Triple Chocolate Cheesecake
Triple Chocolate Cheesecake is the ultimate indulgence for chocolate lovers, featuring a chocolate cookie crust, velvety chocolate cheesecake filling, and luscious chocolate ganache topping.
Servings: 12 servings
Calories: 450kcal
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs These rich, crunchy crumbs add a flavorful and textural base.
- 0.25 cups sugar Enhances the flavor of the crust.
- 0.25 cups butter, melted Binds the cookie crumbs together.
For the filling
- 32 oz cream cheese, softened Provides the cheesecake’s luscious base.
- 1 cups granulated sugar Adds sweetness.
- 4 large eggs Helps to set the cheesecake.
- 1 cups sour cream Lends creaminess and a slight tang.
- 1 cups heavy cream Adds luxurious richness.
- 8 oz semi-sweet chocolate, melted First layer of chocolate.
- 2 teaspoons vanilla extract Enhances the overall taste.
For the ganache
- 1 cup heavy cream Used for ganache.
- 8 oz semi-sweet chocolate, chopped Heart of the ganache.
Instructions
Preparation
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
- In a medium bowl, mix together the chocolate cookie crumbs, sugar, and melted butter until evenly combined. Press the mixture into the bottom of the pan.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, heavy cream, melted chocolate, and vanilla extract until fully combined.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Baking
- Bake for 60-70 minutes, or until the center is almost set but slightly jiggly. Turn off the oven and crack the door ajar, allowing the cheesecake to cool inside for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Ganache
- In a small saucepan, heat the heavy cream until boiling. Pour it over the chopped chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy.
- Spread the ganache over the cheesecake, refrigerate until set.
Notes
For a smoother cheesecake, ensure all ingredients are at room temperature. Consider folding in chocolate chips for added texture. Don't overbake the cheesecake; it's better slightly underbaked.