This Triple Chocolate Cheesecake is as close to a chocolate confection as you can get and still be called a “cake” I found the recipe online (of course) and was dazzled by the elegant look and amazing ingredients: Cream Cheese, Eggs, Sugar, Chocolate, Chocolate and MORE chocolate! What’s not to love, right?
My family has LOVED my traditional creamy cheesecake forever (actually is my Mom’s recipe) so introducing a NEW dessert to our first of the season holiday parties seemed perfect! WOW, first of all it is visually dramatic, second, it is super rich and lastly it is divine. The experience is like having a full plate of creamy chocolate truffles all to yourself 🙂
I did make a few recipe adjustments: I used premium dark chocolate (vs bittersweet chocolate) and I changed out the milk chocolate curls for white chocolate show stopping topper!
Triple chocolate delight- chocolate cookie crust, chocolate cheesecake filling and chocolate topping garnished with White chocolate curls will sweep even the most critical chocolate connoisseur off their feet. I hope you enjoy an
For the Crust:
24 Oreo cookies-finely crushed
¼ cup unsalted butter-melted
For Cheesecake Filling:
2 lbs. Cream Cheese – room temperature
1⅓ cups powdered sugar
2 Tablespoon cocoa powder
4 eggs- room temperature
10 ounces premium semi sweet chocolate (not chocolate chips)
For Chocolate Topping:
¾ cup heavy cream
6 oz. semi sweet chocolate-finely chopped
Instructions to make the crust:
Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
To make the filling:
Melt 10 ounces bittersweet chocolate and set aside to cool.
Mix cream cheese and sugar until smooth, mix in cocoa powder
Add the eggs one at a time, mixing on low speed and do not over beat it.
Add melted chocolate and mix on low speed to combine.
Pour the filling over the crust and smooth the top.
Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
To make the topping:
In a medium saucepan stir together cream, chocolate on low heat until the chocolate is completely melted and the mixture is smooth. You can also melt chocolate in microwave, (carefully) then add to heavy cream.
Cool and pour over the cheesecake.
When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
Can be prepared up to 2-3 days in advance just store covered in the refrigerator. Garnish with chocolate curls the flavor of your choice.
Download the printable recipe here: Triple-Chocolate-Cheesecake
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