Triple Chocolate Cheesecake Recipe

This Triple Chocolate Cheesecake is a chocolate lover's dream. Rich, creamy, and packed with three types of chocolate, it's sure to satisfy even the most discerning sweet tooth. Whether you're celebrating a special occasion or just indulging on a quiet night in, this cheesecake is the perfect dessert.

Photos of Triple Chocolate Cheesecake Recipe

The recipe calls for ingredients like semisweet chocolate, chocolate graham crackers, and cocoa powder which are all essential for creating that intense chocolate flavor. If these aren't staples in your pantry, be sure to pick them up from the supermarket. Additionally, you'll need cream cheese for the filling and heavy whipping cream for the ganache topping. Corn syrup, another ingredient for the ganache, helps to give it a shiny, smooth texture.

Ingredients for Triple Chocolate Cheesecake

Chocolate graham crackers: These are the base of your crust and provide a chocolatey crunch.

Sugar: Used in both the crust and filling to sweeten the dessert.

Cocoa powder: Enhances the chocolate flavor in the crust and the filling.

Unsalted butter: Binds the crust ingredients together.

Semisweet chocolate: Key ingredient in the filling and ganache topping, providing a rich chocolate flavor.

Heavy whipping cream: Used in the filling and the ganache topping to create a creamy texture.

Eggs: Helps to bind the filling ingredients together.

Vanilla extract: Adds depth of flavor.

Cream cheese: The main component of the cheesecake filling.

Corn syrup: Gives the ganache topping a shiny, smooth texture.

One reader, Erik Truong says:

This triple chocolate cheesecake recipe is a game-changer! The rich, velvety texture and decadent chocolate flavor make it a showstopper dessert. The combination of the chocolate crust, creamy filling, and luscious ganache topping is pure bliss. It's a must-try for all chocolate lovers!

Erik Truong

Techniques Required for Making Triple Chocolate Cheesecake

How to prepare the crust: Combine the chocolate graham crackers, sugar, cocoa powder, salt, and melted butter in a food processor. Press the mixture into the bottom of an ungreased springform pan and bake for 8-10 minutes.

How to make the ganache topping: Heat the heavy whipping cream, corn syrup, and salt in a saucepan, then pour it over chopped chocolate. Let it sit for 5 minutes, then add vanilla and stir gently to combine. Let the ganache cool at room temperature for 2 hours before using. If it's too thick, warm it in the microwave in short intervals until pourable.

How to bake the cheesecake in a water bath: Wrap the outside of the springform pan in aluminum foil and place it in a roasting pan or large Dutch oven. Fill the roasting pan with warm water halfway up the sides of the springform pan. This helps ensure even baking and prevents cracking.

How to chill the cheesecake: After baking, let the cheesecake cool in the water bath for about an hour, then transfer it to a cooling rack on the counter for another hour. Finally, keep the cake in the springform pan and let it chill, uncovered, overnight in the fridge.

How To Make Triple Chocolate Cheesecake

Delight in three layers of chocolate with this decadent chocolate cheesecake. It comes with a graham crust, creamy filling, and ganache to finish.

Preparation: 1 hour

Cooking: 1 hour

Chill Time: 12 hours

Total: 14 hours

Serves:

Ingredients

For the Crust:

1¼cupschocolate graham crackers,(8 crackers) crushed
⅓cupsugar
1tsbpcocoa powder
pinch of kosher salt
4tsbpunsalted butter,melted

For the Filling:

8ozsemisweet chocolate,chopped
⅓cupheavy whipping cream
4large eggs,room temperature
2tspvanilla extract
¼tspkosher salt
24ozcream cheese,(3 packages) room temperature
1¼cupsugar
2tbspcocoa powder

For the Ganache Topping:

¾cupheavy whipping cream
1tbspcorn syrup,optional
pinch of kosher salt
8ozsemisweet chocolate,finely chopped
1tspvanilla extract

Instructions

Preheat the oven to 350 degrees F.

