Thank you for the wonderful recipe! The whole cake is just so dry and wrong and yours looks so delicious :/. I was wondering …did you grease sides of pan before putting filling in and baking? I typically use a water bath when I bake cheesecake, and since the recipe didn’t suggest it I didn’t use one. Maybe I’m gonna sound silly, but in the “Filling” part, when you mention: “Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes)”. Hi,the topping will harden in the fridge for about 30 minutes and in room depend at the room temperature. It looks delicious! The white chocolate topping sounds awesome. Will you please tell me how far in advance you’d recommend making this? I’m new to baking. This looks so good! I had a similar problem. I’ve left them in and it’s not real good. In the oven. Plan to garnish with fresh raspberry compote rather than chocolate curls. Happy birthday to your daugter and Happy New Year!!! Recipe looks great. […] Triple Chocolate Cheesecake With Oreo Crust […]. Although I’m not a big fan of dark chocolate ( which is how it taste to me), I will be tweaking it. My question is, does the cheesecake have to be in the fridge for a minimum of 8 hrs before putting the topping on? The reason would be that I could achieve more portions that are neatly cut and easily served. Please help I’m confused : You should make the ganache after the cake is cooled in the fridge. A bit too much chocolate for me – and I never thought I would ever use those words. I sifted the powdered sugar ) I used 2 different dark chocalates ; I personally would add a touch more sugar to the filling, but that’s me with the percentage I used . Just put the cheesecake in the oven. I have a question : do you think it could be frozen for later ? Hi Lisa,the batter shoul be thick, I hope it turned out well. Its a lot of work but the smile on her face is worth every bit of it. Cook over simmering water 2 minutes or until chocolate melts, stirring frequently. Beat 3 pkg. thanks for sharing my recipe . Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside. For the topping can you substitute heavy cream for whipping cream? Make the whipped cream: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. I made this into a mint cheesecake- I used mint oreos in the crust, and then peppermint extract in the ganache. My recipe of the day for today is for National Chocolate Cake Day, just in case you need a reason to bake up something decadently chocolate. I only have one question, do you put the chocolate topping on after you take it out of the oven or after the 8 hours in the fridge? The oil from the cream cheese dripped all over my oven and subsequently smoked out my house. Hello! I added 3.5 this time round. If you are not a fan of dark chocolate flavor, then you should use semi-sweet chocolate. The grocery stores I shop at don’t always carry heavy cream. Much better than the Cheesecake Factory's Chocolate Cheesecake. of cream cheese? ❤️❤️❤️, […] bloggers…. The texture recieves 3-stars. 15 Review(s) 6 Hr 15 Min . At 200f. My cakes centre was set by half an hour. For the best result use high quality chocolate. Let cool to room temperature on a rack and then refrigerate until well chilled, at least a few hours, or overnight for the best texture and flavor. Delish!!! I wanted to make this as an anniversary present for some friends. Just wondering if it would be the same amount. Not quick and easy to make but time well spent. Substituted fresh raspberry compote instead of chocolate curls. Let cool. Can I use bittersweet chocolate chips for the 10 ounces of bittersweet chocolate for the filling? Hi Marti, you can add it in the filling if you like. As I said, there’s chocolate cookie crust at the bottom. Next make chocolate cheesecake filling. Is 72% Chocolate bittersweet? It was heavy – but it was awesome! But can I make half the quantity if I want small quantity, Ok thanks.. I then melted an 8 oz. Is bittersweet chcolate the same if i used The bakers unsweetened chocolate? I forgot to put the cocoa powder. I messed up and added the 3/4 heavy cream to the filling. I had to scoop into springform pan it was not pourable? Hi Sue, you can line the bottom of the pan with parchment paper. The girls will be fighting over this one…lol Remove from heat; add chocolate syrup, stirring until smooth. And it’s now in the oven…. Fantastic recipe! That means, putting the filling (already over the crust) in the oven at 350 degrees F? My batter was more loose and runny with eggs added but once I added the cooled chocolate it thickened….and it wasn’t so much pour but add in spatula sized lumps and spread out? Hi. Could it be something to do with the Oreo? I’m not a beginner cheesecake maker, but I’m quite confused. Make the crust: Melt the butter and semisweet chocolate in a small saucepan over medium heat, stirring; let cool slightly. I’m sure people who don’t like overly sweet will love this dessert! Very delicious! If you like dark chocolate, this is definitely the cheesecake for you. Good flavor but real strong chocolate (cacao) taste. I do have to admit, it was death by chocolate!!! Oops! So it took a bit longer as I had to let the cake cool before adding the mousse and then back in the fridge for two more hours. I don’t have a spring for, pan… any ideas or hints on the timing for the crust then the filling…. The cake will be slightly puffed, with a few little cracks around the edge. I’m making it for my sister’s birthday, I’m going to add sprinkles instead of chocolate shavings. Thank you for sharing this recipe. They are the same texture without the filling. Thanks for linking up with us at SNF! Super rich and wonderful. Thanks. Let me introduce myself. I made this cake for my husband’s 40th birthday. Did anyone else’s pour smoke out of the oven when baking the crust and cheesecake? Call (949) 231-0302 for a free quote today! My complaint is that it is far too bitter for my taste – almost like eating a spoonful of cocoa powder. Thank you. Put the finely chopped chocolate in a wide, shallow bowl and heat it in the microwave on high or medium high