Servings: 12
Triple Chocolate Cheesecake Recipe
For the cheesecake crust:
-
1 1/2
cups
Oreo cookie crumbs
— (16-17 cookies with the filling removed)
-
6
tbsp
melted butter
-
1
tbsp
sugar
— (I used coconut sugar)
For the cheesecake batter:
-
3 8
oz
blocks cream cheese
-
3
oz
semi sweet chocolate chips
— , melted
-
3/4
cups
sugar
-
3
eggs at room temperature
-
2
tsp
vanilla extract
-
3/4
cup
heavy cream
For the chocolate ganache glaze:
-
1
cup
semi sweet or dark chocolate chips
-
1/4
cup
heavy cream
For the chocolate whipped cream:
-
1/3
cup
semi sweet or dark chocolate chips
-
1
cup
heavy cream
-
1
tbsp
powdered sugar
— (or more if you prefer it sweeter)
Other:
-
chocolate shavings for decoration
-
Preheat oven to 300F.
-
Grease the sides and bottom of a spring form pan with cooking spray. I always line the bottom with parchment paper, so it is easier to separate the cake and the bottom of the pan.
-
Wrap the bottom and the sides of the pan with 2-3 layers of heavy duty aluminum foil. (Important, because leaks will make a mess in the oven and burned butter may create smoke! It has hapenned to me many times...).
-
In a bowl mix together cookie crumbs, butter and sugar and press tightly to the bottom of the pan.
-
In the bowl of a stand mixer, cream together cream cheese and sugar. Add melted chocolate and mix to combine. Scrape down the bottom and the sides of the mixing bowl. Add eggs one at a time, mixing on low speed after each addition until incorporated. Add vanilla extract and heavy whipping cream. Beat to combine.
-
Pour batter into the spring form pan. bake for 60-65 minutes, until the top of the cheesecake no longer looks glossy.
-
Run a knife between the cake and the sides of the pan. Cool cake completely in the pan.
To prepare the ganache:
-
In a saucepan, scald the whipping cream whipping cream. Melt in the semisweet chocolate chips over very low heat. Do not overheat the chocolate. I take it off the heat and stir until all the chocolate is melted. You may need to return it to the heat a couple of times to make it perfectly smooth. Cool almost to room temperature.
-
Pour ganache over cooled cake and spread evenly over the top and sides with a decorators spatula.
For the chocolate whipped cream:
-
Over a double boiler melt the chocolate and whipping cream together, stir until smooth. Let the mixture cool to room temperature.
-
Whip heavy cream and powdered sugar until firm peaks. Add chocolate mixture and mix until just combined.
-
Pipe some whipped cream on top of the cake. Sprinkle with chocolate shavings. Slice and enjoy.
Nutrition Information
Calories: 550, Fat: 41g, Saturated Fat: 24g, Cholesterol: 140mg, Sodium: 236mg, Potassium: 252mg, Carbohydrates: 38g, Fiber: 2g, Sugar: 27g, Protein: 6g, Vitamin A: 1175%, Vitamin C: 0.2%, Calcium: 84%, Iron: 2.4%