A Rich and Decadent TRIPLE Chocolate Cheesecake for Chocolate Lovers!

Chocolate lovers rejoice! It's chocolate cheesecake time! This isn't any chocolate cheesecake, this is a triple or quadruple chocolate cheesecake! It starts with a chocolate cookie base then a rich dark chocolate filling that is topped with chocolate ganache and then chocolate shavings on top! This rich, smooth intensely chocolate cheesecake is for a true chocaholic. I called her Natasha.

Tips for Making This Chocolate Cheesecake

1 - Always make cheesecakes in a springform tin so that they're easy to remove.

2 - Always make sure that the ingredients of the cheesecake are at room temperature and not cold from the fridge.

3 - Once you add in the eggs, do not overbeat the mixture. This contributes to cracking on top of the cheesecake.

4 - Having said that, if the cheesecake cracks a little that is ok because we will be covering it with ganache anyway!

5 - Water baths are great for preventing large cracks as it cooks the cheesecake at a gentler temperature. Water baths sound intimidating but extra large foil helps but if you don't have this, three layer of regular sized foil covers up the sides of the tin.

6 - Cool the cheesecake in the oven with the door ajar (like a pavlova). This will help prevent cracking.

7 - Cheesecakes are better when they're made the day before so they have time to set. But I have a little trick to making sure that the cover doesn't drip condensation on top of the cake. Place a layer of two paper towels above the cheesecake between the foil and the paper towels will absorb any condensation.

8 - This cheesecake freezes well. I slice it up, wrap each slide in parchment and place them in the freezer for up to 2 months. Thaw slices in the fridge.

9 - For the cleanest cuts, slice the cheesecake with a large, sharp knife that you dip in a large jug or glass with hot water between slices. Between cuts wipe the knife dry with paper towels.

I ended up giving some of this cake to our neighbours. Over the past year since we've moved in we've got to meet a lot of our street and they're all really lovely. A couple a few doors down Tony and Brian who were the first to message me congratulations when we bought the house. Our neighbours are always helping us out too which is so nice of them. Our direct neighbour Brian helps mow our lawn because Mr NQN is woeful at that.

There are also friendly neighbours Paolo and Rita who live all the way around the corner. I think that having dogs opens up conversation and we tend to meet our neighbours while walking Teddy and Milo. Paolo is Italian and outgoing while his wife Rita is Greek and sweet but shy. Paolo is like the me in the relationship while Rita is like Mr NQN. I mean it works right? Haha.

That day I had a couple of insect bites on my arm that had turned bright red and angry since I scratched them but had stayed stubbornly put for 4 days. "What happened there on your arm?" asked Paolo. He actually had the same thing just a couple of weeks ago as did his grandchild. So he kindly brought out some eucalyptus oil and cotton tips and helped to fix my arm - and lo and behold that evening it started to fade and within 2 days it was gone. And now we are planning a dinner together with Paolo and Rita at their house along with Tony and Brian!

So tell me Dear Reader, do you have a dish that you cook for dinner parties? Have you ever made a chocolate cheesecake before? Do you have any tips or tricks for making a perfect cheesecake?

Chocolate Cheesecake

An Original Recipe by Lorraine Elliott

Preparation time: 30 minutes (this recipe is best started the day before)

Cooking time: 1.5 hours

Serves: 8 people

For base

• 200g/7ozs. plain or chocolate cookies
• 30g/1oz. cocoa, sifted (if using plain cookies)
• 75g/2.6ozs butter, melted
• 3 tablespoons raw sugar

For Cheesecake Filling

• 2 cups/360g/12.7ozs dark or bittersweet chocolate, melted
• 700g/1.5lbs cream cheese, room temperature
• 1 cup/220g/7.7ozs caster sugar
• 1/4 cup/55g/2ozs brown sugar
• 3 tablespoons cocoa powder
• 2 teaspoon vanilla bean paste
• 1/4 cup/60ml/2flozs espresso coffee
• 165ml/5.8flozs. cream
• Pinch salt
• 5 eggs, room temperature

For Chocolate Ganache

• 150ml/5ozs cream
• 100g/3.5ozs dark or bittersweet chocolate chips

For Chocolate Shavings

• 100g/3.5ozs dark chocolate bar

Step 1 - Line a 20cm/8inch springform pan on the base and sides and then wrap the outside of the tin in three layers of foil. Make sure that the foil covers up all of the sides of the tin. Put a kettle full of water on to boil and have a deep baking tray ready as a double boiler. Preheat oven to 180C/350F. Process the cookies and cocoa (if using) until you get a fine, sandy texture. Place in a bowl. Melt butter in the microwave and add to the bowl with the crumbs and raw sugar and mix to get a sandy, damp mixture. Press down into the prepared tin just on the base using a flat bottomed glass to help get an even finish. Bake for 10 minutes and then remove from the oven and set aside. You can put this in the fridge if you want too.

