Description
A rich and creamy triple chocolate cheesecake featuring layers of dark, milk, and white chocolate on a crunchy chocolate cookie crust, perfect for an indulgent dessert.
Ingredients
- 200 g chocolate sandwich cookies, crushed
- 100 g unsalted butter, melted
- 600 g cream cheese, softened
- 150 g granulated sugar
- 200 g dark chocolate, melted
- 150 g milk chocolate, melted
- 100 g white chocolate, melted
- 200 ml heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 100 ml whipped cream (optional topping)
- 50 g chocolate shavings (optional topping)
Instructions
- Preheat oven to 170°C (340°F).
- Mix crushed cookies with melted butter and press into a springform pan.
- Bake crust for 8–10 minutes, then cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Stir in vanilla extract.
- Divide mixture into three portions.
- Mix dark, milk, and white chocolate separately into each portion.
- Add heavy cream evenly into each mixture and stir.
- Pour dark chocolate layer over crust, then milk, then white layer.
- Smooth the top and bake for 50–60 minutes until edges are set and center slightly jiggles.
- Turn off oven and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped cream and chocolate shavings before serving.
Notes
- Do not overmix to prevent cracks.
- Cooling gradually helps maintain smooth texture.
- Use high-quality chocolate for best flavor.
- Chill overnight for improved taste and consistency.
- Use a warm knife for clean slices.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 30 g
- Sodium: 260 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 130 mg
