How To make Triple Chocolate Cheesecake
CRUST 3 tablespoons unsalted butter
melted
1 1/4 cups chocolate wafer cookies :
crushed fine
butter for greasing pan FILLING 32 ounces cream cheese :
softened
1 3/4 cups sugar
4 large eggs
3/4 cup heavy cream
4 ounces milk chocolate melted and cooled
4 ounces white chocolate :
melted and cooled
4 ounces bitter chocolate or semisweet chocolate :
melted and cooled CHOCOLATE GLAZE 1/2 cup heavy cream
4 ounces bitter chocolate or semisweet chocolate chopped
GARNISH sliced almonds :
toasted
Adapted from "A Capital Affair" by the Junior League of Harrisburg, Pa.
Crust: Preheat oven to 350F. In bowl, mix melted butter and crumbs. Press over bottom of 10-in. springform pan. Bake 8-10 minutes until set. Cool on rack. With unmelted butter, grease pan sides. Wrap outside of pan with heavy-duty foil; refrigerate. Reduce oven to 325F. Filling: In large bowl with electric mixer on medium-high speed, beat cream cheese 2-3 minutes until fluffy. Gradually beat in sugar until smooth. With mixer on medium speed, beat in eggs, 1 at a time, just until incorporated. Beat in cream. Divide batter evenly among 3 medium bowls (about 2 1/2 cups each) Stir melted milk chocolate into one bowl, white chocolate into next, and bittersweet chocolate into last.. Pour milk chocolate batter into prepared crust in even layer. Pour and spread white chocolate batter over milk chocolate layer; don't let batters run together. Top with bittersweet chocolate layer, carefully spreading evenly. Set springform pan in center of a large roasting pan: place on oven rack. Pour boiling water into roasting pan to reach halfway up springform pan. Bake 2 hours or until set. Turn off oven; let stand in oven 1 hour. Transfer springform pan to rack; let cool completely. Remove foil. Cover; refrigeratee at least 8 hours or overnight. Glaze: In saucepan, heat cream to a gentle boil. Place chocolate in bowl, add cream. Let stand 1 minute; whisk until smooth. Pour over top of cheesecake; spread to edges. Chill 15 minutes or until set. Run thin-bladed knife around edge of pan; carefully remove pan side. Transfer cake to serving plate. Let stand at room temperatur for 1/2 hour. Garnish top edge of cake with toasted slice almonds, if desired. Slice cake with large knife; between slices. wipe blade clean and dip blade in warm water.
How To make Triple Chocolate Cheesecake's Videos
No bake triple chocolate cheesecake
Welcome to our YouTube channel! Are you looking for a delicious dessert that's perfect for summer? Look no further than our triple chocolate no-bake cheesecake! This decadent dessert is sure to satisfy your sweet tooth without heating up your kitchen. With a creamy chocolate cheesecake filling and a rich chocolate ganache topping, this dessert is a chocolate lover's dream.
Chocolate Cheesecake Recipe
Learn how to make chocolate cheesecake. Rich, delicate and super delicious chocolate cheesecake.
Printable Version::
More Cake Recipes:
No-Bake Nutella Cheesecake:
Peanut Butter Cheesecake:
Medovik - Russian Honey Cake:
Strawberry Mousse Mirror Glaze Cake:
No-Bake Strawberry Cheesecake:
Tiramisu Cake:
FOLLOW ME:
Instagram:
Facebook:
Website:
Recipe:
Ingredients:
For the crust:
240g (8.5oz) chocolate biscuits/graham crackers
7 tablespoons (100g) butter, melted
For the filling:
325g (11.5oz) dark chocolate 60%
3 cups (675g) cream cheese
1 cup (220g) sour cream
2 tablespoons (15g) cocoa powder
1 teaspoon vanilla extract
1¼ cups (250g) sugar
4 eggs
1/4 teaspoon salt
For the ganache:
150g (5.3oz) dark chocolate 60% (or milk chocolate)
2/3 cup (160ml) heavy cream
1 tablespoon (15g) butter
Directions:
1. Preheat oven to 320F (160C).
2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.
3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
5. Add the eggs, one at the time, beating to combine after each one. add the melted chocolate, mix until combined and smooth.
6. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan
7. Bake for 55-60 minutes, or until center is almost set. Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.
8. For the ganache: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
9. Pour over the cheesecake, let set and serve.
If you like me recipes, please join to The Cooking Foodie YouTube membership:
you can get access to special content, behind the scenes photos, videos and more cool stuff!
Hit the JOIN button.
Triple Chocolate Cheesecake | Recipe Of The Week Brought To You By Coles | MKR Always Open
Make Paul & Blair’s decadent Triple Chocolate Cheesecake and treat yourself to a slice or five tonight!
Find the full recipe:
-----
Welcome to MKR Always Open! The best place to find your next favourite recipe.
Stop by for amazing recipes, great cooking tips and new original cooking series featuring your favourite MKR teams.
Whether you're looking to become a better chef or just watch amazing food videos, we've got something for everyone. We'll have new videos coming out every week, so make sure to subscribe to stay up to date with everything MKR Always Open.
My Kitchen Rules is Australia's top cooking show where the best home cooks in the country compete under the scrutiny of judges Pete Evans and Manu Feildel.
Facebook:
Twitter:
Instagram:
No-bake triple chocolate cheesecake: everyone will love this amazing dessert!
