Triple Chocolate Cheesecake Recipe
As it was Mother’s Day on Sunday we (Morgan and I – well, me really!) decided to make her a yummy triple chocolate cheesecake. I was going to go with Anna’s favourite, and our usual cheesecake recipe that we have perfected over the years. However, getting hold of chocolate Philadelphia would be difficult in Borth so I decided it was time for a change and to try a different recipe. Not only that but this was going to be a baked chocolate cheesecake for a change too. I couldn’t quite find one that was perfect so in the end we improvised, combined a couple of recipes and added a little twist of our own too. I’m glad we did as it was lush.
The chocolate cheesecake filling was deliciously moist, light and creamy with just a little hint of coffee, the sweet chocolate sauce and chocolate curls on the top gave a sticky hit of sweetness and the biscuit crumb base had a toffee like taste to it thanks to a quick little pre-bake. Mmm Mmm, what a cake!!
Triple Chocolate Cheesecake Recipe
250g Hobnob biscuits
720g Philadelphia Cheese
220g caster sugar
5 tbsp cocoa
2 tsp vanilla extract
3 tbsp rum
2 tsp instant coffee
100g dark chocolate
250ml natural yoghurt
4 medium eggs
2 tbsp milk
300ml Double Cream
Serves: 12 people (or two people a few times!)
Calories per slice: Loads!
- Preheat Oven to 160ºC
- Line a 25cm springform tin with a cake liner
- Melt the butter, bash the hobnobs into crumbs and mix the two together.
- Press the biscuit crumb and butter mix into the base of the tin. Press it down firmly and smooth off the top with the back of a spoon
- Bake the biscuit base in the oven for 10 minutes and then remove and leave to cool a little
Chocolate Cheesecake Filling
- Turn the oven up to 220ºC
- Dissolve the instant coffee in the rum. (you could use Tia Maria instead)
- Melt the chocolate
- Beat the Philapdelphia and caster sugar with an electric whisk until smooth and creamy.
- Sift the cocoa and whisk it into the Philadelphia
- Whisk in the coffee flavoured rum, the vanilla extract, the eggs, the yoghurt and half the melted chocolate
- Pour the mixture into the cake tin on top of the biscuit base. If it’s anything like ours it will just fit so don’t worry if it’s right up to the brim
- Bake in the oven for 10 minutes at 220ºC and then turn the heat down to 90ºC and bake for a further hour or so. The filling should be set with just a slight wobble at the centre once it’s ready.
- When it is, turn the oven off and open the door just a crack and leave the cheesecake to gradually cool in the oven for 2 hours.
- Chill in the fridge until ready to decorate and eat
- While the cheesecake is baking, add some milk to the remaining melted chocolate to form a thick sauce
- Once the cheesecake is baked and chilled whisk the double cream until it is thick. Spoon this on top of the chilled cheescake.
- Drizzle the chocolate sauce over the top
- Make some chocolate curls and sprinkle them on top too – or decorate with chocolate as you see fit!
Clearly it’s not good for you and has no health benefits at all, but it’s good for the soul and tastes delicious! I’m not really sure why I’ve called it a ‘triple’ chocolate cheesecake either. Although there is cocoa and chocolate in the filling and then chocolate sauce and chocolate curls on the top so maybe it’s a quadruple chocolate cheesecake really. Not that it matters, the fact that it’s lush and should be a part of everyones life is what really counts. Let me know if you bake one too.