3/12/25, 10:29 PM Triple Chocolate Cheesecake - In Bloom Bakery
5 from 24 ratings
Triple Chocolate Cheesecake
YIELD: 10 SLICES COOK: 2 HRS CHILL TIME: 8 HRS
This is the best triple chocolate cheesecake recipe! It's a simple recipe for creamy, chocolate cheesecake
with an Oreo cookie crust, topped with chocolate ganache.
Ingredients
FOR THE OREO CRUST
32 Oreos
6 tbsp (84 g) salted butter, melted
FOR THE CHOCOLATE CHEESECAKE
32 oz. (907 g) cream cheese, at room temperature, (brick style)
1 cup (200 g) granulated white sugar
1 tbsp (8 g) cornstarch
8 oz. (226 g) 60% cocoa dark chocolate, melted and slightly cooled
1/3 cup (82 g) sour cream, at room temperature
1 tbsp vanilla
3 eggs, at room temperature
3 egg yolks, at room temperature
FOR THE WHIPPED CHOCOLATE GANACHE
4 oz. (113 g) 60% cocoa dark chocolate, chopped
1/2 cup (120 ml) heavy cream
FOR THE CHOCOLATE GANACHE FOR ON TOP OF THE CHEESECAKE
3 oz. (85 g) 60% cocoa dark chocolate, chopped
1/2 cup (120 ml) heavy cream
Instructions
FOR THE OREO CRUST
1 Preheat oven to 350 degrees.
Pulse the Oreos in a food processor until finely ground.
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3/12/25, 10:29 PM Triple Chocolate Cheesecake - In Bloom Bakery
2 32 Oreos
3 Add the Oreo crumbs to a large bowl and mix in the melted butter.
6 tbsp (84 g) salted butter, melted
4 Prepare your 9 inch springform pan for it’s later water bath by wrapping the bottom and sides of it
with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the
sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers)
just so I know it’ll be okay.
5 When your pan is prepared, press the Oreo crumbs onto the bottom and about an inch up the sides.
6 Bake the crust at for 10 minutes, then let it cool completely.
FOR THE CHOCOLATE CHEESECAKE
7 Preheat oven to 350 degrees if not still preheated from the crust.
8 In a stand mixer, mix the softened cream cheese, corn starch and granulated sugar together with a
paddle attachment for two minutes until everything is smooth and there are no lumps. (You can
alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything
has been mixed well. This is a crucial step, if the cream cheese is not smooth here, the cheesecake
will have lumps of cream cheese in it when it bakes, so really be sure to mix the cream cheese well.
32 oz. (907 g) cream cheese, at room temperature, 1 cup (200 g) granulated white sugar,
1 tbsp (8 g) cornstarch
9 Add in the vanilla, sour cream and melted and slightly cooled dark chocolate and mix for 1 minute.
Scrape sides and bottom of bowl again to ensure everything is mixed together.
1/3 cup (82 g) sour cream, at room temperature, 1 tbsp vanilla,
8 oz. (226 g) 60% cocoa dark chocolate, melted and slightly cooled
10 At this point, stop and put a pot of water on the stove to start boiling. You will want enough water
to go up about 1 1/2 inches on the sides of the springform pan.
11 Next add in the eggs and egg yolks one at a time to the cheesecake batter, ensuring that each is
fully mixed in before adding the next. As soon as the last one is fully mixed in turn off the mixer. Do
not over mix the batter.
3 eggs, at room temperature, 3 egg yolks, at room temperature
12 Pour the batter into the prepared pan with the crust. Place the cheesecake in a large roasting pan in
the oven. Slowly pour the boiling water in to the roasting pan around the cheesecake being careful
not to splash the cheesecake.
13 Bake at 350 degrees for 1 hour. When an hour is up, turn off the oven and crack the door open. It
helps to use a wooden utensil to keep the oven door slightly open. Let the cheesecake stay in the
oven for 1 more hour. The cheesecake will continue to bake as it is cooling.
14 Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan
with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely
on the counter, and then refrigerate until cold, at least 8 hours. (I usually bake the night before and
let it refrigerate overnight).
FOR THE WHIPPED CHOCOLATE GANACHE
15 Heat the cream to just until boiling.
1/2 cup (120 ml) heavy cream
16 Add the chopped dark chocolate to a bowl and pour the cream over it. Let it sit for a minute, then
stir to combine the chocolate and cream.
4 oz. (113 g) 60% cocoa dark chocolate, chopped
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3/12/25, 10:29 PM Triple Chocolate Cheesecake - In Bloom Bakery
17 Let the ganache cool to room temperature, then whip with an electric mixer on high speed until the
ganache is light and fluffy.
18 Add the ganache to a piping bag fitted with a decorative tip.
FOR THE CHOCOLATE GANACHE FOR ON TOP OF THE CHEESECAKE
19 Heat the cream to just until boiling.
1/2 cup (120 ml) heavy cream
20 Add the chopped dark chocolate to a bowl and pour the cream over it. Let it sit for a minute, then
stir to combine the chocolate and cream.
3 oz. (85 g) 60% cocoa dark chocolate, chopped
21 Let the ganache cool on the counter for around 3-5 minutes until it is still liquid, and warm but not
hot.
ASSEMBLING THE CHEESECAKE
22 When the cheesecake is completely cold, top with the chocolate ganache. Use a mini offset spatula
to smooth out the ganache. Return the cheesecake to the fridge for about 20 minutes, or until the
ganache is set.
23 Once the ganache is set, remove the cheesecake from the fridge. Pipe swirls of whipped chocolate
ganache around the edges of the cheesecake.
24 Serve and enjoy! Store the left overs in an airtight container in the fridge for up to five days.
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