Triple Chocolate cheesecake
London, England, UK
1 person made this
- 24 Oreo cookies-finely crushed 1/4 cup unsalted butter-melted For Cheesecake Filling: 2 lbs. cream cheese- room temperature 1 1/3 cups powdered sugar 3 Tablespoon fairtrade cocoa powder 4 eggs- room temperature 10 ounces fairtrade chocolate-chopped For Chocolate Topping: 3/4 cup heavy cream 6 oz. fairtrade chocolate-finely chopped 1 Tablespoon fairtrade granulated sugar
- To make the crust:Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.To make the filling:Melt 10 ounces bittersweet chocolate and set aside to cool.Mix cream cheese and sugar until smooth, mix in cocoa powderAdd the eggs one at a time, mixing on low speed and do not overbeat it.Add melted chocolate and mix on low speed to combine.Pour the filling over the crust and smooth the top.Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.To make the topping:In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.Cool and pour over the cheesecake.When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.Garnish with chocolate curls (optional).To make the crust:Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.To make the filling:Melt 10 ounces bittersweet chocolate and set aside to cool.Mix cream cheese and sugar until smooth, mix in cocoa powderAdd the eggs one at a time, mixing on low speed and do not overbeat it.Add melted chocolate and mix on low speed to combine.Pour the filling over the crust and smooth the top.Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.To make the topping:In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.Cool and pour over the cheesecake.When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.Garnish with chocolate curls (optional)
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I love making this-05 Jul 2017
Copycat Cheesecake Factory Triple Chocolate Cheesecake
Have you had the Godiva cheesecake from the Cheesecake Factory yet? It is unreal. Flourless chocolate cake, chocolate cheesecake, chocolate mousse and it is finished off with chocolate ganache. Quite incredible! It is also naturally gluten free which is a bonus for my hubby. Needless to say, we have indulged in this cake a few times and so I knew I had to make my own. This recipe works! I used my favorite flourless cake recipe which as simple as can be. The other layers are equally as simple, all just requiring chilling time! Try this out for your next special occasion!
Hugs & Cookie’s Copycat Cheesecake Factory Triple Chocolate Cheesecake
Preheat oven to 350. Grease 9 inch springform pan.
In microwave, melt:
4 ounces bittersweet chocolate chocolate chips
1 stick butter (8 Tablespoons)
Once melted, stir in:
Add 1/2C. unsweetened cocoa powder. Best to sift it in! Pour into the springform and set aside while preparing cheesecake layer.
2. Chocolate Cheesecake Layer
1 pound cream cheese, must be softened to room temperature
1/2 cup sugar
1/2 cup chocolate chips, melted (I used semisweet) and cooled a bit
Beat the cream cheese until fluffy. Add sugar and mix well. Add eggs one at a time. Pour in the cooled melted chocolate and mi to blend all. Carefully spread over the flourless cake layer. Bake the cake at 350 for 50-60 minutes. Let cool and then chill a few hours in the fridge.
1 1/4 cups semi sweet chocolate chips, melted in microwave and cooled a bit
2 cups heavy cream
Beat the cream in the mixer until almost soft peaks. Add the chocolate and mix just until combined and thick. Spread over the chilled cheesecake and chill again while preparing the glaze.
12 ounces chocolate chips
1 cup butter
1 Tablespoon light corn syrup
Melt the chocolate and butter in the microwave until melted. Stir in corn syrup. Let cool a bit before pouring on cake. Pour on and spread and chill. Remove cake from fridge before serving so it can come up to room temp a bit. Cut with a hot knife and clean knife between slices. The top layer is thick and will be too hard to cut directly from the fridge. After a few minutes it is perfect and beyond delicious!
Triple Chocolate Cheesecake Murder By Joanne Fluke: Review/Giveaway/Easter Recipe
This week we have a review of the latest Hannah Swensen Mystery by Joanne Fluke. We also have a fun Easter recipe from Joanne that is in the book. Details at the end of this post on how to enter to win a copy of the book, and a link to purchase it from Amazon and an indie bookstore.