Crust:

In the bowl of a food processor fitted with the metal S-blade attachment, add the graham crackers. Pulse until they are ground fine like sand.
Add the sugar, cocoa powder, and salt. Pulse 2 or 3 times until just combined. Pour melted butter around the bowl in a circle, pulse 4 or 5 times combine it. The mixture should clump a little bit, but may still look a little dry.
Dump the mixture into the bottom of the ungreased springform pan. Use fingers or the underside of a cup to press the mixture into the bottom of the pan, making it as even as possible.
Place the crust in the oven and bake for about 8 to 10 minutes. Remove from oven to cool.
Once the crust has baked, reduce the oven to 300 degrees F.
In a medium-sized, heavy-bottom saucepan set over low heat, combine the chopped chocolate and ⅓ cup heavy cream.
Stir continuously for about 10 minutes. Once melted, remove from heat and set aside for the filling later.

Filling:

In a small bowl or Pyrex measuring cup, gently beat the eggs, vanilla extract, and salt together with a fork. Set it aside.
Using a stand mixer fitted with a paddle attachment (or a hand mixer set to low and a large bowl), add the cream cheese.
Beat the cream cheese on low or stir speed for about 2 minutes until creamy. Scrape down the sides and bottom of the bowl.
Beat again on low for about 1 minute. With the stand mixer still on low, slowly add the sugar and two tablespoons of cocoa powder.
Stop the mixer. Scrape down the bottom and sides of the bowl. Beat for another minute or two until light and fluffy.
With the mixture still on low, add the egg mixture, ⅓ at a time, scraping down the sides of the bowl after each addition.
Pour the cooled, melted chocolate into the bowl of the stand mixer and beat on low for about a minute. Scrape down the sides and bottom of the bowl.
Beat on low again for about 30 seconds, or until the chocolate is fully incorporated. Alternatively, fold in the chocolate using a spatula.
Wrap the outside of the springform pan in 3 layers of aluminum foil. Be careful not to tear or puncture the foil. Bring the foil all the way up the sides. Set it inside a roasting pan or a large Dutch oven.
Pour the filling into the springform pan. Fill the roasting pan with warm water about halfway up the sides of the springform pan. Be careful not to splash any water into the cheesecake pan or inside the foil.

To Bake:

Put the pan in the oven and bake for 55 to 65 minutes until the cheesecake is just barely set in the center. It will still jiggle slightly, but shouldn’t slosh in the center when moved.
Remove the roasting pan from the oven. Let the cake cool in the water bath for about an hour. Then remove it from the water bath and transfer it to a cooling rack on the counter for another 1 hour.
Finally, keep the cake in the springform pan, and let it chill, uncovered overnight in the fridge.

Ganache:

Place chopped chocolate in a medium-sized bowl. In a small saucepan set over medium heat, add the heavy cream, corn syrup, and salt. Stir to combine and bring to a simmer.
Pour the heated cream over the chopped chocolate. Don’t stir. Let sit for 5 minutes, then add the vanilla. Use a spatula and stir gently to combine.
Let the ganache cool at room temperature for 2 hours. Cover with plastic wrap and keep it in the fridge until ready to serve the cheesecake.
If the ganache is too thick to pour, simply warm it in the microwave for 15-second intervals (or more depending on how powerful the microwave is) until it’s pourable. (Be careful, though – chocolate can burn quickly in a microwave.) Stir it gently.
Remove the cheesecake from the springform pan. Pour about half of the ganache over the top, just until it drips down a little on the sides.
Serve the cake with sliced strawberries if desired. Slice and enjoy!

Nutrition

Calories: 1216.97kcal
Fat: 79.87g
Saturated Fat: 43.91g
Trans Fat: 1.29g
Monounsaturated Fat: 21.63g
Polyunsaturated Fat: 7.47g
Carbohydrates: 120.88g
Fiber: 5.42g
Sugar: 71.87g
Protein: 13.60g
Cholesterol: 234.79mg
Sodium: 661.58mg
Calcium: 166.47mg
Potassium: 422.99mg
Iron: 5.02mg
Vitamin A: 580.13µg
Vitamin C: 0.13mg

Crucial Technique Tip for a Perfect Cheesecake

When making your triple chocolate cheesecake, it's crucial to ensure your cream cheese is at room temperature before you begin. This will make it much easier to blend with the other ingredients, resulting in a smoother, creamier filling. If the cream cheese is too cold, it can lead to a lumpy texture. To quickly bring your cream cheese to room temperature, cut it into small pieces and spread them out on a plate for about 15-20 minutes.

