Triple Chocolate Cheesecake
If you love chocolate and you love cheesecake then you will love this triple chocolate cheesecake! It is rich, decadent, and absolutely amazing! And it is pretty easy to make as well. If I can do it, you can do it!
Servings: 14 people
10-inch Springform pan
Oreo Cookie Crust
- 24 Oreo Cookies or you can use chocolate graham crackers, ginger snaps, etc.
- 1/4 cup of butter melted (60g)
Chocolate Cheesecake Filling
- 24 ounces cream cheese room temp! (3 packages here in the States) (680 grams)
- 1 cup of granulated sugar 200g
- 3 large eggs room temp!
- 2 Tbsp. Coco powder unsweetened (15g)
- 2 tsp. of vanilla extract 10 mL
- 12 ounces semi-sweet chocolate chips or 1 11.5 ounce bag (325g)
Ganache and Topping (optional)
- 2/3 cup chocolate chocolate chips, chocolate bars, etc. (116g)
- 1/2 cup hot heavy whipping cream 120 mL (100g)
- Fruit (raspberries, strawberries, etc.)
Preheat the oven to 320 F/160 C. Crush up the Oreo cookies in a food processor or in a plastic bag. Then melt the butter and add it to the cookie crumbs. Mix until well combined. It will resemble damp sand when done.
Wrap a 10 inch springform pan in foil 3 to 4 layers. And spray the inside with cooking spray or spread butter all around it. Pour the crumbs in and level them out, then pack them down with the back of a spoon or back of a glass. Bake for 8 minutes in the oven. Then remove it and let it cool to room temperature. Note: If you aren't using the water bath, don't wrap the pan in foil. Mix the softened room temp cream cheese in a large bowl until creamy. Then add in the sugar and sift in the cocoa powder. Mix until just combined. Add in the eggs one at a time and mix them followed by the vanilla extract until just combined. Melt the chocolate in the microwave or use a double boiler on the stovetop. For the microwave use bursts of 30 seconds, then stir, etc. until the chocolate is melted. Pour the chocolate in with the filling and mix until just combined. Add the filling to the pan and spread it out evenly. Place the pan inside of a large roasting pan. Pour really hot water in the pan until it is about 1/2 to 1 inch thick. Skip this if you don't want to do the water bath. Bake in the oven 320 F/160 C for 45 minutes, until slightly jiggly in the middle. Turn off the oven and allow it to continue baking for 30 more minutes. Crack open the oven door with a wooden spoon and let it cool for 30 more minutes. Then remove it and let it cool completely at room temperature. This helps to prevent cracks.
Add the chocolate chips or broken up chocolate bars to a small bowl. Heat up the cream in the microwave or stovetop. About a minute in the microwave, until there are little bubbles and it is steaming. Pour the hot cream over the chocolate and let it sit undisturbed for 10 minutes. Stir with a spoon until it is dark and smooth.
Now spread the ganache on top of the cake. You are done! If you want you can add in some raspberries or other fruit now in the middle. Some people like to just add fruit on the top afterward when serving. Cover up the cake and place in the fridge for several hours to set. Then serve! Enjoy! Tip: When cutting into the cheesecake, dip your knife into very hot water, then wipe it off. The warm knife will cut through the cheesecake easier. Note: The water bath isn't needed, but it really helps to prevent cracks. Although cracks aren't the end of the world, it doesn't affect the taste. Plus if you are covering it with ganache it won't matter.