This decadent triple chocolate cheesecake is a chocolate lover’s dream dessert, with three layers of chocolate flavors.

Rich, moist, silk, creamy cheesecake filling with the indulgent flavor of chocolate, chocolate crust and smooth chocolate ganache. Pure perfection. And so easy to make!

This absolutely delicious triple chocolate cheesecake is probably the best cheesecake you’ll ever taste!

Decadent triple chocolate cheesecake

If you visit the blog regularly, you know that I have 3 sweet culinary loves: fruity cakes, cheesecakes and chocolate. This silky triple chocolate cheesecake combines 2 out of 3 of those points and they come toghether in the best way possible.

Chocolate lovers, this cheesecake is for you!

You will find chocolate here in each of the three layers: in a cocoa cookie crust, smooth chocolate cheesecake filling and delicate chocolate ganache.

Easy triple chocolate cheesecake with ganache

This triple chocolate cheesecake looks like a dessert straight from a fancy bakery, but actually anyone can make it. The preparation of this decadent cake is really very simple.

Just remember to follow a few simple rules that will turn every cheesecake into a confectionary masterpiece!

Triple chocolate cheesecake – tips for perfect cheesecake

The ingredients should be at room temperature

Ensure ingredients are at room temperature. Allow cream cheese, eggs, and other ingredients to come to room temperature before mixing. Take them out of the fridge at least 3 hours before preparing the cheesecake. This will result in a smoother and more easily blended batter.

Do not overmix

It’s crucial step if you want your triple chocolate cheesecake to turn out perfectly flat as a table. Be careful not to overmix, as it can introduce too much air and lead to cracks during baking.

Also remember to mix the batter correctly: Start by beating the cream cheese until smooth and creamy. Add sugar gradually, followed by eggs one at a time, mixing well after each addition.

Use a water bath for silky smooth cheesecake

To prevent cracks, consider baking your cheesecake in a water bath. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan in a larger pan or roasting pan, then pour hot water into the larger pan, filling it about halfway. The steam and moisture created by the water bath help to prevent cracks and promote even baking.

Cool the cheesecake gradually

After baking, let the triple chocolate cheesecake cool in the oven with the door slightly ajar for about an hour. This gradual cooling process helps to prevent sudden temperature changes that can lead to cracks.

Once cooled, refrigerate the cheesecake for several hours or overnight to allow it to set and firm up. This will enhance the texture and flavor.

How to store the cheesecake

All cheesecakes should be stored in the fridge and never at room temperature. Store this triple chocolate cheesecake in an airtight container in the fridge for up to a week.

You can also wrap it tightly in cling film and freeze for up to three months.

Triple Chocolate Cheesecake

This decadent triple chocolate cheesecake is a chocolate lover's dream dessert, with three layers of chocolate flavors. Rich, moist, silk, creamy cheesecake filling with the indulgent flavor of chocolate, chocolate crust and smooth chocolate ganache. Pure perfection. And so easy to make!

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Total Time 3

Course Dessert

Cuisine American

Servings 10

Equipment

1 25 cm (9") springform pan

Ingredients

Chocolate crust

200 g chocolate digestive cookies
2 tsp dark cocoa
60 g butter

Chocolate cheesecake filling

200 ml heavy cream
300 g dark chocolate
1 kg cream cheese
200 g granulated sugar
4 large eggs
3 tbsp all purpose flour
2 tsp vanilla extract

Chocolate ganache

90 g dark chocolate
90 g milk chocolate
200 g heavy cream

Instructions

Chocolate crust

Crush the chocolate cookies in a food processor. Add butter (cold) and pulse until it resembles wet sand.
Line the bottom of your springform pan with a parchment paper. Tip in the biscuits, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
Preheat the oven to 375°F/190°C. Bake the crust for 12 minutes. Remove it from the oven and set aside.
Reduce the oven to 340°F/170°C.

Chocolate cheesecake

Heat the heavy cream in a saucepan. Remove from heat just before it starts to boil.
Add chopped chocolate (or chocolate chips), do not mix, leave for 2 minutes.
After this time, mix gently until the ingredients combine. Leave it to cool.
In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined.
Add eggs, one at a time, beating to combine after each one at low speed.
Add vanilla, flour and pour in the chocolate/cream mixture. Mix on low speed or by hand with a silicone spatula. Stir only until ingredients are combined.
Pour the batter atop the crust in the pan. Bake in a water bath (check instructions below) for 45-50 minutes or until the cheesecake's edge is set but center is still a little bit wobbly.
Turn off the oven and leave the door slightly open. Remove the from oven after 1 hour.

Chocolate ganache

Heat the heavy cream in a saucepan. Remove from heat just before it starts to boil.
Add chopped chocolate (or chocolate chips), do not mix, leave for 2 minutes.
After this time, mix gently until the ingredients combine. Leave it to cool.
Pour over the chilled cheesecake and spread it into an even layer. Refrigerate overnight (4 hours minimum) in an airtight container.

Notes

Baking in a water bath:

I method. Wrap the bottom and sides of the cake pan tightly with aluminum foil. Prepare two quite long pieces of aluminum foil, put them on each other crosswise and place the cake pan in the middle. Wrap the sides of the springform pan with foil, put the cheesecake mixture in it and put it in a second, wider bakin pan. Pour boiling water into the bigger panto the height of about 1/2 of the side of the springform pan. Place the prepared cheesecake in the oven.

II method, easier. I recommend this method to everyone who is not sure how watertight i their springform pan. In this case, put the cheesecake in a springform pan on the middle shelf of the oven, and one level below put a large baking dish filled with boiling water. This ensures the right level of steaming and humidity in the oven for the cheesecake to come out even and creamy.

Keyword Cheesecake, Chocolate, Chocolate Cake, Chocolate Cheesecake

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