Triple Chocolate Cheesecake
A decadent dessert weaving together the richness of cream cheese and three types of chocolate—semisweet, milk, and dark—for a creamy experience perfect for any occasion.
Servings: 12 servings
Calories: 400kcal
Ingredients
For the crust
- 2 cups chocolate cookie crumbs Adds a crispy, chocolaty base.
- 1/4 cup sugar Enhances the sweetness.
- 1/2 cup butter, melted Adds richness and binds the crust together.
For the filling
- 4 packages (8 oz each) cream cheese, softened The heart of the cheesecake.
- 1 cup sugar Sweetens the filling.
- 4 large eggs Provides structure.
- 1 teaspoon vanilla extract Adds a warm flavor.
- 1 cup semisweet chocolate chips Creates a lush flavor.
- 1 cup milk chocolate chips Adds sweetness.
- 1 cup heavy cream Contributes luxurious texture.
- 1 cup dark chocolate chips Introduces a deep flavor.
For decoration
- chocolate shavings Enhance aesthetic appeal.
- fresh raspberries (optional) Adds fruity flavor.
Instructions
Preparation
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press mixture into the bottom of the springform pan.
Filling
- In a large bowl, beat cream cheese and sugar until smooth. Melt semisweet and milk chocolate chips; cool slightly and mix into cream cheese.
- Incorporate eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Assembly
- Pour cheesecake mixture over the crust and spread evenly.
Baking
- Bake for 55-60 minutes or until the center is nearly set. Let cool on a wire rack for 10 minutes.
- Run a knife around the edge to loosen and cool completely before removing the sides of the pan.
Ganache
- Heat heavy cream until simmering, then remove from heat and pour over dark chocolate chips. Stir until smooth.
- Pour ganache over cooled cheesecake and spread evenly.
Garnishing
- Decorate with chocolate shavings and fresh raspberries if desired.
Notes
Ensure ingredients are at room temperature for a smoother batter. Avoid overbaking to prevent cracks. Store in the fridge for 5-7 days or freeze for longer storage.