Anna's Triple Chocolate Cheesecake Recipe UNCUT!
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- Опубликовано: 4 сен 2024
- Anna Olson shows you her incredible Triple Chocolate Cheesecake recipe from start to finish. Watch along and bake with Anna!
Special thanks to Rolling Meadow for sponsoring this video!
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Recipe
Serves 12 to 16 (Makes one 9-inch/23 cm cheesecake)
Prep Time: 25 minutes, plus chilling
Cook Time: 75 minutes
Ingredients
Crust
1½ cups (210 g) chocolate cookie crumbs
¼ cup (60 g) unsalted butter, melted
Cheesecake
12 oz (360 g) semisweet couverture/baking chocolate, chopped
24 oz (750 g) cream cheese, room temperature
¾ cup (150 g) granulated sugar (divided)
½ cup (100 g) packed light brown sugar
3 Tbsp (22 g) cocoa powder
½ tsp fine salt
¾ cup (175 mL) full-fat sour cream
1 tsp vanilla extract
4 large eggs, room temperature
2 large egg yolks, room temperature
Ganache Topping
¾ cup (175 mL) whipping cream
3 Tbsp (45 g) unsalted butter
6 oz (180 g) semisweet couverture/baking chocolate, chopped
Directions
1. Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and wrap the outside of the pan in foil.
2. For the crust, stir the chocolate cookie crumbs and melted butter together until evenly blended. Press into the bottom of the prepared pan. Bake for 10 minutes to set it (there will be no visible change once baked), then cool while preparing the filling.
3. For the cheesecake, melt the chocolate by placing it in a metal bowl set over a pot filled with 1 inch (2.5 cm) of barely simmering water, stirring gently with a spatula until smooth. Set aside while preparing the cheesecake batter.
4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, scraping down the bowl once or twice. Add half of the granulated sugar, then beat at medium-high and scrape down the bowl again. Add the remaining granulated sugar and the brown sugar and beat again, once again scraping down the bowl. Beat in the cocoa powder and salt at low speed, then beat in the sour cream and vanilla, again scraping the bowl to ensure the batter is smooth (it will be quite fluid now).
5. Add the eggs and egg yolks one at a time, while mixing at medium-low speed, until fully combined. Pour in the melted chocolate (still warm is OK) and beat at medium-low until smooth.
6. Place the springform pan in a large roasting pan and pour the batter into the pan. Fill the roasting pan with boiling water so that the water comes to at least halfway up the sides of the pan (this is easiest done at the oven). Bake the cheesecake for about 65 minutes until it loses its surface shine and jiggles in the centre.
7. Transfer the pan from the water bath to a cooling rack. After letting the cake cool for 10 minutes, run a palette knife around the inside edge of the springform pan (this helps prevent cracks from developing while the cake cools). Let the cheesecake cool completely (cooling can take up to 2 hours) before chilling, uncovered, overnight.
8. Release the sides of the springform pan and transfer the chilled cheesecake to a platter or cake stand.
9. For the ganache, heat the cream and butter in a saucepan over medium-high heat until it just begins to bubble. Pour this mixture over the chopped chocolate, let it sit for a minute and then gently stir with a spatula until the chocolate has melted and the ganache is smooth.
10. Pour the ganache over the centre of the cheesecake. Using an offset spatula, quickly but gently spread the ganache to the edges of the cake, coaxing it just over the top edge to drip down the sides a little (the chilled cheesecake will set the ganache relatively quickly). Chill the cheesecake, uncovered, until ready to serve. Once cut, cover the cut surface directly with parchment or plastic wrap and it will keep in the fridge for up to 4 days.
Notes
You know you have a serious chocolate-lover’s dessert when it calls for over a pound of chocolate!
The smooth, satiny ganache top to this cheesecake leaves you open to decorate it as you wish. Write a greeting in melted white chocolate, add a few berries or edible flowers, or even add more chocolate by using a vegetable peeler to grate curls from a block of chocolate.
From Baking Day with Anna Olson, Appetite by Random House, 2020.
