A smooth, creamy cheesecake filling with a crisp chocolate crust and a silky ganache topping.
Indulge in the ultimate chocolate lover's dream with this Triple Chocolate Cheesecake. Rich, creamy, and decadently chocolatey, it's a show-stopping dessert perfect for any occasion.
Why you'll want it now, Chocolate in every layer makes this a must-have for chocoholics.
Why this recipe works
This recipe combines three types of chocolate for depth and richness: a chocolate cookie crust, a creamy chocolate cheesecake filling, and a velvety chocolate ganache topping. The balance of textures and flavors makes each bite irresistible.
Equipment
9-inch (23 cm) springform pan
mixing bowls
electric mixer with paddle attachment
saucepan
heatproof bowl
rubber spatula
How to make it
Preheat oven to 325°F (163°C).
Mix chocolate cookie crumbs, granulated sugar, and melted butter in a bowl. Press into the bottom of a 9-inch (23 cm) springform pan. Bake for 10 minutes, then let cool.
Beat cream cheese until smooth. Gradually add sugar and cocoa powder, mixing well.
Add eggs one at a time, mixing on low speed until just combined. Stir in sour cream and melted chocolate.
Pour filling over the crust. Smooth the top with a spatula.
Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
Remove from oven and run a knife around the edge to loosen. Cool completely in pan on a wire rack.
For the ganache, heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth.
Pour ganache over cooled cheesecake and spread evenly. Chill in refrigerator for at least 4 hours or overnight.
Enjoy every decadent bite of this Triple Chocolate Cheesecake, a true celebration of chocolate.
How you'll know it's ready
The cheesecake is ready when the edges are set and the center is slightly jiggly but not liquid.
Convection oven? (and if you don't have one)
For those using a convection oven, lower the temperature to 300°F (149°C) and check the cheesecake 5 minutes earlier. Standard oven users, follow the written temperature for perfect results.
Frosting, filling & glaze notes
The ganache should be smooth and pourable, setting into a glossy, firm layer as it chills.
Troubleshooting
If the cheesecake cracks, cover with ganache to conceal.
For a firmer crust, ensure it's packed tightly before baking.
If the ganache is too thick, gently reheat and stir until smooth.
Avoid overbaking; check for a slight jiggle in the center.
Storage
Store in the refrigerator for up to 5 days. For longer storage, freeze without ganache for up to 2 months.
Make ahead
Prepare the cheesecake a day in advance and chill overnight. Add the ganache the day of serving.
Variations
Use white chocolate in the ganache for a contrast in flavors.
Add a layer of raspberry jam under the ganache for a fruity twist.
Swap semisweet chocolate for dark chocolate for a more intense flavor.
Frequently asked questions
Can I use a different type of crust?
Yes, a graham cracker crust or a nut-based crust can be used.
How do I prevent cracks in my cheesecake?
Ensure all ingredients are at room temperature and avoid overbaking.
Can I use milk chocolate instead of semisweet?
Yes, but it will result in a sweeter cheesecake.
Do I need a water bath for baking?
It's optional, but using one can help prevent cracks.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
