Decadent Triple Chocolate Cheesecake

When a special occasion calls for an extraordinary dessert, something truly unforgettable that will impress every guest, my mind immediately turns to the realm of decadent cheesecakes. Recently, faced with the delightful challenge of hosting friends, I embarked on a quest for that perfect “showstopper.” And then I found it – a recipe for a Triple Chocolate Cheesecake that promised layers of rich, velvety indulgence. From the moment I saw it, I knew this was the one!

The result? A magnificent Chocolate Ganache Cheesecake that exceeded all expectations. The unanimous verdict was sheer bliss, with one guest even asking if it was professionally catered – the ultimate compliment for any home baker! This isn’t just a dessert; it’s an experience, a celebration of all things chocolate, designed to leave a lasting impression long after the last bite.

Triple Chocolate Cheesecake on a white ceramic serving plate with a red napkin.

Contents

Why This Decadent Triple Chocolate Cheesecake is an Absolute Must-Make

For those who believe there’s no such thing as too much chocolate, this isn’t just a dessert; it’s a cocoa-lover’s dream come true. Here’s why this Triple Chocolate Cheesecake deserves a prime spot on your baking list:

Unleash Your Inner Chocoholic: If your family, like mine, celebrates every occasion with a multi-layered chocolate delight, then this cheesecake is your ultimate answer. Designed for true chocoholics, it delivers an intense, satisfying chocolate experience that will delight even the most discerning palates.
A Symphony of Chocolate Layers: Prepare for an exquisite journey through three (or even four!) distinct chocolate dimensions. We start with a rich, crunchy chocolate Oreo crust, forming the perfect foundation. Next, a velvety smooth chocolate cheesecake filling provides the heart of this masterpiece. It’s then crowned with a luscious, glossy chocolate ganache topping. And for an optional, yet highly recommended, fourth layer of chocolatey elegance, delicate chocolate curls add a sophisticated finish (don’t worry, we’ll show you exactly how to craft them!).
Impressive & Economical for a Crowd: This cheesecake is incredibly rich and satisfying, meaning a little goes a long way. Even thin slices are profoundly decadent, making it an ideal dessert for dinner parties, holidays, or any gathering where you need to serve a larger group. It’s a showstopper that generously serves a crowd without compromising on luxurious taste.

I recently had the pleasure of serving this chocolate extravaganza at a dinner party, a truly special occasion to celebrate a dear friend’s birthday. The gasps of delight and appreciative murmurs around the table confirmed its success. And the best part? There were a few glorious leftovers for my family to savor the next day, extending the chocolatey joy even further!

The Art of Making Perfect Chocolate Curls for Garnish

While this Chocolate Ganache Cheesecake is stunning on its own, adding a sprinkle of homemade chocolate curls elevates its presentation to gourmet levels. Don’t be intimidated; this technique is surprisingly achievable and incredibly rewarding. Here’s a detailed guide to creating those beautiful, delicate curls:

Prepare Your Chocolate Mixture: Begin by gently melting 3 ounces of good quality semi-sweet chocolate with 1 tablespoon of shortening. The shortening is key here, as it gives the chocolate the flexibility it needs to curl without cracking. If you’re baking in a warmer kitchen, reduce the shortening slightly to about 2 teaspoons to prevent the chocolate from becoming too soft.
Create a Thin, Even Layer: Once melted and smooth, pour the chocolate mixture onto the clean, smooth underside of a baking sheet. Using an offset spatula, spread the chocolate quickly and evenly across almost the entire surface. The goal is a thin, opaque layer – not so thin that it’s translucent, but thin enough to be pliable.
Chill to the Right Consistency: Carefully transfer the sheet pan to your freezer for just 2-3 minutes. This quick chill is crucial. You want the chocolate to firm up, but not become brittle. If it’s too hard when you pull it out, let it sit at room temperature for a minute or two until it reaches the perfect curling consistency – it should feel firm but still have a slight give.
Scrape and Create: Now for the fun part! Take a bench scraper (or a metal spatula with a very straight, sharp edge) and hold it at a slight angle against the chocolate. With firm, even pressure, scrape across the chocolate layer. As you scrape, beautiful curls should form, peeling away from the sheet. Don’t worry if every piece isn’t a perfect curl; even the smaller shards or flakes are excellent for garnishing and add to the rustic charm.
Tips for Success: Patience and practice are your best friends here. Adjust your scraping angle and pressure. If the chocolate becomes too soft, pop it back into the freezer for another minute. If it’s too hard and shattering, let it warm up slightly at room temperature. This method, inspired by techniques from experienced bakers like Pioneer Woman’s blog, has proven far more effective than traditional vegetable peeler methods, yielding consistently impressive results.

