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Triple Chocolate Cheesecake (Adapted from Bon Appetit)
Triple Chocolate Cheesecake made with a chocolate, cream cheese and sour cream, and finally a rich chocolate ganache topping.
👥 16 Servings⏱️ Prep & Cook: 4h⏳ Prep: 30 min🔥 Cook: 1h 30m👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- measuring cup
- microwave
- spatula
📝 Preparation Steps
1
Preheat oven to 350° F. Wrap a 9-inch springform pan with a double layer of aluminum foil. Spray bottom of pan with non-stick cooking spray. Set aside.
2
Mix cookie crumbs, sugar and melted butter till combined. Pat into bottom of prepared pan and refrigerate while preparing filling.
melted butter6 tablespoons
3
Combine cream and coffee powder in microwave safe bowl or large Pyrex measuring cup. Microwave cream till just shy of boiling. Stir to mix in coffee, and then add the 12 ounces of chopped chocolate. Let sit a few minutes till chocolate melts. Whisk till smooth. Set aside for about ⏱️ 10 minutes to cool.
4
Using stand mixer with paddle attachment, mix cream cheese and sugar till blended. Add cornstarch and mix. Beat in sour cream and vanilla. Add eggs one at a time, mixing till just blended.
cornstarch1 tablespoonsour cream (room temperature)1 cuplarge eggs (room temperature)3
5
Whisk about 1 cup of the cream cheese mixture into chocolate, then add chocolate back into the remaining cream cheese mixture. Mix until just combined, stopping and scraping bowl a couple times to ensure chocolate is well incorporated.
6
Pour mixture into crust. Place the pan into a large roaster and add enough hot water to come halfway up the sides of the springform pan. Bake till cheesecake is slightly set and puffed around the perimeter. Turn off oven and do not remove cheesecake for ⏱️ 45 minutes. After that resting time, remove pan to cooling rack…remove foil when cool enough to handle. Let cool to room temperature, then cover and chill overnight.
7
To make ganache, microwave cream till it almost boils. Add chopped chocolate and let rest a couple minutes. Whisk till smooth. Pour over top of chilled cheesecake and spread evenly with off –set spatula. Chill at least ⏱️ 2 hours before serving
8
To serve, remove sides of springform pan and place cheesecake on serving plate. If you have a large spatula, you may want to remove cake from bottom of springform pan. Serve with berries and whipped cream if desired.
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