Triple Chocolate Cheesecake
This rich and decadent Triple Chocolate Cheesecake combines cream cheese, chocolate, and a luscious ganache topping for an indulgent dessert experience.
Servings: 12 servings
Calories: 380kcal
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.
Notes
Use room temperature ingredients for a smoother batter. Don’t overmix to prevent cracks. Baking with a water bath can help minimize cracking. Decorate with fresh berries or chocolate shavings before serving.