lighter topping, use fresh berries. You can also add chopped nuts like pecans or hazelnuts for texture.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to a month, though the ganache may lose its smooth finish after freezing.
  • Prep Time: 30 minutes
  • Chill Time: 4 hours
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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