Description
Indulgent triple chocolate cheesecake brings rich, velvety layers of chocolate bliss to dessert lovers’ dreams. Dark, milk, and white chocolate meld into a luxurious experience that promises pure chocolate decadence for passionate sweet seekers.
Ingredients
Scale
Dairy and Cheese:
- 680 g (24 oz) cream cheese
- 240 ml (1 cup) heavy cream
- 115 g (1/2 cup) sour cream
- 2 large eggs
Chocolate Components:
- 225 g (8 oz) dark chocolate
- 115 g (4 oz) milk chocolate
- 115 g (4 oz) white chocolate
- 60 g (1/2 cup) cocoa powder
Base and Sweeteners:
- 250 g (2 cups) graham cracker crumbs
- 115 g (1/2 cup) unsalted butter
- 200 g (1 cup) granulated sugar
- 30 ml (2 tbsp) vanilla extract
- 15 ml (1 tbsp) coffee liqueur (optional)
- 15 g (2 tbsp) cornstarch
Instructions
- Preheat oven to 325°F (165°C). Melt butter and combine with graham cracker crumbs, pressing mixture firmly into a 9-inch springform pan to create an even base.
- Melt dark, milk, and white chocolate separately in heat-safe bowls using double boiler method, ensuring smooth and glossy consistency.
- Beat cream cheese until creamy and smooth, gradually incorporating sugar, sour cream, and vanilla extract.
- Blend eggs into cream cheese mixture one at a time, mixing thoroughly after each addition.
- Divide cheesecake batter into three equal portions, folding melted chocolates into each section: dark chocolate, milk chocolate, and white chocolate.
- Sift cocoa powder and cornstarch into the batters, stirring gently to maintain a silky texture.
- Optional: Add coffee liqueur to enhance chocolate depth and complexity.
- Pour chocolate batters alternately into prepared crust, creating a marbled swirl pattern using a knife.
- Whip heavy cream until soft peaks form, then gently fold into cheesecake mixture for extra richness.
- Bake for 55-60 minutes until center is slightly jiggly but set. Turn off oven, leave cheesecake inside with door slightly open for 1 hour.
- Refrigerate cheesecake for minimum 4 hours or overnight to set completely before serving.
Notes
- Use room temperature ingredients to ensure smooth, lump-free batter and even mixing of cream cheese and eggs.
- Avoid overmixing the batter to prevent air bubbles that can cause cracking during baking.
- Gently tap the pan on the counter before baking to release any trapped air and create a smooth surface.
- Customize chocolate intensity by adjusting the ratio of dark, milk, and white chocolate to suit personal taste preferences.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Enhance flavor complexity by adding a splash of espresso or liqueur to intensify the chocolate notes.
- Create a water bath by placing the springform pan in a larger pan filled with hot water to ensure even baking and prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 514
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 96 mg