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Triple Chocolate Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 36 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, a smooth and creamy chocolate cheesecake filling made with a blend of semi-sweet and milk chocolate, and a luscious chocolate ganache topping. Enhanced with a stabilized chocolate whipped cream topping, it’s perfect for chocolate lovers and special occasions, offering a delightful mix of textures and intense chocolate flavor.

Ingredients

Scale

Oreo Crust

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

Chocolate 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 pieces)
  • 4 oz Milk chocolate bar (broken into 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. Prepare Oreo Crust: Preheat your oven to 325°F and spray a 9-inch springform pan with non-stick baking spray. Line the bottom of the pan with a 9-inch parchment circle and spray the parchment.
  2. Crush Oreos: Use a blender or food processor to crush the Oreos into fine crumbs. In a bowl, combine the Oreo crumbs with the melted butter until the mixture is wet and holds together.
  3. Press Crust: Press the Oreo crumb mixture firmly into the bottom and halfway up the sides of the springform pan using your hands and the back of a measuring cup to compact it. Bake the crust for 12 minutes, then allow it to cool slightly.
  4. Boil Water for Water Bath: Start boiling water to prepare for the water bath that will be used during baking.
  5. Melt Chocolates: Place the chopped semi-sweet and milk chocolate bars in a microwave-safe bowl and heat in 20-second intervals, stirring between, until fully melted and smooth.
  6. Beat Cream Cheese Mixture: Using a mixer, beat the cream cheese, sugar, and sifted cocoa powder on high speed for 2 minutes until smooth, scraping down the bowl as needed.
  7. Incorporate Sour Cream and Heavy Cream: Add sour cream, heavy cream, vanilla extract, and the melted chocolates to the cream cheese mixture. Beat on medium speed for 1 minute until creamy and smooth, scraping the bowl to ensure no chunks remain.
  8. Add Eggs: Add eggs to the mixture and mix on low speed just until combined; avoid overmixing.
  9. Pour Cheesecake Batter: Remove the bowl from the mixer, fold the batter gently with a rubber spatula to combine everything thoroughly, then pour it over the prepared crust. Smooth the top with a spatula.
  10. Prepare Water Bath: Use a large roasting pan (about 12×16 inches). Option 1: Place the springform pan inside a 10-inch cake pan, then set inside the roasting pan. Fill the roasting pan halfway up the cake pan with boiling water. Option 2: Wrap the springform pan tightly twice in foil, place it in the roasting pan, and fill halfway with hot water. This bath prevents cracking and ensures even baking.
  11. Bake the Cheesecake: Place the roasting pan with water and cheesecake into the oven immediately. Bake at 325°F for 70-90 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle. If the center jiggles a lot, bake 10 minutes longer and check again.
  12. Cool Cheesecake: Turn off the oven and prop the door open. Let cheesecake sit in the oven for 30 minutes for gentle cooling. Remove from oven and transfer the springform pan to a cooling rack. After cooling to room temperature, wrap tightly in foil and refrigerate for at least 6 hours or overnight to chill and set.
  13. Make Chocolate Ganache: Remove the cheesecake from the springform pan and peel off the parchment. Put the chocolate chips in a small bowl. Heat the heavy cream in a saucepan over medium-low heat until hot and steaming (do not boil).
  14. Combine Ganache: Pour the hot cream over the chocolate chips, ensuring they are fully covered. Let it sit for 2 minutes, then stir until the mixture is silky smooth. If any chunks remain, heat in 15-second microwave intervals, stirring until smooth.
  15. Decorate with Ganache: Pour the ganache over the top of the cheesecake, using an offset spatula to gently spread it and allow it to drip over the edges. Smooth the surface and chill the cheesecake while preparing the whipped cream.
  16. Prepare Chocolate Whipped Cream: Using a mixer with a whisk attachment, beat the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on high speed until it begins to thicken.
  17. Stabilize Whipped Cream: In a separate bowl, beat the cream cheese and 1 tablespoon heavy cream until smooth, then add this to the whipped cream mixture. Continue beating on high speed until stiff peaks form, which will stabilize the whipped cream.
  18. Pipe Whipped Cream: Use a large French star piping tip to pipe the chocolate whipped cream decoratively over the ganache-topped cheesecake. Garnish with mini chocolate chips and chocolate pearls as desired.

Notes

  • Use room temperature ingredients for smoother batter and better mixing.
  • The water bath is essential to prevent cracks and promote even cooking.
  • Baking times may vary; look for set edges and a slightly jiggly center to determine doneness.
  • Allow cheesecake to chill overnight for the best texture and flavor.
  • Stabilizing the whipped cream with cream cheese helps it hold its shape longer.
  • Use good quality chocolate for optimal taste and texture.
  • Carefully wrap the springform pan in foil if submerging in water to avoid leaks.

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