Name: Triple Chocolate Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 1 cups & 1/2 very finely crushed chocolate cookie crumbs; 3 Tablespoons granulated sugar; 1/8 teaspoon ground cinnamon; 1/4 cup unsalted butter, melted; 1/2 cup Greek Yoghurt; 2 teaspoon vanilla extract; 1 teaspoon instant coffee granules or espresso powder; 8 oz . bittersweet chocolate, finely chopped; 24 ounces cream cheese, at room temperature,; 3 Tablespoons natural, unsweetened cocoa powder, sifted; 1/4 teaspoon table salt; 1& 1/4 cups granulated sugar; 3 large eggs, at room temperature; 8 ounce creamed cheese, softened; 1/4 cup butter, softened; 1 cups sifted confectioners' sugar; 2 Teaspoons Almond extract; 1/2 cup raspberries

Triple Chocolate Cheesecake, is a delicious baked dessert, rich in chocolate and topped with fresh raspberries. Option for an almond cream cheese frosting too.

Chocolate cheesecakes are a wonderful thing! I always think it is the perfect dessert for a party or celebration, and this recipe for a triple chocolate cheesecake won't disappoint.

The cheesecake is soft and fluffy, and it sits nicely on a chocolate cookie crumb base. Decorated on top with fresh raspberries, the combination is just delicious.

In this recipe, you have an option to keep it simple with a spread of raspberries on the top, or make up a lovely almond cream cheese frosting to pipe on the top. Either way, the flavors are amazing and this chocolate cheesecake is always popular so please enjoy it!
Recipe adapted from Fine Cooking by Michael Hankins

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Table of Contents 📋 hide

7) Triple Chocolate Cheesecake

8) Baked Cheesecakes

Prep Time

15 minutes

Cook Time

50 minutes

Yield

6 - 8 Persons

Ingredients

Crust:

1 & ½ cups very finely crushed chocolate cookie crumbs
3 Tablespoons granulated sugar
⅛ teaspoon ground cinnamon
¼ cup unsalted butter, melted

Check out our handy Oven Temperature Conversion Guide!

Filling:

½ cup Greek Yoghurt
2 teaspoon vanilla extract
1 teaspoon instant coffee granules or espresso powder
8 oz. bittersweet chocolate, finely chopped
3 x 8oz packages cream cheese, at room temperature
3 Tablespoons natural, unsweetened cocoa powder, sifted
¼ teaspoon table salt
1 & ¼ cups granulated sugar
3 large eggs, at room temperature

Frosting & Topping: (optional)

1 (8-ounce) packages cream cheese,
softened
¼ cup butter, softened
1 cup sifted confectioners' sugar
2 Teaspoons Almond extract
½ cup raspberries

Instructions:

1. Switch oven on to 400F. Make the Crust by combining all the crust ingredients well. Transfer to a greased 9-inch spring form pan and press the crumb mixture firmly and evenly in the pan. Also press the crumbs to bring them up the sides of the pan to about 1 inch in height. Bake the crust for 10 minutes then allow to cool in the pan.

2. Reduce oven temperature to 300 F and make the filling as follows.

3. In a bowl, combine the vanilla extract, yogurt and coffee granules, stirring until all combined well.

4. Melt the chocolate in the microwave at 15-second intervals until smooth and all melted. Stir in between intervals. Set aside.

5. In a mixer, add the cocoa powder, cream cheese, and salt, and beat until smooth and fluffy. Then add the sugar and beat until combined and smooth.

6. Add the chocolate and combine, then add the eggs slowly, and beat on a low speed until just combined. (I suggest using a spoon and beating the eggs into the mixture so you don't add too much air).

7. Transfer the mixture to the baking pan and smooth over evenly and place in the oven for between 50 - 60 minutes. The cake should wobble slightly in the middle, this is normal and will set properly once it cools.

8. When the cake is cooked, allow it to cool at room temperature in the pan, then place it in the fridge for a minimum of 4 hours until it is firm.

9. If you wish to make the cream cheese frosting, use a medium bowl, and cream together the cream cheese, and butter until creamy. Mix in the almond, then gradually stir in the confectioners' sugar. Then decorate with raspberries if you wish.

The photos you see here are with the cream cheese frosting and also one without so you have an idea of what they look like.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Triple Chocolate Cheesecake

Yield: 6 - 8

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Triple Chocolate Cheesecake, is a delicious baked dessert, rich in chocolate and topped with fresh raspberries. Option for an almond cream cheese frosting too.

Ingredients

Crust:

1 cups & ½ very finely crushed chocolate cookie crumbs
3 Tablespoons granulated sugar
⅛ teaspoon ground cinnamon
¼ cup unsalted butter, melted

Filling:

½ cup Greek Yoghurt
2 teaspoon vanilla extract
1 teaspoon instant coffee granules or espresso powder
8 oz . bittersweet chocolate, finely chopped
24 ounces cream cheese, at room temperature,
3 Tablespoons natural, unsweetened cocoa powder, sifted
¼ teaspoon table salt
1& ¼ cups granulated sugar
3 large eggs, at room temperature

Frosting & Topping (optional)

8 ounce creamed cheese, softened
¼ cup butter, softened
1 cups sifted confectioners' sugar
2 Teaspoons Almond extract
½ cup raspberries

Instructions

Switch oven on to 400F. Make the Crust by combining all the crust ingredients well. Transfer to a greased 9 inch spring form pan and press the crumb mixture firmly and evenly in the pan. Also press the crumbs to bring them up the sides of the pan to about 1 inch in height. Bake the crust for 10 minutes then allow to cool in the pan.
Reduce oven temperature to 300 F and make the filling as follows.
In a bowl, combine the vanilla extract, Yoghurt and coffee granules, stirring until all combined well.
Melt the chocolate in the microwave at 15 second intervals until smooth and all melted. Stir inbetween intervals. Set aside.
In a mixer, add the Cocoa powder, cream cheese and salt, and beat until smooth and fluffy. Then add the sugar and beat until combined and smooth.
Add the chocolate and combine, then add the eggs slowly, and beat on a low speed until just combined. (I suggest using a spoon and beating the eggs in to the mixture so you don't add too much air).
Transfer the mixture to the baking pan and smooth over evenly and place in the oven for between 50 - 60 minutes. The cake should wobble slightly in the middle, this is normal, and will set properly once it cools.
When the cake is cooked, allow to cool at room temperature in the pan, then place in the fridge for a minimum of 4 hours until it is firm.
Make the frosting by using a medium bowl, cream together the cream cheese and butter until creamy. Mix in the almond, then gradually stir in the confectioners' sugar. then decorate with raspberries if you wish.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 796Total Fat: 61gSaturated Fat: 36gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 191mgSodium: 489mgCarbohydrates: 49gFiber: 6gSugar: 34gProtein: 14g

Nutrition information isn’t always accurate