Triple Chocolate Cheesecake
Bursting with three flavors of chocolate, this 6-inch triple chocolate cheesecake has black chocolate, milk chocolate, and white chocolate flavors melded into one amazing dessert.
Servings: 8
Ingredients
For the Crust:
- 1 ¾ Cups Gluten Free Oreos (with the fillings removed), crushed
- 2 Tablespoons Granulated Sugar
- ½ Cup Salted Butter, melted
For the Fillings:
- 8 Ounces Cream Cheese, softened to room temperature
- ½ Cup Granulated Sugar
- ½ Cup Heavy Cream
- 1 Tablespoon Pure Vanilla Extract or Paste
- 1 Large Egg, room temperature
- 2 Tablespoons Black Cocoa Powder
- 2 Tablespoons Unsweetened Cocoa Powder
- 1 Tablespoon White Chocolate Powder
Toppings:
- ½ Cup Heavy Cream
- 2 Tablespoons Powdered Sugar
- 1 Tablespoons Bittersweet Chocolate Shavings, optional
Instructions
- Line a tall 6-inch spring foam pan with a round piece of parchment paper. Set aside. To begin, scrape the filling out of 28 Oreo cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients in the processor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs. Melt the butter in a microwave-safe container on high for 30-45 seconds or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).Into your bowl of Oreo crumbs (or into your food processor), add the melted butter and granulated sugar. Gently mix with a fork to combine or set your food processor on until the mixture is fully combined (about 20 seconds or so). Press the crust into your prepared 6-inch springform pan. Set it aside while you make the fillings.
- Beat the cream cheese and the sugar on medium speed in a standing mixer or by hand for about 2 minutes. The mixture should be light and fluffy. Add the heavy cream and vanilla extract, mixing until incorporated, about 20 seconds. Add the egg, and mix until just incorporated. Do not over-mix.
- Pour the batter equally into three small to medium-sized bowls. Into bowl number one, add your two tablespoons of black cocoa powder. Into bowl number two, add your two tablespoons of unsweetened cocoa powder. Into bowl number three, add your white chocolate powder. Gently mix each bowl of batter until the powders are evenly incorporated. Into your prepared crust, spoon the black cocoa cheesecake first. With a spatula, gently spread it around until it is evenly distributed. Repeat with the layer of milk chocolate batter, and finally with the white chocolate batter. The white chocolate batter will be slightly less thick due to less powder, but it will all bake up perfectly even! Line the outside bottom of the pan with foil and ensure that it is fully covered three inches up the sides. This should be able to withstand the bath and not get water into the cheesecake. Bake at 350° for 70-90 minutes. If you find that your top is browning too quickly, lightly cover it with foil at the 60-minute mark. The cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools.
- Allow the cheesecake to cool at room temperature for 20 minutes, and then remove it from the water bath. Gently place it on a towel to dry the bottom and transfer it to the fridge to cool for 2-3 hours or overnight. Top it with lightly whipped and sweetened cream, plus some bittersweet chocolate shavings. For the whipped cream, simply beat the heavy cream and powered sugar with a standing or hand mixer until soft peaks form. Spoon it onto the cooled cheesecake.
- Store any leftovers covered in the refrigerator for up to four days. This cheesecake is best stored without the whipped topping as it is not a stabilized whipped cream. It is best to make fresh whipped cream daily to enjoy on this cheesecake if you plan to have leftovers.
Notes
See blog for dietary substitutions on dairy. This Cheesecake is gluten free.