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.
Nutrition Information (Approximate per serving)
Sodium
223 g
Sugar
2091g
Fat
1921g
Carbs
274g
