Triple Chocolate Recipe

Time3h

Serves10

Dark chocolate crust, bittersweet milk chocolate cheesecake topped with chocolate ganache.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Make the Crust
Preheat the oven to 350°F (175°C). Crush the dark chocolate cookies into fine crumbs. In a bowl, combine the cookie crumbs with melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
2
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the melted bittersweet chocolate, eggs, and vanilla extract, mixing until well combined.
3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
4
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
5
Make the Ganache
In a small saucepan, heat the heavy cream until just boiling. Remove from heat and pour over the remaining bittersweet chocolate (about 100g) in a bowl. Let it sit for a couple of minutes, then stir until smooth and glossy.
6
Top the Cheesecake
Pour the chocolate ganache over the chilled cheesecake, spreading it evenly. Sprinkle with powdered sugar if desired. Chill for another hour before serving.