Triple Chocolate Cheesecake (Printable Version)
Rich layers of chocolate combine in a creamy cheesecake with a crunchy crust and glossy ganache finish.
# Everything You’ll Need:
→ Crust Layer
01 -
26 Oreo chocolate creme sandwich cookies
02 -
4 tablespoons unsalted butter, melted and cooled
→ Cheesecake Layers
03 -
4 ounces semi-sweet baking chocolate, finely chopped
04 -
4 ounces white baking chocolate, finely chopped
05 -
3/4 cup heavy cream, divided (1/4 cup for white chocolate, 1/4 cup for semi-sweet chocolate, 1/4 cup for batter)
06 -
32 ounces block-style cream cheese, room temperature
07 -
1 cup granulated sugar
08 -
4 large eggs, room temperature
09 -
1/4 cup full-fat sour cream
10 -
2 teaspoons vanilla extract
11 -
3 to 4 cups hot water, for water bath
→ Ganache Layer
12 -
4 ounces semi-sweet baking chocolate, finely chopped
13 -
1/4 cup heavy cream
14 -
1 tablespoon clear corn syrup
→ Garnish
15 -
White chocolate shavings
16 -
Semi-sweet chocolate shavings
# Steps to Cook:
01 -
Preheat oven to 350°F. Wrap a 9-inch springform pan with two layers of heavy-duty aluminum foil and spray the inside with non-stick spray. Pulse Oreo cookies in a food processor until fine crumbs form. Gradually add melted butter until mixture resembles wet sand. Press evenly into the pan bottom and bake for 15 minutes. Cool to room temperature.
02 -
Reduce oven temperature to 325°F. Microwave semi-sweet chocolate with 1/4 cup heavy cream for 45-60 seconds, stir until smooth, and set aside to cool slightly. Repeat with white chocolate and 1/4 cup heavy cream.
03 -
Using a stand mixer with paddle attachment, beat cream cheese and sugar on medium speed until smooth, about 2-3 minutes. Add eggs one at a time on low speed, scraping the bowl as needed. Incorporate 1/4 cup heavy cream, sour cream, and vanilla extract; mix until smooth.
04 -
Divide batter evenly. Fold half into melted semi-sweet chocolate until no streaks remain. Fold the other half into melted white chocolate similarly.
05 -
Pour semi-sweet chocolate batter over crust in springform pan and spread evenly. Spoon white chocolate batter gently on top without mixing layers and spread evenly.
06 -
Place springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches 1 to 1 1/2 inches up the side of the springform pan, avoiding water contact with the batter. Bake at 325°F for 1 to 1 hour 15 minutes, until edges are golden and center slightly jiggles when tapped.
07 -
Turn off oven and crack door 1 inch, allowing cheesecake to cool inside for 1 hour. Remove from water bath, unwrap foil, and cool to room temperature. Refrigerate at least 8 hours or overnight.
08 -
Microwave semi-sweet chocolate and heavy cream for 45-60 seconds until smooth. Stir in corn syrup and cool 3-4 minutes.
09 -
Spread ganache evenly over chilled cheesecake, avoiding drips. Sprinkle with white and semi-sweet chocolate shavings. Chill 15-30 minutes until ganache firms.
10 -
Slice and enjoy the luscious triple chocolate dessert.
# Extra Suggestions:
01 -
Use high-quality baking chocolate bars for best melting and flavor. Gently create chocolate shavings with a vegetable peeler. Full-fat cream cheese and sour cream ensure creamy texture and rich flavor. Avoid water seeping into batter during the water bath. Slow cooling in the oven prevents cracking and results in smooth texture.