Who doesn’t love a good cheesecake?! I certainly do, but I’ve never actually made one myself. Until recently, that is. My husband isn’t crazy about cheesecake, and I never wanted to make an entire cheesecake for myself. That seemed irresponsible.
My dad had a big birthday coming up (60!) and I knew I needed something extra special for his birthday lunch. Seeing as how he’s a total chocoholic, I decided on a triple chocolate cheesecake for the occasion.
It was definitely a long process. It took me a few days to get the final product. But it was so. worth. it.
Day 1: Make the Oreo crust. Make filling and add to crust once it has cooled. Bake. Chill.
Day 2: Prepare ganache. Let ganache cool. Pour over cheesecake. Add shaved chocolate topping. Put back in fridge.
Day 3: EAT!
I know I said it already. But this is so worth it. If you need a dessert for the chocoholic in your life, this is the one! My whole family loved it, and had a great time celebrating my dad’s birthday! We served the cheesecake with fresh strawberries which was a lovely touch!
Lessons learned here:
- One does not simply up and decide to make a cheesecake. One must make a solid 3 day plan of action prior to serving said cheesecake.
- I thought that I may have some issues with the crust because i thought it was a bit sparse in some areas of the bottom of the pan. I was worried that the filling may seep through. It was not an issue at all. I spread as evenly and as best as I could, and it was perfect.
- Let the ganache cool a bit before pouring. If you’re impatient, then at least wait a bit before adding the chocolate shavings on top, otherwise they will just melt. (Learned this the hard way)
Triple Chocolate Cheesecake
24 Oreos (cookie and creme) finely crushed
1/4 cup unsalted butter, melted
2 lbs cream cheese, room temperature
1 1/3 cups powdered sugar
3 Tbsp. cocoa powder
4 eggs, room temperature
10 ounces semi-sweet chocolate
Chocolate ganache topping
6 ounces semi-sweet chocolate
3/4 cup heavy cream
1 Tbsp. granulated sugar
- Make the crust first. Preheat the oven to 350°F.
- Using a food processor, finely crush the oreos into crumbs. Once crushed, add the melted butter and mix.
- Line the bottom of a 10-inch springform pan with parchment paper. Then, evenly press the cookie mixture onto the parchment paper lined bottom to form the crust.
- Bake the crust for 8 minutes, then allow to cool while preparing the filling.
- Melt the 10 ounces of semi-sweet chocolate and set aside.
- Using the paddle attachment on a stand mixer (or a very large bowl and a hand mixer), mix the cream cheese and powdered sugar until smooth. Add in the cocoa powder.
- Add the eggs in one at a time, mixing on low, and do not over mix.
- Add melted chocolate and allow to mix on low.
- Pour the filling over the completely cooled crust and smooth the top.
- Bake the cheesecake for 1 hour to 1 hour and 10 minutes. When jiggled, only the very center of the cheesecake should jiggle. It will continue to set once removed from the oven.
- Cool at room temperature for about 5 minutes, then run a knife around the edge of the cheesecake to separate from the pan. Place in the fridge to chill for at least 8 hours, preferably overnight.
- To make the chocolate ganache topping, heat the heavy cream on low heat, adding in the remaining 6 ounces of chocolate and the granulated sugar. Continue to heat until the chocolate is completely melted and smooth.
- Allow to cool for about 5-10 minutes, then pour the ganache over the cheesecake.
- Add chocolate shavings/curls if desired.
- Chill in the fridge again to allow the ganache to set.
- Let the cheesecake sit out for a few minutes prior to serving so that it is easier to slice.