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Triple Chocolate Cheesecake – Funky’s Blackstone Grille, Cincinnati

My first encounter with a cheesecake that transcended mere dessert and became a symphony of flavor was at Funky’s Blackstone Grille in Cincinnati. I remember the soft glow of the restaurant, the murmur of happy conversations, and then that cheesecake. Each bite was a revelation – the creamy texture, the intense chocolate notes, and the sheer decadence of it all. It wasn’t just a dessert; it was an experience, a memory etched in chocolate and cream cheese. Recreating this masterpiece at home is my way of revisiting that delightful evening and sharing the joy with others.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes to 3 hours
Total Time: Overnight chill + 3 hours 30 minutes
Servings: 12
Yield: 1 cheesecake
Dietary Type: Not specified

Ingredients

Crust:

2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons unsalted butter, melted

Filling:

5 (8 ounce) packages cream cheese, softened
4 large eggs
2 cups sugar
¼ cup sour cream
3 ounces fine-quality white chocolate, chopped fine
3 ounces milk chocolate, chopped fine
3 ounces semisweet chocolate, chopped fine

Glaze:

½ cup heavy cream
2 tablespoons milk
½ tablespoon unsalted butter
2 ½ ounces milk chocolate, chopped fine
2 ½ ounces semisweet chocolate, chopped fine

Equipment Needed

9-inch springform pan
Large bowl
Electric mixer
3 medium bowls
Double boiler (or heatproof bowl and saucepan)
Hand-held mixer
Baking pan
Aluminum foil
Heavy saucepan

Instructions

Prepare the Crust: Preheat your oven to 300°F (150°C). In a large bowl, thoroughly combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly onto the bottom of a 9-inch springform pan, creating an even crust.
Bake the Crust: Bake the crust for 10 to 15 minutes, or until it appears set and slightly golden. Remove from the oven and let cool while you prepare the filling.
Prepare the Cream Cheese Filling Base: In the bowl of an electric mixer, beat the softened cream cheese until it is completely smooth and without lumps. Add the eggs, sugar, and sour cream, beating until the mixture is well combined and homogenous. Ensure you scrape down the sides of the bowl to incorporate all ingredients evenly.
Divide the Filling: Divide the cream cheese mixture equally among 3 separate bowls. This will allow you to create the three distinct chocolate layers.
Melt the White Chocolate: In a double boiler (or a heatproof bowl set over a simmering pot of water, ensuring the bowl doesn’t touch the water), melt the white chocolate, stirring frequently until it is completely smooth and glossy. Be careful not to overheat the chocolate, as it can seize.
Incorporate White Chocolate: Using a hand-held mixer, beat the melted white chocolate into one of the bowls of the cream cheese mixture until it is just combined. Be gentle and avoid overmixing, which can affect the texture.
Melt the Milk Chocolate: In a clean double boiler, melt the milk chocolate, stirring until smooth. Again, ensure the chocolate doesn’t burn.
Incorporate Milk Chocolate: Using the hand-held mixer (cleaned), beat the melted milk chocolate into another one of the bowls of the cream cheese mixture until just combined.
Melt the Semisweet Chocolate: In a clean double boiler, melt the semisweet chocolate, stirring until smooth.
Incorporate Semisweet Chocolate: Using the hand-held mixer (cleaned), beat the melted semisweet chocolate into the remaining bowl of cream cheese mixture until just combined.
Assemble the Cheesecake: Reduce the oven temperature to 250°F (120°C). Carefully transfer the milk chocolate mixture to the prepared springform pan, spreading it evenly over the crust to create the first layer. Smooth the top with a spatula.
Layer the White Chocolate: Gently spoon the white chocolate mixture over the milk chocolate layer, smoothing the top carefully to avoid mixing the layers.
Top with Semisweet Chocolate: Finally, top the white chocolate layer with the semisweet chocolate mixture, smoothing the top carefully to create a clean, even surface.
Prepare the Water Bath: Wrap the bottom and halfway up the side of the springform pan tightly with aluminum foil. This is crucial to prevent water from seeping into the cheesecake. Place the wrapped springform pan inside a larger baking pan. Fill the baking pan with about ½ inch of hot water. The water bath helps to ensure even baking and prevents the cheesecake from cracking.
Bake the Cheesecake: Bake the cheesecake in the middle of the oven for 2 ½ to 3 hours, or until the edges are just set, but the center still has a slight wobble. The baking time may vary depending on your oven.
Cool and Chill: Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This gradual cooling helps prevent cracking. After 1 hour, remove the cheesecake from the water bath and let it cool completely at room temperature.
Chill Overnight: Cover the cheesecake with plastic wrap and chill it in the refrigerator overnight. This is essential for the cheesecake to fully set and develop its flavors. The cake will continue to set as it cools. Before serving, let the cheesecake come to room temperature for about 30 minutes.
Prepare the Glaze: In a heavy saucepan, heat the heavy cream, milk, and butter over moderately high heat until the mixture just comes to a boil.
Add the Chocolate: Gradually add the chopped milk chocolate and semisweet chocolate to the hot cream mixture. Bring the mixture to a boil, stirring occasionally, for about 7 minutes, or until the chocolate is completely melted and the glaze is smooth and glossy.
Cool the Glaze: Let the glaze cool slightly before pouring it over the cheesecake. This will allow it to thicken slightly and adhere better to the surface.
Glaze the Cheesecake: Pour the cooled glaze evenly over the top of the chilled cheesecake, allowing it to drip down the sides. Let the cheesecake stand for several minutes to allow the glaze to set slightly.
Remove Sides of Pan: Carefully remove the sides of the springform pan. Serve the Triple Chocolate Cheesecake and enjoy!

