Triple chocolate cheesecake (no-bake)

Just a quickie recipe because I'm getting requests for this no-bake triple chocolate cheesecake. I'm so pleased with how it turn out, the last one I made was a tad too soft and didn't hold together and the texture this time was perfect : firm, soft and creamy over a crunchy crust. Also, with the previous one being too soft it was difficilt to get out of the mold and this time, I had a few tricks up my sleeve to avoid that disaster (wish I could have filmed that!)

For the crust, I didn't have any chocolate biscuits so I made my own chocolate cookie crust using, but I did bake it a bit to get the crunchiness:

2 cups or 270 g butter cookies

4 tablespoons butter

1/8 cup Dutch process cocoa powder

2 tablespoons finely crushed white chocolate

1/2 teaspoon sea salt

Pulverise the butter cookies. Add cocoa powder. Soften butter and mix with cookie mixture. Add white chocolate bits and salt. The texture should be dry and crumbly and not too sticky so you can press it easily into the mold. If too sticky, adjust with a couple more crushed cookies ; if too dry, add a tablespoon of butter if necessary.

This is how I avoided the "unmolding the cheesecaking dilemma" : I've had cheesecakes crack before while removing them from pans or flipping them over, so this time I used a cake ring. I've put links below so you can see the type I used. They are a lifesaver. The ring is bottom-less so I lined the bottom with the same size circle of parchment paper, then on the outside, added 2 layers of aluminum foil big enough for the bottom and outer sides of the ring, press and shape it close to the ring so there is no space for the batter to seep. I layered the cookie crust on the parchment paper and, most important of all, made sure to fill the bottom (as thin as you can make it, like 1/4 inch), and line the sides with the crust, about an inch and a half tall, kind of like making a cup or container for the batter.

Bake 8 minutes in 350 ° F / 180 ° C. If the sides begin to melt down a bit, press them back up the sides. Make sure the corners are sturdy and there are no holes for the cheesecake batter to seep out of. Set aside to cool.

Here is the recipe for the chocolate cheesecake batter :

240 g melted baker's chocolate

1/2 cup cream

3/4 confectioners sugar

240 g cream cheese

1 teaspoon vanilla

1/2 teaspoon sea salt

Melt chocolate with half the cream. Set aside to cool. In a bowl, cream confectioners sugar and the cream cheese. Add the rest of the cream, then the melted chocolate (make sure it's not hot). Add the rest of the ingredients, mixing until you get a uniform color and spoon into the crust. Spread evenly to the sides, tap on the kitchen counter to fill in all gaps, then refrigerate overnight.

Once set, remove the foil, then peel off the parchment paper. Place the entire thing over a serving dish, and with a warm knife, loosen the cheesecake from the sides of the ring, swiping along the inner circumference. The ring should then just slip off.

I decorated with more cream cheese frosting (see recipe on Pink Black Forest cake link), some melted chocolate, chocolate biscuits and candies. Enjoy, everyone !