Cheesecake Factory Triple Chocolate Cheesecake
Hugs & Cookie's copycat of The Cheesecake Factory's Triple Chocolate Cheesecake: a flourless chocolate cake base, a chocolate cheesecake layer, a whipped chocolate mousse layer, and a shiny chocolate glaze on top.
⏱️ Prep: 45 min🍳 Cook: 60 min🍽️ Makes 12
Nutritionper 1 slice›
600
Calories
8g
Protein
52g
Carbs
42g
Fat
Ingredients
| 4 oz (115 g) | bittersweet chocolate chips |
| 1 stick, 8 tablespoons (115 g) | butter |
| 3/4 cup (150 g) | sugar (for cake) |
| 3 | eggs (for cake) |
| 1/2 cup (50 g) | unsweetened cocoa powder |
| 1 pound (450 g) | cream cheese, softened |
| 1/2 cup (100 g) | sugar (for cheesecake) |
| 3 | eggs (for cheesecake) |
| 1/2 cup (85 g) | chocolate chips, melted and cooled (semisweet) |
| 1 1/4 cups (215 g) | semi-sweet chocolate chips, melted and cooled (for mousse) |
| 2 cups (480 ml) | heavy cream |
| 12 oz (340 g) | chocolate chips (for glaze) |
| 1 cup (225 g) | butter (for glaze) |
| 1 tablespoon (15 ml) | light corn syrup |
Instructions
- For the flourless cake, preheat the oven to 175°C (350°F) and grease a 23 cm (9-inch) springform pan.
- In the microwave, melt the bittersweet chocolate chips with the butter. Once melted, stir in the sugar and eggs and whisk well.
- Sift in the unsweetened cocoa powder and stir. Pour into the springform and set aside while you prepare the cheesecake layer.
- For the chocolate cheesecake layer, beat the softened cream cheese until fluffy. Add the sugar and mix well, then add the eggs one at a time.
- Pour in the cooled melted chocolate chips and mix to blend. Carefully spread over the flourless cake layer.
- Bake at 175°C (350°F) for 50-60 minutes. Let cool, then chill a few hours in the fridge.
- For the mousse layer, beat the heavy cream until almost soft peaks. Add the cooled melted chocolate chips and mix just until combined and thick. Spread over the chilled cheesecake and chill again while you make the glaze.
- For the glaze, melt the chocolate chips and butter in the microwave, then stir in the corn syrup. Let cool slightly, then pour over the cake, spread, and chill.
- Remove the cake from the fridge before serving so it can warm up a bit. Cut with a hot knife, wiping the knife clean between slices.