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Triple Chocolate Cheesecake

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A rich triple chocolate cheesecake featuring an Oreo crust, decadent chocolate cheesecake filling, silky ganache topping, and homemade whipped cream. Perfect for special occasions and chocolate lovers.

Ingredients

  • 35 whole Oreos
  • 1/4 cup salted butter, melted (56 grams)
  • 4 ounces semi-sweet chocolate, chopped (113 grams)
  • 4 ounces milk chocolate, chopped (113 grams)
  • 32 ounces full fat cream cheese, at room temperature (904 grams)
  • 1 cup cocoa powder (100 grams)
  • 1 and 1/2 cups granulated sugar (308 grams)
  • 4 large eggs, at room temperature
  • 3/4 cup full fat sour cream, at room temperature (180 grams)
  • 1 and 1/2 tsp corn starch
  • 2 tsp vanilla extract
  • Pinch of salt
  • 5 ounces semi-sweet chocolate, finely chopped (141 grams)
  • 5 ounces heavy cream (150 grams)
  • 3 tbsp cocoa powder
  • 1 tbsp vanilla extract
  • 1/4 cup powdered sugar (29 grams)
  • 1 and 1/4 cups cold heavy cream (300 grams)

Instructions

  1. Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Pulse Oreos into fine crumbs, mix with melted butter, and press into the pan and slightly up the sides. Bake for 10 minutes and set aside.
  2. Melt the semi-sweet and milk chocolate in 30-second intervals, stirring until smooth. Let cool slightly.
  3. Beat cream cheese until creamy. Whisk together sugar and cocoa powder, then mix into the cream cheese until smooth.
  4. Add eggs one at a time, mixing just until incorporated after each addition.
  5. Add melted chocolate, sour cream, corn starch, vanilla extract, and salt. Mix until just combined.
  6. Bring a large pot of water to a boil and prepare a water bath using a roasting pan.
  7. Pour batter into the prepared crust. Place in the oven with the water bath and bake for 80 to 88 minutes, until the center has a slight wobble.
  8. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  9. Remove from the oven, cool to room temperature for about 1 hour, then cover and refrigerate for at least 6 hours or overnight.
  10. For the ganache, place chopped chocolate in a bowl. Heat 5 ounces heavy cream until simmering, pour over the chocolate, let sit 4 minutes, then stir until smooth. Spread over the chilled cheesecake.
  11. For the whipped cream, beat cold heavy cream, cocoa powder, vanilla extract, and powdered sugar until stiff peaks form.
  12. Top cheesecake with whipped cream, slice, and serve. Store leftovers refrigerated for 3 to 4 days.

Notes

  • Bring all refrigerated ingredients to room temperature before making the filling.
  • A water bath helps prevent cracking and promotes even baking.
  • Do not overmix after adding the eggs to avoid excess air in the batter.
  • Chill the cheesecake overnight for the best texture and flavor.
  • Store covered in the refrigerator for up to 4 days.

Nutrition

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