Triple Chocolate Cheesecake

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Cheesecake is a super rich cake and a favorite to many, but adding chocolate to it can truly take it to over-the-top goodness. This recipe consists of a cookie-like chocolate crust, a creamy chocolaty filling, and is topped with a decadent dark chocolate ganache. 

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If you’ve ever made cheesecake from scratch before, you know that at times it can be a pain, especially to get that graham cracker crust just right. This recipe is great because it takes away a lot of that hassle. Making the dough for this crust is just like making cookie dough. No crumbs that you have to deal with, or cookies that you needs to crush to the right consistency. 

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Triple Chocolate Cheesecake
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For the ganache
  1. 3/8 cup dark chocolate
  2. ¼ cup butter
  3. 2 tbsp milk
For the crust
  1. 1 ½ cups flour
  2. 5 tbsp cocoa powder
  3. ¼ tsp salt
  4. 10 tbsp butter, diced, room temp
  5. ½ cup powder sugar
  6. 2 egg yolks
  7. 1 tsp vanilla
For the Cheesecake
  1. ½ cup sour cream
  2. 2 tsp. vanilla extract
  3. 1 tsp. espresso powder or instant coffee granules
  4. 8 oz. dark chocolate, finely chopped
  5. 3 (8 oz.) packages cream cheese, at room temperature
  6. 3 tbsp. unsweetened cocoa powder, sifted
  7. ¼ tsp. salt
  8. 1/2 cup sugar
  9. 3 large eggs, at room temperature
  1. 1. For the ganache: Melt the chocolate over a double boiler. Remove from heat, add butter and milk. Whisk, place in the fridge to let set for a few hours.
  2. 2. For the crust: Preheat your oven to 350F. Line a 9-in springform pan with parchment paper. In a bowl with a mixer, combine the powdered sugar and butter. Beat in the yolks and vanilla. Next, beat in the flour, cocoa powder, and salt until well combined.
  3. 3. Press the crust into the springform pan, on the bottom and about 1-2 inches up the sides. Bake in the oven for about 20 minutes, or until opaque in color. Poke any air bubbles to remove them. Lower the oven temperature to 300F.
  4. 4. For the cheesecake: Combine sour cream, espresso powder, and vanilla in a small bowl. In the bowl of a double boiler, melt the chocolate. Let cool slightly.
  5. 5. In the bowl of an electric mixer, whip the cream cheese, cocoa powder, and salt. Beat in the sugar. Add the chocolate, but reduce the mixer to a slower speed. Slowly add the sour cream and beat in the eggs one at a time. Pour the batter into the pre-cooked crust.
  6. 6. Bake for 50-60 minutes at 300F. You’ll know it’s ready when the center no longer jiggles. Let the cake cool at room temperature for about two hours, then let cool in the fridge for about 6 hours or overnight. Don’t place the cake directly in the fridge, otherwise it will crack (if it hasn’t already).
  7. 7. Glaze with the chocolate ganache. Simply heat the ganache in the microwave just until melted. Pour overtop the cake. Let this cool, or place in the fridge to speed the cooling.
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