Cakes & Bakes: Triple Chocolate Cheesecake

'Cakes & Bakes' blog post banner

Slice of triple chocolate cheesecake | H is for Home

I consider myself something of a greedy chocoholic (who edges the cake knife round a few millimetres when no ones looking to get a bigger piece). But faced with this triple chocolate cheesecake, a small slice was sufficient… even for greedy old me!

Triple chocolate cheesecake ingredients | @hisforhome

It is is the richest, most decadent chocolate fantasy I’ve ever made or eaten. A quick tally of all the ingredients brings it in over 2 kilos!

Oreo cookie cheesecake base | @hisforhome

There’s a base made from crushed Oreo cookies…

Melting dark chocolate in a glass bowl | @hisforhome

Melted dark chocolate and cheesecake mixture | @hisforhome

…a thick, intense dark chocolate middle layer…

Adding melted dark chocolate to cheesecake mixture | @hisforhome

Uncooked triple chocolate cheesecake | @hisforhome

…and a sweet, white chocolate ganache topping (with dark chocolate flakes to decorate of course!).

Triple chocolate cheesecake | @hisforhome

It was a real winner with everyone who tried it… and there’s now a note in my recipe file for ‘must make again!’.

Triple chocolate cheesecake
Serves 10
For the biscuit base
  1. 2 x 154g packets Oreo cookies
  2. 60g/2oz unsalted butter
For the cheesecake filling
  1. 3 x 280g tubs cream cheese (at room temperature)
  2. 165g/6oz icing sugar
  3. 3 tbsp cocoa powder
  4. 4 eggs
  5. 300g/10oz dark chocolate
For the ganache topping
  1. 180ml/6 fl oz double cream
  2. 175g/6oz white chocolate
  3. Extra dark chocolate for garnishingTriple chocolate cheesecake ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat the oven to 175ºC/350ºF/gas mark 4
  2. Put the Oreo cookies into a food processor and pulse until they have turned to fine crumbs
  3. Put the butter into a microwave for 10-15 seconds to soften
  4. Combine the butter with the Oreo cookie crumbs and spoon the mixture into the base of a 28cm/11inch spring-form cake tin pressing it firmly & evenly with the back of the spoon
  5. Bake for 10 minutes then set aside to cool
  6. Break the dark chocolate into pieces, putting them into a glass or pottery bowl
  7. Put the bowl into a saucepan of water (just enough so that the bottom of the bowl doesn't come into contact with the water) and heat on a low flame until the chocolate has melted
  8. While waiting for the chocolate to melt, put the cream cheese, icing sugar and cocoa powder into a mixing bowl and combine well
  9. Break the eggs into a measuring jug, whisk lightly until just combined before adding little by little into the cheese/sugar/cocoa mixture, stirring after each addition
  10. Add the melted dark chocolate to the mixture and combine well
  11. Pour the mixture on to the biscuit base and bake in the oven for 60 minutes
  12. Switch off the oven, leave the oven door slightly ajar and allow the cake to cool for half an hour
  13. Put the cake on a wire rack until it has cooled completely
  14. Break the white chocolate into pieces, putting them into a glass or pottery bowl with the double cream
  15. Put the bowl into a saucepan of water (just enough so that the bottom of the bowl doesn't come into contact with the water) and heat on a low flame
  16. When the chocolate has begun to melt, stir the mixture well and allow to cool until it has thickened but still pourable
  17. Pour evenly over the top of the cake allowing some to drip down the edge
  18. Serve at room temperature or refrigerated
  19. Keep refrigerated and consume within 3 days
Print
Adapted from Oh My God Chocolate Desserts
H is for Home Harbinger http://hisforhomeblog.com/