Triple Chocolate Cheesecake Murder: A Hannah Swensen Mystery By Joanne Fluke
Review by Sandra Murphy
Mayor Bascomb likes being a big shot in Lake Eden, ‘pulling strings’ to get friends out of a bind. When that doesn’t work out like he planned, he loses his temper and it’s a fierce one. This time he’s unleashed it on Andrea. She’s Hannah Swenson’s sister, Hannah being the cookie baker in town. Andrea can hold her temper for quite a while, but when Bascomb tells her she’s stupid, that’s the final straw. Hannah and Bascomb’s secretary are waiting in the outer office, and even they can hear the sound of Andrea slapping Bascomb so hard, his office chair overturns.
Bascomb wanted Andrea’s husband to overlook a drunken accident the mayor’s nephew caused. Bill wouldn’t in any case, but there was also a state trooper on hand who witnessed the aftermath. Andrea tried to intercede.
After a cooling off period, Andrea decides to visit Bascomb again and take a slice of Hannah’s triple chocolate cheesecake as a peace offering. Bascomb can’t fire Bill, but he can make their lives miserable. She’s shocked to find Bascomb dead in his office, but the greater shock is, she’s a suspect! Hannah is once again involved in murder.
Since Bascomb was generally disliked, had numerous affairs, and thought he was above the law, the suspect list is long. Will Hannah be able to find the killer once again?
This is book twenty-seven in the series. Hannah is staying at Norman’s house while her condo is being redone. Meanwhile, Michelle is at the condo. Hannah feels like she’s imposing on Norman but when she’s at the condo, she feels more like a visitor than at home. The long running love triangle between Hannah, Norman, and Mike has settled down although Hannah shows no sign of moving forward after the death of Ross.
I found two things annoying. Hannah has internal arguments between her suspicious mind and her rational mind. The other is Andrea is treated as if she’s incapable of doing the smallest tasks. There was no mention this time, but in previous books, you see that she’s a successful realtor. Now the family feels the need to praise her effusively for making a salad for dinner.
Readers will appreciate the opportunity to catch up on all the latest goings on in Lake Eden. Given Hannah’s curiosity, expect the action to keep going.
With Easter orders rolling in, Hannah has plenty of recipes to share—three cheese bacon ball (no bake), Stroganoff light (chicken instead of beef), triple chocolate cheesecake (milk, white, semi-sweet), Easter bunny whippersnapper cookies with mini jellybean toppers, cocktail quiche with puff pastry, chocolate Easter egg cupcakes, Blueberry danish, Easter jellybean nest cupcakes, cream cheese frosting plain, chocolate, or coconut, butterscotch marshmallow bar cookies, ham and spicy mac and cheese, sweet orange pie, whipped orange crème fraiche, also plain, plus a shortcut version, chocolate hazelnut toast cookies, peanut butter crisp cookies, hot cross buns, powdered sugar frosting, deli brunch bake, Easter bunny’s pie squares, hot chocolate and marshmallow cookies, apple shortbread bar cookies, corn salad, Peeps Easter cupcakes, and coconut and cherry-cranberry frosting. There’s also a baking conversion chart converting US measurements to metric and Fahrenheit to Centigrade or British Gas Marks.
Sandra Murphy lives in the shadow of the Arch in St. Louis Missouri. She’s editor for Peace, Love, and Crime: Crime Stories Inspired by the Songs of the s, with twenty-two cozy stories. She also edited A Murder of Crows, twenty-one stories featuring animals and crime (no animals were harmed). She also writes for magazines, newsletters, and the occasional guest blog. Both anthologies are available at the usual outlets, print or ebook.
Easter Bunny Whippersnapper Cookies
From Triple Chocolate Cheesecake Murder by Joanne Fluke
DO NOT preheat the oven yet. This dough needs to chill before baking.
1 cup pecans (buy the bits and pieces of pecan—they’re cheaper than pecan halves)
1 box (approximately 18 ounces) carrot cake mix, the kind that makes a 9-inch by 13-inch cake (I used Betty Crocker)
1/2 cup milk
1/4 cup carrot juice (substitute orange juice or pineapple juice if you can’t find it)
1 teaspoon vanilla extract
1 large egg, beaten (just whip it up in a glass with a fork)
2 cups Original Cool Whip, thawed (measure this—a tub of Cool Whip contains a little over 3 cups and that’s too much!)
1?2 cup powdered (confectioners’) sugar (you don’t have to sift it unless it’s old and has big lumps)
Jelly beans to decorate the top of the cookies, 3 jelly beans for each cookie
Use a food processor with the steel blade to chop the pecans into small pieces.
