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Best Ever Triple Chocolate Cheesecake

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For Crust:
6 ounces chocolate wafer cookies or chocolate sandwich cookies with filling removed
1 tablespoon granulated sugar
pinch salt
1/4 cup (4 tablespoons) unsalted butter, melted
For Filling:
1 pound (2 8-ounce packages) full fat cream cheese, room temperature
1 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cocoa powder
1 teaspoon instant espresso powder
3/4 teaspoon kosher salt
3 large eggs, room temperature
2 large egg yolks, room temperature
2 teaspoons vanilla extract
1 1/4 cup sour cream, room temperature
4 ounces unsweetened chocolate, finely chopped
For Glaze:
5 ounces dark or semisweet chocolate (50-70%), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, cut into cubes

Best Ever Triple Chocolate Cheesecake


Here’s for you the deliciously awesome Best Ever Triple Chocolate Cheesecake. So just go and grab this recipe now!



Preheat oven to 300 degrees F. Lightly butter a 9-by-3-inch cake pan. Line the bottom with parchment paper; lightly butter parchment. Get out your cream cheese, eggs, and sour cream and let come to room temperature for at least and hour before you start baking (this is VERY important to ensuring your cheesecake is smooth and lump-free).



For crust, crush cookies in a food processor until finely ground. You should have just over a cup of cookie crumbs. Add sugar and salt and pulse to combine. Drizzle in melted butter and pulse until crumbs are evenly moistened. Spread into bottom of prepared pan and press firmly into an even layer (use a tamper or a flat-bottomed glass to help pack the crumbs tightly). Place crust in freezer for 15 to 30 minutes to set while you prepare the filling.


For filling, place cream cheese in bowl of food processor and pulse until smooth. Add sugar and pulse 2-3 times until combined. Scrape down the sides of the bowl.


Whisk together flour, cocoa powder, espresso powder, and salt and add to bowl with cream cheese, pulsing once or twice to combine. Add eggs and egg yolk and pulse until just incorporated, scraping down the sides of the bowl as needed. Add vanilla and sour cream and pulse once or twice to blend.


Place chocolate in a heat-proof bowl. Microwave on half-power for about 1 minute, stirring after every 15 seconds, until chocolate is mostly melted. Remove from microwave and continue to stir until completely melted and smooth, using the residual heat from the chocolate and the bowl to melt the chocolate the rest of the way.


Slowly drizzle in chocolate through the feed tube of the food processor, pulsing as you go, until chocolate is incorporated and no white streaks remain in batter. Remove crust from freezer and pour batter into chilled crust.


Bake for 55 to 60 minutes or until center is set but still barely jiggly. Gently run a thin knife around the edge of the cheesecake to release it from the sides (this will help prevent cracking). Turn off oven and prop door open with a wooden spoon; let cheesecake cool in oven for 1 hour, then remove and set on a wire rack to cool to room temperature. Once cool, run a knife around the edge of the cheesecake again to release it, then invert onto a plate. The parchment on the bottom should ensure the cake comes out cleanly. Invert again onto a serving plate. Cover lightly with plastic wrap and refrigerate overnight until firm (you can also glaze the cheesecake before refrigerating overnight, however your glaze will not be as soft or shiny after refrigeration).


To prepare glaze, place chopped chocolate in a heat-proof bowl. Heat cream in a small saucepan until it just starts to bubble around the edges (do not let it boil). Pour cream over chopped chocolate and let sit for 30 seconds, then slowly whisk, working in concentric circles starting in the middle, until chocolate is fully melted and smooth. Add butter, one cube at a time, slowly whisking until melted and smooth.


Pour glaze over top of cheesecake, spreading to edges with an offset spatula. Decorate as desired. Let set for about 1 hour, or refrigerate for 20 minutes or so until glaze is set.


To slice, run a large knife under hot water for 30 seconds. Wipe try with a clean towel, then slice. Wipe your knife off after each slice, and run it under hot water again after every 2-3 slices. This will ensure your slices are clean and crisp.


Cheesecake will keep, lightly covered in the refrigerator, for up to 3-5 days. Cheesecake can also be frozen, though I recommend freezing it naked and then glazing before serving for the prettiest presentation.


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