Triple Chocolate Cheesecake

Name: Triple Chocolate Cheesecake
Prep time: 30 min
Cook time: 75 min
Total time: 345 min
Yield: 12 slices
Cuisine: Quebecois
Ingredients: 1 1/2 cups chocolate cookie crumbs; 1/4 cup unsalted butter (melted); 900 g cream cheese (softened); 1 cup granulated sugar; 3 large eggs (room temperature); 1 tsp vanilla extract; 1/2 cup sour cream; 1/3 cup heavy cream; 150 g dark chocolate (melted and cooled); 150 g milk chocolate (melted and cooled); 150 g white chocolate (melted and cooled)

345 min 12 slices Medium

All Recipes

Indulge in this rich and decadent triple chocolate cheesecake, perfect for any chocolate lover.

Prep

30 min

Cook

75 min

Total

345 min

Servings

Difficulty

Medium

If you consider yourself a chocolate aficionado, this Triple Chocolate Cheesecake is a dream come true. Combining the creamy texture of cheesecake with the intense flavours of dark, milk, and white chocolate, this dessert is a sophisticated twist on a classic treat. Perfect for special occasions or a simple indulgence, this cheesecake will impress your guests and satisfy even the most demanding sweet tooth. It's a rich, creamy, and utterly decadent experience that celebrates chocolate in all its glory.

Instructions

Prepare the crust

Preheat your oven to 325°F (160°C). Combine chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 23 cm (9-inch) springform pan. Bake for 10 minutes, then let cool.

Pro tip: Use a flat-bottomed glass to press the crust evenly.

Make the filling

In a large bowl, beat the softened cream cheese until smooth. Add the sugar and blend until creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until just combined.

Pro tip: Avoid over-mixing to prevent cracks.

Divide and flavour the batter

Divide the cheesecake batter into three equal parts. Stir the melted dark chocolate into one part, milk chocolate into the second, and white chocolate into the third.

Layer the cheesecake

Pour the dark chocolate batter over the cooled crust, smoothing the top. Carefully add the milk chocolate layer, followed by the white chocolate layer, smoothing each layer with a spatula.

Pro tip: Gently tap the pan to release air bubbles.

Prepare a water bath

Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan.

Pro tip: A water bath helps prevent cracking.

Bake the cheesecake

Bake in the preheated oven for about 1 hour and 15 minutes, or until the centre is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour.

Chill the cheesecake

Remove the cheesecake from the oven and water bath. Run a knife around the edge to loosen it. Refrigerate for at least 4 hours, or overnight, to fully set.

Serve

Before serving, remove the sides of the springform pan. Slice and enjoy this triple chocolate delight.

Pro tip: For neat slices, use a warm, dry knife.

💡

Tips & Tricks

Use quality chocolate for the best taste.
Ensure cream cheese is at room temperature to avoid lumps.
Bake in a water bath to prevent cracks.
Chill thoroughly before serving for the best texture.

Frequently Asked Questions

What is a chocolate cheesecake?

A chocolate cheesecake is a creamy dessert made with cream cheese, sugar, and chocolate, baked on a cookie crumb crust.

How long to bake a chocolate cheesecake?

Bake a chocolate cheesecake for about 1 hour and 15 minutes at 325°F (160°C).

How to prevent cheesecake from cracking?

Bake in a water bath, avoid over-mixing, and let it cool gradually in the oven.

Can I make chocolate cheesecake ahead?

Yes, you can make it up to two days in advance and store it in the refrigerator.

Can I freeze chocolate cheesecake?

Yes, wrap it tightly in plastic wrap and foil, and freeze for up to one month.

Serving Suggestions

This Triple Chocolate Cheesecake pairs beautifully with a cup of freshly brewed coffee or a glass of dessert wine. To make ahead, prepare the cheesecake up to two days in advance and store it in the refrigerator. It also freezes well; simply wrap it tightly in plastic wrap and foil for up to one month. Allow it to thaw in the refrigerator overnight before serving.

Nutrition per serving

520

Calories

Protein

35g

Fat

A refreshing and creamy chocolate sherbet that's simple to make and perfect for any occasion.

Easy250 min

See the recipe

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