Transfer the contents of the food processor to a small bowl. You will add the nuts to the batter after everything else is mixed.
Pour HALF of the dry carrot cake mix into a large mixing bowl.
Add the milk and mix it in with a rubber spatula.
Add the carrot juice or substitute and mix that in.
Add the vanilla extract and mix that in.
Whip up the egg in a glass with a fork until it is frothy and well mixed.
Add the contents of the glass to the mixing bowl and mix until everything is well combined.
Measure the Cool Whip and add it to the mixing bowl.
Stir gently with a rubber spatula until everything is well combined. Be very careful not to stir too vigorously. You don’t want to stir all the air out of the Cool Whip.
Sprinkle in the rest of the cake mix and gently fold everything together with the rubber spatula. Again, keep as much air in the batter as possible. Air is what will make your cookies soft and give them a melt-in-your-mouth quality.
Gently and carefully mix in the chopped pecans. Make sure you don’t mix too vigorously.
Cover the mixing bowl with plastic wrap and chill the cookie dough for at least one hour in the refrigerator. It’s a little too sticky to form into balls without chilling it first.
When your cookie dough has chilled and you’re ready to bake, preheat your oven to 350 degrees F., and make sure the rack is in the middle position. DO NOT take your chilled cookie dough out of the refrigerator until after your oven has reached the proper temperature.
While your oven is preheating, prepare your cookie sheets by spraying them with Pam or another nonstick baking spray, or lining them with parchment paper.
Place the powdered sugar in a small, shallow bowl. You will be dropping cookie dough into this bowl to form dough balls and coating the balls with the powdered sugar.
When your oven is ready, take your dough out of the refrigerator.
Using a teaspoon from your silverware drawer, drop the dough by rounded teaspoonful into the bowl with the powdered sugar. Roll the dough around with your fingers to form powdered sugar–coated cookie dough balls.
Hannah’s 1st Note: Work with only one cookie dough ball at a time. If you drop more than one in the bowl of powdered sugar, they’ll stick together. Also, make only as many cookie dough balls as you can bake at one time. Cover the remaining dough and return it to the refrigerator until you’re ready to bake more.
Place the coated cookie dough balls on your prepared cookie sheets, no more than 12 cookies to a standard-size sheet.
Hannah’s 2nd Note: If you coat your fingers with powdered sugar first and then try to form the cookie dough into balls, it’s a lot easier to accomplish.
If you decide you want to decorate your cookies, press 3 jelly beans on top of each cookie before you bake them.
Bake your Easter Bunny Whippersnapper Cookies at 350 degrees F., for 10 minutes. Let them cool on the cookie sheet for 2 minutes, and then move them to a wire rack to cool completely. (This is a lot easier if you line your cookie sheets with parchment paper—then you don’t need to lift the cookies one by one. All you have to do is grab one end of the parchment paper and pull it, cookies and all, onto the wire rack.)
Once the cookies are completely cool, store them between sheets of waxed paper in a cool, dry place. (Your refrigerator is cool, but it’s definitely not dry!)
Yield: 3 to 4 dozen soft, delicious cookies that everyone, especially the kids, will love to eat.
To enter to win a copy of Triple Chocolate Cheesecake Murder, simply email KRL at [email protected][dot]com by replacing the [dot] with a period, and with the subject line “cheesecaked,” or comment on this article. A winner will be chosen April 10, 2021. U.S. residents only, and you must be 18 or older to enter. If you are entering via email please include you mailing address in case you win, it will be deleted after the contest. You can read our privacy statement here if you like. BE AWARE THAT IT WILL TAKE MUCH LONGER THAN USUAL FOR WINNERS TO GET THEIR BOOKS DUE TO THE CURRENT CRISIS.
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Triple Chocolate Layer Cheesecake.
For someone who is not good at making sweets, this was a fun cake to make! I made a few little variations after seeing someone's Facebook post & also from reading a few comments prior to making it.
I changed the order in which I layered it. I wanted it to have lightest color on top, so I first poured the dark chocolate, followed by the milk & then the white.
I didn't add the sugar to each layer (and I didn't regret this, as we all found it sweet enough).
I only added half the gelatine it said to, as I had read some people didn't add it at all & it still set well, so I decided to just go with a little.
