Triple Chocolate Cheesecake


Triple Chocolate CheesecakeOne of my readers asked if I had a chocolate version of the sour cream cheesecake.  This Triple Chocolate Cheesecake was our chocolate cheesecake for years.  It is indeed based upon the Sour Cream Cheesecake about which I blogged earlier. In fact, many of our cheesecakes started with this basic Sour Cream Cheesecake.

This is an unbelievably creamy, intensely chocolate cheesecake incorporating melted chocolate into the basic cheesecake.  While there is chocolate in the crust, the cheesecake itself and the glaze, they are balanced with the cream cheese, sour cream and cream for a very satisfying chocolate flavor without being overbearing.

As in the original recipe, I believe the food processor makes a better cheesecake than the mixer, but I include directions for both.  The most important issue with either method of making this chocolate cheesecake is to scrape down often.  If lumps of cream cheese go unincorporated they will mar the look of the finished chocolate cheesecake with white lumps showing.

I also am a firm believer in a two piece cheesecake pan with a removable bottom as opposed to a springform pan for several reasons.  First the sides are one piece and cannot warp or change shapes with time and use as can a springform pan.  Secondly, the bottom of a cheesecake pan is perfectly flat making it much easier to remove the cheesecake and transfer it to a round or a serving plate.  The cheesecake pan is raised at the outer edges and the plate itself is usually dimpled, neither of which aids in the removal.  Third, the spring in the spring form pan can loosen or give way after awhile making the pan useless.

The hardest thing about this Triple Chocolate Cheesecake is the overnight wait to finish it so it can be eaten.  This also freezes well as long as it is defrosted under a cover so the condensation doesn’t go to the top of the cake.  In any case this is a sublime dessert served alone or with a strawberry, raspberry or mixed berry compote.

 CrustCrust ingredients for the Triple Chocolate Cheesecake1 cup graham cracker crumbs (114 grams r 4 ounces)
3 tablespoons cocoa (18 grams or 2/3 ounce)
1/3 cup powdered sugar (35 grams or a bit more than 1 ounce)
6 tablespoons unsalted butter, melted (80 grams or a scant 3 ounces)

Wrap the bottom and up the sides of a 9×3 inch cheesecake or springform pan in foil. Spray  the bottom of the pan well.   Set aside. Preheat the oven to 350°F.

Combine the dry ingredients for the crust in a bowl.  Dry Ingredients for the crust of the Triple Chocolate CheesecakeWhisk the crumbs, cocoa and powdered sugar together.  If any lumps remain, rub the mixture between your fingers.  Crust ingredients mixed for the Triple Chocolate CheesecakeAdd the melted butter Crust ingredients with butter for the Triple Chocolate Cheesecakeand mix together with a fork.Crust ingredients mixing for the Triple Chocolate CheesecakeCrust ingredients for the Triple Chocolate Cheesecake mixed

Press evenly into the bottom of the pan.  Set aside.Crust for the Triple Chocolate Cheesecake in cheesecake pan

The crumb crust of the Triple Chocolate Cheesecake being pressed in.The bottom crust of the Triple Chocolate Cheesecake pressed into place..

Place the wrapped cheesecake pan in another larger pan and set aside.  Placing the cheesecake pan into a larger pan for the Triple Chocolate Cheesecake

Chocolate CheesecakeTriple Chocolate Cheesecake ingredients1 cup 40% cream
1 teaspoon instant coffee
12 ounces semisweet chocolate (340 grams)
1 pound cream cheese, room temperature (454 grams)
3/4 cup granulated sugar (150 grams or 5 1/3 ounces)
1 tablespoon cornstarch
1 cup sour cream (225 grams or 8 ounces)
3 eggs
2 teaspoons vanilla
1/2 cup cream

