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Triple Chocolate Cheesecake Recipe

  • Author: Emily Carter
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings

Description

Get ready to fall in love with this Triple Chocolate Cheesecake — a decadent dessert layered with deep chocolate flavor in every bite. Perfect for a special occasion or a luxurious treat, this cheesecake features a crunchy chocolate cookie crust, velvety chocolate cream cheese filling, and a smooth ganache topping. Finished with elegant whipped chocolate cream rosettes, it’s a show-stopping centerpiece that looks as amazing as it tastes. This easy dessert recipe is ideal for dinner parties, holiday tables, or when you’re craving an impressive and indulgent chocolate dessert. Rich, creamy, and beautifully balanced, it’s a must-try for any chocolate fan looking for their next favorite easy dessert idea or showstopper food idea.

Ingredients

Crust:

  • 1 1/2 cups chocolate sandwich cookies, crushed
  • 5 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar (optional)

Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream (room temperature)
  • 1 tsp vanilla extract
  • 8 oz semi-sweet or bittersweet chocolate, melted & cooled
  • 3 large eggs (room temperature)

Ganache:

  • 3/4 cup heavy cream
  • 6 oz semi-sweet chocolate, chopped

Whipped Chocolate Cream (optional):

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 2 tbsp cocoa powder
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease lightly.
  2. In a food processor, blend cookies into crumbs. Add melted butter and sugar (if using), stir to combine. Press into pan base. Bake 10 minutes; cool.
  3. Melt chocolate and let it cool.
  4. Beat cream cheese until smooth. Add sugar and blend. Mix in sour cream and vanilla.
  5. Add melted chocolate. Mix until combined.
  6. Add eggs one at a time, beating on low just until incorporated.
  7. Wrap the outside of pan with foil and place in a larger pan. Pour filling over crust.
  8. Create water bath by adding hot water to the outer pan. Bake for 55–65 minutes, until edges are set but center jiggles slightly.
  9. Turn off oven, crack the door, and cool cheesecake for 1 hour. Then refrigerate at least 6 hours or overnight.
  10. For ganache: Heat cream until simmering. Pour over chopped chocolate. Let sit 2 min, then stir until smooth. Cool slightly, then pour over chilled cheesecake.
  11. For whipped cream: Beat all ingredients until stiff peaks form. Pipe rosettes over set ganache.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour

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Find it online: https://cookmingle.com/triple-chocolate-cheesecake-recipe/