Triple Chocolate Cheesecake
A decadent dessert rich in chocolate flavor, featuring a crispy chocolate cookie crust and creamy filling topped with a glossy chocolate ganache.
Servings: 12 slices
Calories: 450kcal
Ingredients
For the Crust
- 1.5 cups chocolate cookie crumbs These will provide a crispy, chocolatey base.
- 1/4 cup sugar Adds a touch of sweetness to the crust.
- 1/4 cup butter, melted Binds the crumbs together while adding richness.
For the Cheesecake Filling
- 4 packages (8 oz each) cream cheese, softened The heart of the cheesecake, providing a smooth and creamy texture.
- 1 cup granulated sugar For sweetness in the filling.
- 4 large eggs Contributes to the cheesecake's structure.
- 1 cup sour cream Adds tanginess and a velvety texture.
- 1 cup heavy cream Enhances the richness of the filling.
- 8 oz semi-sweet chocolate, melted Brings deep chocolate flavor into the filling.
- 2 teaspoons vanilla extract Elevates the overall flavor profile.
For the Ganache Topping
- 1 cup heavy cream Creates a silky topping.
- 8 oz semi-sweet chocolate, chopped Finishes with a luxurious layer of chocolate.
Instructions
Preparation
- Preheat the oven to 325°F (165°C).
- In a medium bowl, mix together the chocolate cookie crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a greased 9-inch springform pan.
Making the Filling
- In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy.
- Add eggs one at a time, ensuring that each is well incorporated before adding the next.
- Stir in the sour cream, heavy cream, melted chocolate, and vanilla extract. Mix until all ingredients are fully combined.
Baking
- Carefully pour the cheesecake filling over the prepared crust in the springform pan and spread evenly.
- Bake for 60-70 minutes, or until the center is almost set and the edges are slightly puffed. Let cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours, preferably overnight.
Prepare the Ganache
- Heat 1 cup of heavy cream in a small saucepan until it begins to boil. Pour over the chopped semi-sweet chocolate in a bowl and let sit for 2-3 minutes before stirring until smooth.
- Allow the ganache to cool slightly before pouring it over the refrigerated cheesecake.
Notes
Use room temperature ingredients for a smoother batter. Check baking time as ovens vary. Cool in the oven to prevent cracks. Consider adding orange zest or espresso powder for extra flavor.