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Triple Chocolate Cheesecake Recipe

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★★★★★

5 from 83 reviews

This decadent Triple Chocolate Cheesecake features a rich Oreo crust, a creamy dark chocolate-infused cheesecake filling, and two luscious layers of chocolate ganache—one smooth topping and another whipped ganache piped beautifully around the edges. Baked in a water bath for a silky texture, this elegant dessert is perfect for chocolate lovers looking for a luxurious treat.

Ingredients

Scale

Oreo Crust

  • 32 Oreos
  • 6 tbsp (84 g) salted butter, melted

Chocolate Cheesecake

  • 32 oz. (907 g) cream cheese, at room temperature (brick style)
  • 1 cup (200 g) granulated white sugar
  • 1 tbsp (8 g) cornstarch
  • 8 oz. (226 g) 60% cocoa dark chocolate, melted and slightly cooled
  • 1/3 cup (82 g) sour cream, at room temperature
  • 1 tbsp vanilla extract
  • 3 eggs, at room temperature
  • 3 egg yolks, at room temperature

Whipped Chocolate Ganache

  • 4 oz. (113 g) 60% cocoa dark chocolate, chopped
  • 1/2 cup (120 ml) heavy cream

Chocolate Ganache for Topping

  • 3 oz. (85 g) 60% cocoa dark chocolate, chopped
  • 1/2 cup (120 ml) heavy cream

Instructions

  1. Prepare the Oreo Crust: Preheat your oven to 350°F (175°C). Pulse the Oreos in a food processor until finely ground. Combine the Oreo crumbs with the melted salted butter in a large bowl until evenly mixed. Wrap the bottom and sides of a 9-inch springform pan with multiple layers of tinfoil, ensuring the foil extends about two inches up the sides to prevent water seepage during the water bath bake. Press the Oreo mixture firmly onto the bottom and about an inch up the sides of the pan to form a crust. Bake the crust for 10 minutes, then set aside to cool completely.
  2. Make the Cheesecake Batter: If not still preheated, preheat the oven to 350°F (175°C). In a stand mixer fitted with a paddle attachment, beat the softened cream cheese, cornstarch, and granulated sugar on medium speed for about 2 minutes until smooth and lump-free. Scrape down the bowl thoroughly to ensure even mixing. Add the vanilla extract, sour cream, and the melted and slightly cooled 60% cocoa dark chocolate; mix for 1 minute until combined, scraping the bowl again. Start heating a pot of water on the stove to boiling for the water bath later.
  3. Add the Eggs: Add the eggs and egg yolks one at a time to the batter, mixing each until just incorporated before adding the next. Avoid overmixing to keep the batter light and creamy. Once done, pour the cheesecake batter into the cooled Oreo crust in the springform pan.
  4. Bake in a Water Bath: Place the springform pan in a large roasting pan. Carefully pour the boiling water into the roasting pan until it reaches about 1 1/2 inches up the side of the springform pan, being cautious not to splash the cheesecake. Bake at 350°F (175°C) for 1 hour. After baking, turn off the oven and crack the door open, using a wooden utensil to hold it ajar. Let the cheesecake sit in the oven for an additional hour to finish baking gently while cooling.
  5. Cool and Chill the Cheesecake: Remove the springform pan from the water bath. Run a butter knife gently around the edges to loosen the cheesecake from the pan. Allow it to cool completely at room temperature, then refrigerate for at least 8 hours, preferably overnight, until fully set.
  6. Prepare the Whipped Chocolate Ganache: Heat 1/2 cup heavy cream to just boiling, then pour over the chopped 4 oz. dark chocolate in a bowl. Let stand for 1 minute, then stir until smooth and glossy. Allow ganache to cool to room temperature, then whip on high speed with an electric mixer until light and fluffy. Transfer the whipped ganache to a piping bag fitted with a decorative tip and set aside.
  7. Prepare the Chocolate Ganache for Topping: Repeat the process with the remaining 3 oz. chopped dark chocolate and 1/2 cup heavy cream: heat cream to boiling, pour over chocolate, rest for 1 minute, stir until smooth. Let cool for 3-5 minutes until warm but still pourable.
  8. Assemble the Cheesecake: Remove the fully chilled cheesecake from the refrigerator. Pour and spread the warm chocolate ganache evenly over the top of the cheesecake using a mini offset spatula. Return to the fridge for about 20 minutes to allow the ganache to set.
  9. Decorate with Whipped Ganache: Once ganache is set, pipe swirls of the whipped chocolate ganache around the edges of the cheesecake to create an elegant finish.
  10. Serve and Store: Slice and enjoy your triple chocolate masterpiece! Store leftovers in an airtight container in the refrigerator for up to five days.

Notes

  • Room temperature ingredients are crucial for smooth batter and preventing lumps.
  • Be careful not to overmix the eggs into the batter to avoid cracking or a dense texture.
  • Wrapping the springform pan well with multiple layers of foil ensures no water seeps in during the water bath bake.
  • The water bath baking helps achieve a creamy, crack-free cheesecake.
  • Allow ganaches to cool properly for ideal texture before whipping or pouring.
  • This cheesecake tastes best after chilling overnight to fully set and develop flavors.
  • Use a high-quality 60% cocoa dark chocolate for rich chocolate flavor without excessive bitterness.

Keywords: Triple Chocolate Cheesecake, Oreo Crust, Chocolate Ganache, Water Bath Cheesecake, Dark Chocolate Cheesecake, Decadent Chocolate Dessert

Find it online: https://annakocht.com/triple-chocolate-cheesecake-recipe/