Triple Chocolate Cheesecake

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^{This post is sponsored by Bosch Home. All expressed opinions are mine.}

Calling all chocolate lovers! This perfectly delicious Triple Chocolate Cheesecake with velvet filling will impress you with its simplicity and wonderful texture. It is easy to make with the easy recipe below.

What is special about this recipe

This cheesecake is Triple Chocolate because it has oreo crust, rich chocolate filling and chocolate mousse on top. For the filling both dark chocolate and cocoa powder are used, which makes this dessert a Dark Chocolate Cheesecake. 

This is also one of the few baked cheesecakes that don't crack during baking! I never fuss about cracking (sometimes unavoidable) but it is a always a pleasure to take out of the oven a cheesecake with a perfectly even top. Surely the chocolate and the cocoa powder helped out for this.

One of the special moments in the preparation of recipe is that I had the chance to test one of Bosch's kitchen machine MUM 2. Below you will find my review after the test.

MUM 2 Review

MUM Serie | 2 is not just a stand mixer. It is a kitchen machine as it can work with several additional accessories such as: shredder, citrus press, blender and even meat mincer. I found that very innovative and practical.

MUM 2 is very compact but still powerful. The planetary movement of the attachments and the specific shape of the bowl allows a perfect mixing of the ingredients inside. 

What I like the most about MUM 2

• Compact design
• Easy to clean
• Easy to use
• Planetary movement in three directions for perfect mixing
• Not too noisy

What I didn't like

I have only two minimal points which I only realised after reviewing MUM 5 - the second Bosch kitchen machine I tested (more about it in my next post):

• The button that opens the swivel arm does not work very smoothly
• When the machine stops, the attachment stops immediately, sometimes in a position that makes it impossible to open the swivel arm. In that case the mixer needs to be started again for a second, so that the attachment changes position and the arm can be lifted.

To whom I would recommend this kitchen machine

In my opinion MUM 2 is the perfect kitchen machine for anyone who wants to bake more but doesn't feel like getting serious about it. It is perfect for people who don't have a lot of space and time as it is small and very simple to use.

Recipe tips

The current Triple Chocolate Cheesecake recipe (or three layer Dark Chocolate Cheesecake) is easy to make. Still there are few details which you need to consider in order to achieve a perfect result:

• Take the ingredients for the filling from the fridge at least 30 minutes before starting to make the cheesecake. 
• The above doesn't apply to the cream for the topping: always whip the cream cold!
• When you add the eggs, beat them shortly at a low speed, just until combined.
• Add the melted chocolate slowly, beating at a low speed. Stop the mixer when combined.
• Bake the cheesecake in a pan full of water, at 320º F/160º C or lower.
• To test for doneness, shake gently the pan. It is ready when the sides are stable but just a small part in the middle jiggles a bit.
• When preparing the chocolate mousse, add from the cream to the chocolate and not the other way around. That way is easier to avoid the chocolate from hardening quickly in the cold cream.
• Don't overbeat the cream! Watch it carefully while beating: it has to be fluffy but not very thick.

I really hope you would love the recipe! This cheesecake is a real pleasure for every chocolate lover.

Here are few other chocolate recipes which you might like too:

• No Bake Chocolate Cheesecake in Glasses
• 4-ingredient No Bake Chocolate Tarts
• Easy Zebra Cake
• The Best Chocolate Mango Cheesecake

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5 from 2 votes

Triple Chocolate Cheesecake

Prep Time 30 minutes mins

Cook Time 1 hour hr

Servings: 10

Author: Daniela Lambova

Ingredients

For the crust:

• ▢ 14 oreo cookies
• ▢ 2,5 tbsp/ 50 g butter, melted

For the filling:

• ▢ 3 large eggs
• ▢ 17,6 oz/ 500 g cream cheese
• ▢ ¾ cup/ 150 g brown sugar
• ▢ 2 tbsp/ 20 g cocoa powder, dutch processed or black
• ▢ 3 oz/ 85 g dark chocolate

For the chocolate mousse:

• ▢ ⅞ cup/ 200 ml heavy cream, cold
• ▢ 3 oz/ 85 g dark chocolate
• ▢ ground pistachio for sprinkling, optional

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Instructions

• Preheat oven to 160º C/ 320º F.
• Line a 7 inch/ 18 cm spring form pan with a circle of parchment paper. Wrap very well the pan with 2-3 sheets of aluminium foil.

Crust:

• Crush the oreos to crumbs in a food processor or with a rolling pin in a plastic bag.
• Place the crumbs in a bowl and add the melted butter. Mix very well and press the mixture to the bottom of the prepared pan. Place the pan in the fridge.

Filling:

• Combine the cream cheese and the brown sugar in a large mixing bowl/ the bowl of a stand mixer, fitted with a paddle attachment. Mix very well with the mixer at a high speed, until combined. Add the cocoa powder and mix again until uniform.
• Add the eggs one by one, mixing at a lower speed, until smooth. Scrape the sides of the bowl, if needed.
• At the end gradually add the melted and slightly cooled chocolate, mixing again at a low speed, until combined.
• Pour the filling into the crust in the pan. Smooth it out with a rubber spatula.
• Place a large pan full of cold water in the oven. Place the cheesecake inside the pan.
• Bake for about 60 to 75 minutes, or until the cheesecake is stable and just a small part in the centre jiggles slightly when the pan is shaken.
• Let the cheesecake cool until room temperature. Refrigerate for at least 6 hours or overnight, before topping and serving.

Chocolate Mousse:

• Whip the cream in a large mixing bowl. Make sure it is fluffy but not too thick.
• Add some cream to the melted and cooled chocolate (not the other way around) and mix energetically to combine. Repeat the procedure 2-3 times and then fold the whole chocolate into the cream.
• Top the cheesecake with the chocolate mousse. Optionally sprinkle pistachio nuts on top.

Notes

• Take the filling ingredients our of the fridge about 30 minutes before starting to prepare the cheesecake.
• Store the cheesecake 4-5 days covered in the fridge.

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