TRIPLE CHOCOLATE CHEESECAKE Recipes

Do you love chocolate and cheesecake? This triple chocolate cheesecake is for you! It’s all about chocolate with this cheesecake recipe, starting with a chocolate crust and three different chocolate cheesecake layers! This easy cheesecake recipe is so rich, chocolatey and super fluffy!

This decadent and impressive mousse cake and cheesecake creation is definitely for chocoholics! The base is a simple, chocolate graham cracker crust. You can also use chocolate Oreo cookies if you want even more creaminess. Then comes the baked dark chocolate cheesecake layer. This is the only layer that gets baked in this recipe. Once it’s baked, let it cool completely, then make the other two, no-bake cheesecake layers.

INGREDIENTS

• 1 1/2 cups (125g), about 10 whole crackers, chocolate graham cracker crumbs
• 1/4 cup (60 g) melted butter
• 12 oz (340 g) cream cheese, softened
• 1/2 cup (125 g) whole milk ricotta
• 1/3 cup (55 g) dark chocolate chips, melted
• 2 tbsp (15 g) cocoa powder
• 1 tsp vanilla
• 1 tsp instant coffee
• 1 tbsp boiling water
• 1/2 cup (100 g) sugar
• 2 large eggs

For Milk Chocolate Layer:

• 8 oz (225 g) cream cheese, softened
• 1/2 cup (125 g) whole milk ricotta
• 3/4 cup (135 g) milk chocolate chips, melted
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy cream, chilled
• 1/2 cup (60 g) confectioner’s sugar
• 1 tbsp (9 g) unflavored gelatin
• 2 tbsp (30 ml) water

For White Chocolate Layer:

• 4 oz (115 g) cream cheese, softened
• 1/2 cup (125 g) whole milk ricotta
• 3/4 cup (135 g) white chocolate chips, melted
• 1 tsp vanilla
• 1 cup (240 ml) heavy cream, chilled
• 2 tsp (19 g) unflavored gelatin
• 1 1/2 tbsp (22 ml) water

For Whipped Cream:

• 1 cup (240 ml) heavy cream, chilled
• 1/2 cup (60 g) confectioner’s sugar
• 1/2 tsp vanilla
• 1/2 recipe chocolate ganache, for garnish
• chocolate garnishes, optional

INSTRUCTIONS

1. Preheat the oven to 325F. Wrap the bottom of a 9-inch spring form with 2 sheets of foil, wrapping the foil tightly around the bottom and up the sides. Place the graham crackers into a food processor and pulse for a few minutes until fine crumbs form. Pour in the melted butter and pulse again to coat the crumbs. Transfer the crumbs into the prepared pan. Use a potato masher or the back of a large spoon to press the crumbs firmly into the bottom of the pan, creating an even crust.
2. Prepare the batter for the first cheesecake layer. Place the softened cream cheese into a mixer bowl and whisk on high speed for 6 to 7 minutes, until the cream cheese is light and fluffy. Add the ricotta cheese, melted chocolate, cocoa powder, vanilla and sugar. In a small ramekin, combine the instant coffee and boiling water, then stir until dissolved. Pour the coffee into the mixer bowl, then whisk all the ingredients together for 3 to 4 minutes, scraping down the sides of the bowl often.
3. Add the eggs last and whisk for about a minute, until well combined. Pour the cheesecake batter over the prepared crust and use a spatula to level the batter. Place the spring form pan onto a larger baking sheet, then add enough water to cover the bottom of the pan. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes; the sides should be set and the center just slightly wobbly. Allow the cake to cool completely before making the 2 final layers.
4. ………………………………..

For full instruction please see: tatyanaseverydayfood.com