I just arrived back home from my first Christmas with my boyfriend’s family. We were asked to bring a dessert, and he said that most of his family liked cheesecake. I was tired of my go-to recipe, “White Chocolate Raspberry Cheesecake.” So, I decided to attempt a recipe that has intimidated me up until now: Triple Chocolate Cheesecake. It’s a recipe that someone gave to me years ago, but I’ve never tried to make it.
It was much less daunting than I thought. I thought it would be much harder to layer the different chocolate-flavored batters. But they’re so thick, they lay on top of each other, rather than mixing together.
Triple Chocolate Cheesecake
Recipe by Jack L.
- 18 Oreo cookies
- 3 tbsp unsalted butter, melted
- 4 (8 oz) bricks of cream cheese, room temperature
- 1 ¾ cups sugar
- 4 eggs
- ¾ cup heavy cream
- 4 oz milk chocolate bar, melted and cooled
- 4 oz white chocolate bar, melted and cooled
- 4 oz semisweet chocolate bar, melted and cooled
- 1 cup heavy cream
- 8 oz semisweet chocolate bar, chopped
- Preheat the oven to 350 degrees.
- Place the Oreo cookies in a gallon-sized zip-top plastic bag, and crush finely with a rolling pin. Pour in melted butter, and mix until crumbs are coated. Press into the bottom of a 10-inch springform pan. Bake for 8 to 10 minutes. Cool completely on a rack. Reduce oven temperature to 325 degrees. Wrap the bottom of the springform pan in two layers of aluminum foil.
- Beat cream cheese on medium-high speed until fluffy. Scrape the sides and bottom of the bowl. Gradually beat in sugar. Scrape the sides and the bottom of the bowl. Add in eggs, one at a time, beating until incorporated and scraping the bowl in between each addition. Beat in the cream.
- Divide batter evenly among three bowls. Stir melted milk chocolate into the first bowl, white chocolate into the second, and semisweet chocolate into the third.
- Pour milk chocolate batter onto the prepared crust and spread evenly. Carefully pour white chocolate batter on top, and spread evenly, being careful not to mix the batters. Repeat with the semisweet chocolate.
- Place in a boiling water bath (see previous entries on cheesecakes for instructions) and bake for one hour. Check for doneness (see tips on how to know when your cheesecake is done). If necessary, continue baking until cheesecake is set, but still jiggles in the middle. When it reaches this point, turn the oven off, and leave the cheesecake in the oven for another hour.
- Cover in tin foil and refrigerate at least 8 hours.
- Prepare the glaze: Scald the heavy cream. Place chopped chocolate in a bowl, and pour hot cream over it. Let stand one minute, then stir until smooth. Pour over the cheesecake, tilting to coat it evenly, then chill the cheesecake for fifteen minutes.