Time-Saving Tips for Making This Cheesecake Recipe

Prepare the crust: Use a food processor to quickly crush the graham crackers and mix the ingredients for the crust efficiently.

Organize ingredients: Before starting, gather all the necessary ingredients and equipment to streamline the cooking process.

Room temperature ingredients: Allow the cream cheese and eggs to come to room temperature to expedite the mixing process and ensure a smooth filling.

Bake ahead: Consider preparing the crust and filling a day in advance, then assemble and bake the cheesecake the next day to save time.

Chill the ganache: While the cheesecake chills, prepare the ganache in advance and let it cool in the fridge for efficient assembly later.

Efficient cooling: Cool the cheesecake in the water bath for the specified time to ensure even cooling and prevent cracking, saving time on potential repairs.

Substitute Ingredients For Triple Chocolate Cheesecake Recipe

chocolate graham crackers - Substitute with chocolate wafer cookies: Chocolate wafer cookies can be used as a substitute for chocolate graham crackers as they provide a similar chocolate flavor and a crunchy texture for the crust.
sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for regular sugar, providing a slightly caramel-like flavor and a lower glycemic index.
cocoa powder - Substitute with cacao powder: Cacao powder can be used as a substitute for cocoa powder, offering a richer chocolate flavor and higher nutritional content.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a substitute for unsalted butter, providing a hint of coconut flavor and a similar fat content for the crust.
semisweet chocolate - Substitute with dark chocolate: Dark chocolate can be used as a substitute for semisweet chocolate, offering a deeper chocolate flavor and a slightly lower sugar content.
heavy whipping cream - Substitute with coconut cream: Coconut cream can be used as a substitute for heavy whipping cream, providing a rich and creamy texture with a hint of coconut flavor.
eggs - Substitute with applesauce: Applesauce can be used as a substitute for eggs, adding moisture and binding properties to the filling.
vanilla extract - Substitute with almond extract: Almond extract can be used as a substitute for vanilla extract, providing a nutty flavor and enhancing the overall richness of the cheesecake.
cream cheese - Substitute with vegan cream cheese: Vegan cream cheese can be used as a substitute for regular cream cheese, providing a dairy-free option while maintaining a creamy texture.
corn syrup - Substitute with maple syrup: Maple syrup can be used as a substitute for corn syrup, offering a natural sweetener with a hint of maple flavor for the ganache topping.

Presenting Your Triple Chocolate Cheesecake

Elevate the crust: Instead of a traditional graham cracker crust, consider using a combination of chocolate graham crackers and finely ground hazelnuts for a richer and more complex flavor profile. Press the crust into the springform pan with precision to create a flawless base for the cheesecake.
Artful ganache drizzle: When applying the ganache topping, aim for a graceful and controlled drizzle that cascades down the sides of the cheesecake, creating an elegant and visually stunning presentation. The ganache should be the perfect consistency, neither too thick nor too runny, to achieve a professional finish.
Garnish with edible flowers: Add a touch of sophistication by adorning the cheesecake with delicate and colorful edible flowers, such as pansies or violets, to introduce a subtle floral note and a visually captivating element to the dish.
Precision slicing: When serving, ensure each slice is meticulously cut and presented on the plate with finesse. The clean, precise cuts will showcase the layers of the cheesecake and demonstrate attention to detail.
Accompaniments: Serve the cheesecake with a side of homemade raspberry coulis or a quenelle of vanilla bean whipped cream to complement the rich chocolate flavors and add a touch of finesse to the overall presentation.
Plating symmetry: Focus on creating a balanced and symmetrical arrangement on the plate, ensuring that each component of the dish is thoughtfully placed to create a visually appealing and harmonious presentation.

