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Triple chocolate cheesecake

  • Author: Fadela
  • Total Time: 6 hours 20 minutes
  • Yield: 12 slices


Triple chocolate cheesecake with oreo crust, chocolate cheesecake filling and chocolate ganache topping (for a 8 inch/ 20 cm springform pan


Oreo crust

  • 220 g Oreo cookies - about 25 cookies
  • 80 g (1/3 cup) Butter - melted

Chocolate cheesecake

  • 290 g (10 oz) Baking chocolate - semi-sweet and chopped
  • 650 g (23 oz = 2 - 8 oz pack + 3/4 cup) Cream cheese room temperature - Philadelphia 
  • 200 g (1 cup) Sugar granulated
  • 160 g (2/3 cup) Sour cream - or Greek yogourt
  • 2 tsp Vanilla extract liquid
  • 4 Eggs - room temperature

Chocolate ganache

  • 50 g (2 oz) Baking Chocolate - semi-sweet chopped
  • 50 g (1/4 cup) Heavy cream- at least 30% fat


Oreo crust

  1. Blend oreo cookies in a food processor until fine meal, then mix with melted butter.
  2. Pour the mixture into a springform pan lined with parchment paper and press down with the back of a tablespoon or the bottom of a glass until the cookies rise to the edges of the pan.
  3. Place in the fridge while preparing the chocolate cheesecake batter.

Chocolate cheesecake batter

  1. Place chocolate in a medium bowl and melt in a double boiler or microwave until smooth and free of lumps, then set aside.
  2. In the bowl of a mixer fitted with a flat spatula, place the cream cheese room temperature with the sugar and mix on medium speed for 1 minute until smooth.
  3. While the mixer is running at slow speed, add the other ingredients, the sour cream, the liquid vanilla extract and then the eggs in batches.
  4. Finish by adding the melted chocolate and mix at slow speed to obtain a smooth and homogeneous mixture.


  1. Preheat oven to 302°/ 150°C and bring water to a boil in a saucepan.
  2. Pour the mixture into the pan over the oreo cookie crust and smooth the top.
  3. Pour the water onto a baking sheet placed under the rack.
  4. Place the chocolate cheesecake in the oven on the rack above the baking sheet filled with hot water and bake for about 90 minutes.
  5. At the end of the baking time, turn off the oven, leave the door half-open and let the cheesecake cool for about 1 hour.
  6. When the cheesecake is completely cooled, cover it with cling film and place it in the refrigerator without unmolding it for at least 6 hours (overnight).
  7. Turn the cheesecake out carefully and place it in a large serving dish.

Chocolate ganache

  1. In a bowl, place the chopped chocolate and the heavy cream.
  2. Heat in a microwave or double boiler until liquid and smooth.
  3. Pour the chocolate ganache over the chocolate cheesecake and serve immediately.


Conservation : about 1 week in the fridge and up to 3 months in the freezer

How to freeze cheesecake :

Cover cooled cheesecake with plastic wrap and place in freezer, or cut into slices and place in a covered storage box. 

Whipped cream

Place 1 cup of cold heavy cream with 2 tablespoons of confectioner's sugar in a bowl and mix with an electric mixer for 2-3 minutes until stiff.

  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Cheesecake, dessert
  • Cuisine: American


  • Serving Size:
  • Calories: 658
  • Sugar: 24.6 g
  • Sodium: 225 mg
  • Fat: 44.4 g
  • Carbohydrates: 35.1 g
  • Protein: 10.7 g
  • Cholesterol: 141 mg

Keywords: Chocolate cheesecake, cheesecake, baked cheesecake