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Triple Chocolate Cheesecake Recipe

Triple Chocolate Cheesecake Recipe

Learn how to make this showstopping homemade Triple Chocolate Cheesecake with a perfect chocolate biscuit base, silky smooth chocolate cheesecake filling, and decadent chocolate ganache topping. This foolproof recipe delivers the best chocolate indulgence for any special occasion or chocolate lover's dream.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
1 hour 15 mins
Serves:
1 cake (12 slices)
An overhead shot of a perfectly sliced Triple Chocolate Cheesecake revealing its distinct three chocolate layers - the dark chocolate cookie crust, creamy milk chocolate cheesecake filling, and glossy dark chocolate ganache topping. The slice sits on a matte black plate against a marble surface, with soft window light highlighting the sheen of the ganache. Scattered around the base are chocolate curls, cocoa powder, and a few fresh raspberries providing vibrant color contrast. A silver dessert fork rests beside the slice, with a tiny portion of the cheesecake captured on its tines, showcasing the silky texture and clean cut edge.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the chocolate biscuit base:</li><li class="ingredients-single-item">200g chocolate digestive biscuits (or chocolate graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">25g cocoa powder</li><li class="ingredients-single-item">For the chocolate cheesecake filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa solids), melted and slightly cooled</li><li class="ingredients-single-item">100g milk chocolate, melted and slightly cooled</li><li class="ingredients-single-item">200ml sour cream, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the chocolate ganache topping:</li><li class="ingredients-single-item">150g dark chocolate, chopped</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For decoration (optional):</li><li class="ingredients-single-item">Chocolate curls</li><li class="ingredients-single-item">Fresh raspberries</li><li class="ingredients-single-item">Dusting of cocoa powder</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Grease the sides of your springform pan and line the base with baking parchment. Wrap the outside of the pan with two layers of heavy-duty aluminum foil, ensuring it comes at least halfway up the sides (this prevents water from seeping in during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, blitz the chocolate biscuits in a food processor until they form fine crumbs. Mix with the melted butter and cocoa powder until completely combined - the mixture should resemble wet sand and hold together when pressed between your fingers. Press firmly into the base of your prepared tin, creating an even layer. Use the flat bottom of a glass to compact it thoroughly. Chill in the refrigerator while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Melt both chocolates separately in heatproof bowls over pans of barely simmering water, making sure the bowls don't touch the water (or microwave in 30-second bursts, stirring between each). Allow to cool slightly but remain fluid.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, beat the cream cheese with an electric mixer until completely smooth with no lumps - this is crucial for a silky cheesecake. Gradually add the caster sugar and continue beating until well incorporated and slightly fluffy. The sugar crystals help create tiny air pockets for a lighter texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition but avoiding overbeating. Scrape down the sides of the bowl frequently to ensure everything is evenly mixed. Overbeating after adding eggs can incorporate too much air, potentially causing cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the sour cream and vanilla extract with a spatula until just combined. Divide the mixture equally between two bowls. Fold the melted dark chocolate into one bowl and the melted milk chocolate into the other, creating two distinct chocolate mixtures.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the dark chocolate mixture over the chilled base, spreading it evenly. Then carefully spoon the milk chocolate mixture on top. Use a skewer or knife to create gentle swirls between the two chocolate layers if desired, being careful not to overdo it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the springform pan in a large roasting tin. Pour in hot (not boiling) water until it reaches halfway up the sides of the cheesecake pan. This water bath provides gentle, even heat and humidity to prevent cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 1 hour and 15 minutes, or until the edges are set but the center still has a slight wobble when gently shaken. The cheesecake will continue to set as it cools. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour - this gradual cooling prevents dramatic temperature changes that can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and water bath, peel off the foil, and allow to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to set fully.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the ganache topping, place the chopped dark chocolate in a heatproof bowl. Heat the double cream in a small saucepan until it just begins to simmer (don't let it boil). Pour the hot cream over the chocolate and let it sit for 2 minutes before gently stirring until smooth. Add the butter and stir until melted and incorporated, creating a glossy finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the ganache to cool for about 10 minutes until slightly thickened but still pourable. Remove the cheesecake from the refrigerator, run a thin knife around the edge to loosen it, then release the springform. Pour the ganache over the top, tilting the cheesecake to ensure even coverage, letting some drip decoratively down the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Return to the refrigerator for at least 30 minutes to set the ganache. Before serving, decorate with chocolate curls, fresh raspberries if using, and a light dusting of cocoa powder. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled for the perfect texture.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Triple Chocolate Cheesecake Recipe?

This decadent dessert requires chocolate digestive biscuits, butter, cocoa powder, cream cheese, caster sugar, eggs, dark and milk chocolate, sour cream, vanilla extract, double cream, and optional decorations like chocolate curls and fresh raspberries.

How to cook Triple Chocolate Cheesecake Recipe at home?

Learn how to cook Triple Chocolate Cheesecake Recipe by creating three distinct layers: first make a chocolate biscuit base, then prepare a two-toned chocolate cheesecake filling that's baked in a water bath, and finally top with a glossy chocolate ganache. The water bath method ensures a crack-free, silky smooth texture throughout.

