Triple Chocolate Cheesecake
Ingredients:
For the crust:
1 1/2 cups chocolate cookie crumbs (like chocolate Oreo or graham crackers)
1/4 cup sugar
1/2 cup unsalted butter, melted
For the chocolate cheesecake filling:
3 (8 oz) packages cream cheese, softened
1 cup heavy cream
3/4 cup granulated sugar
1/2 cup cocoa powder
3 large eggs
1 teaspoon vanilla extract
1/2 cup heavy cream
1/2 cup semisweet chocolate chips, melted
For the chocolate ganache filling:
1/2 cup heavy cream
4 oz semisweet chocolate, chopped
Instructions:
Make the crust:
Preheat your oven to 325°F (163°C).
In a bowl, mix together the chocolate cookie crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 8 to 10 minutes, then remove from the oven and let cool.
Make the cheesecake filling:
In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy.
Add the heavy cream, cocoa powder, and vanilla extract, and continue to beat until
Add the eggs one at a time, mixing after each addition.
Stir together melted chocolate and heavy cream, mixing until smooth and creamy.
Bake the cheesecake:
Pour cheesecake filling over cooled crust in springform pan.
Bake for 50-60 minutes or until edges are set but center is slightly jiggly.
Turn off oven, crack oven door, and let cheesecake cool in oven for 1 hour.
Remove cheesecake from oven and let cool completely to room temperature. Afterward, refrigerate for at least 4 hours or overnight.
Make ganache:
In a small saucepan, heat heavy cream over medium heat until it begins to simmer.
Pour hot cream over chopped chocolate and let sit for 1-2 minutes.
Stir until smooth and glossy.
Let the ganache cool slightly before pouring over the chilled cheesecake.
Top the cheesecake:
Pour the chocolate ganache over the chilled cheesecake, allowing it to drip down the sides.
Refrigerate the cheesecake for an additional 1 hour to set the ganache.
Serve and enjoy:
Slice and serve the decadent triple chocolate cheesecake! Garnish with chocolate shavings, whipped cream, or chocolate curls for extra flair.
Tips:
For an extra smooth texture, let the cheesecake cool slowly in the oven with the door open.
You can make the cheesecake ahead of time and store it in the refrigerator for up to 3 days.
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