Ingredients
Equipment
Method
Prepreparation
- Grease and line the cake pan with unbleached parchment paper.
Base
- Place the cookies in a food processor or a plastic bag and crush them into fine crumbs. Add to a bowl.300 grams Chocolate Cookies
- Melt butter in the microwave for 30-40 seconds. Add to cookie mix.100 grams Butter
- Mix ingredients until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a springform cake pan to create the crust.
- Place the pan in the refrigerator to set while you prepare the filling.
Filling Preparation
- Melt the dark and milk chocolate in separate bowls, using either a heatproof bowl set over a pot of simmering water (or in the microwave in short bursts). Set aside each bowl on the countertop to cool slightly, but not set.100 grams 70% Dark Chocolate, 100 grams Milk Chocolate
- Prepare the gelatine according to the manufacturer's instructions.
Note: Sprinkle the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed. Set aside. 12 grams Gelatine Powder
Filling
- In a cup, add a little (1-2 tsp) hot water to the espresso.
- In a large mixing bowl, whisk the vanilla, powdered sugar, espresso, philadelphia, and mascarpone until smooth and creamy.250 grams Mascarpone, 300 grams Full-Fat Philadelphia Cream Cheese, 100 grams Powdered Sugar, 1 tsp Instant Ground Espresso, 1 tsp Vanilla Extract
- Whisk the double cream in a separate bowl until stiff peaks form.300 grams Double Cream
- Carefully fold the cream and prepared gelatine into the cream cheese mixture until well incorporated, creating a light and fluffy texture.
- Divide into equal parts in separate bowls.
- Add the dark chocolate to one half and the milk chocolate to the other half. Gently mix the chocolate into each half of the creamy mixture.
- Remove the crust from the refrigerator and pour dark chocolate creamy mixture over the base. Smooth it out with a spatula or spoon.
- Pour the milk chocolate over the dark chocolate and smooth out with a spatula or spoon.
- Refrigerate for at least 2-3 hours, but preferably overnight.
Note: If you're not using gelatine, the cheesecake will need 6 hours of refrigeration, or preferably overnight. Please note the texture will be a little softer.
Ganache
- Put the dark chocolate into a double-boiler saucepan and set over a low heat to completely melt. Stirring occasionally.100 grams 70% Dark Chocolate
- Once melted, add the cream and mix well.50 grams Double Cream
- Remove the cheesecake from the fridge.
- Spread the chocolate ganache over the top of the cheesecake and smooth out with a spatula or spoon.
- Refrigerate for 15-20 minutes to let the ganache set.
- Remove the cake pan and parchment paper.
Decoration
- Dot the chocolate truffles around the edge of the cheesecake.200 grams Dark Chocolate Truffles
- Chop the washed strawberries into bite-size pieces. Place the strawberries and raspberries in the center of the chocolate cheesecake.100 grams Raspberries, 100 grams Strawberries
- Serve and enjoy!
Notes
Here are some top tips to help you succeed in making Triple Chocolate Cheesecake like a pro:
- Opt for premium cream cheese, chocolates, and cocoa powder for the best flavor and texture. Quality ingredients make a significant difference in the final outcome of your cheesecake.
- Make sure your dairy ingredients are at room temperature. This ensures a smooth and lump-free cheesecake batter.
- Ensure you line your cake pan to prevent the cheesecake from sticking.
- When making the base, press it firmly and evenly into the pan to create a sturdy base. Press the crumbs down using the back of a spoon, measuring cup, or glass.
- Do not use half-fat or lite versions for cream cheese because your cheesecake will not be set.
- If you want to use gelatine in your cheesecake, make it according to the manufacturer's instructions by sprinkling the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy cheesecake filling. Stir gently or use a hand mixer on the lowest setting. The cheese will not need freezing.
- If you prefer to omit the gelatine, then the cheesecake must be frozen for several hours. The cheesecake will become more like an ice cream cheesecake, which is equally delicious.
- Whip the cream until stiff peaks form, but be cautious not to overwhip, as it can lead to a grainy texture. Stop whipping as soon as the cream holds its shape.
- When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion. This helps maintain the filling's light and airy texture.
- When melting chocolate, use a gentle heat method such as a double boiler or microwave in short intervals, stirring frequently. Be careful not to overheat the chocolate, as it can become grainy or seized.
- For clean, smooth slices, cut the cheesecake with a sharp knife dipped in hot water. Wipe the knife between each cut for a neater presentation.
- Allow the cheesecake to sit at room temperature for about 30 minutes before serving. This brings out the best flavors and textures.
