Triple Chocolate Cheesecake

    Triple Chocolate Cheesecake

    22saves
    1hour48min


    1 person made this

    This is my original recipe. It is very rich, so make sure to take small slices, though it will be hard for you to do so when this delicacy is on the menu! Also, with the addition of less sugar, its ideal. I suggest for softening the cream cheese, to take it out of its packages a couple hours before you plan baking it, putting it in the bowl you intend to mix in. And if you follow the directions, you will end up with a nice, even top, instead of a cracked, sunken one."

    IsabellasBakery Alberta, Canada

    Ingredients
    Serves: 9 

    • 60 butter
    • 1 cup crushed plain sweet biscuits, like Marie
    • 3 teaspsoons sugar
    • 180g white chocolate, cut up
    • 500g cream cheese
    • 1 cup white sugar
    • 1 tsp. vanilla (optional)
    • 3 eggs
    • 1 cup yoghurt
    • 90g white chocolate
    • 2 Tablespoons whipping cream
    • 125g dark chocolate
    • 60g white chocolate chips
    • 30g dark chocolate

    Directions
    Preparation:24min  ›  Cook:1hour  ›  Extra time:24min  ›  Ready in:1hour48min 

    1. Preheat oven to 160 C. Melt butter in small saucepan over medium heat. Stir in first amount of sugar and crumbs. Pack into bottom of a very well greased 20cm springform pan. Set aside.
    2. Melt first amount of white chocolate in a heavy saucepan over low heat, Stir often. Set aside to cool.
    3. Beat cream cheese and second amount of sugar in mixing bowl until light and fluffy. Add vanilla.
    4. Beat in first two eggs, one at a time, very slowly, barely combining them. Gently mix in the last egg with a spatula.
    5. Add melted chocolate and yoghurt, (ensure chocolate is cool.) mix gently for about three minutes. Pour into prepared pan. Bake for about 1 hour and 20 minutes. Or until set. Loosen edges and cool.
    6. When cool, combine the remaining white chocolate, and whipping cream. Melt, cool and spread over cake. Set this in the refrigerator, until firm.
    7. Melt dark chocolate, and cool. Spread over the firm white topping on the cake, and return to the fridge.
    8. Melt the remaining chocolates together. Spread evenly around the sides, serve it when firm.

    Editor's Note

    This recipe has been edited to include measures more familiar to Australian and New Zealand cooks.

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    Reviews (1)

    IsabellasBakery
    0

    This is AWESOME! My recipe, so it seems a little silly I should be commenting on it! - 01 Dec 2010

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