Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Triple chocolate cheesecake….oh yes, you read right. Finely crushed oreo base, with a smooth as silk milk chocolate cream cheese filling and a glossy dark chocolate layer topped with raspberry and pomegranate jewels. This is a show stopping cake!

I want to let you into a little secret though. This cake isn’t actually as hard to make as it looks. Which, let’s be honest is a complete bonus isn’t it?! Sometimes you just want to be able to make a cake that looks awesome but you haven’t slaved for hours and hours in the kitchen preparing it. The hardest part is the waiting time for it to set. Not so bad really.

Another confession. My daughter Malia actually made it. Under my guidance of course, but I sat at our tiny kitchen table, with a cup of tea in my hand and directed her in what to do…but she literally did everything up to the point of pouring the ganache onto the set filling. I knew I wanted to photograph the cake for my blog so I had to make it look just so. All the food bloggers and photographers out there will understand me! So yes, I took over at that point to pour and shoot the ganache pour and then arrange the fruit on top. But Malia did so well, at only ten years old, I was a proud Mama Bear.

We’ve just had half term last week and I feel totally out of whack with my shooting and blog writing. I try to do two shoots during the school week and write-up posts and then on a weekend if I can fit in another then it’s a bonus!

I’m going to spend this weekend planning what type of things I want to get on the blog for the next six weeks or so. That way I can stay focused and it keeps me to my schedule. I once read that if you want to turn blogging and food photography into a career from just being a hobby, that you have to treat that hobby like a business. Be accountable and show up at the same time every week. I need to get better at that as I post on different days within the week but going forward I hope to become more structured with my posting schedule and have recipes out to you on a Monday and a Thursday.

I’ve just sent off to my web designer some big changes that I want to happen with the blog and my website in general. Hopefully a new theme is in the pipeline, to improve the lay out, leaning more towards a professional food blogging website. If I want to get on the band wagon of sponsored posts etc then I need to step up my game. I know that. I also realise where my strengths lie and web design is not one of them so fingers crossed it is a viable option for me!

Anyway, I just wanted to share a bit of what is happening behind the scenes. I’m so happy to have you along on this journey.

Serves 8


For the Crust:

24 Oreo cookies-finely crushed

1/4 cup unsalted butter, melted

For the Filling:

500g Philadelphia cream cheese, softened

1/4 cup caster sugar

2 tsp gelatine dissolved in 1/4 cup boiling water

200g milk chocolate, melted and cooled slightly

250ml whipping cream, softly whipped

For the Ganache:

150g dark chocolate, finely chopped

250ml heavy cream

Pomegranate seeds, raspberries and mint leaves to decorate



For the Crust:

  1. Preheat the oven to 180C and grease a 22cm/9inch spring form pan and line with grease proof baking paper.
  2. In a food processor finely crush the cookies into fine crumbs. (Or if you don’t have a food processor, like me, then place cookies in a large ziplock bag, squeeze the air out before closing, place a tea towel over the bag and then bash with a rolling-pin until oreos are fine crumbs)
  3. If in a food processor, add the melted butter and blend until it’s combined. If pushed in a bag then place crumbs in a medium bowl, add melted butter and stir until fully combined
  4. Pour crumbs into your springform pan and press firmly until flat. Bake in oven for 6 minutes and remove pan from oven and set aside to cool whilst making the filling.

For the Filling:

  1. Beat the cream cheese and sugar with and electric mixer until smooth. Add the gelatine, chocolate and mix until smooth. Then fold in the cream.
  2. Pour filling into the cooled springform pan. Level with an offset spatular and chill in the refrigerator for 3 hours or until completely set.

For the Ganache:

  1. Place the cream into a small saucepan and gently heat on the stove top on a low heat. When cream is warm and starting to simmer, do not let it boil, then pour cream over the chocolate and let it sit for 2-3 minutes. Start whisking slowly in the same direction until all the cream and chocolate are combined. Set aside for 10 minutes before pouring over the set cheesecake allowing it to drip over the sides slightly. Place in fridge to set for 20 minutes and then decorate with pomegranate, raspberries and mint leaves. Enjoy!

TIP: To slice, use a large, sharp knife and run it under hot water before making the first slice. Run under hot water with every cut. This gives you beautifully clean layers.

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