Triple Chocolate Cheesecake Recipe
Chocolate lovers, assemble! This easy Triple Chocolate Cheesecake is absolutely perfect. It's one of the best chocolate recipes you can make. It's a decadent dessert with a crispy crust, a creamy filling and a wonderful dark chocolate ganache on top.
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Servings: 12 people in a in a 25cm / 10in diameter cake pan with removable bottom
Ingredients
For the base
- 220 g Oreo cookies or similar
- 8 tbsp unsalted butter melted
- ¼ tsp salt
For the filling
- 900 g cream cheese, approximately 4 packages at room temperature
- 350 g granulated sugar
- ½ tsp salt
- 60 g unsweetened cocoa powder
- 220 g sour cream at room temperature
- 200 g dark chocolate (60-70% cacao) melted
- 4 eggs at room temperature
For the chocolate ganache
- 125 g dark chocolate (60-70% cacao)
- 125 g whipping cream
- 60 g sugar
For garnishing
- 200 g fresh raspberries
Instructions
For the base
- Process the cookies until fine.
- Add the salt and butter and mix.
- Cut baking paper to the size of the base of the pan and also the sides. Stick them in place with vegetable oil that you can spread with a piece of kitchen paper.
- Press the base mix onto the base of the pan using the base of a glass and then with your fingers around the edges. Take the pan to the freezer for at least 15 minutes while we make the filling
For the filling
- Beat the cream cheese with the granulated sugar and salt until it's soft and homogeneous. Every once in a while stop and scrape down the sides and bottom of the bowl to make sure that everything gets beaten in.
- Add the cocoa powder and beat again. Then add the sour cream and melted chocolate and beat once again. Every once in a while stop and scrape down the sides and bottom of the bowl to make sure that everything gets beaten in.
- Reduce the speed to a minimum and add one egg at a time. You know that you can add the next one when the previous one is incorporated. Finish to incorporate with a spatula if needed.
- Pour the mix onto the cookie base and spread evenly.
- Bake the cheesecake in a preheated oven at 180°C / 350°F. When you preheat the oven you want to have a baking pan with water at the bottom layer of your oven so the water preheats, too. If you forget to do it, you can add boiling water. The cheesecake goes on the level above it (not in the water). In this way, the cheesecake still cooks gently but you remove the risk of the water going into the cake.
- As soon as it goes into the oven, reduce the heat to 150°C /300°F.
- Bake the cheesecake for 1h15hmin-1h30min or until you see it starting to get golden on top and it jiggles like gelatin if you shake it slightly. Halfway through the cooking process, check that the water level hasn't dropped too much. If it has, fill it up with boiling water. When you remove it, it should giggle like set jello.
- Wait for it to cool down completely and place it in the fridge overnight or for at least 8 hours.
For the ganache
- Remove the springform pan from the cheesecake and peel off the parchment paper.
- Place the cream and sugar in a small saucepan. Heat up the cream over medium heat until it steams. Stir constantly to dissolve the sugar. If by mistake it breaks into a boil, then you need to cool it down a bit before using it.
- Melt the chocolate in a bowl. You can do it in the microwave in intervals of 30 seconds, mixing in between each interval. Alternatively, you can melt it in a bain-marie over low heat. Make sure that the bottom of the bowl doesn't touch the surface of the water.
- Remove the chocolate from the bain-marie if using. Add all the cream onto the chocolate.
- With a spatula, make small circles at the centre of the bowl. You'll see that it will start to come together at the centre on its own and then expand towards the sides.
- When everything looks evenly dark, scrape down the sides of the bowl and keep mixing until everything looks incorporated and shiny.
- Pour the ganache at the centre of the cheesecake and spread it using a spatula, making it drip down the sides. Refrigerate for at least 30 minutes and garnish with fresh raspberries.
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