Dessert Recipes

Triple Chocolate Cheesecake 

Updated on 2 min read

Triple Chocolate Cheesecake

This decadent triple chocolate cheesecake is a symphony of rich dark chocolate, creamy milk chocolate, and a hint of white chocolate in the swirl. The cheesecake is adorned with dark chocolate shavings and a generous drizzle of dark chocolate ganache, creating a visually enticing masterpiece.

Ingredients:

  • Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup sugar
    • 1/4 cup melted unsalted butter
  • Cheesecake Filling:
    • 16 ounces cream cheese, softened
    • 1 cup granulated sugar
    • 1/2 cup unsweetened cocoa powder
    • 3 large eggs
    • 1 teaspoon vanilla extract
  • Chocolate Swirl:
    • 1/2 cup semisweet chocolate chips
    • 1/4 cup milk chocolate chips
    • 1 tablespoon white chocolate chips
  • Dark Chocolate Ganache:
    • 1/2 cup heavy cream
    • 4 ounces semisweet chocolate, chopped

Instructions

Make the Crust:

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, cocoa powder, and sugar in a bowl.
  3. Add melted butter and stir until mixture is evenly moistened.
  4. Press the mixture into the bottom of a 9-inch springform pan.
  5. Bake for 8-10 minutes, or until set.

Make the Cheesecake Filling:

  1. Beat cream cheese and sugar in a large bowl until smooth and creamy.
  2. Beat in eggs one at a time, then stir in vanilla extract and cocoa powder.
  3. Pour the filling into the prepared crust.

Create the Chocolate Swirl:

  1. Melt the chocolate chips in a microwave or double boiler.
  2. Drizzle the melted chocolate over the cheesecake filling in a zigzag pattern.
  3. Use a knife to swirl the chocolate into the filling.

Bake the Cheesecake:

  1. Place the springform pan in a water bath by placing it in a larger roasting pan filled with about 1 inch of hot water.
  2. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
  3. Turn off the oven and leave the cheesecake inside for another hour to cool slowly.
  4. Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight, before serving.

Make the Dark Chocolate Ganache:

  1. Heat heavy cream in a saucepan over medium heat until simmering.
  2. Remove from heat and add chopped chocolate.
  3. Stir until chocolate is melted and ganache is smooth.
  4. Let the ganache cool slightly before drizzling over the chilled cheesecake.

Serve and Enjoy!

This triple chocolate cheesecake is a decadent and satisfying dessert that is perfect for any occasion.

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