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5 from 8 votes

Triple Chocolate Cheesecake Recipe

Triple Chocolate Cheesecake Recipe
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Servings: 12
Author: Lyubomira from CookingLSL

Ingredients

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

Instructions

  • 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

Calories: 550kcal | Carbohydrates: 38g | Protein: 6g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 140mg | Sodium: 236mg | Potassium: 252mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1175IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 2.4mg