Skip to main content

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 !

Some links to equipment or objects in photos :
Adjustable cake ring
Cake ring and clear sheet rolls
Clear cake stand
Vintage cake stand

*This site contains ads and affiliate links*
See my Disclosure and Privacy statement to learn more



Labels:

Comments

Post a Comment

Popular posts from this blog

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C.  Line pan with parchment paper.  I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form.  Add granulated sugar a little at a time and continue...
Post a Comment
Read more

Fluffiest cinnamon rolls, with yogurt cream frosting

I must say this is the most wonderful cinnamon rolls dough I've discovered to date. Light, fluffy, delicious, what more could you ask for?  I filled half the dough with brown sugar, cinnamon, and nuts, while the other half was filled with some homemade strawberry jam. Here is the recipe for the dough, inspired by Foodess.com, which has the best explanation for the dough, go to the website for more info.  I will always use this dough to make these buns from now on. 240 ml warm milk 2 large eggs 570 g all-purpose flour 100 g sugar 2 1/4 teaspoon instant yeast 1 1/2 teaspoon salt 115 g unsalted butter (softened) Cinnamon filling 200 g brown sugar 2 teaspoons cinnamon 115 g softened butter 1/2 cup nuts (cashews, walnuts, almonds...) Strawberry jam 12-15 strawberries 50 g sugar (or more if you like it sweeter) 1 tablespoon of cornstarch Cut strawberries in 1/4 or 1/8ths and simmer with the sugar until softened, about 3-5 minutes.  Add a spoonful of this in a cup with the ...
Post a Comment
Read more

Strawberry & raspberry amaretti cheesecake

Is there such a thing as baking too many cheesecakes?  Because, really, cheesecakes take time to master.  And just when you think you've got it down, you mess one up because there is a "tour de main" or trick to making them and it's all about... jiggliness!  It's mastering the right cooking time, because all our ovens are different, the right cream cheese, as they're different in every country, the right amount of setting ingredient (flour or cornstarch...), etc. I've made many versions because there are no-bake varieties (these are the most tricky in my opinion because of the gelatin or setting factor) or the oven-baked kinds (with or without a water bath).  The following version is the most straightforward and fuss-less variety I've encountered, I made this cheesecake readily with ingredients I had at home. Here is what I used :  Cookie crust :  150 g or 1 cup mix of butter cookies and amaretti,  30 g sugar,  50 g butter,  1/4 teaspoon...
Post a Comment
Read more