Triple Chocolate Cheesecake
Triple Chocolate Cheesecake is a rich, decadent dessert that brings together the best of chocolate in one delightful slice. This creamy treat features a luscious blend of cream cheese, chocolate, and a rich ganache topping, making it the perfect indulgence for any chocolate lover. Whether you’re celebrating a special occasion or treating yourself to a comforting dessert after a long day, this recipe is a must-try. With its easy, step-by-step instructions, you can impress your friends and family with a stunning dessert that truly stands out.
Why You’ll Love This Recipe
You’ll absolutely adore this Triple Chocolate Cheesecake for several reasons. First, it’s incredibly easy to prepare, making it suitable for bakers of all skill levels. With minimal active cooking time and easy-to-find ingredients, this dessert is accessible to everyone. Plus, it’s a guaranteed crowd-pleaser. Who can resist the allure of chocolate, especially in three different forms? The creamy texture and rich flavors create a satisfying experience that’s hard to forget. Perfect for gatherings or as a comforting treat at home, this cheesecake will quickly become a favorite in your baking repertoire.
Ingredients
To create your indulgent Triple Chocolate Cheesecake, you’ll need the following ingredients:
1 1/2 cups chocolate cookie crumbs – These crispy, chocolatey crumbs will form the perfect base for your cheesecake.
1/4 cup sugar – Just the right amount of sweetness to enhance the crust.
1/4 cup butter, melted – This luscious, rich fat will help bind your crust together.
4 packages (8 oz each) cream cheese, softened – Creamy and velvety, this is the heart of your cheesecake.
1 cup granulated sugar – Provides a delightful sweetness that complements the chocolate.
4 large eggs – Adding structure and richness to your cheesecake.
1 cup sour cream – For an extra creamy and slightly tangy flavor.
1 cup heavy cream – A luxurious addition that makes the filling extra smooth.
8 oz semi-sweet chocolate, melted – The star of the show, giving the cheesecake its chocolatey depth.
2 teaspoons vanilla extract – Adds a warm aromatic note to the cheesecake filling.
1 cup heavy cream (for ganache) – This creamy layer takes your cheesecake to the next level.
8 oz semi-sweet chocolate, chopped (for ganache) – Rich and decadent, this topping adds a delightful finish to your dessert.
With every ingredient chosen carefully, this cheesecake is sure to elevate your dessert game!
Step-by-Step Directions
Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by greasing it with butter or cooking spray.
Make the crust: In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared springform pan to form a solid base for your cheesecake.
Prepare the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Incorporate the eggs one at a time, ensuring to beat well after each addition. Then mix in the sour cream, heavy cream, melted semi-sweet chocolate, and vanilla extract until fully blended. The filling should be silky and uniform.
Combine and bake: Pour the cheesecake filling over the crust in the springform pan. Bake in the preheated oven for 60-70 minutes, or until the center is almost set and the edges appear slightly puffed. To prevent cracking, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
Cool and chill: After the hour, carefully remove the cheesecake from the oven. Chill in the refrigerator for at least 4 hours or prefer overnight, allowing all the flavors to meld beautifully.
Prepare the ganache: In a small saucepan, heat the heavy cream until it just begins to boil. Pour this hot cream over the chopped semi-sweet chocolate in a bowl. Let it sit for 2-3 minutes, allowing the chocolate to soften. Stir until smooth and glossy, adding a slight cooling period to the ganache.
Finish the cheesecake: Once the cheesecake is fully chilled and set, pour the cooled ganache evenly over the top. Spread it out gently for a smooth finish before returning it to the refrigerator until the ganache has set.
Tips & Tricks
To ensure the perfect Triple Chocolate Cheesecake, consider these helpful tips:
- Use room temperature ingredients: This helps achieve a smoother batter without lumps. Always let cream cheese, eggs, and sour cream sit at room temperature before mixing.
- Don’t overmix: Overbeating the eggs can incorporate too much air, leading to cracks while baking.
- Check for doneness: The center should be slightly jiggly but not liquid. It will continue to set as it cools.
- Use a water bath: Placing the springform pan in a larger pan filled with hot water can help bake the cheesecake evenly and minimize cracking.