Expert Tips for a Flawless Triple Chocolate Cheesecake

Cheesecakes, with their elegant appearance and rich flavor, are often my go-to dessert for special occasions and entertaining. The secret to a truly outstanding cheesecake lies in achieving that signature smooth, creamy filling. Whether you’re a seasoned baker or new to the world of cheesecakes, these expert tips will guide you to a deliciously perfect dessert every time:

The Golden Rule: Room Temperature Ingredients are Essential: This is arguably the most crucial tip for any cheesecake. Ensure both your cream cheese and eggs are at room temperature. Cold cream cheese will result in a lumpy batter, no matter how much you mix, leaving undesirable small bits of cheese throughout your silky filling. Similarly, room temperature eggs emulsify much better with the cream cheese mixture, leading to a more homogenous and smoother texture. Plan ahead and take them out of the fridge at least an hour before you begin baking.
Achieve Creaminess with the Right Attachment: When mixing your cheesecake batter, opt for the paddle attachment on your stand mixer instead of the whisk attachment. The paddle gently blends the ingredients, minimizing the incorporation of excess air into the batter. Too much air can cause your cheesecake to puff up significantly during baking and then collapse and crack as it cools, leading to a less dense and desirable texture.
Incorporate Eggs Gradually and Gently: Once you’ve added your eggs, do so one at a time, mixing on low speed until each egg is just incorporated before adding the next. Overmixing at this stage can also introduce too much air, which, as mentioned, can lead to cracking. Scrape down the sides of your bowl frequently to ensure all ingredients are evenly combined.
The Water Bath Debate: To Bathe or Not to Bathe? Many traditional cheesecake recipes call for a bain-marie, or water bath, during baking. This creates a moist, steamy environment in the oven, which helps the cheesecake bake evenly, prevents over-browning, and significantly minimizes the risk of cracking. For this particular Triple Chocolate Cheesecake, however, the water bath is not strictly necessary. Since the top will be generously covered with a luscious chocolate ganache, any minor surface imperfections or cracks will be beautifully concealed, saving you an extra step without compromising on the final visual appeal.
Don’t Overbake: Trust the Jiggle: A perfectly baked cheesecake will still have a slight jiggle in the center (about 2-3 inches across) when gently nudged. The edges should be set. Overbaking can lead to a dry, crumbly texture and increase the likelihood of cracks. The residual heat will continue to cook the center as it cools.
Slow Cooling is Key: After baking, turn off your oven, crack the door open slightly, and let the cheesecake cool inside for about an hour. This gradual cooling prevents sudden temperature changes that can cause cracking. Then, remove it from the oven and cool completely on a wire rack before chilling in the refrigerator.

For even more insights and a wider array of delightful desserts, explore my collection of Favorite Cheesecake Recipes and Expert Baking Tips.

Triple Chocolate Cheesecake on a white ceramic plate topped with chocolate curls.

Frequently Asked Questions About Triple Chocolate Cheesecake

How long does a chocolate cheesecake last in the refrigerator?