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#AnnaOlson #Chocolate #Cheesecake
I'm 64 and have never made a cheesecake before. My wife just turned 70 and loves chocolate. I wanted to do something special for her. I followed this recipe the best I could with the greatest success!!! She says it's the best thing she has even eaten. 😁 It truly is wonderful. Thank you so much. I didn't have foil paper wide enough to wrap the spring form pan so I used a roasting bag. Worked great.
Aww that is so precious I'm glad your wife enjoyed your cake I hope I'm still happily married at 70, I've been married 9yrs upto now im 27yrs old now xx
Wow, Dan...you are a keeper! I have had two husbands and one more engagement, and not one of them ever baked me a cheesecake!! Why do you think I dumped 'em? LOL!! Seriously, your wife is a lucky woman and your love for each other warms my heart...God bless you with many more years.
I like this, and I what to come over there thank u so much ,how can I get ur content
Triple Chocolate Cheesecake? Yes please! Everyone knows you are the queen when it comes to dessert 😍❤️
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Made this for my mother's birthday and she loved it! She was doubly happy to learn it was your recipe, as she has a fondness for your recipes and videos in particular :)
According to her, it was "even better than what they sell in stores."
Thank you very much for helping to make her day special.
Aww!! Finally! My inspiration in cooking! Chef Anna! Since i was 13 and now im turning 17.👩🍳❤
Besides your perfect instructions, I love that in your notes, you give the written recipe with metric and US measurements. Just Perfect. Thank you Anna for making the extra effort.
I love this recipe ms n your are role model for baking, i try so many recipe specially your butter cake and you know what happen, people started to order the butter cake from me and i am so happy and wanted to do more baking. Your so generous in teaching step by step, thank you so much and God bless you and your family❤
Yay! Thank you Chef Anna, Chef Michael, and TJ!
We do our best! :)
@@ohyum ♥♥♥
I made this yesterday and I just wanted to tell everyone that’s it’s definitely worth it, it’s absolutely amazing (plus u get to enjoy it for a couple days since it’s a giant recipe)
Thank You Chefs Anna & Michael. Watching this video in the Philippines at 3 in the morning makes me so hungry! Hahaha... God Bless You Always! Love, Love, Love... ❤❤❤
OMGeeeee.....sweet Anna. We used to watch you on PBS all the time but we stopped watching tv about 4 years ago, and I was scanning through my cook books and found yours and I thought about checking here...I am in seventh heaven....every recipe of yours i have made I have gotten so many compliments....you are the best....love you bunches💜❣😘
you have been such an inspiration to me for years, thank you so much for sharing so generously 🙏🏼❤️
Can hardly wait to try the cake. The tips are great thanks for sharing your wisdom.
Hi Chef Anna I love watching your videos. I learned to bake and I got some ideas from you. Very helpful to the people who don't have experience like me. 😀 I'm from phillipines. Thank you God Bless You & Your Family too.
Thank you for the details and tips that make a great result. ❤
Thanks for the recipe.. I will try my best to make this recipe. Hello from Malaysia
Love watching your video. Thanks for showing all the different steps and for showing how to slice the cheesecake
Anna thank you for sharing you delicious Triple chocolate Cheesecake recipe cant wait to bake this myself, love your tips as well as they are extra important when baking and thanks to your husband Michael he is a relax photographer and TV producer xx
your tips and helps are as rich and creamy as your cheesecake, thanks so much.
Hello Anna from Christchurch, New Zealand . Love your recipes.
At 71, I have taken up baking (my first non garage-centered activity) as my new hobby. You and John Kanell have become my go-to, binge watch guru's. FOREVER! I made my first ever blueberry pie a couple weeks ago, and it was unbelievably awesome. Thank you guys for what you do, and leading us.
Are you married? Do you want to get married? I've tried a few out and tossed 'em out because they wouldn't cook for me! I see that you ARE interested in the kitchen...
@@debjudisch5548 nnnaaa. I was divorced 20-something years ago. Trust me, there ain't any wimmens in the Universe could put up with me. Some awesome ones have tried ;-)
Hi Anna, I'm from Malaysia and I just bought your latest book, Baking Day and I love it so much! I was so excited when it arrived. Thank you for all the recipes.
I find putting just a small amount of sugar in crust helps it set up and firm up for better consistency when cutting slices.
