Triple Chocolate Cheesecakes

Cheesecakes have long held a special place in the hearts of dessert enthusiasts, celebrated for their rich, creamy texture and versatility. From classic New York-style cheesecakes to fruit-topped varieties, this dessert continues to evolve, captivating bakers and diners alike. Among the myriad of cheesecake flavors, the triple chocolate cheesecake stands out as a true indulgence, particularly for chocolate lovers. With three luscious forms of chocolate harmoniously combined, this dessert promises an unforgettable experience that tantalizes the taste buds.

Dive into the world of dessert with this exquisite triple chocolate cheesecake that will dazzle your taste buds. Combining rich semi-sweet, creamy white, and tangy cheesecake flavors, this indulgent treat is perfect for any celebration or just a cozy night in. Learn how to craft a buttery graham cracker crust and a velvety filling, topped with glossy chocolate ganache. Elevate your baking skills and impress your guests with this stunning, delicious masterpiece.

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened cocoa powder

¼ cup granulated sugar

½ cup unsalted butter, melted

For the chocolate cheesecake filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

8 oz semi-sweet chocolate, melted and cooled

8 oz white chocolate, melted and cooled

¼ cup sour cream

¼ cup heavy cream

For the chocolate ganache topping:

4 oz semi-sweet chocolate, chopped

½ cup heavy cream

Shaved chocolate or chocolate curls, for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C).

Prepare the Crust:

- In a bowl, combine the graham cracker crumbs, cocoa powder, and sugar.

- Pour in the melted butter and mix until well combined and the mixture resembles wet sand.

- Press the mixture firmly into the bottom of 12 (2.5-inch) springform or muffin cups to form the crust.

- Bake for 8-10 minutes, then remove from the oven and allow to cool.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.

- Gradually add the granulated sugar and beat until well blended.

- Mix in the vanilla extract and sour cream until fully incorporated.

- Add the eggs, one at a time, mixing on low speed until just combined (don’t overmix).

Add the Chocolates:

- Divide the mixture into three equal portions in separate bowls.

- To one bowl, fold in the melted semi-sweet chocolate until smooth.

- To the second bowl, fold in the melted white chocolate until well combined.

- Leave the third bowl as is (plain).

Layer the Chocolate Mixtures:

- Spoon about 2 tablespoons of the plain mixture into each crust.

- Follow with 2 tablespoons of the semi-sweet mixture, then the white chocolate mixture on top.

- Use a toothpick or skewer to swirl the layers slightly if desired.

Bake the Cheesecakes:

- Place the filled springform or muffin cups in a baking dish. Fill the dish with water halfway up the sides of the cups (water bath technique).

- Bake for 25-30 minutes or until the edges are set and the center slightly jiggles.

- Turn off the oven and crack the door, allowing the cheesecakes to cool gradually for about 1 hour.

Prepare the Ganache Topping:

- In a small saucepan, heat the heavy cream until just simmering.

- Pour the hot cream over the chopped chocolate and let it sit for about 2-3 minutes.

- Whisk until smooth and glossy.

Chill the Cheesecakes:

- Once cooled to room temperature, refrigerate the cheesecakes for at least 4 hours, preferably overnight.

Serve:

- Once chilled, remove the cheesecakes from the springform pans.

- Drizzle the chocolate ganache generously over the top and garnish with chocolate shavings or curls if desired.

Enjoy your decadent Triple Chocolate Cheesecakes!

Prep Time, Total Time, Servings: 30 minutes | 5 hours | 12 servings