This sweet and rich triple chocolate cheesecake recipe tastes abvsolutely divine. It has an Oreo base (one of the best bases for a chocolate cheesecake, in my opinion) and it is guaranteed to satisfy any chocoholic with a sweet tooth. If you like the sound of a luxuriously smooth marscapone cheesecake loaded with 3 different kinds of chocolate, you are in the right place.
I'm passionate about food, so I thought I would make it one of the main focuses of my personal blog. I'm don't cook deserts often, and my baking skills leave a little to be desired, but one place I excel in this area is cheesecake. So I thought I would start off with one. A great big chocolatey one at that!
- 750g Marscapone
- 225g Caster sugar
- 80g White Chocolate
- 100g Milk Chocolate
- 200g Dark Chocolate
- 75g Butter (plus extra for melting chocolate, maybe 10-15g)
- 185g Packet of Oreo biscuits
- Grind down the Oreos in a bowl with a rolling pin until they are mostly a breadcrumb consistency. Some small chunks are okay, but break up any big ones.
- Split the Marscapone and Sugar equally into 3 separate bowls and beat together thoroughly until the Marscapone is soft. Mix in 40g of grated white chocolate into one of the bowls.
- Melt the milk chocolate with some butter. Pour into one of the remaining bowls.
- Melt half of the dark chocolate (100g) with a little butter (I usually just use the same pan) and mix into the last remaining bowl.
- Melt the remaining dark chocolate with 75g of butter. Add this to the Oreos and mix together well.
- Press the Oreos into the bottom of an 8-inch cake tin. Put the cake tin in the fridge until it solidifies.
- Spread the Marscapone with white chocolate over the top of the Oreo base with a spatula.
- Repeat the above step with the milk chocolate, and then the dark chocolate.
- Put in the fridge for around 2 hours. Grate 40g of white chocolate over the top and it's ready!
It occurs to me that some people might want a bit of a neater finish to their cheesecake, whereas I prefer a rustic, homemade look when it comes to food. If you do, leave plenty of time between layering the cake, so the layers solidify a bit more and don't end up mixing together quite so much. You may also want to hold off on mixing the sugar and melting the chocolate into the cheese for each layer until it's time to spread them. Also, try to get things as even as possible with your spatula.
I really hope you enjoy this cheesecake as much as I do. It's not my personal favourite cheesecake recipe (we will get onto that in a later article, I promise), but certainly my favourite chocolate cheesecake. If you're a chocoholic it's a must try!