Why is a water bath important when baking cheesecake?

A water bath provides gentle, even heat and humidity during baking, preventing the cheesecake from cracking, drying out or overcooking. It helps achieve that professional-quality silky smooth texture and ensures the edges don't bake faster than the centre.

Can I make this chocolate dessert without a springform pan?

While a springform pan is ideal for easy removal, you can use a regular cake tin lined with parchment paper that extends up the sides as "handles" to lift the cheesecake out. Ensure the water bath doesn't leak into your pan by double-wrapping with foil.

How long should cheesecake cool before adding the ganache topping?

The cheesecake should cool completely at room temperature and then chill in the refrigerator for at least 4 hours or overnight before adding the ganache. This ensures the cheesecake is fully set and stable enough to support the ganache layer.

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Chill in the refrigerator while preparing the filling." }, { "@type": "HowToStep", "name": "Melt chocolate", "text": "Melt both chocolates separately in heatproof bowls over pans of barely simmering water, making sure the bowls don't touch the water (or microwave in 30-second bursts, stirring between each). Allow to cool slightly but remain fluid." }, { "@type": "HowToStep", "name": "Prepare cheese mixture", "text": "In a large bowl, beat the cream cheese with an electric mixer until completely smooth with no lumps - this is crucial for a silky cheesecake. Gradually add the caster sugar and continue beating until well incorporated and slightly fluffy. The sugar crystals help create tiny air pockets for a lighter texture." }, { "@type": "HowToStep", "name": "Add eggs", "text": "Add the eggs one at a time, beating well after each addition but avoiding overbeating. Scrape down the sides of the bowl frequently to ensure everything is evenly mixed. Overbeating after adding eggs can incorporate too much air, potentially causing cracks." }, { "@type": "HowToStep", "name": "Combine mixtures", "text": "Fold in the sour cream and vanilla extract with a spatula until just combined. Divide the mixture equally between two bowls. Fold the melted dark chocolate into one bowl and the melted milk chocolate into the other, creating two distinct chocolate mixtures." }, { "@type": "HowToStep", "name": "Layer the cheesecake", "text": "Pour the dark chocolate mixture over the chilled base, spreading it evenly. Then carefully spoon the milk chocolate mixture on top. Use a skewer or knife to create gentle swirls between the two chocolate layers if desired, being careful not to overdo it." }, { "@type": "HowToStep", "name": "Prepare water bath", "text": "Place the springform pan in a large roasting tin. Pour in hot (not boiling) water until it reaches halfway up the sides of the cheesecake pan. This water bath provides gentle, even heat and humidity to prevent cracking." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 1 hour and 15 minutes, or until the edges are set but the center still has a slight wobble when gently shaken. The cheesecake will continue to set as it cools. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour - this gradual cooling prevents dramatic temperature changes that can cause cracks." }, { "@type": "HowToStep", "name": "Cool", "text": "Remove from the oven and water bath, peel off the foil, and allow to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to set fully." }, { "@type": "HowToStep", "name": "Make ganache", "text": "For the ganache topping, place the chopped dark chocolate in a heatproof bowl. Heat the double cream in a small saucepan until it just begins to simmer (don't let it boil). Pour the hot cream over the chocolate and let it sit for 2 minutes before gently stirring until smooth. Add the butter and stir until melted and incorporated, creating a glossy finish." }, { "@type": "HowToStep", "name": "Add ganache", "text": "Allow the ganache to cool for about 10 minutes until slightly thickened but still pourable. Remove the cheesecake from the refrigerator, run a thin knife around the edge to loosen it, then release the springform. Pour the ganache over the top, tilting the cheesecake to ensure even coverage, letting some drip decoratively down the sides." }, { "@type": "HowToStep", "name": "Finish and serve", "text": "Return to the refrigerator for at least 30 minutes to set the ganache. Before serving, decorate with chocolate curls, fresh raspberries if using, and a light dusting of cocoa powder. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled for the perfect texture." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2024-07-02", "reviewBody": "Chocolate heaven on a plate! I made this for my husband's birthday and he declared it the best dessert I've ever made. The three distinct chocolate layers are perfectly balanced and the texture is divine.", "name": "Absolute Chocolate Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2024-07-08", "reviewBody": "Worth every calorie! The water bath technique really works - my cheesecake came out crack-free and perfectly creamy. The ganache topping takes it to another level of decadence.", "name": "Best Cheesecake Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Charlotte Nielsen", "datePublished": "2024-06-28", "reviewBody": "Better than restaurant dessert! I've paid good money for chocolate cheesecakes that weren't half as good as this homemade version. The detailed instructions made it foolproof even for a novice baker like me.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liu Wei", "datePublished": "2024-07-15", "reviewBody": "Made for birthday, guests amazed! Everyone thought I bought it from a professional bakery. The contrast between the crunchy base, silky filling and glossy ganache is spectacular. Will definitely make again!", "name": "Impressed Everyone", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-07-04", "reviewBody": "Silky texture, incredible richness! This cheesecake has the perfect balance of sweetness and chocolate intensity. The overnight refrigeration is key to achieving that perfect set. My family requests this monthly now!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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