Ready in a few steps, no oven needed, this is the dessert of your dream! INGREDIENTS
White layer:
• 250ml milk
• 500ml cream 33%
• 100-150g sugar powder
• 18g gelatin
• 2 tsp vanilla extract
Chocolate layer:
• 250ml milk
• 100g dark chocolate
• 80-120g sugar powder
• 400ml cream 33%
• 100ml cream 33%
• 18g gelatin
• 2 tbsp Liquor Baileys (optional)
Chocolate glaze:
• 120g black chocolate
• 200ml cream 33%
• 20-40g sugar powder
• 5g gelatin
• 60ml milk
METHOD
White layer: Grease the mold with vegetable oil. Dissolve gelatin in milk. Add powdered sugar and vanilla to the cream. Beat with a mixer. Heat gelatin with milk in a microwave and pour it into whipped cream. Beat with a mixer. Pour into mold. Refrigerate for 20 minutes.
Chocolate layer: Dissolve gelatin in milk. Heat milk with gelatin in the microwave. Add 100g cream to chocolate. Microwave. Beat cream with powdered sugar. Add melted chocolate, liquor. Beat. Add milk with gelatin and mix. Pour into a mold on a white layer. Refrigerate for 20 minutes.
Chocolate coating: Pour gelatin over milk. Heat in the microwave. Add the icing sugar to the cream and heat in the microwave. Add chocolate and mix. Add milk with gelatin and mix. Pour into a mold and refrigerate for 20 minutes.
-------------------------------------------------------------------------------
About us: ‘CookistWow’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist Wow:
Have fun with us:
Follow us:
Facebook:
Instagram:
Try also this recipe to:
Triple Chocolate Cheesecake | no-bake
If you are a fan of chocolate than this 3 layers triple chocolate cheesecake has everything you want! It’s a rich, moist, creamy, super chocolatey and incredibly delicious.
To make this beauty you will need:
Pan Diameter 20 cm
- Base:
Digestive biscuits 180 g
Melted butter 50 g
- 1^ Layer - Dark Chocolate
Cream Cheese 150 g
Powdered sugar 45 g
Dark Chocolate 100 g (melt the chocolate in microwave for 20 seconds at med/low heat)
Heavy cream 150 ml
Vanilla extract 3 g
Gelatine 5 g
Water 2 tbsp (60 ml)
- 2^ Layer - Milk Chocolate
Cream Cheese 150 g
Powdered sugar 45 g
Milk Chocolate 100 g (melt the chocolate in microwave for 20 seconds at med/low heat)
Heavy cream 150 ml
Vanilla extract 3 g
Gelatine 5 g
Water 2 tbsp (60 ml)
- 3^ Layer - White Chocolate
Cream Cheese 150 g
Powdered sugar 45 g
White chocolate 100 g (melt the chocolate in microwave for 20 seconds at med/low heat)
Heavy cream 150 ml
Vanilla extract 3 g
Gelatine 5 g
Water 2 tbsp (60 ml)
- Chocolate ganache
Dark chocolate 100 g
Butter 5 g
HOT Heavy cream 100 ml
In the fridge overnight
Thank you so much for watching our video and please subscribe to our channel to be always up to date with all the videos.
Follow us also on:
INSTAGRAM:
PINTEREST :
Chocolate Cheesecake Bars Recipe – Triple Chocolate Cheesecake
These chocolate cheesecake bars are the ultimate dessert for chocolate lovers. The cake made with easy Oreo crust, creamy, rich and decadent chocolate cheesecake filling and topped with dark chocolate ganache. Follow this easy recipe to learn how to make the best chocolate cheesecake.
Printable Recipe:
More Chocolate Recipes:
Chocolate Cupcakes:
Chocolate Pancakes:
Gluten free chocolate cake:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
Chocolate Crinkle Cookies: Chocolate Crinkle Cookies
FOLLOW ME:
Instagram:
Facebook:
Website:
Ingredients:
For the crust:
26 Oreo cookies
4 tablespoons (60g) butter, melted
For the filling:
2½ cups (560g) cream cheese
2/3 cup (160g) sour cream
3 eggs
250g (8.8oz) Dark chocolate
3/4 cup +2 tbsp (175g) sugar
1/4 teaspoon salt
For the topping:
125g (4.4oz) Dark chocolate
2/3 cup (160ml) heavy cream
Directions:
1. Preheat oven to 325F (160C).
2. Make the crust: In a food processor or Ziploc bag crush Oreo cookies to fine crumbs. Add melted butter and pulse until combined.
3. Press into 9X9-inch (22X22cm) square pan or 20X25cm rectangle pan baking lined with parchment paper. Bake for 10 minutes. Set aside while making the filling.
4. Make the filling: Chop the chocolate and place in a heat proof bowl. Set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
5. In a large bowl beat cream cheese, sugar and salt, beat until smooth. And sour cream and beat again until smooth. Scrape the sides of the bowl if needed.
6. Add the eggs, one at the time, beating to combine after each one. Add the melted chocolate, mix until combined and smooth.
7. Pour over the crust and bake for 35-40 minutes or until center is almost set. Let cool to room temperature for one hour, then refrigerate for at least 4 hours.
8. Make the topping: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth.
9. Release the cheesecake from the pan. Pour chocolate ganache over the cheesecake, spread evenly.
10. Refrigerate for 30 minutes. Trim the edges and cut into bars.
If you like my videos, please subscribe to my channel for new cooking videos: