Indulge in decadent layers of rich, velvety chocolate with this Triple Chocolate Cheesecake, where creamy chocolate cheesecake, luscious chocolate ganache, and a buttery chocolate crust combine for an irresistible dessert experience.
Triple-Chocolate Cheesecake
Makes 1 (9-Inch) Cake
Ingredients
- Crust:
- 3½ cups finely ground cream-filled chocolate sandwich cookies* (about 39 cookies)
- 5 tablespoons unsalted butter, melted
- ¼ teaspoon kosher salt
- Filling:
- 1¼ cups cold heavy whipping cream
- 2 cups confectioners’ sugar, divided
- 3 (8-ounce) packages full-fat cream cheese, room temperature
- ¼ cup sour cream
- 2 (4-ounce) bars dark chocolate, chopped, melted, and cooled
- 1 teaspoon vanilla extract
- Milk Chocolate Ganache (recipe follows)
- Garnish: fresh raspberries
Milk Chocolate Ganache
- 4 ounces milk chocolate, finely chopped
- ½ cup heavy whipping cream
Instructions
- For crust: In a large bowl, stir together ground cookies, melted butter, and salt. Press into bottom of a 9-inch springform pan, and freeze until ready to use.
- For filling: In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream and ½ cup confectioners’ sugar at low speed until combined. Increase mixer speed to high, and beat until stiff peaks form. Transfer whipped cream to a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1½ cups confectioners’ sugar at medium speed until combined and softened, 1 to 2 minutes, stopping to scrape sides of bowl. Add sour cream, and beat until combined. Add melted chocolate and vanilla, and beat until combined. Using a rubber spatula, gently fold in whipped cream in three additions until well combined. Pour mixture over prepared crust, and spread to edges with an offset spatula. Cover with plastic wrap, and freeze for 6 hours or up to overnight.
- When ready to serve, run a hot offset spatula around edges of cake; remove from pan. Top with Milk Chocolate Ganache as desired. Garnish with raspberries, if desired.
Milk Chocolate Ganache
- In a small heatproof bowl, place chocolate.
- In a small saucepan, heat cream over medium heat just until bubbles form around sides of pan. (Do not boil.) Remove from heat; slowly pour hot cream over chocolate. Let stand for 5 minutes; stir until chocolate is melted and mixture is smooth. Use immediately as desired.
Notes
*We used Oreos.