Properly stored, your delicious Triple Chocolate Cheesecake will remain fresh and delightful in the refrigerator for 3-4 days. Always ensure it’s well-covered with plastic wrap or stored in an airtight container to prevent it from absorbing other odors and to maintain its moisture. For the absolute best, creamiest texture and flavor, allow it to come to room temperature for about an hour before serving.

Can I freeze this chocolate cheesecake?

Absolutely! Cheesecakes freeze beautifully, making them excellent make-ahead desserts. To freeze, ensure the cheesecake is completely cooled and chilled. You can freeze it whole or in individual slices. Wrap the cheesecake tightly first in plastic wrap, then in aluminum foil. It can be stored in the freezer for up to 1-2 months. Thaw overnight in the refrigerator before serving. Bring to room temperature for the best texture.

How do you decorate a chocolate cheesecake for special occasions?

While the rich chocolate ganache topping makes this cheesecake stunning on its own, there are many ways to elevate its appeal for special occasions. For an elegant touch, try your hand at making homemade chocolate curls as described above – they add a beautiful, professional flair. Other popular garnishes include fresh raspberries or strawberries, a dusting of cocoa powder, a drizzle of caramel sauce, or a scattering of chopped nuts like pecans or walnuts. A simple dollop of whipped cream on each slice can also add a lovely contrast in texture and color.

What causes a cheesecake to crack and how can I prevent it?

Cracks in cheesecake often occur due to rapid temperature changes or overbaking. To prevent them: 1) Ensure all dairy ingredients and eggs are at room temperature. 2) Avoid overmixing the batter, especially after adding eggs, to prevent excess air incorporation. 3) Do not overbake; look for that slight jiggle in the center. 4) Allow the cheesecake to cool slowly in the oven with the door propped open, then on a wire rack, before chilling. For this specific Triple Chocolate Cheesecake, the generous ganache topping acts as a wonderful disguise for any minor surface cracks, so don’t stress too much!

How many calories are in a chocolate cheesecake slice?

Given its rich, decadent nature with multiple layers of chocolate, cheesecakes are generally calorie-dense. If you cut this large Triple Chocolate Cheesecake into 12 generous slices, each serving could indeed be around 600 calories. However, remember that its richness means smaller portions are often perfectly satisfying. Cutting thinner slices will easily satisfy your sweet tooth without needing a huge serving.

Triple Chocolate Cheesecake

Prep Time
40 minutes

Cook Time
1 hour 18 minutes

Total Time
1 hour 58 minutes

Yield
16 servings

A triple chocolate cheesecake with a chocolate crust, chocolate filling and ganache topping!

Ingredients

Crust:

24 Oreo cookies-place in food processor and crush to crumbs
4 tablespoons butter, melted

Cheesecake:

32 ounces cream cheese, at room temperature
1 ⅓ cups powdered sugar
3 tablespoons unsweetened cocoa powder
4 eggs, at room temperature
10 ounces semisweet chocolate, chopped

Chocolate Ganache:

¾ cup heavy cream
6 ounces semisweet chocolate, chopped
1 tablespoon sugar

Instructions

Preheat oven to 350º.
Mix Oreo crumbs and melted butter and press into the bottom of a 9-inch springform pan.
Bake for 8 minutes. If butter seeps out, wipe it with a paper towel.
Let cool.
To make cheesecake, melt the chocolate in the microwave and let it cool. Beat cream cheese in your mixer fit with the paddle attachment.
Add sugar and cocoa and mix until smooth.
Add eggs one at a time on low, scraping down the sides of the bowl as needed.
Pour in the cooled, melted chocolate, and mix on low to blend.
Pour this over the crust and spread it evenly.
Bake for about 70 minutes.
Cool for 5 minutes.
Drag a thin knife around the sides and chill overnight.
To make the ganache, combine all the ingredients in a microwave-safe bowl and heat until melted, stirring smooth.
Remove the sides of the springform and pour the ganache on top of the cheesecake. Chill to set.
Top chocolate curls if desired.

Notes

Having both your cream cheese and eggs at room temperature will make for a smoother cheesecake.

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