Indulge in the ultimate chocolate lover’s fantasy with this sensational Triple Chocolate Cheesecake. This recipe is your guide to crafting a lusciously smooth, intensely chocolatey dessert that’s surprisingly straightforward to make, perfect for impressing guests or treating yourself.
Key Ingredients for Triple Chocolate Cheesecake
For the Crust:
- 1 ½ cups (170g) chocolate wafer crumbs (about 25-30 cookies)
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces (680g) full-fat cream cheese, softened to room temperature
- ¾ cup (150g) granulated sugar
- 3 tablespoons (25g) all-purpose flour
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- 6 ounces (170g) bittersweet chocolate, melted and slightly cooled
- 4 ounces (113g) milk chocolate, melted and slightly cooled
For the Triple Chocolate Topping:
- 6 ounces (170g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 1 tablespoon unsalted butter
- Optional: Fresh raspberries, chocolate shavings, or whipped cream for garnish
How to Make Triple Chocolate Cheesecake
Get ready for pure chocolate bliss with this easy-to-follow Triple Chocolate Cheesecake recipe. In under 100 words, you’ll discover it’s a delightful journey from simple ingredients to a truly satisfying dessert. This rich, creamy masterpiece comes together with minimal fuss, promising a decadent experience with a preparation time of about 30 minutes, plus chilling.
Step-by-Step Instructions
Preheat Oven and Prepare Springform Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick cooking spray or butter. You can also line the bottom with parchment paper for easier removal.
Make the Chocolate Crust: In a medium bowl, combine the chocolate wafer crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan. Bake for 8-10 minutes, or until lightly set. Remove from the oven and let it cool on a wire rack while you prepare the filling.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and flour, beating until well combined and no lumps remain. Mix in the vanilla extract and salt.
Incorporate Eggs: Add the eggs one at a time, beating on low speed just until incorporated after each addition. Be careful not to overmix once the eggs are added, as this can lead to cracking.
Add Melted Chocolates: Gently fold in the melted bittersweet chocolate and then the melted milk chocolate until just combined, creating beautiful swirls of chocolate. Don’t overmix at this stage.
Bake the Cheesecake: Pour the cheesecake filling over the cooled chocolate crust in the springform pan. Smooth the top with a spatula. Place the springform pan on a baking sheet (this will catch any potential drips). Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Cool the Cheesecake: Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (you can use a wooden spoon). Let it cool in the oven for 1 hour. This slow cooling process helps prevent cracking.
Chill the Cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature on a wire rack. Once cooled, cover the springform pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully and for the flavors to meld.
Prepare the Triple Chocolate Topping: In a heatproof bowl, combine the semi-sweet chocolate chips and butter. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and butter. Let it sit for 5 minutes, then whisk until smooth and glossy.
Serve: Once the cheesecake is fully chilled, carefully run a thin knife around the edge of the pan to loosen it. Release the springform pan sides. Drizzle the warm chocolate ganache over the top of the cheesecake, allowing it to drip down the sides. Garnish with fresh raspberries, chocolate shavings, or a dollop of whipped cream if desired. Slice and enjoy your decadent Triple Chocolate Cheesecake!
Why You’ll Love This Triple Chocolate Cheesecake
Prepare to fall head over heels for this Triple Chocolate Cheesecake, a dessert that truly lives up to its name and then some. Its main feature is the incredibly rich, deeply chocolatey flavor that hits every chocolate note from the bittersweet to the milk chocolate, all enveloped in a gloriously creamy texture. Making this at home is a fantastic way to save money compared to indulging in a slice at a fancy bakery, and the satisfying accomplishment of creating such a decadent treat yourself is truly priceless. The luxurious triple chocolate ganache topping adds an extra layer of indulgence, making it a showstopper compared to a simple single-chocolate cheesecake.
This Triple Chocolate Cheesecake isn’t just a dessert; it’s an experience designed to delight your senses and satisfy your deepest chocolate cravings. Imagine the velvety smooth texture melting in your mouth, the perfect balance of sweetness and cocoa intensity, and the sheer joy of a homemade dessert that looks as stunning as it tastes. Don’t hesitate to transform your kitchen into a chocolate haven and create this masterpiece. Give this Triple Chocolate Cheesecake a try this weekend – your taste buds will thank you!
Storing and Reheating Tips
- Refrigeration: Store leftover Triple Chocolate Cheesecake tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. The flavor often improves as it chills.
- Freezing: For longer storage, you can freeze the cheesecake.
- Whole Cheesecake: Ensure the cheesecake is completely chilled. Wrap it tightly in a double layer of plastic wrap, then a layer of aluminum foil. It can be frozen for up to 1-2 months.
- Slices: For easier thawing, freeze individual slices. Wrap each slice tightly in plastic wrap, then in foil, and freeze in an airtight container or freezer bag. These can also be stored for 1-2 months.
- Thawing: To thaw, transfer frozen cheesecake (whole or by the slice) to the refrigerator and let it thaw overnight.
- Reheating: Cheesecake is best served cold or at room temperature. If you prefer it slightly warmer, you can gently warm individual slices on a microwave-safe plate at 20-second intervals, checking consistency after each interval. Avoid overheating, as this can affect the texture.
Final Thoughts
This Triple Chocolate Cheesecake is an absolute dream for any chocolate aficionado, offering a decadent yet approachable dessert experience. We encourage you to dive in and create this luscious treat at home – the joy of that first decadent bite is truly incomparable.
Triple Chocolate Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick cooking spray or butter. You can also line the bottom with parchment paper for easier removal.
- In a medium bowl, combine the chocolate wafer crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan. Bake for 8-10 minutes, or until lightly set. Remove from the oven and let it cool on a wire rack while you prepare the filling.1 1/2 cups chocolate wafer crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and flour, beating until well combined and no lumps remain. Mix in the vanilla extract and salt.24 ounces full-fat cream cheese, 3/4 cup granulated sugar, 3 tablespoons all-purpose flour, 1 teaspoon pure vanilla extract, 1/4 teaspoon salt
- Add the eggs one at a time, beating on low speed just until incorporated after each addition. Be careful not to overmix once the eggs are added, as this can lead to cracking.
- Gently fold in the melted bittersweet chocolate and then the melted milk chocolate until just combined, creating beautiful swirls of chocolate. Don’t overmix at this stage.6 ounces bittersweet chocolate, 4 ounces milk chocolate
- Pour the cheesecake filling over the cooled chocolate crust in the springform pan. Smooth the top with a spatula. Place the springform pan on a baking sheet (this will catch any potential drips). Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (you can use a wooden spoon). Let it cool in the oven for 1 hour. This slow cooling process helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature on a wire rack. Once cooled, cover the springform pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully and for the flavors to meld.
- In a heatproof bowl, combine the semi-sweet chocolate chips and butter. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and butter. Let it sit for 5 minutes, then whisk until smooth and glossy.6 ounces semi-sweet chocolate chips, 1 tablespoon unsalted butter, 1/2 cup heavy cream
- Once the cheesecake is fully chilled, carefully run a thin knife around the edge of the pan to loosen it. Release the springform pan sides. Drizzle the warm chocolate ganache over the top of the cheesecake, allowing it to drip down the sides. Garnish with fresh raspberries, chocolate shavings, or a dollop of whipped cream if desired. Slice and enjoy your decadent Triple Chocolate Cheesecake!fresh raspberries, chocolate shavings, whipped cream