Description
Triple Chocolate Cheesecake
Indulge in the ultimate chocolate lover’s dream with this Triple Chocolate Cheesecake! Creamy chocolate cheesecake with an Oreo cookie crust, topped with rich chocolate ganache—this dessert is pure decadence.
Ingredients:
For the Oreo Crust:
32 Oreos
6 tbsp (84 g) salted butter, melted
For the Chocolate Cheesecake:
32 oz. (907 g) cream cheese, room temperature
1 cup (200 g) granulated sugar
1 tbsp (8 g) cornstarch
8 oz. (226 g) 60% cocoa dark chocolate, melted
1/3 cup (82 g) sour cream
1 tbsp vanilla extract
3 eggs
3 egg yolks
For the Whipped Chocolate Ganache:
4 oz. (113 g) 60% cocoa dark chocolate, chopped
1/2 cup (120 ml) heavy cream
For the Ganache Topping:
3 oz. (85 g) 60% cocoa dark chocolate, chopped
1/2 cup (120 ml) heavy cream
Instructions:
Oreo Crust:
Preheat the oven to 350°F (175°C).
Pulse Oreos in a food processor until finely ground.
Mix the Oreo crumbs with melted butter.
Prepare a 9-inch springform pan with tinfoil and press the Oreo mixture into the bottom and up the sides.
Bake for 10 minutes, then let cool completely.
Chocolate Cheesecake:
Keep the oven at 350°F.
In a stand mixer, beat softened cream cheese, sugar, and cornstarch until smooth.
Add vanilla, sour cream, and melted dark chocolate, mixing well.
One at a time, mix in the eggs and yolks.
Pour the cheesecake batter into the cooled crust.
Place the cheesecake in a large roasting pan. Pour boiling water into the pan (about 1 1/2 inches up the sides).
Bake for 1 hour, then turn off the oven, crack the door, and let it cool for another hour in the oven.
Once cooled, refrigerate for at least 8 hours.
Whipped Chocolate Ganache:
Heat the heavy cream just until boiling and pour over chopped chocolate.
Stir until smooth, let cool to room temperature, then whip until fluffy.
Transfer to a piping bag for decoration.
Ganache Topping:
Heat the heavy cream and pour over chopped chocolate.
Stir until smooth and let cool slightly.
Pour over the cold cheesecake and smooth with a spatula. Chill for 20 minutes.
Assembling the Cheesecake:
Once the ganache is set, pipe the whipped ganache swirls around the edges.
Serve and enjoy!
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Step-by-Step Guide
Follow these detailed instructions for a perfect cheesecake. First, ensure all ingredients, especially the cream cheese and eggs, are at room temperature. This prevents lumps and ensures a silky batter. When making the crust, press the Oreo mixture firmly and evenly up the sides of the springform pan to create a stable base. For the water bath, wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water seeping in. After baking, the one-hour cooling period in the cracked oven is crucial to prevent cracking from sudden temperature changes. Do not rush the 8-hour chilling time; it is essential for the cheesecake to set properly.
Serving Suggestions
This rich dessert is best served in modest slices. For an elegant presentation, garnish each plate with a few fresh raspberries, a mint sprig, or a light dusting of cocoa powder. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream provides a lovely contrast to the deep chocolate flavors. Pair with a cup of strong coffee or a glass of dessert wine like a ruby port.
How-to Summary
Create an Oreo crust, bake, and cool. Blend a smooth chocolate cheesecake batter, pour into the crust, and bake in a water bath. Cool slowly in the oven, then chill thoroughly. Prepare two ganaches: one whipped for piping and one poured for a glossy top. Assemble by pouring the topping, chilling, and piping decorative borders.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate? Yes, but the cheesecake will be much sweeter and less rich. We recommend sticking with a high-quality dark chocolate for the best flavor balance.
My springform pan leaks in the water bath. What can I do? Use a slow cooker liner bag or an oven bag. Place the wrapped pan inside the bag and gather the excess at the top before placing it in the roasting pan with water.
How do I know when the cheesecake is done baking? The edges should be set, but the center (about a 3-inch circle) should still have a slight jiggle when you gently shake the pan. It will firm up during cooling.
Can I make this cheesecake ahead of time? Absolutely. It needs to chill for 8 hours, so making it the day before is ideal. You can also freeze the fully assembled cheesecake (without fresh garnishes) for up to a month.
Why did my ganache topping turn out grainy? Graininess usually occurs if the cream was too hot and “broke” the chocolate, or if water got into the mixture. Ensure you are using just-boiled cream and stirring gently until smooth.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy batter.
- Overmixing the batter after adding the eggs, which incorporates too much air and can cause cracking.
- Skipping the water bath, which results in a dry, cracked cheesecake.
- Not letting the cheesecake cool gradually in the oven, leading to sudden contraction and cracks.
- Pouring the ganache topping onto a cheesecake that isn’t fully chilled, causing it to melt the surface.
Conclusion
This Triple Chocolate Cheesecake is a show-stopping dessert that is worth every minute of preparation. By following the detailed steps, avoiding common pitfalls, and allowing proper chilling time, you will create a flawlessly creamy, decadent masterpiece. It’s the perfect centerpiece for any celebration or a truly special treat for the dedicated chocolate lover.