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chocolate cheesecake sliced on a white serving board with chocolate pieces around
5 from 24 ratings

Triple Chocolate Cheesecake

Yield: 10 slices
Cook: 2 hours
Chill Time: 8 hours
This is the best triple chocolate cheesecake recipe! It's a simple recipe for creamy, chocolate cheesecake with an Oreo cookie crust, topped with chocolate ganache.
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Ingredients

For the Oreo Crust

  • 32 Oreos
  • 6 tbsp (84 g) salted butter, melted

For the Chocolate Cheesecake

  • 32 oz. (907 g) cream cheese, at room temperature, (brick style)
  • 1 cup (200 g) granulated white sugar
  • 1 tbsp (8 g) cornstarch
  • 8 oz. (226 g) 60% cocoa dark chocolate, melted and slightly cooled
  • 1/3 cup (82 g) sour cream, at room temperature
  • 1 tbsp vanilla
  • 3 eggs, at room temperature
  • 3 egg yolks, at room temperature

For the Whipped Chocolate Ganache

  • 4 oz. (113 g) 60% cocoa dark chocolate, chopped
  • 1/2 cup (120 ml) heavy cream

For the Chocolate Ganache for on Top of the Cheesecake

  • 3 oz. (85 g) 60% cocoa dark chocolate, chopped
  • 1/2 cup (120 ml) heavy cream

Instructions
 

For the Oreo Crust

  • Preheat oven to 350 degrees.
  • Pulse the Oreos in a food processor until finely ground.
    32 Oreos
  • Add the Oreo crumbs to a large bowl and mix in the melted butter.
    6 tbsp (84 g) salted butter, melted
  • Prepare your 9 inch springform pan for it’s later water bath by wrapping the bottom and sides of it with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.
  • When your pan is prepared, press the Oreo crumbs onto the bottom and about an inch up the sides.
  • Bake the crust at for 10 minutes, then let it cool completely.

For the Chocolate Cheesecake

  • Preheat oven to 350 degrees if not still preheated from the crust.
  • In a stand mixer, mix the softened cream cheese, corn starch and granulated sugar together with a paddle attachment for two minutes until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well. This is a crucial step, if the cream cheese is not smooth here, the cheesecake will have lumps of cream cheese in it when it bakes, so really be sure to mix the cream cheese well.
    32 oz. (907 g) cream cheese, at room temperature, 1 cup (200 g) granulated white sugar, 1 tbsp (8 g) cornstarch
  • Add in the vanilla, sour cream and melted and slightly cooled dark chocolate and mix for 1 minute. Scrape sides and bottom of bowl again to ensure everything is mixed together.
    1/3 cup (82 g) sour cream, at room temperature, 1 tbsp vanilla, 8 oz. (226 g) 60% cocoa dark chocolate, melted and slightly cooled
  • At this point, stop and put a pot of water on the stove to start boiling. You will want enough water to go up about 1 1/2 inches on the sides of the springform pan.
  • Next add in the eggs and egg yolks one at a time to the cheesecake batter, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in turn off the mixer. Do not over mix the batter.
    3 eggs, at room temperature, 3 egg yolks, at room temperature
  • Pour the batter into the prepared pan with the crust. Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water in to the roasting pan around the cheesecake being careful not to splash the cheesecake.
  • Bake at 350 degrees for 1 hour. When an hour is up, turn off the oven and crack the door open. It helps to use a wooden utensil to keep the oven door slightly open. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling.
  • Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until cold, at least 8 hours. (I usually bake the night before and let it refrigerate overnight).

For the Whipped Chocolate Ganache

  • Heat the cream to just until boiling.
    1/2 cup (120 ml) heavy cream
  • Add the chopped dark chocolate to a bowl and pour the cream over it. Let it sit for a minute, then stir to combine the chocolate and cream.
    4 oz. (113 g) 60% cocoa dark chocolate, chopped
  • Let the ganache cool to room temperature, then whip with an electric mixer on high speed until the ganache is light and fluffy.
  • Add the ganache to a piping bag fitted with a decorative tip.

For the Chocolate Ganache for on Top of the Cheesecake

  • Heat the cream to just until boiling.
    1/2 cup (120 ml) heavy cream
  • Add the chopped dark chocolate to a bowl and pour the cream over it. Let it sit for a minute, then stir to combine the chocolate and cream.
    3 oz. (85 g) 60% cocoa dark chocolate, chopped
  • Let the ganache cool on the counter for around 3-5 minutes until it is still liquid, and warm but not hot.

Assembling the Cheesecake

  • When the cheesecake is completely cold, top with the chocolate ganache. Use a mini offset spatula to smooth out the ganache. Return the cheesecake to the fridge for about 20 minutes, or until the ganache is set.
  • Once the ganache is set, remove the cheesecake from the fridge. Pipe swirls of whipped chocolate ganache around the edges of the cheesecake.
  • Serve and enjoy! Store the left overs in an airtight container in the fridge for up to five days.
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