Triple Chocolate Cheesecake

Name: Triple Chocolate Cheesecake
Prep time: 60 min
Total time: 60 min
Ingredients: 1 1/2 cups (125g); about 10 whole crackers; chocolate graham cracker crumbs; 1/4 cup (60 g) melted butter; 12 oz (340 g) cream cheese; softened; 1/2 cup (125 g) whole milk ricotta; 1/3 cup (55 g) dark chocolate chips; melted; 2 tbsp (15 g) cocoa powder; 1 tsp vanilla; 1 tsp instant coffee; 1 tbsp boiling water; 1/2 cup (100 g) sugar; 2 large eggs; For Milk Chocolate Layer:; 8 oz (225 g) cream cheese; softened; 1/2 cup (125 g) whole milk ricotta; 3/4 cup (135 g) milk chocolate chips; melted; 1 tsp vanilla extract; 1 cup (240 ml) heavy cream; chilled; 1/2 cup (60 g) confectioner's sugar; 1 tbsp (9 g) unflavored gelatin; 2 tbsp (30 ml) water; For White Chocolate Layer:; 4 oz (115 g) cream cheese; softened

Published on August 15, 2018 | In American | By tatyanaseverydayfood |

6 Comments

- Prep Time
- 60 Minutes
- Cook Time
- 60 Minutes
- Difficulty Level

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Do you love chocolate and cheesecake? This triple chocolate cheesecake is for you! It’s all about chocolate with this cheesecake recipe, starting with a chocolate crust and three different chocolate cheesecake layers – dark chocolate, milk chocolate and a white chocolate cheesecake layer! And if that wasn’t enough chocolate, I add more on top! This easy cheesecake recipe is so rich, chocolatey and super fluffy thanks to my secret ingredient!

Watch My Video Recipe!

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All That Chocolate!

This decadent and impressive mousse cake and cheesecake creation is definitely for chocoholics! The base is a simple, chocolate graham cracker crust. You can also use chocolate Oreo cookies if you want even more creaminess. Then comes the baked dark chocolate cheesecake layer. This is the only layer that gets baked in this recipe. Once it’s baked, let it cool completely, then make the other two, no-bake cheesecake layers. For this chocolate cheesecake, and all my cheesecake recipes, I recommend using a water bath. The added moisture in the oven will keep the top of the cheesecake nice and level and prevent cracks. Just tightly wrap the bottom of your pan with a few sheets of foil. If all the water evaporates while the cake is still baking, simply add a bit more water.

The second and third layers in this triple chocolate cake are no-bake! The second layer is made with milk chocolate and the third and last layer is the white chocolate cheesecake. I can’t think of a better way to enjoy all three types of chocolates in one bite!

How To Make The Fluffiest Cheesecake!

Want to know the secret to a super light and fluffy chocolate cheesecake? Whole milk ricotta cheese! When I was writing my cookbook, The European Cake Cookbook, I learned that the original cheesecake was made with ricotta. Now, I add ricotta to all my cheesecake recipes and it makes the cake so fluffy!

That’s what allows this recipe to be so rich and chocolatey, yet light and enjoyable at the same time! Ever had one bite of a chocolate cheesecake and were overwhelmed? Not with this cake! You’ll be able to enjoy all three flavors of this triple chocolate cake with no problem!

All About The Garnish

For the garnish, I used a simple chocolate ganache topping and my home-made chocolate garnishes. I have dedicated videos for both of these! I also added simple whipped cream dollops; the recipe is below!

Chocolate Ganache: https://tatyanaseverydayfood.com/recipe-items/chocolate-ganache/

Chocolate Garnish: https://tatyanaseverydayfood.com/recipe-items/chocolate-cake-wrap/

Enjoyed this recipe? Please share and save it to Pinterest!

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

I love this aluminum spring form pan for cheesecakes!
I use a bulk roll of acetate cake collar – just cut it to size for each cake.
The classic KitchenAid stand mixer is must for every kitchen!
And garnish the cake using these jumbo cake decorating tips.

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Ingredients

1 1/2 cups (125g), about 10 whole crackers, chocolate graham cracker crumbs
1/4 cup (60 g) melted butter
12 oz (340 g) cream cheese, softened
1/2 cup (125 g) whole milk ricotta
1/3 cup (55 g) dark chocolate chips, melted
2 tbsp (15 g) cocoa powder
1 tsp vanilla
1 tsp instant coffee
1 tbsp boiling water
1/2 cup (100 g) sugar
2 large eggs
For Milk Chocolate Layer:
8 oz (225 g) cream cheese, softened
1/2 cup (125 g) whole milk ricotta
3/4 cup (135 g) milk chocolate chips, melted
1 tsp vanilla extract
1 cup (240 ml) heavy cream, chilled
1/2 cup (60 g) confectioner's sugar
1 tbsp (9 g) unflavored gelatin
2 tbsp (30 ml) water
For White Chocolate Layer:
4 oz (115 g) cream cheese, softened
1/2 cup (125 g) whole milk ricotta
3/4 cup (135 g) white chocolate chips, melted
1 tsp vanilla
1 cup (240 ml) heavy cream, chilled
2 tsp (19 g) unflavored gelatin
1 1/2 tbsp (22 ml) water
For Whipped Cream:
1 cup (240 ml) heavy cream, chilled
1/2 cup (60 g) confectioner's sugar
1/2 tsp vanilla
1/2 recipe chocolate ganache, for garnish
chocolate garnishes, optional