In a small saucepan, heat 1 cup of cream and the instant coffee just to the boiling point. Cheesecake cream in pan w-coffeeRemove from the heat and whisk to combine.  Cream and coffee whisked for the Triple Chocolate CheesecakeSubmerge the  chocolate under the cream and set aside for about 5 minutes. Chocolate in hot cream for Triple Chocolate CheesecakeChocolate submerged in hot chocolate for the Triple Chocolate CheesecakeWhisk smooth, set aside.Whisking chocolate and cream for the Triple Chocolate CheesecakeChocolate whisked for the Triple Chocolate Cheesecake

Processor Method
Place the cream cheese in the bowl of a processor. Cream Cheese in processor bowl for the Triple Chocolate CheesecakeProcess until smooth. Cream cheese processed for the Triple Chocolate Cheesecake Add the sugar and cornstarch;Sugar and cornstarch added to the Triple Chocolate Cheesecakeprocessing to mix. Sugar and cornstarch processed for the Triple Chocolate CheesecakeScape the sides of the processor.Processor scraped down for Triple Chocolate Cheesecake

Add the sour cream,Sour Cream added for the Triple Chocolate Cheesecake processing to mix. Sour cream processed for the Triple Chocolate CheesecakeFollow with the eggs and vanilla; Eggs and vanilla added to the Triple Chocolate CheesecakeEggs and vanilla processed for the Triple Chocolate Cheesecakescraping after processing.  Add the 1/2 cup cream and process until smooth. Cream added to the Triple Chocolate Cheesecake Last, add the chocolate, Chocolate added to the Triple Chocolate Cheesecakeprocessing to mix completely.  Scrape well; process again. Triple Chocolate Cheesecake processed Pour over the crust in the prepared pan.Pouring Triple Chocolate Cheesecake into pan

Mixer  Method
In a mixing bowl, beat the cream cheese and sugar until smooth, scraping often.  Add the cornstarch, beat well. Add the sour cream, beating until smooth, scraping often. Add eggs, one at a time, scraping very well and very often. Add vanilla and cream, mixing well.   Stir about one quarter of the cream cheese mixture into the melted chocolate mixture. Quickly return this mix to the cream cheese bowl and mix well to incorporate. Pour over the crust.

Place the wrapped cheesecake pan in another larger pan.  Place the pans on a rimmed baking sheet.  Triple Chocolate Cheesecake on rimmed baking sheetPour very hot water into the bottom pan. At the bakery, we put the tightly wrapped nine inch pan into a 10 inch pan and poured water into the 10 inch pan. Adding water to the bottom pan for the Triple Chocolate Cheesecake Put it into the center of the oven. Bake for 45 minutes. Without opening the oven, turn it off and leave the  cheesecake in for 45 more minutes.  Remove from the oven,Triple Chocolate Cheesecake baked cool and chill overnight in refrigerator.

Chocolate GlazeGlaze ingredients for the Triple Chocolate Cheesecake
1/2 cup 40% cream
4 ounces semisweet chocolate (114 grams)

Heat the cream just to the boiling point.Heated cream for the glaze of the Triple Chocolate Cheesecake Remove from fire, stir in chocolate. Let sit for about 5 minutes. Whisk smooth, being careful not to incorporate air bubbles. Whisked glaze for the Triple Chocolate CheesecakePour over the cheesecake. Glaze being poured onto the Triple Chocolate CheesecakeGlaze on the Triple Chocolate CheesecakeRefrigerate to set. Release and serve.Single slice of Triple Chocolate Cheesecake

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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2 thoughts on “Triple Chocolate Cheesecake

  1. Manisha

    Hi Helen,

    This looks decadent. Last month I was looking for a good chocolate cheesecake recipe as part of chocolate tuxedo combination that I was working on. I tried couple of recipe but was not satisfied with the texture and flavor. Will give this one a try. I think this is going to be my go to chocolate cheesecake recipe :)

    Thanx and love

    1. hfletcher Post author

      Hi Manisha: While this is a rich cheesecake, it it not cloyingly sweet – and really easy if you use the processor.

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