Triple Chocolate Cheesecake

October 05, 2019 − by Summer Miller − in Simply Recipes − Comments Off on Triple Chocolate Cheesecake

1 Preheat the oven to 350°F.

2 Make the crust: In the bowl of a food processor fitted with the metal s-blade attachment, add the graham crackers. Pulse until they are ground fine like sand.

Add the sugar, cocoa powder, and salt. Pulse 2 or 3 times until just combined. Pour melted butter around the bowl in a circle, pulse 4 or 5 times combine it. The mixture should clump a little bit, but may still look a little dry.

Dump the mixture into the bottom of your ungreased springform pan. Use your fingers or the underside of a cup to press the mixture into the bottom of the pan, making it as even as possible.

Place the crust in the oven and bake for about 8 to 10 minutes. Remove from oven to cool.

A shot of chocolate graham crackers and sugar in a food processor with a bolw of melted butter nearby to make the crust for a homemade chocolate cheesecake.A shot of chocolate graham crackers ground up in a food processor with a bolw of melted butter nearby to make the crust for a homemade chocolate cheesecake.A shot of chocolate graham crackers ground up in a food processor with melted butter poured over the top to make the crust for a homemade chocolate cheesecake.A shot of chocolate graham crackers ground up in a food processor with melted butter poured over the top to make the crust for a homemade chocolate cheesecake.Chocolate graham crackers ground up and dumped into a spring form pan to make the crust for a homemade chocolate cheesecake.Chocolate graham crackers ground up and dumped into a spring form pan then pressed into an even layer with a cup to make the crust for a homemade chocolate cheesecake.

3 Reduce the oven temp and melt the chocolate: Once the crust has baked, reduce the oven to 300°F.

In a medium-sized, heavy-bottom saucepan set over low heat, combine the chopped chocolate and 1/3 cup heavy cream. Stir continuously, for about 10 minutes. Once melted, remove from heat, and set aside. You will fold it into your filling later.

Chopped chocolate to in a bowl for homemade cheesecake.Chopped chocolate to in a pot with heavy cream to make homemade chocolate cheesecake.Melted chocolate to add to the perfect chocolate cheesecake.

4 Make the cheesecake filling: In a small bowl or Pyrex measuring cup, gently beat the eggs, vanilla extract, and salt together with a fork. Set it aside.

Using a stand mixer fitted with a paddle attachment (or a hand mixer set to low and a large bowl), add the cream cheese. Beat the cream cheese on low or stir speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.

Beat again on low for about 1 minute. With the stand mixer still on low, slowly add the sugar and two tablespoons cocoa powder. Stop the mixer. Scrape down the bottom and sides of the bowl. Beat for another minute or two until light and fluffy.

With the mixture still on low, add the egg mixture, 1/3 at a time, scraping down the sides of the bowl after each addition.

Pour the cooled, melted chocolate into the bowl of the stand mixer and (you guessed it!) beat on low for about a minute. Scrape down the sides and bottom of the bowl. Beat on low again for about 30 seconds, or until the chocolate is fully incorporated. Alternatively, you can fold in the chocolate in using a spatula.

Eggs, and vanilla in a pyrex liquid measuring cup.Cream cheese in the bottom of a mixing bowl for cheesecakeAdding coco powder to a mixing bowl with creamcheese to make homemade chocolate cheesecake.Choclate cream cheese in the bottom of a mixing bowl for chocolate cheesecake.Mixing chocolate cream cheese and eggs for chocolate cheesecake.Chocolate cheesecake batter in the bowl of a stand mixer

5 Prepare the water bath and add the filling: Wrap the outside of the your springform pan in 3 layers of aluminum foil. Be careful not to tear or puncture the foil. Bring the foil all the way up the sides. Set it inside a roasting pan or a large Dutch oven.

Pour the filling into springform pan.

Fill the roasting pan with warm water about halfway up the sides of the springform pan. (I usually just heat it in a tea kettle.) Be careful not to splash any water into the cheesecake pan or inside the foil.

two kinds of aluminum foil infront of a spring form pan.

6 Bake the cheesecake: Put the pan in the oven and bake until the cheesecake is just barely set in the center, 55-65 minutes. It will still jiggle slightly, but shouldn’t slosh in the center when moved.

7 Let it cool, then chill: Remove the roasting pan from the oven. Let the cake cool in the water bath for about an hour. Then remove it from the water bath and transfer it to a cooling rack on the counter for another hour. Finally, keep the cake in the springform pan, and let it chill, uncovered overnight in the fridge.

Removing chocolate cheesecake from a springform panSliding a knife between the bottom of a springform pan and the crust of a triple chocolate cheesecake.Carefully removing a cheesecake from the bottom of a cheesecake pan to transfer it to a marble cake plate.

8 Make the ganache: Place chopped chocolate in a medium-sized bowl. In a small saucepan set over medium heat, add the heavy cream, corn syrup, and salt. Stir to combine and bring to a simmer.

Pour the heated cream over the chopped chocolate. Don’t stir. Let sit for 5 minutes, then add the vanilla. Use a spatula and stir gently to combine. Let the ganache cool at room temperature for 2 hours. Cover with plastic wrap and keep it in the fridge until you’re ready to serve the cheesecake.

A pan with heavy cream on a stovetop and a white bowl with chopped chocolate next to it for the ganache topping for chocoalte cheesecake.A white bowl with heavy cream and chopped chocolate to make chocolate ganache.Stirring together melted chocolate and heavy cream.Stirring together melted chocolate and heavy cream.

9 Finish the cake: The ganache is probably too thick to pour. Simply warm it in the microwave for 15-second intervals (or more depending on how powerful your microwave is) until it’s pourable. (Be careful, though – chocolate can burn quickly in a microwave.) Stir it gently.

Remove the cheesecake from the springform pan. Pour about half of the ganache over the top, just until it drips down a little on the sides. You probably won’t use all of the ganache. Save the rest to add to hot milk for the most luxurious hot cocoa or freeze it in scoopfuls for when you need a little chocolate fix.

Pouring chocolate ganache over the top of the best chocolate cheesecakeUsing a spoon to smooth out the top of the ganache on chocolate cheesecake.Using a spoon to smooth out the top of the ganache on chocolate cheesecake.

10 Serve the cake: Serve the cake with sliced strawberries (if you wish), slice, and enjoy!