Go Back
cheesecake au chocolat triple

Cheesecake au Chocolat Triple

This indulgent dessert is a chocolate lover’s dream come true, featuring a rich and creamy filling made from three types of chocolate: semi-sweet, milk, and white.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 7 hours
Servings: 12 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups chocolate cookie crumbs
  • 0.5 cup unsalted butter melted
For the Filling
  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup white chocolate chips

Equipment

  • 9-inch springform pan
  • Medium mixing bowl
  • Large Mixing Bowl
  • Electric mixer or whisk
  • Spatula
  • Microwave-Safe Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Step 1: Preheat the oven to 325°F (163°C).
  2. Step 2: In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
  3. Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and vanilla extract, mixing until well combined.
  4. Step 4: Add the eggs, one at a time, mixing on low speed after each addition until just incorporated.
  5. Step 5: Stir in the sour cream until smooth.
  6. Step 6: Melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until fully melted. Allow to cool slightly, then fold into the cream cheese mixture.
  7. Step 7: Repeat the melting process with the milk chocolate chips, and fold them into the batter.
  8. Step 8: Finally, melt the white chocolate chips and fold them into the mixture until well combined.
  9. Step 9: Pour the chocolate cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
  10. Step 10: Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
  11. Step 11: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  12. Step 12: Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours, or overnight, before serving.

Notes

This cheesecake can be made in advance and is perfect for any occasion. Store leftovers in the refrigerator for up to a week.