Instructions

Preheat the oven to 325F. Wrap the bottom of a 9-inch spring form with 2 sheets of foil, wrapping the foil tightly around the bottom and up the sides. Place the graham crackers into a food processor and pulse for a few minutes until fine crumbs form. Pour in the melted butter and pulse again to coat the crumbs. Transfer the crumbs into the prepared pan. Use a potato masher or the back of a large spoon to press the crumbs firmly into the bottom of the pan, creating an even crust.
Prepare the batter for the first cheesecake layer. Place the softened cream cheese into a mixer bowl and whisk on high speed for 6 to 7 minutes, until the cream cheese is light and fluffy. Add the ricotta cheese, melted chocolate, cocoa powder, vanilla and sugar. In a small ramekin, combine the instant coffee and boiling water, then stir until dissolved. Pour the coffee into the mixer bowl, then whisk all the ingredients together for 3 to 4 minutes, scraping down the sides of the bowl often.
Add the eggs last and whisk for about a minute, until well combined. Pour the cheesecake batter over the prepared crust and use a spatula to level the batter. Place the spring form pan onto a larger baking sheet, then add enough water to cover the bottom of the pan. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes; the sides should be set and the center just slightly wobbly. Allow the cake to cool completely before making the 2 final layers.
For the milk chocolate layer: whisk the cream cheese and ricotta cheese on high speed for a few minutes, until smooth and creamy. Add the melted milk chocolate, vanilla extract and whisk again for a few minutes. Add the chilled heavy cream and confectioner's sugar next. Whisk for a few minutes until light and fluffy. Scrap down the sides of the mixing bowl often.
In a small ramekin, combine the unflavored gelatin and water. Microwave the mixture for 45 seconds, stirring every 10 seconds, until the gelatin is completely dissolved. Do not wait for the gelatin to cool; pour the hot gelatin directly into the batter and whisk on high speed for 30 seconds. Pour the batter over the cooled dark chocolate layer. Tap the pan a few times to level the batter. If desired, line the sides of the pan with an acetate cake collar before adding to add height to the pan.
Allow the milk chocolate layer to set in the refrigerator for 30 minutes, then prepare the white chocolate layer. Whisk together the cream cheese and ricotta for a few minutes, then add the melted white chocolate and vanilla extract. Whisk again for a few minutes, then add the cream. Whisk until the mixture is fluffy, about 3 minutes. Prepare the gelatin mixture again, the same way as for the milk chocolate layer, then add to the batter and whisk for 30 seconds.
Pour the white chocolate batter over the chilled milk chocolate. Tap the pan a few times to level the cake, then refrigerate for a minimum of 6 hours, or let it set overnight. When ready to serve, remove the cheesecake from the pan and onto a cake stand. Prepare the chocolate ganache, if desired (find the recipe link above). Pour it over the top and use an off-set spatula to nudge the chocolate down the sides.
If desired, prepare a simple whipped cream. Whisk the chilled cream with the sugar and vanilla for 4 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip, I used Ateco #847.

Servings : 8-12
Course : Dessert
Recipe Type : Cakes, Cheesecakes, Video

6 Responses to Triple Chocolate Cheesecake

Masha September 14, 2018 at 1:21 pm #

I dont have acetate cake collar on hand. Is it possible to make this cake with out it?
Thanks !

Reply
- tatyanaseverydayfood September 14, 2018 at 3:18 pm #
  
  Hi Yes, you don’t necessary need the acetate cake collar. Just use a taller pan, or go with a 9-inch spring form pan
  
  Reply
oksana September 22, 2018 at 10:20 am #

Hello, Tatyana! I chose this recipe for my birthday party – the design cought may eyes the most – simple and that is why it is beautiful. I am worried about one thing-how can I tell whether gelatin will do its work and whether I should add more of it before I put the third and the fourth layer into fridge? Is there signs like cream consistency or other?
Thank you!

Reply
- tatyanaseverydayfood September 23, 2018 at 9:49 am #
  
  Hi! This would be a great recipe for a birthday celebration! 🙂 Before you add the next layer, allow the cheesecake to chill for 30 to 45 minutes. The top should begin to set and be slightly wobbly, then you can add the next layer. For the gelatin to set properly, make sure you heat the gelatin until it’s completely dissolved, there should be no grains left.
  
  Reply
  - Oksana September 24, 2018 at 9:59 pm #
    
    Hi! I am back to report that this cake was a success! Layers with gelatin set really good.
    I made some mistake making the white layer-in a mixing process ricotta clumped together with chocolate forming granules so the surface was very rough. I think I added melted chocolate when it was too cool (?)
    My friends enjoyed it and some took extra piece to bring it home.
    
    Reply
    - tatyanaseverydayfood September 26, 2018 at 10:08 am #
      
      I’m so glad you enjoyed the recipe! :))
      Yes, the white chocolate sets so quickly. I also recommend having the ricotta at room temperature, so it doesn’t shock and set the chocolate too quickly.
      
      Reply