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Triple-Chocolate Cheesecake

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An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake sit inside for an hour. To cut the cleanest slices, use a knife dipped in warm water.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: David Loftus

Source: Everyday Food, November 2007

Ingredients

  • 1 package (9 ounces) chocolate wafer cookies
  • 6 tablespoons unsalted butter, melted
  • 4 bars (8 ounces each) cream cheese, room temperature
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup sour cream
  • 8 ounces semisweet chocolate, melted
  • Rich Chocolate Ganache, for topping

Directions

  1. Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.

  2. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.

  3. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.

  4. Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).

  5. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.

  6. Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

Reviews Add a comment

  • cspeluangusaha
    3 JUL, 2017
    Wow i like all about chocolate. For a chocolate drinks visit my blog http://nuguy.biz
    Reply
  • g6guyoptonline
    12 MAY, 2016
    Made this recipe exactly and it came out fantastic! The crust behaved when cutting and the taste/texture was incredible. I added grated orange rind to the batter and it gave it a great added zing. Totally recommend it!
    Reply
  • MS11370413
    7 FEB, 2016
    I've read the recipe and plan to make this fabulous sounding cheesecake. I do have a concern though, in the recipe, a food processor was used, will using a mixer instead of the processor change the outcome?
    Reply
  • 212cook
    3 NOV, 2014
    Wonderful! I wrapped the spring-form tin in 3 layers of foil and baked cheesecake in a water bath for 1 hour; then let it sit in the oven for another hour -- no cracks. Came out perfectly. Added the ganache and served it with a raspberry sauce. Rave reviews. I have made this before without the water bath and ended up with cracks. I highly recommend using a water bath. ENJOY!
    Reply
  • raymcnab
    17 APR, 2014
    I want to try this recipe for Easter dinner. Question: Do I need to bake it in a water bath? I don't want any cracks and will cool it properly, but noticed the recipe doesn't call for a water bath. Those of you that have tried this recipe and haven't had cracks, please chime in :-D Thanks so much everyone!
    Reply
  • Kristin23417
    26 MAR, 2014
    Amazing!! It's so simple and cheap to make. I brought to a company party and everyone raved about how good it was. It's very sweet and heavy, so if you don't like that kind of thing avoid this recipe. I loved it!!!
    Reply
  • MS12505142
    15 MAR, 2013
    This cheesecake was simple and it turned out perfect! It was difficult to NOT open the oven for two hours but indeed it turned out WONDERFUL! I agree about adding more cream to the frosting. I did 1/2 cup and it turned out great for consistency given the refrigeration...
    Reply
  • AKumarMangalick
    1 JAN, 2013
    Great recipe! Everyone loved it, although there was one notable comment. The sweetness was just right, but it seemed that the sourness lingered a little too long. I had used the Trader Joe's brand of semisweet morsels. I think the sourness could be balanced better with a richer, higher quality chocolate. Otherwise, I'm very happy with the result!
    Reply
  • carolineinfrance
    4 NOV, 2012
    Totally excellent cheesecake ! I forgot to buy enough cream cheese so I substituted yogurt and creme fraiche ... also didn't have enough semi-sweet chocolate so I added 100% chocolate powder (I had Valhrona) and so added some extra sugar (I used brown sugar). It was delicious ! I recevied MANY compliments :)
    Reply
  • carolineinfrance
    4 NOV, 2012
    Totally excellent cheesecake ! I forgot to buy enough cream cheese so I substituted yogurt and creme fraiche ... also didn't have enough semi-sweet chocolate so I added 100% chocolate powder (I had Valhrona) and so added some extra sugar (I used brown sugar). It was delicious ! I recevied MANY compliments :)
    Reply