I am now in love with chocolate cheesecake. This was amazing. My new favorite dessert.
My God!! I was delighted with the video, so much that only at the end I realized that 49 minutes had passed, your tips are incredible, I need to watch the other videos now, kisses from Brazil !!
Hello Anna, tried this delightful chocolate cheesecake today and it turned out simply amazing. Thank you for sharing this amazing recipe. When i started baking a few years ago, my husband, an eternal foodie, introduced me to your channel and ever since I have you as my baking Teacher 😍.. simply love all your recipes. While trying them out is a fulfilling experience, simply watching your videos is in itself immensely pleasurable, simply in awe with your baking, presenting and teaching skills. Your videos are full of wonderful recipes, invaluable tips and plentiful cuteness. Lots of gratitude, Love and best wishes to you from your student in India❤
Greatest simple tip to remember about making Cheesecake- Cream it don’t Whip it! Anna love this chocolate cheesecake recipe!
This looks so fabulous! I'm going to make this cheesecake. Thanks, Anna. It's always been a pleasure watching you.
I have a massive chocolate craving going on right now. I could devour a large slice of this right now. Would love to add some Baileys Irish cream in to it too.
Thank you so much for sharing your knowledge of baking. I love to bake and from you I now am understanding the science of baking. Your cooking classes are the highlight of my day and my family is loving all my “practicing “ blessings from Mexico!😁
OMGOSH, I think this will be my first recipe of yours I will make! This is my fav dessert of all time!!! 💖 Thx Anna, Patty
I love the sound when chocolate chips are mixed... 😀😀😀
Beautiful!!! I made the Carmel cake with the drip!! Outstanding 😉
Love, love love chocolate & cheesecake. This looks amazing!!
Thank you for a great recipe, teaching, and videotape to you and everyone in your group.
Wonderful Anna What a.pleasure watching you Baking its such an inspiration I can't wait to try and Bake this Beautiful Chocolate Cheese Cake And many more of your Amayzing Recipes Thank You
Thanks Ana, a long time Fan here! More power to you!
Wow great recipe
I made your New York’s cheesecake for over a year now l probably made at least twice a month, my husband
love it, gonna make this chocolate one next, wish me luck, Tx Anna
I also want to become a baker/chef when I grow up! You inspire me I also saw you on great chocolate showdown as a judge
I LOVE CHOCOLATE CHEESECAKE. YOURS LOOKS SO GOOD, I WAS DROLLING EVERY SECOND. OH YUM
Hi Anna, I’ve just made this triple chocolate cheesecake and I loved it!!!! I would like to make it again but I would like to make it in individual mini size, can you tell me how much time in the oven and if it is the same temperature!!!!
Thank you so much!!! I really enjoy your recipes!!!!
OMGosh, I love it when you say you've tested it with different variables. You're a real cook!!! A great baker!!! Love your apron too. How do you cook without getting ingredients on You??? LOL 😊 XOXO Patty
Love cheesecakes!! ❤❤❤ thank you for sharing this to us 😊
Hi Anna ,thanks alot. Ur videos r so helpful, speacily fr beginner's like me
Hi Anna! Greetings from Argentina, Buenos Aires!
Love love love you! Thank you for all you do.
I just wish the pictures were closer .i love your recipes.
Thank you Anna!! It was amazing watching you all the way 😘🥰 and the recipe is sooo delicious 😋
Thank you so much for sharing your recipe ❤️❤️❤️
Thank you so much for all the tips! 👍
Love to see you!!! 😍 Greetings from sunny México !!! I’m a hopeless chocoholic 🙈🙈🙈🙈
Thanks for sharing i will try this cheese cake soon
The Chocolate cheesecake looks so good and yummy! I think this the best chocolate triple cheesecake!😁😃
Thanks so much dear Anna! It’s a great recipe!
Absolutely love this triple chocolate cheesecake recipe Anna it looks fantastic 😍😍🤤
It looks yummy and great 😍👍 thank you for recipe 🌹
oooh I love that top! And the cheesecake too of course!
