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.
The Pan I use for Cheesecakes
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.
Chocolate 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 with a non stick baking release. Set aside. Preheat the oven to 350°F.
Combine the dry ingredients for the crust in a bowl. If using whole graham crackers, pulse them in a processor first.
Add the melted butter.
Combine everything with a fork.
Pour them into the prepared pan.
Press evenly into the bottom of the pan. Set aside.
Wrap the cheesecake pan tightly in foil. Place the wrapped cheesecake pan in another larger pan and set aside.
Chocolate Cheesecake
1 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
Submerge the chocolate under the cream and set aside for about 5 minutes
Whisk until smooth and set aside,
Add the room temperature cream cheese to the processor bowl and process until smooth, scraping down several times to make sure it is completely smooth.
Add the sugar and cornstarch;processing to mix. Scape the sides of the processor.
Add the sour cream, processing to mix.
Add the eggs and vanilla, scraping down after each addition.
Add the sour cream and process until smooth.
Last add the chocolate. Make sure after processing there are no lumps of anything that have not been incorporated.
Pour over the crust in the prepared pan.
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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 and in a rimmed baking sheet. This is a safety measure as the water gets very hot in the oven.
Fill the pan underneath as full of hot water as possible making sure the cheesecake pan isn't floating.
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.
Chocolate Ganache Topping
½ cup 40% cream
4 ounces semisweet chocolate (114 grams
Heat the cream until very hot and steamy but do not boil.
Submerge the chocolate and let it sit for a few minutes. Then stir until smooth. Using a whisk can add air bubbles which you do not want.
Pour over the cooled cheesecake and tilt the pan around to even the ganache out,
Chill overnight and release by going around the sides of the pan with a hair dryer on high. Place the cheesecake on a tall, wide can (a 28 ounce can of tomatos is perfect here). Slide the side of the pan down.
With a metal spatula, go between the crust and the pan to loosen it and slide the cheesecake onto to a serving plate. Refrigerate.
Anne Bader says
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.
Helen S Fletcher says
Thanks Anne - that was a favorite at the bakery also.
Manisha says
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
hfletcher says
Hi Manisha: While this is a rich cheesecake, it it not cloyingly sweet - and really easy if you use the processor.