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Ultimate Triple Chocolate Cheesecake Recipe

A rich slice of triple chocolate cheesecake with a marbled white and dark chocolate top layer.
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Make this rich, decadent baked cheesecake featuring a chocolate crust, dark chocolate filling, and a creamy white chocolate swirl topping. This is the best ever chocolate cheesecake tutorial for a show-stopping dessert.

Ingredients

Scale
  • 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 4 ounces bittersweet or dark chocolate, melted and cooled
  • 8 ounces white chocolate, melted and cooled
  • 1/4 cup heavy cream (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine the chocolate graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325 degrees F.
  3. Prepare the main filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the 1 1/2 cups sugar and flour until just combined. Mix in the vanilla extract and salt. Beat in the eggs one at a time, mixing only until each is incorporated.
  4. Divide the batter: Pour two-thirds of the batter over the cooled crust. Gently stir the melted dark chocolate into the remaining one-third of the batter. Pour this dark chocolate mixture over the light batter in the pan.
  5. Create the swirl: Gently pour the melted white chocolate over the top of the filling. Use a knife or skewer to gently swirl the white chocolate into the dark layers for a marbled effect. Do not over-mix.
  6. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  8. Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
  9. Remove from the oven and water bath. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  10. Prepare the topping: Before serving, heat the heavy cream until just simmering. Pour the hot cream over the remaining white chocolate (if desired for a ganache finish) or simply drizzle over the chilled cake. Slice and serve your gourmet layered chocolate dessert.

Notes

  • For a creamy texture, ensure your cream cheese is fully at room temperature before mixing.
  • To prevent cracking, do not overbeat the batter once the eggs are added, as this incorporates too much air.
  • If you prefer a no bake triple chocolate dessert, chill the layers instead of baking, using gelatin or whipped cream for setting.

Nutrition

Find it online: https://seventhflavour.com/triple-chocolate-cheesecake-recipe/