Finally, the top layer, I added 1 teaspoon of peppermint essence, as well as one drop of yellow & one drop of blue food colouring, to make a nice green.
I finished with a crushed up Nestlé Aero Peppermint bar, just to garnish.
It is a very rich cake & you only need a very small slice. I would definitely make again
How to Make Chocolate Cheesecake from Scratch?
First you should made Oreo Cookie Crust. Crus 24 whole Oreo cookies with the filling. Then add melted butter and stir with the fork until all the crumbs are evenly moistened.
Next make chocolate cheesecake filling. Melt chopped chocolate and set aside. Beat softened cream cheese and sugar until smooth, then mix in cocoa powder. Add eggs one by one and lightly beat after each edition. Do not beat too much or you will incorporate too much air and the cake will crack on top. Finally mix in melted chocolate, spread over the crust and bake.
When the cake is cool completely you can make the topping. I you want to spread the ganache easier, then you should do it before remove the ring from springform pan. But if you want to create the dripping effect, then first remove the ring and then spread the ganache.
GODIVA Dark Chocolate Dream Glaze
2/3 cup heavy cream
3.5 ounces (1 bar) GODIVA Large 72% Dark Chocolate Bar , chopped
¼ cup (1/2 stick 2 ounces total) unsalted butter , cut into chunks
1 teaspoon vanilla extract
1. Using a thin-bladed knife or offset metal spatula, loosen the cheesecake edges from the pan remove the springform pan side.
2. Heat heavy cream, chopped GODIVA chocolate and butter pieces in a small saucepan over low heat, stirring constantly until melted and smooth. Remove from heat and cool about 5 minutes.
3. Pour and spread the warm glaze over the chilled cheesecake. Let set about 10 minutes. Slice cake into wedges using a serrated knife, wiping clean after each cut. Serve immediately or refrigerate whole cake until ready. Remove cheesecake from refrigerator, about 10 minutes before slicing. Store cheesecake in an airtight container in the refrigerator up to 4 days.
Triple Chocolate Cheesecake
Triple Chocolate Cheesecake
UPDATE SEPTEMBER 2014- This Triple Chocolate Cheesecake is a throwback recipe to the first day I started Rock Recipes back in September of 2007. On that day I posted a few recipes to get started and this was one of them, only because I already had photos of this cheesecake on my computer.
Since then there have been millions of visitors to the site and over 1300 other recipes and photos added to Rock Recipes. I never would have predicted that on the day. I just wanted a new hobby.
Triple Chocolate Cheesecake
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Triple Chocolate Cheesecake
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For a full list of ingredients see the printable recipe at the bottom of this post.
Some notes about some of the main ingredient:
Chocolate cookie crumbs &ndash You should be able to buy these in the same section of the store that you purchase graham cracker crumbs. If you can&rsquot find them you can make your own in the food processor with Oreos or chocolate wafer cookies. It will usually take between 12-15 cookies for 1 cup of crumbs.
Cream cheese &ndash This recipe has only been tested with full fat block-style cream cheese. If you choose to use low fat or spreadable cream cheese you may have to adjust the cook time and it may affect how well it sets.
Sour cream &ndash This recipe uses full fat sour cream. Light sour cream is thinner and the the cheesecake will not set the same. You could substitute this with a full fat thick greek yogurt if you prefer.
Chocolate &ndash For the melted chocolate you can use chocolate chips or chopped baking chocolate for both the cheesecake and ganache. Both will work well. I do recommend semi-sweet chocolate over milk chocolate or you may find the cake too sweet.
How to make a Water Bath:
A water bath is simply the term bakers use when they place a baking pan – in this case, our spring form pan – into a larger pan that’s been filled partially with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesn’t burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture.
When it comes to choosing a pan or large baking sheet for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim you want enough room for the water to circulate easily.
IMPORTANT: If you’re using a springform pan, it’s essential to wrap the pan in MULTIPLE LAYERS of heavy-duty aluminum foil. Otherwise water will seep in and destroy your chocolate cheesecake. And that would be a SIN! So I suggest wrapping the pan from every angle and pressing the foil in, up, and around the pans edges.
When you’re ready to make your water bath, here’s what you do:
- Adjust an oven rack to the middle position. Preheat oven to called for temperature. When the oven is preheated, carefully (using an oven mitt) pull out the middle rack and place your large pan on it.
