Ingredients
Crust
- 200 grams (7 ounces) chocolate cookies, crushed
- 100 grams (3.5 ounces) unsalted butter, melted
Cheesecake Filling
- 600 grams (21 ounces) cream cheese
- 150 grams (5.5 ounces) sugar
- 2 tablespoons cornstarch
- 3 large eggs
- 200 milliliters (7 ounces) heavy cream
- 100 grams (3.5 ounces) dark chocolate, melted and cooled
- 100 grams (3.5 ounces) milk chocolate, melted and cooled
- 100 grams (3.5 ounces) white chocolate, melted and cooled
Equipment
- Springform Pan (18 cm / 7 inches)
This is essential for easy removal of the cheesecake. Make sure to grease the sides to prevent sticking.
- Food Processor or Blender
Perfect for turning chocolate cookies into fine crumbs effortlessly.
- Mixing Bowls
You’ll need a few bowls for mixing various ingredients and dividing the filling.
- Spatula
This helps in smoothing out the layers of cheesecake filling.
Instructions
Step 1
Prepare the Crust
Step 2
Make the Filling
Step 3
Divide and Flavor
Step 4
Assemble and Bake
Step 5
Optional Topping
Servings
Looking for creative ways to serve your Triple Chocolate Cheesecake? Here are some ideas to make it even more special:
✨ Classic and Elegant: Place the cheesecake on a beautiful cake stand and garnish with freshly whipped cream and chocolate shavings. Add some berries for a pop of color.
✨ Decadent Delight: Before serving, drizzle warm caramel sauce over the top and sprinkle with crushed peanuts. This adds a delightful crunch and a salty contrast to the sweet and creamy cheesecake.
✨ Mini Indulgences: Cut the cheesecake into small, bite-sized squares and insert a toothpick into each piece. This is perfect for parties where guests can serve themselves with ease. 🥳
✨ Ice Cream Lover's Dream: Serve a slice of cheesecake with a scoop of vanilla ice cream on the side, then drizzle with chocolate sauce. 🍦
However you choose to serve it, your guests are sure to love every bite!
Variations
Want to make this sublime Triple Chocolate Cheesecake gluten-free or vegan? Here’s how:
🍃 Gluten-Free: Simply substitute the chocolate cookies with gluten-free chocolate cookies. Ensure all other ingredients, such as cornstarch and chocolate, are also certified gluten-free.
🌱 Vegan: Swap the cream cheese and heavy cream with vegan versions available at most supermarkets. Use a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) for each egg in the recipe. Choose vegan chocolate for the layers, and you’re good to go!
Faq
- How do I know when the cheesecake is done baking?
The cheesecake is ready when the center is just set and no longer jiggles when you gently shake the pan.
- Why is my cheesecake cracking?
Cracks can occur from over-baking or if the oven temperature is too high. Bake at a low temperature and don’t open the oven door during baking.
- Can I use low-fat cream cheese?
Using low-fat cream cheese might alter the texture and richness of the cheesecake. Full-fat cream cheese is recommended for best results.
- How do I store leftover cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 3 months.
- How can I make my cheesecake layers more distinct?
Ensure each layer is slightly set before adding the next one. This helps in maintaining distinct layers.
- What's the best way to melt chocolate for the filling?
Melt chocolate using a double boiler or in the microwave in short intervals, stirring frequently to avoid burning.