Triple-Chocolate Cheesecake
Try this Triple-Chocolate Cheesecake recipe, or contribute your own.
Try this Triple-Chocolate Cheesecake recipe, or contribute your own.
- 1/2 cup sour cream
- 2 tsp. pure vanilla extract
- 3 large eggs at room temperature
- 1/4 cup unsalted butter melted
- 3 tbs. granulated sugar
- 1-1/2 cups very finely crushed chocolate cookie crumbs (i use
- 1/8 tsp. ground cinnamon (optional)
- 1 tsp. instant coffee granules or espresso powder
- 8 oz. bittersweet chocolate finely chopped
- 3 packages (8 ounces each) cream cheese at room temperature (i use philadelphia)
- 3 tbs. natural unsweetened cocoa powder sifted if lumpy
- 1/4 tsp. table salt
- 1-1/4 cups granulated sugar
- Carbohydrate 4.86333000313484 g
- Cholesterol 790.25750013167 mg
- Fat 71.3304800476951 g
- Fiber 0 g
- Protein 21.8885500025517 g
- Saturated Fat 40.2683990301113 g
- Serving Size 1 1 recipe (293g)
- Sodium 251.610500035175 mg
- Sugar 4.86333000313484 g
- Trans Fat 6.25862900317693 g
- Calories 738 calories
Step-by-step
- Melt chocolate in the microwave.
- Make the crust: Heat the oven to 400°F. In a medium bowl, stir together the cookie crumbs, sugar, and cinnamon (if using) until blended. Drizzle with the melted butter and mix until well blended and the crumbs are evenly moist. Dump the mixture into a 9-inch springform pan and press evenly onto the bottom and about 1 inch up the sides of the pan (to press, use plastic wrap, a straight-sided, flat-based coffee mug, or a tart tamper). Bake for 10 minutes and set on a wire rack to cool. Reduce the oven temperature to 300°F.
- Make the filling and bake: Mix the sour cream, vanilla, and coffee granules in a small bowl. Set aside and stir occasionally until the coffee dissolves.
- Melt the chocolate in a double boiler over medium heat (or in a microwave). Stir until smooth. Set aside to cool slightly.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, cocoa powder, and salt until very smooth and fluffy, scraping down the sides of the bowl and paddle frequently (and with each subsequent addition). Add the sugar and continue beating until well blended and smooth. Scrape the cooled chocolate into the bowl; beat until blended. Beat in the sour cream mixture until well blended. Add the eggs, one at a time, and beat until just blended. (Don’t overbeat the filling once the eggs have been added or the cheesecake will puff too much.)
- Pour the filling over the cooled crust, spread evenly, and smooth the top. Bake at 300°F until the center barely jiggles when nudged, 50 to 60 minutes. The cake will be slightly puffed, with a few little cracks around the edge. Let cool to room temperature on a rack and then refrigerate until well chilled, at least a few hours, or overnight for the best texture and flavor. (This cake freezes well, too: Put the unmolded cake in the freezer, uncovered, until the top is cold and firm, and then wrap it in two layers of plastic and one layer of foil.)
- To serve: Unclasp the pan’s ring, remove it, and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife as needed.
My Triple Chocolate Cheesecake Adventure
Hello fellow baking enthusiasts! Today, I want to share my experience making a decadent Triple Chocolate Cheesecake. As a busy professional, finding time for elaborate baking projects can be challenging, but the rich aroma and sheer indulgence of this cheesecake made it entirely worthwhile. The recipe itself was fairly straightforward, but there were a few moments where my own little twists and tweaks helped me achieve a truly perfect result. I'm not going to lie, the initial melt-the-chocolate step seemed intimidating, but once I got past that initial hurdle, everything else flowed smoothly. The most satisfying part? Seeing my family's faces light up as they dug into those rich, chocolatey slices.
The process of making the crust was wonderfully therapeutic. I loved the feeling of the cookie crumbs crumbling between my fingers as I mixed them with the melted butter and sugar. Creating that perfect, even base felt like a small act of creation, a foundation upon which the rest of the delicious masterpiece would rest. The filling was another story. The instructions called for a stand mixer, and while I do own one, I decided to get a bit more hands-on (maybe a little too hands-on – my arms felt like jelly for a while afterwards!). The cream cheese, cocoa powder, and sugar whipped up into a glorious, fluffy cloud; adding the melted chocolate was like injecting pure decadence into the mix. The eggs needed to be added very carefully, and the instructions clearly stated to avoid over-mixing – I took that advice to heart. This was where my years of baking experience really paid off. The more delicate steps were definitely where I paid the most attention.
The baking process itself was simple enough; the most important thing was the timing. I kept a close eye on the cheesecake, making sure it was baking evenly and wouldn’t get overcooked. The final wait for the cheesecake to cool and chill overnight was probably the hardest part. The anticipation was almost unbearable! But it was worth the wait. The final product was a breathtaking sight, a masterpiece of chocolatey goodness. The moment I cut into it, a sigh of pure contentment escaped my lips. The crust was perfectly crisp, the filling smooth and creamy, and the rich chocolate flavor was simply unforgettable. This Triple Chocolate Cheesecake is the perfect treat for special occasions, family gatherings, or simply indulging in a moment of pure self-care.
Tips for Success:
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother, better-incorporated batter.
- Don't Overbake: Overbaked cheesecake becomes dry. Check for doneness before the recommended time.
- Chill Thoroughly: Allow the cheesecake to chill completely before serving for optimal texture and flavor. The longer it chills, the better it tastes. Overnight chilling is ideal.
- Use High Quality Ingredients: Invest in good quality chocolate, cream cheese, and cocoa powder. The difference in taste is incredible.
- Presentation Matters: Take your time to plate your cheesecake beautifully. It is a feast for both the eyes and the palate.
I wholeheartedly recommend this Triple Chocolate Cheesecake recipe. It's a delicious challenge that's worth every minute of effort. Enjoy every bite!
