Triple Chocolate Cheesecake
I was having company and needed a showstopper for dessert. Once I spotted this decadent Triple Chocolate Cheesecake, I knew I had to make it!
This Chocolate Ganache Cheesecake was to die for! One guest asked where a bought it. The ultimate compliment!
Why You Must Make
- My chocoholic family is all in favor of double, triple, and even quadruple chocolate desserts. This is perfect for the chocoholics in your life, too.
- This Triple Chocolate Cheesecake has a chocolate Oreo crust, chocolate cheesecake layer, chocolate ganache topping and even a fourth chocolate touch with a garnish of chocolate curls (scroll down to see how to make them).
- This cheesecake is very rich so only thin slices are needed. It will serve a crowd!
I served this chocolate extravaganza at a dinner party to honor a dear friend’s birthday. Thankfully, there were a few leftovers and my family got to experience some glorious leftovers!
How to Make Chocolate Curls
- To make the chocolate curls, melt 3 ounces of semi-sweet chocolate with 1 tablespoon of shortening (I decrease to 2 teaspoons when my kitchen is warm in the summer).
- Spread this out on the back of a sheet pan (with a smooth underside), nearly covering the whole surface, using an offset spatula.
- The layer should be thin, but not translucent. I popped it in the freezer for 2-3 minutes.
- My chocolate was a little too hard when I pulled it out, but it was curling consistency after a minute or so at room temperature.
- I took my Bench Scraper (but you could use a metal spatula with a very straight/sharped edged scooping end), to scrape off chocolate curls.
- Not every piece was perfect, but the leftover shards can still be used for garnishing. I found this technique on how to make chocolate curls on Pioneer Woman’s blog. It’s much more successful than my former method with a vegetable peeler.
I love making cheesecakes for holidays and company. The key to a successful cheesecake is a creamy filling. If you’re new to making cheesecakes, here are some tips to ensure a delicious dessert.
- PRO-Tip: Make sure your cream cheese and eggs are at room temperature. The cream cheese will blend more smoothly without little bits of cream cheese throughout the batter. Plus, the eggs will incorporate better when they’re not ice cold.
- PRO-Tip: Use the paddle attachment of a stand mixer to blend. This will prevent excess air from getting into the batter.
- Add the eggs one at a time, waiting until each egg is incorporated before adding the next.
- Often a cheesecake is baked in a bain-marie, or water bath. This minimizes cracking. Since this cheesecake is topped with ganache, this step isn’t necessary.
- Here are more of my Favorite Cheesecake Recipes and Tips.
Frequently Asked Questions
You can keep a cheesecake in the refrigerator for 3-4 days as long as it’s well-covered. Bring it to room temperature for about an hour before serving for the creamiest texture.
If you’re ambitious, try your hand at making chocolate curls! They only need two ingredients and a little trial and error, but they make a beautiful statement on top of a chocolate dessert.
Since this cheesecake is covered with chocolate ganache, it will be beautiful even without any garnishing.
Cheesecakes are all calorie dense and if you cut this cheesecake into 12 slices, each will have nearly 600 calories. But slices half that size will easily satisfy your sweet tooth.
You May Also Like:
- Tiramisu Cheesecake
- Raspberry Cheesecake
- Perfect Vanilla Cheesecake
- Mocha Cheesecake
- Layered Chocolate Cheesecake
- Caramel Cheesecake
- More of my Best Cheesecake Recipes
- 24 Oreo cookies-place in food processor and crush to crumbs
- 4 tablespoons butter, melted
- 32 ounces cream cheese, at room temperature
- 1 ⅓ cups powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 4 eggs, at room temperature
- 10 ounces semisweet chocolate, chopped
- ¾ cup heavy cream
- 6 ounces semisweet chocolate, chopped
- 1 tablespoon sugar
- Preheat oven to 350º.
- Mix Oreo crumbs and melted butter and press into the bottom of a 9-inch springform pan.
- Bake for 8 minutes. If butter seeps out, wipe it with a paper towel.
- Let cool.
- To make cheesecake, melt the chocolate in the microwave and let it cool. Beat cream cheese in your mixer fit with the paddle attachment.
- Add sugar and cocoa and mix until smooth.
- Add eggs one at a time on low, scraping down the sides of the bowl as needed.
- Pour in the cooled, melted chocolate, and mix on low to blend.
- Pour this over the crust and spread it evenly.
- Bake for about 70 minutes.
- Cool for 5 minutes.
- Drag a thin knife around the sides and chill overnight.
- To make the ganache, combine all the ingredients in a microwave-safe bowl and heat until melted, stirring smooth.
- Remove the sides of the springform and pour the ganache on top of the cheesecake. Chill to set.
- Top chocolate curls if desired.
Having both your cream cheese and eggs at room temperature will make for a smoother cheesecake.
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Serving Size:1 slice
Amount Per Serving: Calories: 487Total Fat: 37gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 124mgSodium: 291mgCarbohydrates: 38gFiber: 2gSugar: 29gProtein: 7g