Though Bon Appetit’s recipe looked luscious and indulgent, I knew I had to follow through on my promise of a triple cheesecake. In fact, I decided to take it up a notch and go for a quadruple chocolate cheesecake. Crazy, I know. I mean, how much chocolate can one girl really eat? Lee’s response to that is, “I don’t know but I’m gonna find out”.
You won’t be surprised to hear that the cheesecake was a hit. Lee still often requests me to make it, maybe even too often. This recipe has garnered rave reviews from not only Lee, but chocolate lovers everywhere!
Don’t just take it from me though, try a slice for yourself!
HOW TO MAKE A CHOCOLATE CHEESECAKE
Curious about how this four-layer masterpiece comes together? Let’s break down each precious layer together, shall we?
- Chocolate Cookie Crust– crispy, crunchy and buttery, this layer creates not only a delicious base but also adds a textural contrast. If using creme-filled cookies, be sure to scrape out the cream first.
- Chocolate Cheesecake Filling– made with tangy sour cream, rich cream cheese, decadent whipping cream, aromatic vanilla and bittersweet chocolate, this filling is beyond words. Each spoonful is sweet, zippy and bursting with cheesy-chocolatey goodness.
- Chocolate Glaze- a simple, two-ingredient chocolate glaze is used here to add a layer of decadence. Play with the kind of glaze you prefer! Want something sweeter? Use milk chocolate. Care for something a little more complex? Try a richer dark chocolate.
- White Chocolate Glaze– as if this recipe needed anymore chocolate, I decided to add another tasty layer to this party! Again, made with two simple ingredients, this glaze layers on unnecessary yet welcome indulgence.
TIPS AND TRICKS FOR CHEESECAKE BAKING
I won’t lie to you, cheesecake baking isn’t the easiest thing in the world. There are just about a million things that can go wrong with cheesecakes; lumpy batter, cracked tops and bad flavor combinations.
Since baking my very first one, I’ve made too many cheesecakes to count. I’ve experimented with different textures, flavors, colors and proportions. I’ve made some straight up terrible cheesecakes and some absolute perfect bites.
Over time, I’ve learned some great cheesecake tips on how to create them perfectly every time, and today I’m going to share them with you!
USE ROOM TEMPERATURE INGREDIENTS
Want a super smooth, creamy cheesecake? Start with room temperature ingredients! Doing so ensures that your ingredients will incorporate better with each other.
WHIP THE CREAM CHEESE WELL
Under whipped cream cheese will make for a lumpy batter. Instead, whip the cream cheese until smooth because the smoother it is, the creamier your cheesecake will be! I recommend using an electric stand or hand mixer for this part.
Only whip until smooth and fully incorporated, otherwise the batter will start to form unwanted air bubbles.
GREASE YOUR PAN
Cheesecakes shrink as they cool. So, if your pan isn’t adequately greased it will stick to the edge as it shrinks causing yucky edge cracking and missing chunks.
USE A WATER BATH
I know these seem a bit daunting but you shouldn’t be intimidated! Water baths are incredible; they prevent cracking and make for that shiny top finish.
To use one, wrap your springform pan in heavy duty foil, then fold and press the foil tightly to the pan.
Place the springform into a deep roasting pan and pour boiling water in until it comes halfway up the tin foil. The water should come up about ½ – 1 inch up the pan. Make sure the water doesn’t come up too high or the water will get inside the foil and make the cheesecake soggy.
Voila! You’ve made a water bath. Easy, right?
DON’T OVERCOOK IT
Keep an eye on that cheesecake! You’ll want the edges to look puffy but the center should be jiggly. Overcooking will cause severe cracking and dry out the cheesecake.
GRANDBABY CAKES’ CHEEKIEST CHEESECAKES
Like baking cheesecakes? So do I. Cheesecakes offer an open canvas for fun, unique flavors like raspberry, red velvet or even maple bacon!
Get in the kitchen, get a little weird and try out a few of my most adventurous cheesecake recipes:
- CHEESECAKE COOKIE DOUGH TRUFFLES
- BANANA PUDDING CHEESECAKE BARS
- “NOT SO BASIC” PEANUT BUTTER CUP CHEESECAKE
- NEAPOLITAN NO-BAKE CHEESECAKE
Quad Chocolate Cheesecake- Adapted from Bon Appetit’s Double Chocolate Cheesecake
The BEST Chocolate Cheesecake
Ingredients
For Crust
- 1 box 9-ounce chocolate wafer cookies
- 6 tbsp unsalted butter (3/4 stick) melted
For the Filling
- 1 1/2 cup whipping cream
- 1 tsp instant coffee powder
- 12 oz semi-sweet chocolate finely chopped
- 2 8-ounce packages cream cheese room temperature
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
For Chocolate Glaze
- 1/2 cup whipping cream
- 4 oz semi-sweet chocolate finely chopped
For White Chocolate Glaze
- 1/2 cup whipping cream
- 4 oz white chocolate finely chopped
Instructions
Make Crust
- Preheat oven to 350°F.
- Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil.
- Spray bottom of pan with vegetable oil spray.
- Finely grind cookies in processor. Add butter and process until blended.
- Press mixture onto bottom (not sides) of prepared pan.
- Refrigerate while preparing filling.
Make Filling
- Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves.
- Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Allow to cool 10 minutes.
- Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch.Add sour cream and vanilla; beat well.
- Add eggs 1 at a time, beating just until blended after each addition.
- Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.Pour batter into crust.
- Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan.
- Bake cheesecake until softly set and slightly puffed around edges, about 1 hour.
- Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan to rack and cool. Cover; chill cake overnight.
Make Chocolate Glaze
- Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth.
- Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. (Can be prepared 1 day ahead. Cover and refrigerate.)
Make White Chocolate Glaze
- Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth.
- Drizzle over set chocolate ganache glaze in pretty pattern. Refrigerate until both glazes are set, at least 2 hours. Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.
Nutrition
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Absolutely incredible! This was the first full sized cheesecake I’ve ever made. (I was extremely intimidated by the water bath!) I cannot express enough just how fantastic this recipe is!
What can you use instead of instant coffee?
You can also just omit.
Can this be frozen
Absolutely!
I made this (along with your incredible carrot cake recipe) for Thanksgiving. It was absolutely incredible. Very dense and tons of flavor. The chocolate ganache layer on top was a game changer too! I didn’t trust my decorating skills to put the white lines on top of such a beautiful cheesecake, so I put white and dark chocolate shavings around the top edges instead. It turned out gorgeous and delicious! Thank you for yet another great recipe!
I made this and it was fantastic, I received rave reviews. The only criticism I have is the white chocolate glaze. I tried the recipe using white nestle morsels and I also tried using Ghiradelli white melting wafers, neither worked. It was a yellowish broken ganache. I melted white chocolate in a double boiler and put into a pastry bag and piped it onto the cheesecake, and it was PERFECT! I wish I could attach a photo, I would say #NailedIt
This was so delicious! Huge wow factor