Triple Chocolate Cheesecake with Ganache Topping

This triple chocolate cheesecake comes with a creamy chocolate filling, chocolate crust and divinely decadent chocolate ganache topping.

Triple Chocolate Cheesecake

By Sue Lau | Palatable Pastime

My recipe of the day for today is for National Chocolate Cake Day, just in case you need a reason to bake up something decadently chocolate. And for me, that means a triple chocolate cheesecake, loaded with chocolate from top to bottom (just to be sure you get enough!)

A twist on tried and true

This recipe is actually a derivative of my Sugar Cookie Cheesecake (which I am madly in love with!) and since I made this over the holidays for guests and didn’t have time to muck around with a new recipe failing (on the off chance a baking gremlin struck), I wanted to stick with something tried and true.

So I tinkered only slightly with the ingredients and voilà. It exceeded my expectations by far!

Just look at that slice. Don’t you want to dig right in?

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Triple Chocolate Cheesecake from Palatable Pastime

I think I could eat the entire thing…well, over time. How about you?

This is the whole cheesecake covered in ganache. I put as much ganache on as I can. Because. And it sets up after chlling.

Cheesecakes can crack me up! (But not this one!)

I know, I know. The recipe does seem to have a lot of steps. But you do make up the three parts from scratch. Which isn’t hard to do. The thing with a cheesecake though is that it takes awhile to bake, then you need to let it cool off gently in the oven. If you just pop it right out without letting the oven cool off slowly, then the big change in temperature is probably going to cause cracks. So we want to take extra care with that, (as well as the water bath). Although the chocolate covers it up, I didn’t have any issues with cracking on this one.

Triple Chocolate Cheesecake

Ingredients for Crust:

• 2-1/2 cups chocolate graham crackers, crushed into crumbs (9.6 ounces, or 2 sleeves)
• 4 tablespoons melted butter
• Baking Essentials:
• parchment paper
• nonstick cooking spray
• 9-inch springform pan
• 10-inch cake pan or pan protector
• roasting pan
• Ingredients for Cheesecake:
• 2 pounds cream cheese, at room temperature
• 1 cup granulated sugar
• 3/4 cup sour cream
• 2 tablespoons vanilla
• 3/4 cup baking cocoa
• 5 large eggs, at room temperature
• Chocolate Ganache Topping:
• 1 (14.5 ounce) can sweetened condensed milk
• 1-1/4 cups semi-sweet chocolate chips
• 2-3 ounces chocolate jimmies or sprinkles

Method:

Preheat the oven to 325°F.

Crush the graham crackers into crumbs and toss with melted butter until crumbs are evenly moistened.

Separate the top and bottom of the springform and place a sheet of parchment over the base. Push the base back up inside so the edges of parchment come through the pan, and trim outside edges with scissors. Inside, the parchment should be pressed down and going out through the crack. Spray the interior of the pan generously with nonstick.

Pour the crumbs into the pan and press them even on the bottom and sides.

Place the room temperature cheese in an electric mixer fitted with a paddle attachment. Add the sugar and mix a few times until smooth.

Add the sour cream, and vanilla, mixing in.

Add the baking cocoa and run until smooth.

Add the eggs one at a time (I put them all in a cereal bowl and tip them in one at a time), mixing until blended, but try not to over mix. Just until smooth.

Pour the batter into the pan. Tap the pan on the counter a few times to remove bubbles from the batter.

Place the springform pan inside the cake pan or pan protector and the cake pan/pan protector inside a roasting pan.

Place the roasting pan into the oven and as it sits on the rack, fill the roasting pan with a hot water bath, keeping the water OUT of the cake pan and springform, as high as you can comfortably get it.

Slide it in there and shut the door, and bake for 2 hours 30 minutes to 2 hours and 45 minutes, until the center is a little jiggly but not excessively. Turn the oven off, prop the door open a tiny bit with a wooden spoon and leave it alone for one hour.

After that, pull it out, remove the springform to a wire rack to finish cooling. Do not unclip it at this point.

When the cheesecake is room temperature, cover the pan with cling wrap and refrigerate for at least six hours or overnight to set up and chill.

After that, run a thin knife between the crust and sides, then unclip the springform.

Place a plate on the top of the cheesecake and invert. Remove the bottom of the springform as well as the parchment liner.

Put the plate back and invert again.

Prepare the ganache by stirring the chocolate chips, and condensed milk together in a saucepan and continue stirring over low heat just until chips melt and ganache is smooth.

Spoon ganache evenly over the cake, then top with chocolate jimmies and allow to set up in the refrigerator until firm.

Slice as desired, 8-10 pieces, using a thin sharp knife, rinsing off any cheese after each cut (which helps get a smooth cut).

Refrigerate unused portions.

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