I consider myself something of a greedy chocoholic (who edges the cake knife round a few millimetres when no one’s looking to get a bigger piece). But faced with this triple chocolate cheesecake, a small slice was sufficient… even for greedy old me!
It 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!
There’s a base made from crushed Oreo cookies…
…a thick, intense dark chocolate middle layer…
…and a sweet, white chocolate ganache topping (with dark chocolate flakes to decorate, of course!).
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
Ingredients
For the biscuit base
- 2 x 154g packets Oreo cookies
- 60 g/2oz unsalted butter
For the cheesecake filling
- 3 x 280g tubs cream cheese at room temperature
- 165 g/6oz icing sugar
- 3 tbsp cocoa powder
- 4 eggs
- 300 g/10oz dark chocolate
For the ganache topping
- 180 ml/6 fl oz double cream
- 175 g/6oz white chocolate
- Extra dark chocolate for garnishing
Instructions
- Preheat the oven to 175ºC/350ºF/gas mark 4
- Put the Oreo cookies into a food processor and pulse until they have turned to fine crumbs
- Put the butter into a microwave for 10-15 seconds to soften
- 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
- Bake for 10 minutes then set aside to cool
- Break the dark chocolate into pieces, putting them into a glass or pottery bowl
- 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
- While waiting for the chocolate to melt, put the cream cheese, icing sugar and cocoa powder into a mixing bowl and combine well
- 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
- Add the melted dark chocolate to the mixture and combine well
- Pour the mixture on to the biscuit base and bake in the oven for 60 minutes
- Switch off the oven, leave the oven door slightly ajar and allow the cake to cool for half an hour
- Put the cake on a wire rack until it has cooled completely
- Break the white chocolate into pieces, putting them into a glass or pottery bowl with the double cream
- 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
- When the chocolate has begun to melt, stir the mixture well and allow to cool until it has thickened but still pourable
- Pour evenly over the top of the cake allowing some to drip down the edge
- Serve at room temperature or refrigerated
- Keep refrigerated and consume within 3 days