Cakes & Bakes: Triple Chocolate Cheesecake

 'Cakes & Bakes' blog post banner

Slice of triple chocolate cheesecake | @hisforhome

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 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!”

Lemon curd and jelly tarts
Yields 24
Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 180g/6oz plain flour
  2. pinch of salt
  3. 90g/3oz cold butter, cubed
  4. 3-4 tbsp cold water
  5. 8tbsp lemon curd
  6. 8tbsp fruit jelly or jamHome-made lemon curd and jelly tart 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. Put the flour and salt into a food processor and whiz briefly together to mix
  2. Add the butter cubes and pulse briefly a dozen times or so until you have coarse crumbs
  3. Trickle in the water continuing to pulse until the mixture resembles rough lumps and looks a bit like overcooked and dry scrambled eggs. Add only as much water as you need
  4. Tip the clumped crumbs onto a sheet of cling film and gently squeeze together into a ball without pressing too hard
  5. Wrap & chill in the fridge for at least 30 minutes
  6. Preheat the oven to 180ºC/350ºF/Gas mark 6
  7. Lightly grease a tartlet tin
  8. On a lightly floured work surface, roll the pastry out thinly
  9. Using a pastry cutter slightly larger than the circumference of a tartlet hole, cut out pastry rounds
  10. Press the pastry rounds evenly into each hole (I use the end of my rolling pin as a tamper)
  11. Fill each pastry case with about a teaspoon of lemon curd or jelly/jam
  12. Bake for 15 minutes
  13. Allow to cool for 5 minutes in the tin before attempting to remove them
  14. Allow them to cool completely on a wire rack
Print
H is for Home Harbinger http://hisforhomeblog.com/