- Fill the pan with 1 and 1/2 inches of boiling hot water, then place the filled cheesecake pan in the center of the water bath.
- Slowly slide the rack back to its full inserted position and close the door. Bake the cheesecake according to instructions.
If you’d like to avoid making a water bath at all costs, you can place the roasting pan on the rack beneath the cheesecake. This work about 70% of the time for me, but occasionally when I do this my cheesecake still gets some little cracks on top. But since you’ll be covering this cheesecake with chocolate ganache, a few cracks aren’t the end of the world.
Pro Tip: Be sure to cool the baked cheesecake in the springform pan until you’re ready to serve it! This includes the time the cheesecake chills in the refrigerator.
What will you need to make this triple layer chocolate cheesecake
- Oreo cookies
- Melted butter
- Cream cheese
- Milk, white and dark chocolate
- Whipping cream
- Hazelnut chocolate for topping
So basically, as I mentioned earlier, this is no bake recipe, so quick and easy to whip up. If you do not like adding melted chocolate into cheesecake, you can opt for powdered cocoa to achieve coloured layers. You would add more or less cocoa powder into two of your three separated batches of cream cheese, to create the darker and lighter tone of brown.
Triple Chocolate Cheesecake from My Kitchen Rules
My girls and I are huge fans of My Kitchen Rules. We started watching the series last year and have thoroughly enjoyed it. In fact I love all cooking shows, Nigella (wish she would do more!), Masterchef, and I even enjoy watching Gordan Ramsay’s Hells Kitchen (no the kids don’t watch that one LOL).
We watched Paul and Blair ace this Triple Chocolate Cheesecake in their Ultimate Instant Restaurant scoring a perfect 10 out of 10. So of course we had to try it! My miss 11 and I were to make this together for Good Friday dessert for the family…. however my gorgeous little miss took over and basically made this herself. I’m also very impressed she made the coulis perfectly.
The crust on this cheesecake is unlike the traditional version. It’s filled with the typical chocolate biscuit, but then you add dates, walnuts, honey, and my new favourite ingredient coconut oil – it made a deliciously light base.
Triple Chocolate Cheesecake from My Kitchen Rules
- Melted butter, to grease
- 300g plain chocolate biscuits
- 180g (1½ cups) walnuts, finely chopped, toasted
- 10 dates, pitted, finely chopped
- 100g coconut oil
- 2 tbs honey
- 750g cream cheese, softened
- 100g caster sugar
- 300ml thickened cream
- 200g white chocolate, chopped
- 200g milk chocolate, chopped
- 200g dark chocolate, chopped
- 3 tsp powdered gelatine
- 125g fresh raspberries, plus extra, to serve
- To make berry coulis, place sugar and 50ml water in a small saucepan over low heat and stir until sugar dissolves. Add raspberries and stand for 5 minutes. Process mixture in a food processor until smooth. Strain mixture through a fine sieve into a bowl, discarding seeds. Cover and refrigerate until needed.
- Meanwhile, grease and line a 23cm cake pan with removable base with melted butter. Process biscuits and nuts in a food processor until mixture resembles crumbs. Add dates, coconut oil and honey and process to combine. Press mixture over base of prepared pan and refrigerate until needed.
- To make filling, using an electric mixer, beat cream cheese and sugar (on medium speed) until smooth and combined. Add cream and beat until smooth. Set aside.
- Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the white, milk and dark chocolate in separate small heatproof bowls. Working with one bowl at a time, place over pan and stir until chocolate has melted (don’t let the bowl touch the water). Allow to cool.
- Place 60ml boiling water in a small heatproof bowl and sprinkle over gelatine. Stir until dissolved. With the motor running, gradually add to cream cheese mixture and beat
- to combine. Add a third of the cream cheese mixture to each bowl of melted chocolate and stir to combine.
- Pour dark chocolate layer over chilled cake base. Dot with raspberries, then freeze for 5 minutes. Top with white chocolate layer and freeze for 5 minutes. Top with milk chocolate layer and refrigerate for 4 hours or overnight to set.
- Slice cheesecake and place on serving plates. Drizzle over coulis and serve with extra raspberries to the side.
By Kat – The Organised Housewife
This recipe was made by Nev and Kell on My Kitchen Rules.
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