Prepare to embark on a decadent culinary journey that will transform your dessert game forever! This Triple Chocolate Cheesecake with Coffee Whipped Cream isn't just a dessert – it's a luxurious experience that combines rich, velvety chocolate, smooth cream cheese, and a tantalizing coffee-infused topping that will make your guests think you've trained in a Parisian pastry kitchen. Whether you're celebrating a special occasion or simply treating yourself to an extraordinary indulgence, this recipe promises to be your new showstopping dessert that looks complicated but is surprisingly achievable.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: Dessert
Serves: 8 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup dark chocolate, melted
- 1 cup heavy cream
- 2 tbsp coffee, brewed and cooled
- 1 tbsp powdered sugar
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- For the crust, combine chocolate cookie crumbs with melted butter in a mixing bowl. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.
- In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add sugar and vanilla extract, mixing until fully incorporated.
- Add eggs one at a time, mixing on low speed after each addition. Be careful not to overmix to prevent air bubbles.
- Melt dark chocolate using a double boiler or microwave, ensuring it's smooth and glossy. Allow to cool slightly.
- Fold the melted dark chocolate into the cream cheese mixture, creating a rich chocolate cheesecake batter.
- Pour the cheesecake batter over the prepared cookie crumb crust, smoothing the top with a spatula.
- Place the springform pan in a larger baking dish. Fill the larger dish with hot water about halfway up the sides of the springform pan to create a water bath.
- Bake in the preheated oven for 60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven, crack the door open, and let the cheesecake cool slowly for 1 hour to prevent cracking.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- For the coffee whipped cream, whip heavy cream with brewed and cooled coffee and powdered sugar until soft peaks form.
- Before serving, remove the cheesecake from the springform pan, pipe or spread coffee whipped cream on top, and garnish with chocolate shavings if desired.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- The water bath (bain-marie) is crucial – it helps the cheesecake cook evenly and prevents cracking by creating a moist baking environment.
- Do not overmix the batter, as this can incorporate too much air and cause surface cracks during baking.
- Let the cheesecake cool gradually in the oven with the door cracked to prevent sudden temperature changes that can cause splitting.
- For clean, beautiful slices, use a knife dipped in hot water and wiped dry between each cut.
- The coffee whipped cream can be prepared ahead of time and stored in the refrigerator, making final assembly quick and easy.
- For an extra touch of elegance, use a piping bag with a star tip when adding the coffee whipped cream for a professional presentation.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 12g
Fat: 52g
Saturated Fat: 30g
Cholesterol: 180mg
