Triple Chocolate Cheesecake
This luxurious Triple Chocolate Cheesecake combines cream cheese with semi-sweet, milk, and white chocolates for a decadent dessert perfect for any special occasion.
Ingredients
For the crust
- 2 cups Oreo crumbs or gluten-free chocolate sandwich cookies
- 1/4 cup unsalted butter, melted
For the cheesecake filling
- 24 oz cream cheese, softened make sure it's fully softened to avoid lumps
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs add one at a time
- 2 tbsp cocoa powder
- 1 cup semi-sweet chocolate chips, melted
- 1/2 cup white chocolate chips, melted
- 1/2 cup milk chocolate chips, melted
- Whipped cream for decoration
- Chocolate shavings for decoration
- Fresh berries for decoration
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, combine the Oreo crumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the granulated sugar and mix until well incorporated. Slowly blend in the sour cream and vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Divide the cheesecake batter into three equal portions. Stir the melted semi-sweet chocolate into one part, the white chocolate into another, and the milk chocolate into the third part.
- Pour the chocolate batters alternately into the crust, creating appealing layers.
Baking
- Bake for 60–70 minutes, or until the center is set.
- Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Refrigerate for at least 4 hours, ideally overnight, before decorating.
Serving
- Finish by topping with whipped cream, chocolate shavings, and fresh berries.
Notes
Store leftovers in the refrigerator, covered tightly, for up to five days. Freeze individual slices wrapped in plastic wrap and placed in an airtight container for up to two months. Thaw overnight in the fridge before serving.