SPEECHLESS 🤩😘❤ Chef Anna I have 3 Qs :
I want to do unbaked triple chocolate cheesecake
1. May I use the same ingredients and substitute only the egg for this recipe or I have to change?
2. In my country Libya, we don't have sour cream and the homemade one doesn't have the same creamy structure because it's runny. I will be very grateful for your reply🙏❤
I wanted to thank Michael personally for filming your program. Will you ever be showing Michael cook for us???
THX, Patty
Just made this today! Soo good!
Thank you for your advices !! This cheesecake looks amazing!!
I will do it soon! Thanks Anna!
I just bought 3 springform pans, different sizes, just so I can bake with You! 🤗👍💖
Are the beginning, you put some thing in the spring form pan, what did you use?.
Is it possible to use an oven a house has? If I could I will send you a picture of my oven; the oven you use it looks different from the oven I have at home.
Amazing recipe !!! Wow!!!
Love triple chocolate cheesecake.. yummy 😋
She's the best on the internet!
Hi Anna, when you are referring to Oven temperatures are u talking about fan forced oven temp or non fan forced?
Thx Jeff
This recipe!!!! I will definitely try! My question is with all the baking, how do you keep fit? :)
I will of course make this
This looks and sounds decadent and delicious it sounds a little bit truffily, not usually a milk or dark chocolate fan unless its white chocolate ot Truffles, but this I would diffinently make thankyou Anna. In the biscuit crust what do you think about finely chopped Naked ginger to maybe cut thru some of the richness
Love your top! Where’s it from?
Can you tell us more about the crunch streusel cookie “thing?” Thanks!
Hi, can I ask that which brand are your ovens? Please... i believe good oven makes a huge difference for baking.
Great video. Ty. 😊💫💫💫
So was that four cheesecakes in total? Wow, awesome 😄
Can you mix the cheese cake mix with a wooden spoon? I am worried because I only have a high speed hand mixer and want the best results. I just moved to New Brunswick and my parent's will be here this weekend
Yum.
Very good 👍👍
Is it better to use unsalted butter in baking rather than salted butter which is more cheaper anyway. Thanks
Amazing recipe 👌
Add just a bit of cinnamon to that chocolate crust. Yummm!
Yay!! Cannot wait to see this ^^
Fan from pakistan love ur baking n way for explaining everything... can u plzzz tell me how to make cream cheese at home for cakes
Hi Anna,
I really can’t see up close on your second camera.
Is there any way it can be a closer close up?
Cheers
Hi Anna really love your recipes
Can you please tell me what chocolate chips you prefer use is it Hershey or any other company
Any tips for easily moving the cheesecake from the springform pan’s bottom to a serving plate without breaking the bottom crust. Does it help to freeze it first before sliding it onto a plate?
Hi..just want to ask if this cheesecake can be cooked in a turbo broiler?
I caught your thumb print show last night. Great job with the cameras. Front camera better then side close ups. Need to get closer on the side camera.
Micheal great view on close up. My comments above were from last night test on using cameras.
What a decadent treat! 👍😊
Amazing! Can you tell me where you bought the granola chunks?
Yes!!!! I'm excited
Anna, I loved this video! I was with you up until all the stuff on top...I would just leave mine that beautiful chocolate on top! lol! I am a 65yo woman in Iowa and by my friends, family, and neighbors I am known as the "cheesecake lady". I learned so much from you today so if they liked my cakes before, they'll LOVE them now!! I do have one comment/issue...I am baking in an electric oven. I recently purchased an oven thermometer to keep track of my temp better, but an electric cools so much slower than gas! Any ways to make that process quicker? Like on a cheesecake that STARTS out at one temp and then lowers to another temp...do they take into consideration both gas and electric? I don't know if I have even explained my dilemma clearly! (maybe I need more help than I thought!) Bottom line...Thanks, I love ya'!
Yummy
Great
The second pan you use it looks like a heavy one. Does that helps with the recipe? Can any kind of pans use?
Can I add espresso powder to this recipe? If so how much and when do I add it?
Love it 💝💝
Can I use lindt chocolate and can I use oreo cookies for the crumbs
Hi Anna! Could I use 70% chocolate couverture? How abou 100%? Am i better to use the roast note one or one which has the fruity note flavour