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    Home > Cheese Cakes

    Published: Jun 30, 2015 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

    Triple Chocolate Cheesecake

    A slice of Triple Chocolate Cheesecake with the cheesecake in the background.

    One 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.

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    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.

    Another really special cheesecake is the Definitive Bailey's Cheesecake - an easily made cheesecake with lots of Bailey's in the cheesecake and glaze.

    Crust ingredients for the Triple Chocolate Cheesecake

     Crust

    1 cup graham cracker crumbs (114 grams r 4 ounces)
    3 tablespoons cocoa (18 grams or ⅔ ounce)
    ⅓ 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 9x3 inch cheesecake or springform pan in foil. Spray  the bottom of the pan well.   Set aside. Preheat the oven to 350°F.

    Dry Ingredients for the crust of the Triple Chocolate Cheesecake
    Crust ingredients mixed for the Triple Chocolate Cheesecake
    Crust ingredients with butter for the Triple Chocolate Cheesecake
    Crust ingredients mixing for the Triple Chocolate Cheesecake
    Crust ingredients for the Triple Chocolate Cheesecake mixed

    Combine the dry ingredients for the crust in a bowl.  Whisk the crumbs, cocoa and powdered sugar together.  If any lumps remain, rub the mixture between your fingers.  Add the melted butter and mix together with a fork.

    Crust for the Triple Chocolate Cheesecake in cheesecake pan

    Press evenly into the bottom of the pan.  Set aside.

    The crumb crust of the Triple Chocolate Cheesecake being pressed in.
    The bottom crust of the Triple Chocolate Cheesecake pressed into place..
    Placing the cheesecake pan into a larger pan for the Triple Chocolate Cheesecake

    Place the wrapped cheesecake pan in another larger pan and set aside.  

    Triple Chocolate Cheesecake ingredients

    Chocolate Cheesecake1 cup 40% cream
    1 teaspoon instant coffee
    12 ounces semisweet chocolate (340 grams)
    1 pound cream cheese, room temperature (454 grams)
    ¾ cup granulated sugar (150 grams or 5 ⅓ ounces)
    1 tablespoon cornstarch
    1 cup sour cream (225 grams or 8 ounces)
    3 eggs
    2 teaspoons vanilla
    ½ cup cream

    Cheesecake cream in pan w-coffee
    Cream and coffee whisked for the Triple Chocolate Cheesecake
    Chocolate in hot cream for Triple Chocolate Cheesecake
    Chocolate submerged in hot chocolate for the Triple Chocolate Cheesecake
    Whisking chocolate and cream for the Triple Chocolate Cheesecake
    Chocolate whisked for the Triple Chocolate Cheesecake

    In a small saucepan, heat 1 cup of cream and the instant coffee just to the boiling point. Remove from the heat and whisk to combine.  Submerge the  chocolate under the cream and set aside for about 5 minutes. Whisk smooth, set aside.

    Cream Cheese in processor bowl for the Triple Chocolate Cheesecake
    Cream cheese processed for the Triple Chocolate Cheesecake
    Sugar and cornstarch added to the Triple Chocolate Cheesecake
    Sugar and cornstarch processed for the Triple Chocolate Cheesecake
    Processor scraped down for Triple Chocolate Cheesecake

    Processor Method
    Place the cream cheese in the bowl of a processor. Process until smooth.  Add the sugar and cornstarch;processing to mix. Scape the sides of the processor.

    Sour Cream added for the Triple Chocolate Cheesecake
    Sour cream processed for the Triple Chocolate Cheesecake
    Eggs and vanilla added to the Triple Chocolate Cheesecake
    Eggs and vanilla processed for the Triple Chocolate Cheesecake
    Cream added to the Triple Chocolate Cheesecake
    Chocolate added to the Triple Chocolate Cheesecake
    Triple Chocolate Cheesecake processed
    Pouring Triple Chocolate Cheesecake into pan

    Add the sour cream, processing to mix. Follow with the eggs and vanilla; scraping after processing.  Add the ½ cup cream and process until smooth.  Last, add the chocolate, processing to mix completely.  Scrape well; process again.  Pour over the crust in the prepared 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.

    Triple Chocolate Cheesecake on rimmed baking sheet
    Adding water to the bottom pan for the Triple Chocolate Cheesecake
    Triple Chocolate Cheesecake baked

    Place the wrapped cheesecake pan in another larger pan.  Place the pans on a rimmed baking sheet.  Pour 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.  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, cool and chill overnight in refrigerator.

    Glaze ingredients for the Triple Chocolate Cheesecake

    Chocolate Glaze
    ½ cup 40% cream
    4 ounces semisweet chocolate (114 grams)

    Heated cream for the glaze of the Triple Chocolate Cheesecake
    Whisked glaze for the Triple Chocolate Cheesecake
    Glaze being poured onto the Triple Chocolate Cheesecake
    Glaze on the Triple Chocolate Cheesecake
    Single slice of Triple Chocolate Cheesecake

    Heat the cream just to the boiling point. Remove from fire, stir in chocolate. Let sit for about 5 minutes. Whisk smooth, being careful not to incorporate air bubbles. Pour over the cheesecake. Refrigerate to set. Release and serve.

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    More Cheese Cakes

    • The Lemon Cheesecake Bread Pudding is shown partial opened up with a blubeberry sauce dripping down it on a white plate,
      Easy Lemon Cheesecake Bread Pudding
    • A slice of Pina Colada cheesecake with caramelized pineapple sits on a tan plate.
      Easy Pina Colada No Bake Cheesecake
    • A white chocolate glaze on top of the Bailey's Cheesecake sitting on a dark chocolate crust. The cheesecake sits on a white plate with a fork on the plate.
      The Definitive Bailey's Cheesecake
    • This Chocolate Coffee No Bake Cheesecake sits on a drizzle of caramel sauce
      Chocolate Coffee No-Bake Cheesecake

    Reader Interactions

    Comments

    1. Anne Bader says

      November 18, 2024 at 5:10 am

      Thank you for this delicious recipe. I served it at a family party and people actually applauded! I always enjoy your posts and I’ve learned so much from you over the years. Thanks for your excellent recipes and how-to photos.

      Reply
      • Helen S Fletcher says

        November 18, 2024 at 6:32 am

        Thanks Anne - that was a favorite at the bakery also.

        Reply
    2. Manisha says

      July 03, 2015 at 3:48 am

      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

      Reply
      • hfletcher says

        July 06, 2015 at 5:32 pm

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

        Reply

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