Triple Chocolate Cheesecake

Not one, not two but three chocolate layers, indulgent!

The love of chocolate brought this recipe to mind and it’s definitely a crowd pleaser. I thought why have one type of chocolate when you can have three.

This recipe is quick and easy to put together and doesn’t require much cooking or baking. So if you looking for a great dinner party dessert with a wow factor but little effort this is just the right chocolatey dessert. It is also fit in nicely for a romantic just for the two cosy night in or a girly indulgent house party as individual portions. Whatever the reason you feel like chocolate this effortless dish is a treat so dig deep and enjoy.

For anyone like my mum who doesn’t like chocolate I have another cheesecake recipe that is just as great and tangytastic with ginger, lemon, lime and coconut.

Recipe available soon.

Triple Chocolate Cheesecake : Text

Ingredients:

1 ½ x 250g tubs Mascarpone Cheese

1 ½ x 384ml cartons Double Cream

2x 100g packets Oreo Biscuits

100g Dark Chocolate

100g White Chocolate

100g Milk Chocolate

25g Butter

Method:

1) Place the butter on a gentle heat to melt. Crumble the biscuit in a food processor or crushed between a tea towel using a rolling pin. Then pour in the melted butter into the bowl of crushed biscuits and mix well. Add the mixture in the serving dish or dishes if making individual portions, press down and the place in the fridge for about 30 mins until you make the topping mixture.

2) Over a double boiler melt the dark chocolate. In a bowl, whisk together half a tub of mascarpone with half a carton of cream. Pour in the chocolate, whisk well until thick in consistency and pour onto the chilled base. Place this in the fridge again to chill while this stage is repeated with the other two chocolate bars.

Tip: I prefer to use the white chocolate layer next as once complete the three layers can be seen very well

3) Once completed all layers, leave the cheesecake in the fridge until serving.

Serving suggestion: grated or shaving of all three chocolate flavours or with sliced strawberries

Top Tip: you can use whatever biscuits you have for alternative flavour and taste for example classic digestive, bourbon, shortbread or whatever takes your fancy or laying at the bottom of your tin. As long as there is enough to base the bottom. I invented my own test to see if I have enough for the base, which is placing the crushed biscuits before putting in the butter to see it will make a thick enough (1 inch or so is efficient) to fill the serving dish of choice, then continue with the recipe.