Wait, did you just say Triple Chocolate Cheesecake with Oreo Crust? When? Where? Sign me up! Now that the holidays are here in full force, I feel like my kitchen should be full of delicious desserts. Back when I was in grad school and living in Atlanta, I stumbled across this cheesecake from a former co-worker. He made his infamous chocolate cheesecake for our annual holiday potluck, and I immediately started pestering him for the recipe. And now this cheesecake makes a regular appearance around the holidays. This Triple Chocolate Cheesecake is one of my all-time favorites. It starts with an Oreo crust, and it only gets better from there!
When I was first learning to bake, I was always afraid of the big, bad cheesecake. I’d heard horror stories about how difficult cheesecakes are to bake. Truthfully, I guess cheesecakes are a bit more involved than other cakes, but they aren’t all that hard. I use a water bath when baking cheesecakes, but making a water bath isn’t nearly as difficult as it sounds. Just wrap the bottom of the springform pan in foil and then place it on a regular baking sheet. As the picture below shows, I use a teapot to pour water onto the baking sheet right before closing the oven door. (I let the water come about half-way up the baking sheet.) By the time you come back to check on the cheesecake, most of the water will have evaporated, so it’s not too difficult to remove the pan from the oven. (I’ve tried putting the water in the sheet pan and then carrying it over to the oven. Well, at least my kitchen floor got cleaned after that!)
How to get the cheesecake out of the pan is another little baking trick. Say hello the freezer. Yup, as soon as the cheesecake has cooled enough to touch, wrap it (pan and all) in plastic wrap and then freeze it overnight. When you go to release the springform pan the next day, the frozen cake won’t stick to the sides of the pan at all. Nice and easy! Then just transfer the cake to a platter, decorate it with chocolate curls and raspberries, and let it thaw in the refrigerator for about 5-6 hours. Then when it’s time for the party, just pull it out of the fridge, and you’re ready to go. It’ll taste and look amazing!
Finally, I like to decorate the top of this cake with a thick layer of chocolate curls. These curls are surprisingly easy to make, so check out my recent post on How to Make Chocolate Curls. Then just make a big pile of raspberries in the center of the cake, and you’ve got a dessert that will make people jealous. (That is, if you can manage to not eat the whole thing while it’s still in the kitchen!)