Decadent Chocolate Cheesecake - Triple Chocolate Recipe

If you're searching for the ultimate dessert that satisfies every chocolate craving, this Decadent Chocolate Cheesecake is exactly what you need. This triple chocolate recipe is a rich, creamy, and intensely chocolatey experience, perfect for any special occasion or simply to treat yourself. It’s a show-stopping dessert that promises to impress with its layers of chocolate crust, velvety chocolate cheesecake filling, and a luscious chocolate ganache topping.

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Prep Time 45

Cook Time 1 15

Chill Time 8

Total Time 4

Servings: 12 slices

Course: Cheesecake, Dessert

Cuisine: American, Baking

Calories: 600

Ingredients Equipment Method Notes

Ingredients

For the Chocolate Cookie Crust

1.5 cups chocolate sandwich cookies finely crushed (about 180g, like Oreos, cream filling removed)
0.25 cup unsalted butter melted (55g)
1 tbsp granulated sugar
Pinch salt

For the Triple Chocolate Cheesecake Filling

24 ounces cream cheese softened (680g), full-fat
1.5 cups granulated sugar (300g)
0.5 cup sour cream at room temperature (120g)
0.25 cup heavy cream (60ml)
3 large eggs at room temperature
1 tsp vanilla extract
0.5 cup unsweetened cocoa powder sifted (85g, Dutch-processed recommended)
4 ounces bittersweet chocolate melted and slightly cooled (113g)
Pinch salt

For the Chocolate Ganache Topping

4 ounces bittersweet or semi-sweet chocolate finely chopped (113g)
0.5 cup heavy cream (120ml)
1 tbsp unsalted butter
Optional garnishes Chocolate shavings, cocoa powder, fresh berries, powdered sugar

Equipment

9-inch springform pan
Electric Mixer (stand or handheld)
Large Roasting Pan (for water bath)
Medium Bowl
Heatproof bowl
Small Saucepan
Aluminium Foil
Wire rack
Rubber spatula
Whisk

Method

1. Prepare the Chocolate Cookie Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine the finely crushed chocolate cookies, melted butter, granulated sugar, and salt. Mix thoroughly until the crumbs are evenly moistened.
1.5 cups chocolate sandwich cookies, 0.25 cup unsalted butter, 1 tbsp granulated sugar, Pinch salt
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes. Remove from oven and let cool completely. Reduce oven to 325°F (160°C).
2. Prepare for Water Bath (Bain-Marie): Wrap the outside bottom and sides of the springform pan tightly with several layers of heavy-duty aluminum foil.
3. Make the Triple Chocolate Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth, about 2-3 minutes. Gradually add granulated sugar, beating until well combined.
24 ounces cream cheese, 1.5 cups granulated sugar
Stir in the sour cream and heavy cream until just combined. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
0.5 cup sour cream, 0.25 cup heavy cream, 3 large eggs
Gently fold in the sifted cocoa powder, melted and slightly cooled bittersweet chocolate, vanilla extract, and salt until fully incorporated. Pour batter over the cooled crust.
1 tsp vanilla extract, 0.5 cup unsweetened cocoa powder, 4 ounces bittersweet chocolate, Pinch salt
Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes about halfway up the sides of the springform pan.
4. Bake the Cheesecake: Carefully transfer and bake for 70-80 minutes, or until edges are set and center still jiggles slightly. Turn off oven, prop door open, and leave cheesecake inside for 1 hour. Remove from water bath, remove foil, and cool completely on a wire rack. Cover and refrigerate for at least 6-8 hours, or preferably overnight.
5. Prepare the Chocolate Ganache Topping: In a heatproof bowl, combine finely chopped chocolate and butter. Heat heavy cream until just simmering. Pour hot cream over chocolate and butter, let sit 5 minutes, then whisk until smooth and glossy.
4 ounces bittersweet or semi-sweet chocolate, 0.5 cup heavy cream, 1 tbsp unsalted butter
Let ganache cool slightly for 10-15 minutes until slightly thickened. Pour evenly over chilled cheesecake and refrigerate for another 30-60 minutes until set.
6. Serve: Carefully run a thin knife around the edge of the springform pan before releasing sides. Slice with a hot, clean knife. Garnish as desired.
Optional garnishes

Notes

Ensure all cold ingredients are at room temperature for a smooth, lump-free batter. Do not overmix, especially after adding eggs, to prevent cracks. The water bath is crucial for even baking and a silky texture. Allow ample chilling time for the cheesecake to fully set.