- Decorate: For an extra flourish, top with fresh berries or chocolate shavings before serving!
Serving Suggestions & Pairings
Serving Triple Chocolate Cheesecake is a delightful experience in itself. This cheesecake pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream for a lovely contrast. It’s ideal for various occasions, from birthdays and holidays to dinner parties and casual family gatherings. Consider serving it alongside freshly brewed coffee or a glass of cold milk for a comforting treat.
Nutritional Information
A single slice of Triple Chocolate Cheesecake (assuming 12 servings) contains approximately:
- Calories: 380
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 90mg
- Carbohydrates: 33g
- Fiber: 1g
- Sugar: 24g
- Protein: 6g
While this dessert is undeniably rich, moderation is key. Enjoy it alongside a balanced diet to savor the occasional indulgence without sacrificing your health goals.
Storing Tips & Variations
To store your leftover Triple Chocolate Cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to a week. This cheesecake also freezes well; simply slice it into portions and wrap each tightly before placing it in an airtight container. It will last for up to three months in the freezer. For variations, consider introducing flavors like orange zest or espresso powder to the filling for a unique twist. You could also swap out the semi-sweet chocolate for dark chocolate for a more intense flavor.
Conclusion
You owe it to yourself and your loved ones to try making this Triple Chocolate Cheesecake. Not only is it an indulgent treat that’s sure to impress, but its step-by-step instructions make it accessible for any home baker. So gather your ingredients, roll up your sleeves, and enjoy the gratifying process of creating this decadent dessert. Once you share a slice, you’ll undoubtedly receive rave reviews that will leave you excited for your next baking adventure!
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. It holds up well in the refrigerator and allows the flavors to develop.What substitutions can I make for cream cheese?
For a lighter option, you can substitute with Greek yogurt or a non-dairy cream cheese if needed.Why does my cheesecake have cracks?
Cracks are usually caused by overmixing the batter or baking at too high a temperature. Ensure the oven temperature is correct and use room temperature ingredients to minimize this issue.Can I use a different type of cookie for the crust?
Absolutely! While chocolate cookie crumbs are traditional, you can use graham crackers or Oreos for different flavors.How should I serve this cheesecake?
It’s best served chilled. Consider adding a drizzle of chocolate sauce or a sprinkle of cocoa powder for added flair before serving!
Triple Chocolate Cheesecake
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs These crispy, chocolatey crumbs will form the perfect base.
- 0.25 cups sugar Just the right amount of sweetness to enhance the crust.
- 0.25 cups butter, melted This luscious, rich fat will help bind your crust together.
For the filling
- 4 packages (8 oz each) cream cheese, softened Creamy and velvety, this is the heart of your cheesecake.
- 1 cup granulated sugar Provides a delightful sweetness that complements the chocolate.
- 4 large eggs Adding structure and richness to your cheesecake.
- 1 cup sour cream For an extra creamy and slightly tangy flavor.
- 1 cup heavy cream A luxurious addition that makes the filling extra smooth.
- 8 oz semi-sweet chocolate, melted The star of the show, giving the cheesecake its chocolatey depth.
- 2 teaspoons vanilla extract Adds a warm aromatic note to the cheesecake filling.
For the ganache
- 1 cup heavy cream This creamy layer takes your cheesecake to the next level.
- 8 oz semi-sweet chocolate, chopped Rich and decadent, this topping adds a delightful finish.
Instructions
Preparation
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by greasing it with butter or cooking spray.
- In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Incorporate the eggs one at a time, ensuring to beat well after each addition.
- Mix in the sour cream, heavy cream, melted semi-sweet chocolate, and vanilla extract until fully blended.
Baking
- Pour the cheesecake filling over the crust in the springform pan.
- Bake in the preheated oven for 60-70 minutes, or until the center is almost set and the edges appear slightly puffed.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking.
Cooling
- Remove the cheesecake from the oven. Chill in the refrigerator for at least 4 hours or overnight.
Ganache
- In a small saucepan, heat the heavy cream until it just begins to boil.
- Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Finish
- Pour the cooled ganache evenly over the chilled cheesecake. Spread it out gently for a smooth finish.
- Return to the refrigerator until the ganache has set.