Triple Chocolate Cheesecake Recipe
This triple chocolate cheesecake recipe brings together three layers of chocolatey goodness, a crunchy biscuit base, creamy centre made with Britannia The Laughing Cow Cheese, and a glossy chocolate ganache topping. The best part? It’s simple enough to make while supervising homework or cooking dinner!
How to Make
- 1.
Make the biscuit base
Mix crushed chocolate biscuits and melted butter. Press into a springform pan. Chill in the fridge for 15 minutes while you prep the rest.
- 2.
Prep the chocolate cheesecake filling
In a bowl, beat Britannia The Laughing Cow Cheese until smooth. Add powdered sugar, vanilla, and fresh cream. Mix until light and creamy. Fold in the melted dark chocolate.
- 3.
Assemble and bake
Pour the cheesecake filling over the biscuit base. Smooth the top. Bake at 160°C for 40–45 minutes in a preheated oven. It should be just set in the centre.
- 4.
Chill and top it up
Cool the cheesecake completely, then chill in the fridge for at least 4 hours (overnight is even better).
- 5.
Add the final chocolate layer
Heat whipping cream till warm (not boiling). Pour it over the chopped milk chocolate. Stir till smooth. Spread over the chilled cheesecake. Let it set for 30 minutes in the fridge.
- 6.
Dust & serve
Dust with cocoa powder before serving. Slice and watch it vanish in seconds!
Fun Facts About Triple Chocolate Cheesecake
- The cheesecake dates back to ancient Greece, served to athletes during the first Olympic Games in 776 BC!
- Modern chocolate cheesecake was born when cream cheese became widely available in the 1900s.
- The “triple” in triple chocolate cheesecake usually stands for three types of chocolate: dark, milk, and cocoa powder or sometimes, a cheeky drizzle of all three!