Triple Chocolate Cheesecake Recipe

Name: Triple Chocolate Cheesecake
Prep time: 105 min
Cook time: 225 min
Total time: 330 min
Yield: Serves 1 or more
Ingredients: Chocolate Cookie Crumbs; ¼ cup granulated sugar (for crust) + 1 ½ cups granulated sugar (for filling); 6 tablespoons (3 ounces) unsalted butter, melted; 16 ounces cream cheese, softened; Sour Cream; Eggs; White Chocolate; Milk Chocolate; Bittersweet Chocolate

Indulge in this decadent Triple Chocolate Cheesecake! A showstopper for any occasion, this recipe boasts layers of rich, creamy chocolate goodness. While it requires some prep time, the result is well worth the effort. Made with high-quality chocolate (Valrhona, Callebaut, or Lindt are recommended), this cheesecake freezes beautifully for up to a month, making it perfect for parties or special events. Don't miss out on this unforgettable dessert experience – bake it today!

Prep Time 105 mins

Cook Time 225 mins

Calories 9553.9 kcal

Protein 300g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Triple Chocolate Cheesecake

Chocolate Cookie Crumbs
¼ cup granulated sugar (for crust) + 1 ½ cups granulated sugar (for filling)
6 tablespoons (3 ounces) unsalted butter, melted
16 ounces cream cheese, softened
Sour Cream
Eggs
White Chocolate
Milk Chocolate
Bittersweet Chocolate

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How to Make Triple Chocolate Cheesecake

Preheat oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing and flouring it.
Make the crust: In a food processor, combine 1 ½ cups chocolate graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Pulse until combined. Press the mixture into the bottom of the prepared pan and bake for 8-10 minutes. Let cool completely.
Make the filling: In a large bowl, beat 16 ounces cream cheese until smooth. Gradually add 1 ½ cups granulated sugar and beat until combined. Beat in 2 large eggs one at a time, then 1 teaspoon vanilla extract. In a separate bowl, melt 6 ounces of high-quality dark chocolate (e.g., Lindt 70%). Let it cool slightly and then whisk into the cream cheese mixture until smooth.
Fold in 1 cup heavy cream and ¼ cup unsweetened cocoa powder. Gently pour the filling over the cooled crust.
Bake for 1 hour and 15 minutes (125 minutes), or until the cheesecake is set around the edges but the center is still slightly jiggly. Do NOT overbake!
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, let it cool completely in the oven with the door closed.
Once completely cooled, refrigerate for at least 4 hours, or preferably overnight, before serving. Garnish with extra chocolate shavings or fresh berries if desired.