September 24, 2012

Triple Chocolate Cheesecake

On Saturday I made my first cheese cake ever! After a thorough internet search I finally found a recipe which I was confident I could make. I found the recipe on my favourite recipe website

Many dirty dishes later I successfully made each layer, I didn't have over night to refrigerate the cheesecake however found the freezer did a good job setting the cheese cake layers.

8 hours later after grating chocolate and placing chopped strawberries on top of the cheesecake I had a slice, I was pleasantly surprised with the cheesecake, however must admit it was difficult to finish given how rich it was.

I am looking forward to making another amazing cheesecake which is featured on, keep your eyes peeled as I will be sure to post!

If you would like to make the triple chocolate cheesecake please find the website link and ingredients and method below!

Ingredients required:

  • 200g plain chocolate biscuits - I used Arnotts choc ripple biscuits
  • 80g butter, melted
  • 1/3 cup cold tap water
  • 5 teaspoons gelatine
  • 500g cream cheese, softened
  • 1/2 cup icing sugar
  • 1/2 cup milk
  • 150g white chocolate, melted
  • 150g dark chocolate, melted
  • 1 1/2 cups thickened cream, whipped
  • 100g milk chocolate, grated
  • cocoa powder, to serve 
  1. Step 1
    Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.
  2. Step 2
    Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.
  3. Step 3
    Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.
  4. Step 4
    Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.
  5. Step 5
    Fold half the cream through white chocolate mixture and half through dark chocolate mixture.
  6. Step 6
    Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.
  7. Step 7
    Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.