Expert Tips & Tricks

Room Temperature Cream Cheese: Ensure your cream cheese is fully softened to avoid lumps in the filling. Letting it sit at room temperature for at least an hour is ideal.
Preventing Cracks: The water bath is key to preventing cracks. Also, avoid opening the oven door frequently during baking.
Chocolate Quality Matters: Using high-quality chocolate will significantly impact the flavor of the cheesecake. Opt for brands with a high cocoa butter content for the best results.
Even Layers: For visually appealing layers, use an offset spatula to gently smooth each chocolate layer before adding the next.
Adjusting Sweetness: If you prefer a less sweet cheesecake, you can reduce the amount of sugar in the filling by ¼ cup.

Serving & Storage Suggestions

Serve the Triple Chocolate Cheesecake chilled or at room temperature. A slice of this decadent cheesecake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries also provide a delightful contrast to the rich chocolate flavors.

Store leftover cheesecake in an airtight container in the refrigerator. It will keep for up to 5 days. For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. Frozen cheesecake will maintain its quality for up to 2 months. Thaw it in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	799.2 kcal	N/A
Calories from Fat	513 g	64%
Total Fat	57.1 g	87%
Saturated Fat	34 g	170%
Cholesterol	203.4 mg	67%
Sodium	415.5 mg	17%
Total Carbohydrate	65.2 g	21%
Dietary Fiber	3 g	11%
Sugars	51.1 g	204%
Protein	13.8 g	27%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Crust: Substitute gluten-free graham crackers for the regular ones in the crust. You can also use a mixture of almond flour and coconut flour for a naturally gluten-free option.
Different Chocolate Combinations: Experiment with different types of chocolate, such as dark chocolate, caramel-filled chocolate, or even peanut butter chips.
Vegan Option: Replace the cream cheese with a plant-based alternative, such as Tofutti or Kite Hill cream cheese. Use an egg replacer like flax eggs or aquafaba. For the glaze, use coconut cream instead of heavy cream and dairy-free chocolate.
Seasonal Flavors: Add a touch of peppermint extract during the holiday season for a festive twist. Or, incorporate fresh berries into the filling or as a topping during the summer months.

FAQs (Frequently Asked Questions)

Q: Why is a water bath important for cheesecake?
A: A water bath provides gentle, even heat that prevents the cheesecake from cracking and drying out, resulting in a smooth and creamy texture.

Q: Can I use a pre-made graham cracker crust?
A: Yes, you can use a pre-made graham cracker crust to save time, but be sure to check the size and adjust the filling ingredients accordingly.

Q: How do I know when the cheesecake is done?
A: The cheesecake is done when the edges are set but the center still has a slight wobble. It will continue to set as it cools.

Q: Can I make the cheesecake ahead of time?
A: Absolutely! Cheesecake is a great make-ahead dessert. It needs to chill overnight anyway, so preparing it a day or two in advance is perfectly fine.

Q: What’s the best way to cut a clean slice of cheesecake?
A: Dip a long, thin knife in hot water and wipe it clean between each slice. This will help you achieve smooth, clean cuts.

Final Thoughts

This Triple Chocolate Cheesecake, inspired by Funky’s Blackstone Grille, is more than just a recipe; it’s an invitation to create a truly memorable dessert experience. Don’t be intimidated by the multiple steps – each one is simple and straightforward. The result is a rich, decadent, and utterly irresistible cheesecake that will impress your friends and family. I encourage you to give it a try, personalize it with your own creative twists, and share the joy of this chocolate masterpiece! I’d love to hear your feedback and any modifications you try. Perhaps pair it with a robust red wine or a rich cup of coffee for the ultimate indulgence. Happy baking!

Triple Chocolate Cheesecake – Funky’s Blackstone Grille, Cincinn Recipe