Essential Tools for Making a Decadent Cheesecake

Food processor: A food processor is used to finely grind the chocolate graham crackers for the crust and to combine the ingredients for the crust.
Springform pan: A springform pan is used to bake the cheesecake and allows for easy removal of the cake without damaging its structure.
Stand mixer: A stand mixer is used to beat the cream cheese, sugar, and cocoa powder for the filling, ensuring a smooth and creamy texture.
Roasting pan or large dutch oven: This is used to create a water bath for baking the cheesecake, which helps to prevent cracking and ensure even cooking.
Aluminum foil: Aluminum foil is used to wrap the outside of the springform pan to prevent water from seeping into the cheesecake during the water bath.
Spatula: A spatula is used to fold in the melted chocolate into the cheesecake filling and to gently stir the ganache for the topping.
Small saucepan: A small saucepan is used to heat the heavy cream and corn syrup for the ganache topping.
Microwave: The microwave is used to warm the ganache if it becomes too thick to pour, ensuring a smooth and pourable consistency for the topping.

Storing and Freezing Your Homemade Cheesecake

Here are the storing and freezing guidelines for the triple chocolate cheesecake recipe:

Storing in the fridge: cover the cheesecake with plastic wrap and store it in the refrigerator for up to 5 days. For best results, keep the ganache stored separately and top the cheesecake when ready to serve.
Freezing the whole cheesecake: if you want to freeze the entire cheesecake, first freeze it uncovered until firm (about 2-3 hours). Then remove it from the springform pan, wrap it tightly in plastic wrap followed by aluminum foil, and place it back in the freezer. It can be frozen for up to 2 months. To thaw, place the wrapped cheesecake in the fridge overnight. Add the ganache topping before serving.
Freezing individual slices: if you have leftovers or want to freeze individual portions, slice the cheesecake and place the slices on a baking sheet lined with parchment paper. Freeze until firm (about 2 hours), then wrap each slice tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. They can be frozen for up to 1 month. To thaw, unwrap the slice and let it sit at room temperature for 20-30 minutes before enjoying.
Pro tip: for a perfectly smooth ganache finish after freezing, pour the ganache over the cheesecake while it's still slightly frozen. This will prevent any cracking or splitting of the ganache as the cheesecake thaws and expands.

Interesting Fact About Triple Chocolate Cheesecake

Cheesecake is believed to have originated in ancient Greece, where it was served to athletes during the first Olympic games in 776 BC. The cake was made from simple ingredients like cheese, honey, and wheat, and was considered to be a good source of energy.

Is Making Triple Chocolate Cheesecake at Home Cost-Effective?

The cost-effectiveness of this triple chocolate cheesecake recipe is moderate. While the ingredients may require a higher initial investment, the indulgent dessert can serve as a luxurious treat for special occasions. The approximate cost for a household of 4 people is around $25-$30. The overall verdict for this recipe is a solid 9, considering the rich and decadent flavors that are sure to impress any chocolate lover.

Is Triple Chocolate Cheesecake Healthy or Unhealthy?

This triple chocolate cheesecake recipe is undeniably indulgent and not particularly healthy. Here's why:

The crust is made with chocolate graham crackers, sugar, and butter, which are high in calories, fat, and added sugars.
The filling contains a significant amount of cream cheese, sugar, and heavy cream, contributing to its high calorie and fat content.
The ganache topping, made with heavy cream and semisweet chocolate, adds even more calories and fat to the dessert.

While this cheesecake is a delightful treat for special occasions, it should be enjoyed in moderation as part of a balanced diet.

To make this recipe a bit healthier without compromising its decadent taste, consider the following suggestions:

Reduce the amount of sugar in the crust and filling, or replace some of the sugar with a natural sweetener like stevia or monk fruit extract
Use low-fat cream cheese instead of full-fat to cut down on the overall fat content
Replace some of the heavy cream in the filling and ganache with Greek yogurt or milk to reduce the calorie and fat content
Serve smaller portions and pair the cheesecake with fresh berries to add fiber, vitamins, and antioxidants

Editor's Opinion on This Decadent Cheesecake

The triple chocolate cheesecake recipe is a decadent and indulgent dessert that promises a rich and creamy texture with a perfect balance of sweetness. The combination of chocolate graham cracker crust, velvety cream cheese filling, and luscious ganache topping creates a symphony of flavors that will delight any chocolate lover. The detailed instructions ensure a smooth and successful baking experience, resulting in a show-stopping dessert that is sure to impress. This recipe is a true celebration of chocolate and is perfect for special occasions or simply treating yourself to a luxurious dessert.

