Triple Chocolate Cheesecake
This Triple Chocolate Cheesecake has a chocolate cookie crumb base and a lusciously creamy chocolate cheesecake layer. Topped with swirls of decadent chocolate ganache, it's a chocolate lovers fantasy. Make it a Quadruple Chocolate Cheesecake with the addition of some chocolate truffle whipped cream.
UPDATE
This Triple Chocolate Cheesecake is a throwback recipe to the first day I started Rock Recipes back in September of 2007.
On that day I posted a few recipes to get started and this was one of them, only because I already had photos of this cheesecake on my computer.
Since then there have been millions of visitors to the site and over 1300 other recipes and photos added to Rock Recipes. I never would have predicted that on the day. I just wanted a new hobby.
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triple Chocolate Cheesecake
This triple Chocolate Cheesecake has a chocolate cookie crumb base and a lusciously creamy chocolate cheesecake layer topped with swirls of decadent chocolate ganache. A chocolate lovers fantasy. Make it a Quadruple Chocolate Cheesecake with the addition of some chocolate truffle whipped cream
Ingredients
For the Chocolate Cookie Crumb Crust
- 1 ½ cups Oreo Cookie Crumbs
- ⅓ cup melted butter
- 3 tablespoon sugar
For the Chocolate Cheesecake Batter
- 1 ½ pounds cream cheese, (3 standard 8 oz blocks)
- 3 squares unsweetened baking chocolate, , melted (In a pinch you can substitute ½ cup cocoa but increase the whipping cream to 1 cup)
- 1 ¼ cups sugar
- 3 eggs
- 2 teaspoon vanilla extract
- ¾ cup whipping cream
For the Chocolate Ganache Glaze
- ¼ cup whipping cream
- 1 cup semisweet or dark chocolate chips, (I use 50% Cocoa chips)
For the Chocolate Truffle Whipped Cream
- ¾ cup semisweet or dark chocolate chips
- 1 cup whipping cream
- 2 tablespoon icing sugar, (powdered sugar)
Instructions
- Preheat oven to 300 degrees F. Grease bottom but not sides of a 9 or 10 inch spring form pan. I like to line the bottom of the pan with parchment paper for much easier release of the cheesecake when fully baked and cooled. Wrap the bottom and sides of the pan in a couple of layers of heavy duty aluminum foil. This helps buffer the heat and catches any butter that melts and drips from the bottom of the spring form pan; this butter can easily smoke in the oven sometimes.
- Mix together the cookie crumbs, melted butter and sugar and press evenly into the bottom of the prepared pan.
- Cream together well the cream cheese, chocolate (or cocoa),and sugar.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the vanilla extract and whipping cream.
- Pour onto the prepared spring form pan.
- Bake for 60-70 minutes or until the surface of the cake no longer looks glossy. The cake can still be a little wobbly at the center but the surface should not be shiny.
- Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake.
- Cool completely in the pan. Top with Ganache glaze.
To make the Chocolate Ganache Glaze
- In a heavy bottomed pot, scald but do not boil the whipping cream whipping cream, then melt in the semisweet chocolate chips over very low heat. You just want this at the melting point, do not overheat the chocolate. I take it off the heat and stir until all the chocolate is melted. It may need to be returned to the heat a couple of times but use only as much time on the burner as needed to just melt the chocolate. Cool almost to room temperature.
- Pour over cooled cake and spread evenly over the top and sides with a decorators spatula...Or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular swirling pattern, repeating coverage all over the cake until all Ganache glaze is used.
- Pipe or dollop on some Chocolate truffle whipped cream if you wish and garnish with some grated dark chocolate. In this photo I've used grated dark chocolate Toblerone.
To make the Chocolate Truffle Whipped Cream
- Melt ¼ cup of the whipping cream along with the chocolate chips and cool almost down to room temperature. Be careful not to overhear the chocolate. It is best to melt it slowly in a double boiler of possible.
- Whip the cream and icing sugar to firm peaks.
- Using a rubber spatula, very gently fold the melted chocolate by hand through the whipped cream.
- You may have to chill this mixture for a half hour or more if you plan on piping the chocolate cream, especially of you are working in a hot kitchen.
Nutrition Information
Yield
16Serving Size
1 gramsAmount Per Serving Calories 545Total Fat 40gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 13gCholesterol 123mgSodium 222mgCarbohydrates 41gFiber 2gSugar 34gProtein 7g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
How many eggs?? Doesn't seem to be listed and my apologies if I have just missed it! Sounds delicious!
Thanks for catching the error so quickly. I reformatted the recipe and it didn't copy the eggs. It's 3 eggs and the correction has now been made. Thanks, Barry.
Does the crust really consist of only 1/2 c of cookie crumbs? Most recipes call for 1 1/2 cups of crumbs - is this a misprint? Thanks - recipe looks delicious!
Oh gosh, that was a copy and paste error. It's fixed now.
Hello,
This recipe looks amazing. I was going to make this today but because I've never made a chocolate cheesecake I wanted to make sure I got the amount of chocolate right. When you say a squares how much does that turn out to be? Depending in the bar the sizes of the squares vary.
Thank you!
Baking chocolate is sold in 1 ounce squares.
Can I use the bain marie method for baking this triple chocolate cheesecake? When we tried the "just a vanilla cheesecake" it seemed like you implied that this is the way to get a perfect cheesecake every time. And, by the way, the "just a vanilla cheesecake" that we made using the bain marie method WAS perfect!
Some of my older cheesecake recipes do need info updated. Yes, you can use the bain marie method for any cheesecake recipe.
Hey Barry, I'm a retired Chef and really enjoy your recipes. I've made quite a few and they've been a hit every time. Just a question.....Why don't you have a link to Pinterest??? I like Pinterest as I can pin a recipe and get back to it later. Just curious.
Chef Lynne Pelletier
Executive Chef Emeritus
Bridgewater Bistro
Astoria, Oregon
Hey Barry, I’m a retired Chef and really enjoy your recipes. I’ve made quite a few and they’ve been a hit every time. Just a question…..Why don’t you have a link to Pinterest??? I like Pinterest as I can pin a recipe and get back to it later. Just curious.
Chef Lynne Pelletier
Executive Chef Emeritus
Bridgewater Bistro
Astoria, Oregon
This cheesecake is devine!!!! Thought I'd died and gone to heaven, while eating it. Thanks for another delicious recipe!!! I love your site and the wonderful recipes you post.
Hi Barry! I'd like to convert this into mini cheesecakes, as you've done with several of your no-bake ones. The problem is, I don't have freezer space for the extras (over 12).
Do you think that I could freeze the remaining cheesecake batter, prior to baking it, of course? Thanks so much - it's definitely drool-worthy!