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
Notes
Store leftover cheesecake tightly covered in the refrigerator for up to 3-4 days. For longer storage, freeze. Thaw overnight in the refrigerator. Reheat gently if desired, avoiding overheating to maintain texture.
