Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
Philadelphia
SHOW SEARCH
Recipes
Products
About
Contact
Facebook
Youtube
Pinterest
Instagram
Google+
https://www.philly.com.au/recipe/triple-chocolate-cheesecake
Home
Recipes
Triple Chocolate Cheesecake
Back
Triple Chocolate Cheesecake
25 Mins
Prep time
Serves
6-8
Print recipe
Share
+
Facebook
Pinterest
Email
Google+
What you need
133g packet OREO cookies
40g butter, melted
1 Tbsp gelatine powder
2 x 250g PHILADELPHIA original block cream cheese, softened
½ cup (125ml) milk
½ cup(110g) caster sugar
80g CADBURY Baking white chocolate, melted
80g CADBURY Baking milk chocolate, melted
80g CADBURY Baking dark chocolate (70% cocoa), melted
300ml thickened cream, whipped to soft peaks
1½ cup (375ml) thickened cream, extra
250g CADBURY Baking dark chocolate (70% cocoa), extra,chopped
2 x 30g CADBURY FLAKE bars, cut into thirds
50g TOBLERONEbars, broken into pieces
How to make it
Grease a 20cm round springform pan; line base and side with baking paper.
Process OREO cookies to fine crumbs. Add butter, process until combined. Press mixture onto base of pan using the back of a spoon. Refrigerate for 20 minutes.
Meanwhile, for cheesecake layers, place ¼ cup water in a small heatproof bowl, sprinkle over the gelatine. Stand bowl in boiling water, stirring until gelatine is dissolves.
Beat cream cheese, milk and sugar in a medium bowl with an electric mixer until smooth. Divide mixture into three even portions. Fold white chocolate into one portion, milk chocolate into another and dark chocolate into remaining portion. Fold one-third of the gelatine mixture into each portion. Gently fold one-third of the whipped cream into each portion.
Spread dark chocolate mixture evenly over cookie base, smoothing the surface. Spread milk chocolate mixture over dark chocolate layer, followed by the white chocolate mixture, being careful not to combine the three layers. Refrigerate for 3 hours or until set.
To make chocolate topping, combine extra cream and dark chocolate in a microwave-safe bowl, microwave on 80% power for 60-90 seconds, in bursts, until almost melted. Cool slightly, then stir until slightly thickened.
To decorate, spoon chocolate topping over the top of the cheesecake, pushing it slightly over the edge. Scatter with FLAKE bar pieces and broken TOBLERONE bars.
Recipe or Meal Type
Desserts
Cuisines
Australian
More recipes you will love
Easy Marble Cheesecake
Marble cheesecake mousse pots
Christmas Pavlova Cheesecake
Triple Chocolate Cheesecake