Decadent Triple Chocolate Cheesecake
Submitted by fujisan
Triple chocolate cheesecake with three distinct stripes of milk, white, and bittersweet chocolate over a chocolate wafer crust. Topped with a glossy ganache glaze and toasted almonds. A water-bath bake gives it that crack-free, silky texture.
YIELD
24 servingsPREP
30 minCOOK
3 hrsREADY
12 hrsThree Layers, Three Chocolates, One Showstopping Cheesecake
This decadent triple chocolate cheesecake earns its place at the head of the dessert table. The single batch of cream cheese filling gets divided three ways and tinted with three different chocolates: milk on the bottom for sweet richness, white in the middle for creamy contrast, and bittersweet on top for a deep grown-up finish. Each layer is poured carefully so they stay distinct, giving you a striped slice that looks like it came from a French patisserie.
The water-bath bake is the unsung hero. Surrounding the springform pan with hot water creates a steamy, gentle oven environment that prevents the cracks and dome that plague most home cheesecakes. The slow cool-down inside the turned-off oven for an hour after baking is the second piece of insurance, letting the custard set without temperature shock.
The finishing ganache glaze (just chocolate and warm cream) seals the deal with a glossy mirror finish.
Pro Tips
- Wrap the springform pan with two layers of heavy-duty foil to bulletproof against water leaks. A wet bottom layer ruins the whole bake.
- Cool each melted chocolate completely before stirring into its third of the batter. Hot chocolate seizes when it hits cold cream cheese.
- Pour each layer into the center of the previous one and let it spread on its own. Forcing a spatula across breaks the boundaries.
- The 8-hour minimum chill is mandatory. Cutting earlier gives soft slices that lose their stripes.
- Wipe the knife clean and dip in warm water between every slice for clean, professional cuts.
Variations
Ingredients
Directions
Crust: Preheat oven to 350℉ (180℃).
In bowl, mix melted butter and crumbs.
Press over bottom of 10-inch springform pan.
Bake 8 to 10 minutes until set. Cool on rack.
With unmelted butter, grease pan sides.
Wrap outside of pan with heavy-duty foil; refrigerate.
Reduce oven to 325℉ (160℃).
Filling: In large bowl with electric mixer on medium-high speed, beat cream cheese 2 to 3 minutes until fluffy.
Gradually beat in sugar until smooth.
With mixer on medium speed, beat in eggs, 1 at a time, just until incorporated.
Beat in cream.
Divide batter evenly among 3 medium bowls (about 2½ cups each).
Stir melted milk chocolate into one bowl, white chocolate into next, and bittersweet chocolate into last.
Pour milk chocolate batter into prepared crust in even layer.
Pour and spread white chocolate batter over milk chocolate layer; don’t let batters run together.
Top with bittersweet chocolate layer, carefully spreading evenly.
Set springform pan in center of a large roasting pan: place on oven rack.
Pour boiling water into roasting pan to reach halfway up springform pan.
Bake 2 hours or until set.
Turn off oven; let stand in oven 1 hour.
Transfer springform pan to rack; let cool completely.
Remove foil.
Cover; refrigerate at least 8 hours or overnight.
Glaze: In saucepan, heat cream to a gentle boil.
Place chocolate in bowl, add cream.
Let stand 1 minute; whisk until smooth.
Pour over top of cheesecake; spread to edges.
Chill 15 minutes or until set.
Run thin-bladed knife around edge of pan; carefully remove pan side.
Transfer cake to serving plate.
Let stand at room temperature for ½ hour.
Garnish top edge of cake with toasted slice almonds, if desired.
Slice cake with large knife; between slices, wipe blade clean and dip blade in warm water.
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