Triple Chocolate Cheesecake

Course Appetizer


  • CRUST 3 tablespoons unsalted butter — melted
  • 1 1/4 cups chocolate wafer cookies — crushed fine butter — for greasing pan FILLING 32 ounces cream cheese — softened
  • 1 3/4 cups sugar
  • 4 large eggs
  • 3/4 cup heavy cream
  • 4 ounces milk chocolate — melted and cooled
  • 4 ounces white chocolate — melted and cooled
  • 4 ounces bitter chocolate or semisweet chocolate — — melted and cooled
  • CHOCOLATE GLAZE 1/2 cup heavy cream
  • 4 ounces bitter chocolate or semisweet chocolate — chopped
  • GARNISH sliced almonds — toasted
  • Adapted from “A Capital Affair” by the Junior League of Harrisburg, Pa. Crust:


  • Preheat oven to 350F. In bowl, mix melted butter and crumbs. Press over bottom of 10-in. 
  • springform pan. Bake 8-10 minutes until set. Cool on rack.
  • With unmelted butter, grease pan sides. Wrap outside of pan with heavy-duty foil; refrigerate. 
  • Reduce oven to 325F. Filling: In large bowl with electric mixer on medium-high speed, beat cream cheese 2-3 minutes until fluffy. 
  • Gradually beat in sugar until smooth. With mixer on medium speed, beat in eggs, 1 at a time, just until incorporated.
  • Beat in cream. Divide batter evenly among 3 medium bowls (about 2 1/2 cups each) Stir melted milk chocolate into one bowl, white chocolate into next, and bittersweet chocolate into last..
  • Pour milk chocolate batter into prepared crust in even layer. Pour and spread white chocolate batter over milk chocolate layer; don’t let batters run together.
  • Top with bittersweet chocolate layer, carefully spreading evenly. Set springform pan in center of a large roasting pan: place on oven rack. Pour boiling water into roasting pan to reach halfway up springform pan.
  • Bake 2 hours or until set. Turn off oven; let stand in oven 1 hour. Transfer springform pan to rack; let cool completely.
  • Remove foil. Cover; refrigeratee at least 8 hours or overnight. Glaze: In saucepan, heat cream to a gentle boil.
  • Place chocolate in bowl, add cream. Let stand 1 minute; whisk until smooth. Pour over top of cheesecake; spread to edges. 
  • Chill 15 minutes or until set. Run thin-bladed knife around edge of pan; carefully remove pan side.
  • Transfer cake to serving plate. Let stand at room temperatur for 1/2 hour. Garnish top edge of cake with toasted slice almonds, if desired. Slice cake with large knife; between slices. wipe blade clean and dip blade in warm water.


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