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Triple Chocolate Cheesecake Recipe

Triple Chocolate Cheesecake Recipe
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★★★★★

4.8 from 23 reviews

Indulge in the rich and creamy decadence of this Triple Chocolate Cheesecake. Featuring layers of dark, milk, and white chocolate infused cheesecake atop a chocolate graham cracker crust, it’s the perfect dessert for chocolate lovers looking to impress at any occasion.

Ingredients

Scale

For the Crust:

  • 1 ½ cups chocolate graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar

For the Filling:

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces dark chocolate, melted
  • 4 ounces milk chocolate, melted
  • 4 ounces white chocolate, melted
  • ½ cup sour cream

For Garnish:

  • Whipped cream
  • Chocolate shavings or curls

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C) to ensure it reaches the ideal temperature for baking the cheesecake evenly.
  2. Prepare the Crust: In a mixing bowl, combine chocolate graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow it to cool while preparing the filling.
  3. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and beat until well combined. Add the eggs one at a time, mixing well after each addition. Then mix in vanilla extract.
  4. Incorporate the Chocolates: Divide the filling equally into three separate bowls. In one bowl, mix in the melted dark chocolate; in the second, mix in the melted milk chocolate; and in the third, the melted white chocolate. Stir in sour cream to each bowl until smooth.
  5. Layer the Filling: Pour the dark chocolate filling into the cooled crust and spread evenly. Follow with the milk chocolate filling, smoothing it out, and finally top with the white chocolate filling.
  6. Bake the Cheesecake: Bake the cheesecake in the preheated oven for 55-60 minutes or until the center is set but still jiggles slightly when gently shaken.
  7. Cool the Cheesecake: Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour to prevent cracking. Remove from oven and cool at room temperature before refrigerating for at least 4 hours or overnight to fully set.
  8. Garnish and Serve: Before serving, garnish with whipped cream and chocolate shavings or curls for an eye-catching and delicious finish.

Notes

  • Use high-quality chocolates for the best flavor impact.
  • Ensure cream cheese and eggs are at room temperature to avoid lumps.
  • Do not overmix the batter to reduce cracking during baking.
  • For a creamier texture, bake the cheesecake in a water bath using foil-wrapped springform pan.
  • Allow the cheesecake to cool gradually in the oven to prevent cracks.
  • Try variations such as flavored chocolates, nuts, different crusts, swirled layers, or fruit layers for unique twists.
  • Store leftovers covered in the refrigerator for up to 5 days or freeze slices for up to 3 months.

Nutrition

Keywords: Triple Chocolate Cheesecake, Chocolate Cheesecake, Dessert, Cream Cheese, Chocolate Layers, Dark Chocolate, Milk Chocolate, White Chocolate

Find it online: https://ellaeatsdaily.com/triple-chocolate-cheesecake-recipe/