This cheesecake has not one but THREE types of chocolate, layered into one no-bake cheesecake. What more could we ask for in a dessert?
Today marks the one year anniversary of my blog. It amazes me to see how far I have come in recipe development and (especially) photography in just one short year.
I wanted to create something extra delicious to mark one year of PicNic, and since I have become known for cheesecakes it seemed like a logical thing to do. I am so delighted with the outcome. I think that this is the most delicious cheesecake that I have created so far! Each layer of this cheesecake by itself was fantastic, and in combination even better. I loved the way each layer had its own slightly different texture. Since this is a no-bake dessert it also takes next to no time to whip up.
Since I am so thrilled to have been doing this whole foodie thing for one year, I have also gone back and re-photographed my very first recipe: Lemon and Coconut Brownies. Go take a look, this is one of my favorite fruity baked treats!
Triple Chocolate Cheesecake
350 g (12 oz) chocolate cookies
100 g (3.5 oz) butter, melted
500 g (18 oz) cream cheese
1/3 Cup caster (super fine) sugar
100 g 70 % dark chocolate
100 g milk chocolate
100 g white chocolate
1 Cup cream, whipped plus 3 Tbsp liquid cream
1. Process the cookies to a fine crumb in a food processor. Add the melted butter and process until well combined. Grease a (approx) 25 cm springform cake pan. Whatever size you have will do just fine. Press the cookie mix into the base and up the sides. Place in the refrigerator to chill while you make the filling.
2. Combine the cream cheese and sugar. Mix until there are no lumps of cream cheese. Separate among three bowls.
3. Place a heatproof bowl over a saucepan of gently simmering water.
4. Break the dark chocolate into chunks and place in the bowl along with 1 Tbsp liquid cream. Melt the chocolate while stirring so that it doesn't burn. Pour into one of the bowls of cream cheese and mix well to combine. Fold in one third of the whipped cream. Pour over the chilled base and return to the refrigerator.
5. Repeat step 4 with the milk chocolate, and then the white chocolate. Allow the cheesecake to chill for a few hours or overnight before serving.
6. Serve topped with dark, milk, and white chocolate shavings.