Triple chocolate cheesecake recipe is very easy and simple. It’s creamy, baked, fluffy and easy to cut. You literally cannot go wrong with this rich chocolate cheesecake recipe. It is made out of mascarpone cheese and dark chocolate pudding.
ingredients:
Cheesecake Crust
- 300 g caramel biscuits Lotus
- 140 g melted butter
- a pinch of salt
- 2 tbsps cocoa powder
Chocolate cheesecake
- 320 g mascarpone cheese room temp
- 160 g regular white sugar
- 2 tbsps cornstarch
- 3 eggs room temp
- 38 g dark chocolate pudding powder
- 500 ml semi-fat milk
- 150 g melted chocolate
Chocolate ganache on top
- 150 g melted chocolate
- 100 ml warm whipping cream
- chocolate sprinkles
Triple chocolate cheesecake recipe is the easiest baked cheesecake ever. The way it tastes is a chef’s kiss. I don’t think there is any possibility of screwing this recipe up. It’s super simple, chocolaty, and creamy. And the best ingredient that makes this cheesecake super tasty is dark chocolate pudding for real. Try it!
what is the TRIPLE CHOCOLATE CHEESECAKE?
It was made of three different chocolate. Let me explain – dark chocolate pudding, melted chocolate and chocolate ganache on top. I added extra chocolate sprinkles but it doesn’t have to be counted.
WHY IS THIS THE BEST CHOCOLATE CHEESECAKE RECIPE?
It has everything that a great cheesecake can offer:
- well-baked crust – this crust is pre-baked in the oven for a few minutes. It’s extra crunchy with the taste of vanilla sugar that just makes everything extra yummy.
- baked with boiling water – to make sure this triple chocolate cheesecake will be as smooth as possible, without any cracks, and no lumps, you must bake it with a pot full of boiling water in the oven.
- baked with chocolate pudding – for the ultimate chocolate taste.
HOW TO MAKE Triple Chocolate Cheesecake Recipe:
Cheesecake crust
Preheat the oven to 180°C. Prepare a cake tin with a diameter of 25 cm and baking paper. In a food processor blend the caramel biscuits until the consistency of flour.
In a bowl mix crushed biscuits, a pinch of salt, cocoa powder and melted butter. Mix well with a fork and push into the bottom and sides of a cake tin. Bake for 10 minutes. Take the crust out of the oven and let it cool. If needed, push down the crumbs with a glass again.
Chocolate cheesecake
Decrease the temperature of the oven to 150°C.
In a pot make a dark chocolate pudding with semi-fat milk according to the instructions on the packaging. Let the pudding cool completely.
Mix the mascarpone on high speed until creamy. Add melted chocolate, cool dark chocolate pudding, and mix on high speed until they are fully combined.
Add cornstarch, and regular white sugar, and mix on medium-high speed again. Add eggs, one at a time, and mix on low speed until they are fully combined.
Prepare a baking tray with boiling water. Put a baking tray on the bottom of the oven.
Pour the cheesecake mixture into a cake tin and bake for 50-60 minutes. The cheesecake is well baked when it’s jiggly like jelly. Open the door on the oven and let the cheesecake in the oven for another hour.
Take the cheesecake out of the oven and let cool completely. When it’s cool, put it in the fridge for at least an hour.
Chocolate ganache
Mix melted chocolate with warm whipping cream in a bowl until thick. Let cool to room temperature.
Pour on top of the cold cheesecake and put in the fridge for at least 5-6 hours or overnight.
try more desserts:
If you decide to make Triple Chocolate Cheesecake Recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Triple Chocolate Cheesecake Recipe
Ingredients
Cheesecake Crust
- 300 g caramel biscuits Lotus
- 140 g melted butter
- a pinch of salt
- 2 tbsps cocoa powder
Chocolate cheesecake
- 320 g mascarpone cheese room temp
- 160 g regular white sugar
- 2 tbsps cornstarch
- 3 eggs room temp
- 38 g dark chocolate pudding powder
- 500 ml semi-fat milk
- 150 g melted chocolate
Chocolate ganache on top
- 150 g melted chocolate
- 100 ml warm whipping cream
- chocolate sprinkles
Instructions
Cheesecake crust
- Preheat the oven to 180°C. Prepare a cake tin with a diameter of 25 cm and baking paper. In a food processor blend the caramel biscuits until the consistency of flour.
- In a bowl mix crushed biscuits, a pinch of salt, cocoa powder and melted butter. Mix well with a fork and push into the bottom and sides of a cake tin. Bake for 10 minutes. Take the crust out of the oven and let it cool. If needed, push down the crumbs with a glass again.
Chocolate cheesecake
- Decrease the temperature of the oven to 150°C.
- In a pot make a dark chocolate pudding with semi-fat milk according to the instructions on the packaging. Let the pudding cool completely.
- Mix the mascarpone on high speed until creamy. Add melted chocolate, cool dark chocolate pudding, and mix on high speed until they are fully combined.
- Add cornstarch, and regular white sugar, and mix on medium-high speed again. Add eggs, one at a time, and mix on low speed until they are fully combined.
- Prepare a baking tray with boiling water. Put a baking tray on the bottom of the oven.
- Pour the cheesecake mixture into a cake tin and bake for 50-60 minutes. The cheesecake is well baked when it's jiggly like jelly. Open the door on the oven and let the cheesecake in the oven for another hour.
- Take the cheesecake out of the oven and let cool completely. When it's cool, put it in the fridge for at least an hour.
Chocolate ganache
- Mix melted chocolate with warm whipping cream in a bowl until thick. Let cool to room temperature.
- Pour on top of the cold cheesecake and put in the fridge for at least 5-6 hours or overnight.
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