Triple Chocolate Cheesecake

Hello, chocolate lovers. This one is for you. This triple chocolate cheesecake is loaded up with three (yes, THREE) different chocolate layers so that every bite is an indulgent, chocolate bite.

Triple Chocolate Cheesecake

Two is better than one, therefore three is better than two, accordingly this TRIPLE chocolate cheesecake is the best cheesecake you’ll ever have. The logic is sound. Oreo cookie crust, dreamy chocolate cheesecakes, AND chocolate ganache. She’s a triple threat and the perfect indulgent dessert to please all the chocolate lovers.

What is a triple chocolate cheesecake?

This decadent chocolate cheesecake is loaded up with chocolate in EVERY way possible. I’m talking chocolate crust, chocolate cheesecake, and a chocolate ganache topping. Chocolate fiends, this one’s for you. I won’t sugarcoat it, there are a few more moving parts to this cheesecake, but boy, oh boy, is it worth it for that first delicious, chocolatey bite. Plus, an involved baking project can be fun sometimes and most of the time this takes is hands off time just waiting for things to set!

Ingredients for triple chocolate cheesecake

Can I tell you a secret? This chocolate cheesecake has a whole pound of chocolate in it. Heh. So prepare yourself for a little arm workout when you go grocery shopping. Here’s what you’ll need:

• Butter
• Oreo Cookies
• Cream Cheese
• Sour Cream
• Granulated Sugar
• Cocoa Powder
• Espresso Powder
• Eggs
• Vanilla Extract
• Bittersweet Chocolate
• Heavy Cream

Tips for making homemade cheesecake

Even though cheesecake is a simple recipe, it can take a few gos at it to really understand how to get that dreamy texture. Luckily for you I’ve made thousands of cheesecakes, so I have all the perfect cheesecake tips and tricks you’ll ever need:

• Make sure ALL ingredients are at true room temperature: I cannot stress how important this is. The cream cheese, eggs, and sour cream must all be at TRUE room temperature in order to beat together into a creamy, clump-free cheesecake. When your ingredients are all the same soft temperature you won’t have to beat your cheesecake batter for as long, which means less air in your batter, which means a creamier cheesecake. I recommend leaving your ingredients out on the counter for at least 2 hours. I usually do it overnight.
• Do not over beat the cheesecake: Over beating the cheesecake causes air bubbles. And air bubbles mean one thing: cracks. Only beat the cheesecake mixture until it’s creamy!

• Give the crust just as much attention as the cheesecake batter: The crust is a key feature in this double chocolate cheesecake, so make sure you’re using a high quality chocolate sandwich cookie,  and packing it in really well to create that dense, chewy, slightly sweet base.
• Don’t over bake the cheesecake: The last thing you want is an over baked cheesecake. It turns out to be rubbery and sad. Only bake the cheesecake until it is just set in the middle–about 55 minutes!

Happy triple chocolate cheesecake eating, my friends!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1hr 20mins
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Triple Chocolate Cheesecake

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Hello, chocolate lovers. This one is for you. This triple chocolate cheesecake is loaded up with three (yes, THREE) different chocolate layers so that every bite is an indulgent, chocolate bite.

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1hr 20mins
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Ingredients

for the oreo cookie crust

• 1/4 cup unsalted butter, melted
• 2 cups Oreo cookie crumbs (20 Oreo cookies)
• pinch of salt

for the chocolate cheesecake

• 3 packages (8 ounces each) Philadelphia Original Cream Cheese, room temperature
• 8 ounces sour cream, room temperature
• 1 1/4 cups granulated sugar
• 1/4 cup cocoa powder
• 2 teaspoons espresso powder
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 8 ounces bittersweet chocolate, melted

for the chocolate ganache

• 6 ounces bittersweet chocolate, finely chopped
• 3/4 cup heavy cream

Instructions

1. Preheat the oven to 325°F and line a 9 or 10 inch springform pan (or a cheesecake pan if you have it!) with parchment paper on the bottom and grease the sides of the pan well.
2. Combine the Oreo crumbs and the butter stirring together until combined. The mixture will be dry and sandy. Press the crust mixture into the prepared pan, pressing it firmly into an even layer. Set aside.
3. Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks.
4. While the oven preheats, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy. Add the cocoa powder, espresso powder, vanilla extract and then the eggs one at a time, beating until just combined.
5. Last, pour in the melted chocolate, mixing until smooth and combined.
6. Pour the cheesecake batter over the crust in the springform pan. Drop the pan on the counter a few times to get rid of any air bubbles.
7. Carefully place in the middle rack of the oven and bake for 55 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
8. At the 55 minutes mark, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
9. After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.
10. At least an hour before you’re ready to serve the cheesecake, take the cheesecake out of the pan and make the ganache. To get the cheesecake out of the pan, release the springform pan and remove the rim of the pan carefully, transferring the cheesecake to whatever you are serving it on.
11. Next, make the ganache. Heat the cream until scalding (in the microwave for about a minute or on the stovetop over medium high heat) and pour the hot cream over the finely chopped chocolate. Let stand for 1 minute before stirring with a whisk until smooth and glossy.
12. Transfer about a 1/3 of the mixture into small bowl and place in the fridge. You will use it later for the ganache piping.
13. Pour the remaining ganache over the cheesecake, letting it drip down the sides. Place in the fridge to set for 10 minutes.
14. While the ganache is setting, take the chilled ganache for the piping and transfer it into a piping bag fit with a start tip. The ganache should hold its shape, but not be too cold. Pipe large designs on the edge of your cheesecake and top with chocolate sprinkles or chocolate shavings if desired!
15.  Slice into 16 servings and enjoy!

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