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Chocolate, Chocolate and More Chocolate is STILL never enough!


Triple Chocolate Cheesecake!


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Ingredients for Crust

1 cup chocolate graham cracker crumbs

2 tbsp. sugar

1/4 cup butter, melted


Ingredients for Cheesecake

10 ounces Ghirardelli semi-sweet chocolate, melted

4 (8 ounce) packages cream cheese, room temp.

1 cup granulated sugar

1/2 cup sour cream

1/4 cup unsweetened cocoa powder

4 eggs

2 tsp. Vanilla

1/2 tsp. Salt


Ingredients for Ganache Topping

5 ounces semi sweet chocolate, chopped

3/4 cup heavy cream

For Garnish

1/2 cup fresh raspberries

1/2 cup chocolate syrup


Instructions for Crust

Preheat oven to 350 degrees F.

In a large bowl mix the cookie crumbs, sugar, and butter together. Press the mixture into the bottom of 9- inch springform pan.

Bake the crust for 8-10 minutes. Set aside while you make the cheesecake.

Instructions for Cheesecake

Melt the 10 ounces of chocolate in the microwave or double broiler and then set aside. Allow to cool.

In a bowl using a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth.

Turn the mixer to low and add the sour cream, vanilla, salt and cocoa powder mixing well. Add in the cooled melted chocolate and then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.

Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.

Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.

Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.

Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour.


Instructions for Ganache

Melt the chocolate and heavy cream in small bowl in the microwave or in a small saucepan, and stir until smooth and silky.

Spread the ganache on top of the cooled cheesecake.

Cover the springform pan and transfer the cheesecake into the refrigerator and chill for at least 6 hours or overnight.

Release the sides of the springform pan before slicing.

Drizzle with chocolate syrup served with fresh raspberries!


Enjoy! 😉

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