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Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 29 reviews
  • Author: admin
  • Prep Time: 50 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 50 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in the rich and decadent Triple Chocolate Cheesecake, featuring a crunchy Oreo crust, creamy chocolate-infused cheesecake filling, silky chocolate ganache, and fluffy chocolate whipped cream topping. Perfect for chocolate lovers and special occasions, this dessert combines three types of chocolate for an unforgettable treat.

Ingredients

Scale

Oreo Crust

  • 30 Whole Oreos (crushed into fine crumbs)
  • 4 TBSP Unsalted butter (melted)

Chocolate Cheesecake Filling

  • 24 oz Cream cheese (room temperature)
  • 1 cup White granulated sugar
  • 2/3 cup Unsweetened cocoa powder (sifted)
  • 1/2 cup Sour cream (room temperature)
  • 1/4 cup Heavy cream (room temperature)
  • 1 tsp Vanilla extract
  • 4 oz Semi-sweet chocolate bar (broken into small pieces, Lindt 70%)
  • 4 oz Milk chocolate bar (broken into small pieces, Lindt milk chocolate)
  • 4 Large eggs (room temperature)

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Heavy cream

Chocolate Whipped Cream

  • 1 cup Heavy cream (cold)
  • 1/2 cup Powdered sugar
  • 3 TBSP Unsweetened cocoa powder
  • 1 tsp Vanilla extract
  • 1 oz Cream cheese (room temperature)
  • 1 TBSP Heavy cream

Instructions

  1. Prepare Oreo Crust: Preheat the oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray, line the bottom with a 9-inch parchment circle, and spray the pan again. Set aside. Using a blender or food processor, crush the Oreos into fine crumbs. Combine the crumbs and melted butter with a fork until moistened and able to hold together.
  2. Form and Bake Crust: Press the Oreo crumb mixture firmly into the bottom and halfway up the sides of the springform pan using your hands and the back of a measuring cup to compact. Bake for 12 minutes, then allow to cool slightly while preparing the filling.
  3. Prepare Water Bath: Start boiling water for a water bath to ensure even baking of the cheesecake.
  4. Melt Chocolate: Microwave the semi-sweet and milk chocolate bars in 20-second intervals, stirring well between each, until fully melted and smooth.
  5. Beat Cream Cheese Mixture: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth, scraping the bowl as needed.
  6. Add Remaining Filling Ingredients: Mix in the sour cream, heavy cream, vanilla extract, and melted chocolates on medium speed for 1 minute until creamy and smooth. Scrape bowl if necessary and continue mixing. Add eggs and mix on low speed until just combined.
  7. Combine and Pour Batter: Remove the bowl from the mixer and fold the batter gently with a rubber spatula to ensure even mixing. Pour the batter over the crust and smooth the top with a spatula.
  8. Set Up Water Bath and Bake: Place the springform pan inside a 10-inch cake pan, then place both in a large roasting pan (about 12×16 inches). Pour boiling water into the roasting pan until it reaches halfway up the cake pan, avoiding water contact with the crust. Alternatively, tightly wrap the springform pan twice in foil and place in the roasting pan with hot water halfway up the pan. Quickly put the pans in the oven and bake for 70-90 minutes until edges are set and the center has a slight jiggle. If the center jiggles too much, bake another 10 minutes.
  9. Cool the Cheesecake: Turn off the oven, prop the door open, and let the cheesecake cool gradually inside for 30 minutes. Then transfer the springform pan to a cooling rack and cool completely. Wrap in foil and refrigerate for at least 6 hours or overnight.
  10. Prepare Chocolate Ganache: Remove the springform pan and parchment paper. Place chocolate chips in a small bowl. Heat heavy cream in a saucepan over medium-low heat until hot and steaming, then pour over the chocolate chips ensuring they are covered. Let sit for 2 minutes, then stir until smooth. Warm again in 15-second increments if needed to remove lumps.
  11. Decorate with Ganache: Pour ganache over the cheesecake, using an offset spatula to spread it evenly and allow some ganache to drip down the sides. Smooth the top and chill in the fridge while preparing the whipped cream.
  12. Make Chocolate Whipped Cream: With a whisk attachment on a mixer, beat cold heavy cream, powdered sugar, cocoa powder, and vanilla on high speed until it just starts to thicken. In a separate bowl, beat cream cheese and heavy cream until smooth, then fold into the whipped cream mixture. Beat again until stiff peaks form, which stabilizes the whipped cream.
  13. Pipe Whipped Cream: Using a large French star tip, pipe the chocolate whipped cream decoratively on top of the chilled ganache. Optionally, garnish with mini chocolate chips and chocolate pearls for added texture and visual appeal.

Notes

  • Using room temperature ingredients helps achieve a smooth and lump-free cheesecake batter.
  • Be careful with the water bath to avoid water seeping into the crust; wrapping the pan in foil tightly is a good alternative method.
  • Gradual cooling inside the oven prevents cracking of the cheesecake surface.
  • The cream cheese in the whipped cream helps stabilize it for a longer-lasting, thicker texture.
  • This cheesecake requires at least 6 hours of chilling, but preferably overnight for best texture and flavor.
  • For the best results, use high-quality chocolate such as Lindt for a richer taste.

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