until it just starts to melt, about a minute. While its taste was very rich and chocolaty, it was far too stiff. Using a good quality chocolate makes a big difference too. COMBINE biscuit crumbs, hazelnut meal, butter and chocolate and press into the base of a greased 24cm (9") springform tin; chill. Don’t worry because your cake cracked, it happens. It is very rich, but lacks sweetness. What kind of lighting did you use? Technically the best cheesecake I’ve made . yes, you should crushed whole Oreo cookies with the filling. […]. Hi Vera! […] cheesecake Carrot cake cheesecake Strawberries and cream cheesecake Fruit pebbles cheesecake Triple chocolate cheesecake Berry Cheesecake Vanilla cheesecake Butterfinger cheesecake Golden birthday Oreo cheesecake Mini […]. ; Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. . Hi! Just cooling and getting ready to go in the fridge. It was kind of amazing! These insanely delicious Triple Chocolate Cheesecake Bars feature a buttery Oreo cookie crust and they’re finished with a drizzle of homemade chocolate ganache. Can you give quantity of chocolate crumbs and sugar please.. Thanks! A white chocolate cheesecake with a chocolate cookie crust is finished off with a creamy chocolate topping and shaved chocolate - oh my! I realize this recipe is over 2 years old, but um making this for Christmas and want any tips you could possibly give me on transporting it? Bake until brownie is set and a toothpick comes out clean, about 45 minutes. Are your measurements US or UK? Hi Jamie, I put the ganache after cool the cake completely. Do not beat too much or you will incorporate too much air and the cake will crack on top. Los pasteles de queso me vuelven loca, pero siempre he hecho la versión tradicional de queso con […], What kind of choclate did you use brand and where can you buy it? I had extra cream thankfully so I could still make the genache. I only had one box of bakers choc (4oz) so I decided to use it for the ganache and just half that part of the recipe. Thanks for sharing this decadent recipe. Thanks for your answer. Can’t really say I know what I’m doing but I don’t know what I did wrong either. it’s 9 inch pan and you can take it off before spread the ganache, if you want to make your ganache dripp around the cake (like in the picture)or after the ganache is set (it’s much easier to handle that way). Just wait the cake cool completely in the fridge and then transfer it. I’m planning a special event for Valentine’s Day and am considering using this recipe; however, I am expecting a good number of people and would need lots of small portions. Hi Megan, I used baking bar but I think you could try with chocolate chips. I’m going to try this soon. Hopefully no chocolate coma!! I’m making it this weekend for my husbands birthday and I don’t exactly have the greatest track record with cheesecake! Hi Mary, it might overflow the pan if it’s not deep enough. Not sure if it was overcooked or what. This Triple Chocolate Cheesecake has a chocolate Oreo crust, chocolate cheesecake layer, chocolate ganache topping and even a fourth chocolate touch with a garnish of chocolate curls (scroll down to see how to make them). I used white milk chocolate instead of brown for the topping. This cake should fit in 2 1/2 inch, but it’s always better to have deeper pan, you might need it for some other recipe in the future. In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth. Making it for Valentine’s Day for my sweetheart. Is it supposed to crack on top.., boy mine sure did…. SO EXCITED =). Was it suppose to be powdered sugar and is bittersweet the same as “unsweetened”? I cooked it one hour and ten minutes to make sure it was done as it was very think. like do you cool it 8 hours then the topping or the topping then cool it i am an amateur, Hi Charles, cool the cake then put the topping and cool again. it is cooling now. Triple Chcoolate Cheesecake Try it out and let me know what you […]. It also rose quite a bit. I love your recipes ? Looks great. Lol! My family loved it. I then put the cheesecake back in the fridge until serving it. . This feature has been temporarily disabled during the beta site preview. WOW! https://www.melskitchencafe.com/no-bake-creamy-chocolate-cheesecake I have a stupid question though, do you use the whole Oreo (with the filling), or just the cookie parts? Microwave at 50% power in 30-second increments, until the chocolate is melted, stirring occasionally. Hi Lori, you can put the topping after a few hours in the fridge and place it back to cool for a few more hours. It’s not the same, you better use bitter-sweet or semi-sweet chocolate instead of unsweetened chocolate. The recipe say that Cheesecake Filling: need 2 lbs. We get dark early so good natural lighting is hard to find. I always spray the bottom first before putting the parchment paper. This chocolate cheesecake recipe uses only few ingredients: cream cheese, chocolate, cocoa powder, Oreo cookies, butter, heavy cream and eggs, but it’s packed with chocolate flavors. Melt 5 oz. Is this a misprint that its “powdered sugar” or should be regular sugar? I use parchment paper. I’m sorry if it didn’t tourn out well, but every oven is different. I am allergic to eggs. Is it ok if I use a 10 inch springform pan, or will it affect the cheesecake in some way? More? Hi Shawn, I hope you’ll like it. It then says to prepare the topping & place back in fridge to cool again. Since this is my first attempt at cheesecake I’m still happy. I made it with brownie chunks and strawberries on top, then poured the ganache over all of it. For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Moreover, Triple Chocolate Cheesecake with Oreo Crust, that I shared a few years ago here on my blog, is my most visited recipe ever. Thanks! Here is a dumb question: do you put the icing on AFTER refrigerating for 8 hrs, or do you put it on after it’s done baking? I ask because I once had to transfer a cheesecake from the pan to a cardboard box and the whole ordeal gave me cancer! 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