Sweets & Desserts Dessert
Triple Chocolate Cheesecake Recipe — Decadent & Rich
Chocolate cheesecake deliciousness in threefold.
Serves
8
Prep
45 min
Bake
about 70 min
On this page: What is it · What you need · Step by step · Serving & storage · Recipe card
This is an ode to all my fellow dessert adventurers and chocolate enthusiasts! If you’re like me and believe that life is just better with a little extra chocolate, then you’re in for an absolute treat. We’re about to dive into the world of Triple Chocolate Cheesecake – yes, you heard it right, triple the chocolate, triple the awesomeness! If you’ve ever wondered what pure happiness tastes like, trust me, this recipe is about to spell it out in delicious, chocolatey letters. So, grab your favorite spatula and let’s whip up some chocolicious magic! 🍫🍰
What Is It?
A baked chocolate cheesecake in three layers: a buttery Bastogne biscuit crust, a rich chocolate cream cheese filling, and a smooth chocolate cream topping.
At a glance
Serves
8
Prep
45 min
Bake
about 70 min
Course
Dessert
Why it works
01 Triple the chocolate
02 Bastogne biscuit crust
03 Set overnight for clean slices
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What You Need
Exact amounts are in the recipe card
For the Crust
- Bastogne biscuits
- unsalted butter
For the Filling
- cream cheese
- icing sugar
- cocoa powder
- eggs
- 54% chocolate
For the Topping
- heavy cream
- 80% chocolate
- granulated sugar
- white chocolate curls
Step-by-Step Instructions
1. Make the crust
Preheat the oven to 170°C.
Grease a 9-inch cake tin and line the sides with greaseproof paper.
Finely crush the biscuits in a food processor, then add the melted butter and blend until it’s all moistened.
Press the crumb mixture onto the bottom of the prepared tin and bake for 6 minutes. Set on a wire rack to cool while making the filling.
2. Make the filling
Melt the bittersweet chocolate and set aside to cool.
Mix the cream cheese and sugar until smooth, then mix in the cocoa powder.
Add the eggs one at a time, mixing on low speed. Do not overbeat the eggs.
Add the melted chocolate and mix on low speed to combine.
3. Bake
Pour the filling over the crust and smooth the top.
Bake until the center is set and the top looks dry, about 1 hour to 1 hour 10 minutes.
Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the tin.
4. Chill
Set the cake in the refrigerator, uncovered, for at least 8 hours, or better overnight.
5. Add the topping
In a medium saucepan, stir together the cream, chocolate and sugar on low heat until the chocolate is completely melted and smooth.
Cool the mixture and pour over the cheesecake.
When the topping is set, run a thin knife around the sides and remove the springform sides.
Garnish with white chocolate curls and granulated sugar (optional).
Serving & Storage
Serving
Now, let’s talk toppings, because a masterpiece like our Triple Chocolate Cheesecake deserves a crowning glory! First and foremost, let’s indulge in the decadent classic – chocolate shavings. These delicate, velvety curls of chocolate are the ultimate indulgence, adding an extra layer of elegance and intensifying the chocolate experience. Feeling a little daring? How about a sprinkle of crushed pistachios? Their nutty crunch harmonizes exquisitely with the chocolate, offering a delightful surprise in every forkful. And wait, there’s more! Let’s talk about a drizzle that’s set to steal the show – salted caramel. This liquid gold transforms each bite into an irresistible blend of sweet and salty, taking your taste buds on a rollercoaster ride of flavors. Whether you start with the velvety embrace of chocolate shavings, embrace the nutty twist, or dive into caramel paradise, these toppings elevate your Triple Chocolate Cheesecake, making it a customizable sensation for every palate.
Storing Leftovers
Keep the cheesecake in the fridge. It needs at least 8 hours there to set, so it’s a good one to make the day before.
| Cheesecake | in the fridge |
Equipment
- 1 9" Cake Tin
- 1 Magimix
Ingredients
Crust
- 260 gr Bastogne Biscuits
- 80 gr Unsalted Butter
Filling
- 1 kg Creamcheese
- 190 gr Icing Sugar
- 15 gr Cocao Powder
- 4 eggs
- 285 gr 54% Chocolate
Topping
- 96 gr Heavy Cream
- 170 gr 80% Chocolate
- 20 gr Granulated Sugar
- 50 gr White Chocolate Curls
Instructions
Crust
- Preheat oven to 170 Celsius
- Grease a 9-inch cake tin and line the sides with grease proof paper
- Finely crush the biscuit in the magimix
- Add melted butter and blend until it’s all moistened
- Press crumb mixture onto the bottom of the prepared cake tin
- Bake for 6 minutes in the oven
- Remove from the oven and set on a wire rack to cool while making the filling
Filling
- Melt 10 ounces bittersweet chocolate and set aside to cool.
- Mix cream cheese and sugar until smooth, mix in cocoa powder
- Add the eggs one at a time, mixing on low speed. Do not overbeat ithe eggs.
- Add melted chocolate and mix on low speed to combine
- Pour the filling over the crust and smooth the top.
- Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes)
- Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the tin
- set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight
Topping
- In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth
- Cool the mixture and pour over the cheesecake.
- When the topping is set and cooled again run a thin knife around the sides and remove the springform tin sides.
- Garnish with white chocolate curls and Granulated sugar (optional).
Made this cheesecake?
Rate it with the stars in the recipe card and tell us how it went in the comments: which topping you chose and what you changed.
Products we use
Our kitchen kit for this recipe
Stainless Steel Bowls
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Wooden Spoons
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T-fal Stainless Steel Cookware Set (11-piece)
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