Triple Chocolate Cheesecake Recipe
Servings 10 people
This is without a doubt the best triple chocolate cheesecake recipe you'll ever eat! Silky-smooth and creamy chocolate cheesecake is nestled in a chocolate cookie base, then garnished with a perfect dark chocolate ganache and a sprinkle of chocolate chips - whipped cream optional!
Ingredients
Chocolate Cookie Crust
- 1 1/4 cups crushed chocolate cookies
- 1/2 cup unsalted butter melted
Chocolate Cheesecake
- 3/4 cup semisweet chocolate chopped
- 1/4 cup heavy cream
- 3 8 oz. packages cream cheese softened
- 1 cup granulated sugar
- 1/4 cup cocoa powder
- Pinch kosher salt
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
Ganache
- 3/4 cup heavy cream
- 3/4 cup dark chocolate chopped
- 1 teaspoon vanilla extract
- Sea salt to taste
- Chocolate chips or curls for garnish
- Fresh raspberries for garnish
- Whipped cream optional
Instructions
Chocolate Cookie Crust
- Preheat oven to 325° F. Line the bottom of a 9-inch springform pan with a round piece of parchment, then spray with cooking spray or grease with butter.
- Blend cookies in food processor until finely ground, or place in a large zipper bag and crush with a rolling pin. Add melted butter and pulse or stir until well blended.
- Press crumbs evenly onto bottom and about 1-inch up the sides of the springform pan. Bake just until set, about 5 minutes. Cool while preparing cheesecake filling.
Chocolate Cheesecake
- Microwave heavy cream in two 30-second intervals, until warmed through. Place the chopped chocolate in a bowl and pour the warm cream over, ensuring it is completely covered. Allow to sit for 3-5 minutes, then stir with a rubber spatula until completely melted and combined. Allow to cool about 5 minutes.
- In a stand mixer, blend the cream cheese, sugar, cocoa powder, and salt at medium speed until smooth. Blend in eggs 1 at a time, mixing well between each. Slowly blend in lukewarm chocolate and vanilla extract, mixing until just combined.
- Pour filling over crust and smooth out the top. Bake until center is just set and just appears dry, about 45-50 minutes. Turn oven off and prop the door open with the handle of a wooden spoon. Cool the cheesecake in the oven for 1 hour, then cover and chill in the refrigerator overnight.
Ganache
- Microwave heavy cream in two 30-second intervals, until warmed through. Place the chopped chocolate in a bowl and pour the warm cream over, ensuring it is completely covered. Allow to sit for 3-5 minutes, then add the vanilla extract and salt. Stir with a rubber spatula until completely melted and combined. Allow to cool slightly, about 5 minutes.
- Pour over the middle of the cheesecake, spreading to within 1-inch of the edge. Chill until ganache is set, about 1 hour.
- Run a knife around the sides of the cheesecake to loosen if necessary, then release from the pan. Transfer cheesecake to a serving plate. Top with chocolate chips or curls. Serve immediately with fresh raspberries and whipped cream, if desired.
Notes
Cheesecake can be made 3 days ahead; keep covered in the refrigerator until ready to serve.
Nutrition
Calories: 422kcal | Carbohydrates: 35g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 107mg | Sodium: 34mg | Potassium: 237mg | Fiber: 3g | Sugar: 28g | Vitamin A: 715IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 2.9mg
Find it online: www.sugarandsoul.co/chocolate-cheesecake-recipe/