Triple Chocolate Cheesecake
A rich, creamy Triple Chocolate Cheesecake with a chocolate cookie crust, a silky chocolate cheesecake filling, and a decadent chocolate ganache topping. This dessert is pure indulgence for chocolate lovers!
Ingredients
- For the Crust:
- 2 cups 200g chocolate cookie crumbs (Oreos or chocolate graham crackers)
- 6 tbsp 85g unsalted butter, melted
- For the Chocolate Cheesecake Filling:
- 24 oz 680g cream cheese, softened
- 1 cup 200g granulated sugar
- 1/4 cup 25g unsweetened cocoa powder
- 3 large eggs
- 1 cup 240ml sour cream
- 1 tsp vanilla extract
- 8 oz 225g semisweet chocolate, melted and slightly cooled
- For the Chocolate Ganache Topping:
- 1 cup 180g semisweet chocolate chips
- 1/2 cup 120ml heavy cream
Instructions
- For the Crust:
- 2 cups (200g) chocolate cookie crumbs (Oreos or chocolate graham crackers)
- 6 tbsp (85g) unsalted butter, melted
- For the Chocolate Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 3 large eggs
- 1 cup (240ml) sour cream
- 1 tsp vanilla extract
- 8 oz (225g) semisweet chocolate, melted and slightly cooled
- For the Chocolate Ganache Topping:
- 1 cup (180g) semisweet chocolate chips
- 1/2 cup (120ml) heavy cream
Video
Notes
✔️ Water Bath Tip: Wrapping the pan in foil prevents leaks and ensures a creamy texture.
✔️ Make-Ahead Option: This cheesecake tastes even better the next day!
✔️ Storage: Store in the fridge for up to 5 days or freeze for up to 3 months. Would you like to create images for each instruction step? 😊
✔️ Make-Ahead Option: This cheesecake tastes even better the next day!
✔️ Storage: Store in the fridge for up to 5 days or freeze for up to 3 months. Would you like to create images for each instruction step? 😊