Step 2 -Reduce oven temperature to 160C/320F. Melt the chocolate in a microwave until smooth and melted (I do it in 1 minute bursts on 75% power stirring between bursts). Beat the cream cheese until smooth and then add both sugars, sifted cocoa, vanilla, coffee, cream and salt and beat until smooth. Add in melted chocolate and the eggs one at a time and beat until smooth but do not overbeat. Scoop into the tin over the base. Place the foil lined tin in the baking dish and pour the boiled water around it carefully so that it is surrounded by water halfway up the sides. Bake for 1 hour 10 minutes or until just the centre is a bit wobbly (it will continue to cook further upon cooling). Cool in the oven with the door ajar and then unwrap the foil and cool completely in the fridge. I cover it with paper towels and then foil - the paper towels absorb any condensation.

Step 3 -Make the ganache by placing the chocolate chips in a heatproof bowl. Heat the cream up until almost boiling. Pour the hot cream over the chocolate and cover with a plate and leave to sit for 5 minutes. Then stir the chocolate into the cream until smooth. Remove the cheesecake from the tin and place on a serving plate. The ganache is ready to pour over after sitting for 10 minutes or so - it should have thickened slightly but still be liquid. Pour the ganache over the chilled cheesecake and allow to set.

Step 4 -To make the chocolate shavings, take a sharp paring knife and angle it along the chocolate to create shavings. You won't use all of the chocolate bar but it is easier to make shavings off a large bar. Place on top of the cake.

Thermomix directions:

Step 1 -Line a 20cm/8inch springform pan on the base and sides and then wrap the outside of the tin in three layers of foil. Make sure that the foil covers up all of the sides of the tin. Put a kettle full of water on to boil and have a deep baking tray ready as a double boiler. Preheat oven to 180C/350F. Place the cookies and cocoa (if using) in the bowl and set to 10-15 seconds, speed #5. Place in a separate bowl. Add butter to the TM bowl and set to melt for 2 minutes at 90C on speed#1. Add to the bowl with the crumbs and raw sugar and stir. Press down into the prepared tin. Bake for 10 minutes and then remove from the oven and set aside. You can put this in the fridge if you want too.

Step 2 - Reduce oven temperature to 160C/320F. Place the chocolate in the Thermomix bowl and set to 8 secs, speed #9 to grate the chocolate. Melt for 5 min, 50°C, speed #2. Scrape down halfway and melt for another 2 mins, 50°C, speed #2. Remove from the bowl and add to another bowl. Add the cream cheese to the TM bowl and beat on speed #5 for 10 seconds. Then add both sugars, sifted cocoa, vanilla, coffee, cream and salt and beat at speed #5 for 5 seconds. Add in melted chocolate and the eggs one at a time through the hole and beat at speed #3.5 for 20 seconds until smooth and all incorporated. Scoop into the tin over the base. Place the foil lined tin in the baking dish and pour the boiled water around it carefully so that it is surrounded by water halfway up the sides. Bake for 1 hour 10 minutes or until just the centre is a bit wobbly (it will continue to cook further upon cooling). Cool in the oven with the door ajar and then unwrap and then cool completely in the fridge. I cover it with paper towels and foil-the paper towels absorb any condensation.

Step 3 -Make the ganache by placing the chocolate chips in the Thermomix bowl and set to 5 secs, speed #9 to grate the chocolate. Weigh in the cream and set to 2 minutes, 50°C, speed #5. Scrape down sides and cook for a further 1 minute, 50°C, speed 4. Remove the cheesecake from the tin and place on a serving plate. The ganache is ready to pour after sitting for 10 minutes or so - it should have thickened slightly but still liquid. Pour the ganache over the chilled cheesecake and allow to set.

Step 4 -To make the chocolate shavings, take a sharp paring knife and angle it along the chocolate to create shavings. You won't use all of the chocolate bar but it is easier to make shavings off a large bar. Place on top of the cake.