NO-BAKE TRIPLE CHOCOLATE CHEESECAKE!
I know I post a lot of cheesecake recipes, and a lot of recipes to do with Chocolate, but like c’mon… they’re the best. (If you disagree, you may be in the wrong place… but anyway!). The lovelies at Divine Chocolate sent me over some of their baking chocolate to try out and I was SO excited. Not only because the package came with a Tea Towel that looked like one of their chocolate bars, but because I have been wanting a reason to post a Triple Chocolate Cheesecake for a good while, and here it was.
I based this recipe on ones such as my No-Bake Honeycomb Crunchie Cheesecake and No-Bake White Chocolate & Strawberry Cheesecake, in the sense that I used my typical 2x280g of Cream Cheese (about 550g worth), with some Icing Sugar, Vanilla and some Double Cream to make the base of the cheesecake mix, then split it between three bowls, and mixed in the three different types of chocolate. I will admit, this worked a lot better then I thought it would, and it looked so much better compared to how I thought it would! I liked the hint of vanilla in the mixture, as well as the different tastes of chocolate with each bite.
The slight bitterness of the 70% Dark Chocolate, the milky but chocolateyness of the 38% Milk Chocolate, and finally the utterly scrumptious White Chocolate make a dreeeeamy combination for anything Triple Chocolate. I obviously have an addiction to anything Triple Chocolate as I make my Triple Chocolate Chip Crinkle Cookies on such a regular basis its rare my house doesn’t have a batch at any one time. My Triple Chocolate Cupcakes would also work so so well with the Divine Chocolate as Divine also do a delicious Cocoa Powder that you can bake with as well.
I was obviously only sent the chocolate to use in a recipe as a goodwill for me and my blog, and I won’t lie, I loved the chocolate. Chocolate is one of those things that is just so loveable in my eyes, and I always looove to stray from my norm and try something new and delicious. If I were to buy bars of chocolate for baking, I would definitely use these. If I could buy the bars in bulk and actually have somewhere to store them then I would also do that too.. but alas, my baking cupboards are way past full now. But either way, the chocolate you use will not affect the cheesecake itself. It’s still going to be an easy, delicious, No-Bake Triple Chocolate Cheesecake that is going to impress any chocolate lover, or cheesecake lover alike. Enjoy this recipe, its definitely one of my new favourites!
Ingredients
Biscuit Base
– 300g Digestives
– 150g Butter, Melted
Cheesecake Filling
– 2x 280g Full-Fat Philadelphia Cream Cheese
– 125g Icing Sugar
– 300ml Double Cream
– 1tsp Vanilla Bean Extract
– 100g Dark Divine Chocolate
– 100g Milk Divine Chocolate
– 100g White Divine Chocolate
To Decorate – Optional
– Whipped Double Cream
– 50g Dark/Milk/White Divine Chocolate, melted
– Grated Chocolate/Chocolate Curls
Method
1) To make the Cheesecake Base – melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
2) To make the Cheesecake Filling – Melt the chocolates in separate small bowls in the microwave microwave on short bursts until fully melted – leave to cool slightly whilst doing the rest.
3) With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar until combined – pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid).
4) Separate the mixture between three large bowls (try to be as even as possible, I weighed mine) and pour in the melted chocolate. I melted the Dark Chocolate first, so mixed in the Dark Chocolate first (I did it in the order I was layering, so that its the coolest one first). Fold the mixture together until smooth, and then spread onto the cheesecake base. Repeat the process with the Milk Chocolate, and then the White Chocolate.
5) Cover the cheesecake and chill in the fridge for at least 5-6 hours hours or preferably overnight to set fully.
6) To decorate the Cheesecake – Remove the cheesecake from the tin, and drizzle over some chocolate (I went with Dark as it was the lowest layer and looked best) and then decorate with some whipped cream, some triple chocolate curls, or grated chocolate and ENJOY!
thanks done share recipes to : www.janespatisserie.com/2016/09/29/no-bake-triple-chocolate-cheesecake/
I based this recipe on ones such as my No-Bake Honeycomb Crunchie Cheesecake and No-Bake White Chocolate & Strawberry Cheesecake, in the sense that I used my typical 2x280g of Cream Cheese (about 550g worth), with some Icing Sugar, Vanilla and some Double Cream to make the base of the cheesecake mix, then split it between three bowls, and mixed in the three different types of chocolate. I will admit, this worked a lot better then I thought it would, and it looked so much better compared to how I thought it would! I liked the hint of vanilla in the mixture, as well as the different tastes of chocolate with each bite.
The slight bitterness of the 70% Dark Chocolate, the milky but chocolateyness of the 38% Milk Chocolate, and finally the utterly scrumptious White Chocolate make a dreeeeamy combination for anything Triple Chocolate. I obviously have an addiction to anything Triple Chocolate as I make my Triple Chocolate Chip Crinkle Cookies on such a regular basis its rare my house doesn’t have a batch at any one time. My Triple Chocolate Cupcakes would also work so so well with the Divine Chocolate as Divine also do a delicious Cocoa Powder that you can bake with as well.
I was obviously only sent the chocolate to use in a recipe as a goodwill for me and my blog, and I won’t lie, I loved the chocolate. Chocolate is one of those things that is just so loveable in my eyes, and I always looove to stray from my norm and try something new and delicious. If I were to buy bars of chocolate for baking, I would definitely use these. If I could buy the bars in bulk and actually have somewhere to store them then I would also do that too.. but alas, my baking cupboards are way past full now. But either way, the chocolate you use will not affect the cheesecake itself. It’s still going to be an easy, delicious, No-Bake Triple Chocolate Cheesecake that is going to impress any chocolate lover, or cheesecake lover alike. Enjoy this recipe, its definitely one of my new favourites!
Ingredients
Biscuit Base
– 300g Digestives
– 150g Butter, Melted
Cheesecake Filling
– 2x 280g Full-Fat Philadelphia Cream Cheese
– 125g Icing Sugar
– 300ml Double Cream
– 1tsp Vanilla Bean Extract
– 100g Dark Divine Chocolate
– 100g Milk Divine Chocolate
– 100g White Divine Chocolate
To Decorate – Optional
– Whipped Double Cream
– 50g Dark/Milk/White Divine Chocolate, melted
– Grated Chocolate/Chocolate Curls
Method
1) To make the Cheesecake Base – melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
2) To make the Cheesecake Filling – Melt the chocolates in separate small bowls in the microwave microwave on short bursts until fully melted – leave to cool slightly whilst doing the rest.
3) With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar until combined – pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid).
4) Separate the mixture between three large bowls (try to be as even as possible, I weighed mine) and pour in the melted chocolate. I melted the Dark Chocolate first, so mixed in the Dark Chocolate first (I did it in the order I was layering, so that its the coolest one first). Fold the mixture together until smooth, and then spread onto the cheesecake base. Repeat the process with the Milk Chocolate, and then the White Chocolate.
5) Cover the cheesecake and chill in the fridge for at least 5-6 hours hours or preferably overnight to set fully.
6) To decorate the Cheesecake – Remove the cheesecake from the tin, and drizzle over some chocolate (I went with Dark as it was the lowest layer and looked best) and then decorate with some whipped cream, some triple chocolate curls, or grated chocolate and ENJOY!
thanks done share recipes to : www.janespatisserie.com/2016/09/29/no-bake-triple-chocolate-cheesecake/
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