{"id":23970,"date":"2017-03-26T10:48:15","date_gmt":"2017-03-26T09:48:15","guid":{"rendered":"http:\/\/www.alananna.co.uk\/blog\/?p=23970"},"modified":"2018-04-01T08:32:07","modified_gmt":"2018-04-01T07:32:07","slug":"triple-chocolate-cheesecake-recipe","status":"publish","type":"post","link":"https:\/\/www.alananna.co.uk\/blog\/2017\/03\/triple-chocolate-cheesecake-recipe\/","title":{"rendered":"Triple Chocolate Cheesecake Recipe"},"content":{"rendered":"

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<\/a> that\u00a0we 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\u00a0couldn’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.\u00a0I’m glad we did as it was lush.<\/p>\n

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!!<\/p>\n

Triple Chocolate Cheesecake Recipe<\/h2>\n
\n

Ingredients<\/h2>\n

250g Hobnob biscuits
\n85g butter
\n720g Philadelphia Cheese
\n220g caster sugar
\n5\u00a0tbsp cocoa
\n2 tsp vanilla extract
\n3 tbsp rum
\n2 tsp instant coffee
\n100g dark chocolate
\n250ml natural yoghurt
\n4 medium eggs
\n2 tbsp milk
\n300ml Double Cream
\nServes<\/strong>: 12 people (or two people a few times!)
\nCalories per slice<\/strong>: Loads!<\/p>\n<\/div>\n

Method<\/h2>\n

Biscuit Base<\/strong><\/h3>\n
    \n
  1. Preheat Oven to 160\u00baC<\/li>\n
  2. Line a 25cm springform tin with a cake liner<\/li>\n
  3. Melt the butter, bash the hobnobs into crumbs and mix the two together.<\/li>\n
  4. 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<\/li>\n
  5. Bake the biscuit base in the oven for 10 minutes and then remove and leave to cool a little<\/li>\n<\/ol>\n

    Chocolate Cheesecake Filling<\/strong><\/h3>\n
      \n
    1. Turn the oven up to 220\u00baC<\/li>\n
    2. Dissolve the instant coffee in the rum. (you could use Tia Maria instead)<\/li>\n
    3. Melt the chocolate<\/li>\n
    4. Beat the Philapdelphia and caster sugar with an electric whisk until smooth and creamy.<\/li>\n
    5. Sift the cocoa and whisk it into the Philadelphia<\/li>\n
    6. Whisk in the coffee flavoured rum, the vanilla extract, the eggs, the yoghurt and half the melted chocolate<\/li>\n
    7. 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<\/li>\n
    8. Bake in the oven for 10 minutes at 220\u00baC and then turn the heat down to 90\u00baC 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.<\/li>\n
    9. 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.<\/li>\n
    10. Chill in the fridge until ready to decorate and eat<\/li>\n<\/ol>\n
      \"Full<\/a>

      Full to the brim<\/p><\/div>\n

      The Topping<\/strong><\/h3>\n
        \n
      1. While the cheesecake is baking, add some milk to the remaining melted chocolate to form a thick sauce<\/li>\n
      2. Once the cheesecake is baked and chilled whisk the double cream until it is thick. Spoon this on top of the chilled cheescake.<\/li>\n
      3. Drizzle the chocolate sauce over the top<\/li>\n
      4. Make some chocolate curls and sprinkle them on top too – or decorate with chocolate as you see fit!<\/li>\n
      5. Devour<\/li>\n<\/ol>\n\n\t\t