Enhance Your Triple Chocolate Cheesecake Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy garlic mashed potatoes with a hint of parmesan cheese and chives, served in a fluffy cloud-like mound.

Grilled Asparagus: Tender asparagus spears lightly seasoned and grilled to perfection, with a drizzle of balsamic glaze for a touch of sweetness.

Fruit Salad: A vibrant and refreshing medley of seasonal fruits, tossed in a zesty citrus dressing and garnished with fresh mint leaves.

Similar Dessert Recipes to Try

Savory Beef Stew: This hearty beef stew is perfect for a cozy night in. Packed with tender beef, hearty vegetables, and flavorful broth, it's a comforting and satisfying meal.

Mango Salsa Chicken: This vibrant and flavorful chicken dish is a perfect balance of sweet and savory. The juicy mango salsa adds a refreshing twist to the tender and juicy chicken breasts.

Creamy Tomato Basil Soup: Indulge in the rich and creamy goodness of this classic tomato basil soup. The combination of ripe tomatoes, fragrant basil, and velvety cream makes for a comforting and delicious soup.

Appetizers and Main Dishes to Serve With Triple Chocolate Cheesecake

Appetizers:

Stuffed Mushrooms: For a delicious and savory appetizer, try creating stuffed mushrooms filled with a flavorful mixture of cream cheese, garlic, and herbs. These bite-sized treats are perfect for any gathering and are sure to impress your guests.

Spinach and Artichoke Dip: A classic and crowd-pleasing appetizer, spinach and artichoke dip is a creamy and indulgent option for any occasion. Serve it with crispy tortilla chips or toasted bread for a satisfying start to any meal.

Main Courses:

Grilled Salmon: Grilled salmon with a zesty lemon dill sauce is a light and refreshing option for a main course. The flaky fish pairs perfectly with the bright flavors of the sauce, creating a dish that is both satisfying and flavorful.

Beef Stroganoff: Beef stroganoff is a hearty and comforting main course that is sure to please. Tender strips of beef are cooked in a rich and creamy sauce, then served over a bed of buttery egg noodles for a classic and delicious meal.

Why trust this Triple Chocolate Cheesecake Recipe:

This recipe is a decadent delight for all chocolate lovers. The combination of semisweet chocolate and cocoa powder creates a rich and indulgent flavor. The use of cream cheese ensures a creamy and luscious texture, while the addition of vanilla extract enhances the overall taste. The chocolate ganache topping adds an extra layer of richness and elegance. Trust in the quality of the ingredients and the meticulous instructions to create a show-stopping cheesecake that will impress even the most discerning dessert connoisseurs.

Want to share your experience making this decadent Triple Chocolate Cheesecake or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum section!

FAQ:

What size springform pan should I use for this cheesecake recipe?

I recommend using a 9-inch springform pan for this recipe.

Can I use milk chocolate instead of semisweet chocolate for the filling?

Yes, you can use milk chocolate if you prefer a sweeter flavor. Just be mindful that the sweetness level may be higher, so you might want to adjust the sugar in the filling accordingly.

Do I have to use a water bath when baking the cheesecake?

Yes, using a water bath helps to ensure that the cheesecake bakes evenly and reduces the likelihood of cracks on the surface. It also helps to maintain a moist environment in the oven, which is beneficial for the texture of the cheesecake.

Can I make the cheesecake ahead of time and freeze it?

Yes, you can make the cheesecake ahead of time and freeze it. Once the cheesecake has completely cooled, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it in the refrigerator overnight before serving.

Can I omit the ganache topping?

Absolutely! The ganache topping is optional. If you prefer a simpler cheesecake or want to reduce the overall sweetness, feel free to skip the ganache. You can also customize the topping with fresh fruit, whipped cream, or a dusting of cocoa powder.