Triple Chocolate Cheesecake

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This delicious recipe has been generously shared by one of our Lovefoodies supporters,Michael Hankins.
Michael loves to bake! This Triple Chocolate Cheesecake has been decorated with fresh raspberries and an almond flavoured cream frosting. It’s certainly a show stopper and very popular. So let’s see how Michael made this wonderful cheesecake.
Recipe adapted from Fine Cooking by Michael Hankins

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: 6 – 8 Persons

Ingredients

Crust:

1 & 1/2 cups very finely crushed chocolate cookie crumbs
3 Tablespoons granulated sugar
1/8 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

Filling:

1/2 cup Greek Yoghurt
2 teaspoon vanilla extract
1 teaspoon instant coffee granules or espresso powder
8 oz. bittersweet chocolate, finely chopped
3 packages (8 ounces each) cream cheese, at room temperature
3 Tablespoons natural, unsweetened cocoa powder, sifted
1/4 teaspoon table salt
1-1/4 cups granulated sugar
3 large eggs, at room temperature

Frosting & Topping:

1 (8 ounce) packages cream cheese,
softened
1/4 cup butter, softened
1 cups sifted confectioners’ sugar
2 Teaspoons Almond extract
1/2 cup raspberries

We’ve found a great leak proof springform pan which will suit your baking needs below

Instructions:

1. Switch oven on to 400F. Make the Crust by combining all the crust ingredients well. Transfer to a greased 9 inch spring form pan and press the crumb mixture firmly and evenly in the pan. Also press the crumbs to bring them up the sides of the pan to about 1 inch in height. Bake the crust for 10 minutes then allow to cool in the pan.

2. Reduce oven temperature to 300 F and make the filling as follows.

3. In a bowl, combine the vanilla extract, Yoghurt and coffee granules, stirring until all combined well.

4. Melt the chocolate in the microwave at 15 second intervals until smooth and all melted. Stir inbetween intervals. Set aside.

5. In a mixer, add the Cocoa powder, cream cheese and salt, and beat until smooth and fluffy. Then add the sugar and beat until combined and smooth.

6. Add the chocolate and combine, then add the eggs slowly, and beat on a low speed until just combined. (I suggest using a spoon and beating the eggs in to the mixture so you don’t add too much air).

7. Transfer the mixture to the baking pan and smooth over evenly and place in the oven for between 50 – 60 minutes. The cake should wobble slightly in the middle, this is normal, and will set properly once it cools.

8. When the cake is cooked, allow to cool at room temperature in the pan, then place in the fridge for a minimum of 4 hours until it is firm.

9. Make the frosting by using a medium bowl, cream together the cream cheese and butter until creamy. Mix in the almond, then gradually stir in the confectioners’ sugar. then decorate with raspberries if you wish.

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Triple Chocolate Cheesecake

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

 

Servings: 6 - 8

Ingredients

Crust:

• 1 cups & 1/2 very finely crushed chocolate cookie crumbs
• 3 Tablespoons granulated sugar
• 1/8 teaspoon ground cinnamon
• 1/4 cup unsalted butter melted

Filling:

• 1/2 cup Greek Yoghurt
• 2 teaspoon vanilla extract
• 1 teaspoon instant coffee granules or espresso powder
• 8 oz . bittersweet chocolate finely chopped
• 3 ounces packages cream cheese at room temperature, 8 each
• 3 Tablespoons natural unsweetened cocoa powder, sifted
• 1/4 teaspoon table salt
• 1-1/4 cups granulated sugar
• 3 large eggs at room temperature

Frosting & Topping:

• 1 ounce packages cream cheese , 8
• softened
• 1/4 cup butter softened
• 1 cups sifted confectioners' sugar
• 2 Teaspoons Almond extract
• 1/2 cup raspberries

Instructions

1. Switch oven on to 400F. Make the Crust by combining all the crust ingredients well. Transfer to a greased 9 inch spring form pan and press the crumb mixture firmly and evenly in the pan. Also press the crumbs to bring them up the sides of the pan to about 1 inch in height. Bake the crust for 10 minutes then allow to cool in the pan.
2. Reduce oven temperature to 300 F and make the filling as follows.
3. In a bowl, combine the vanilla extract, Yoghurt and coffee granules, stirring until all combined well.
4. Melt the chocolate in the microwave at 15 second intervals until smooth and all melted. Stir inbetween intervals. Set aside.
5. In a mixer, add the Cocoa powder, cream cheese and salt, and beat until smooth and fluffy. Then add the sugar and beat until combined and smooth.
6. Add the chocolate and combine, then add the eggs slowly, and beat on a low speed until just combined. (I suggest using a spoon and beating the eggs in to the mixture so you don't add too much air).
7. Transfer the mixture to the baking pan and smooth over evenly and place in the oven for between 50 - 60 minutes. The cake should wobble slightly in the middle, this is normal, and will set properly once it cools.
8. When the cake is cooked, allow to cool at room temperature in the pan, then place in the fridge for a minimum of 4 hours until it is firm.
9. Make the frosting by using a medium bowl, cream together the cream cheese and butter until creamy. Mix in the almond, then gradually stir in the confectioners' sugar. then decorate with raspberries if you wish.