Triple Chocolate Cheesecake

I have made this Triple Chocolate Cheesecake many times for special occasions or simply when I crave something a bit more indulgent. I started with a recipe from Poliana (from bucataras), whom I thank, but I adapted the decoration a bit based on what I had on hand. The caramel I made is simple and sweet, not salted caramel, and I didn't use Toffifee for decoration. It is quite labor-intensive, but it's worth every effort, especially if you want a layered cake-style dessert.

Quick Info

Total Time: about 4-5 hours (including cooling)
Actual Preparation Time: 60-70 minutes
Chilling Time in the Fridge/Freezer: 3-4 hours
Servings: 12
Difficulty: medium
Recipe Type: festive dessert, no-bake cake

Ingredients

Crust:
- 350 g plain biscuits
- 150 g butter
- 2 tablespoons milk
- 3 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 teaspoon cinnamon

Caramel:
- 200 g sugar
- 4 tablespoons water
- 70 g butter (room temperature)
- 70 g heavy cream
- 100 g unsalted roasted peanuts

First Chocolate Layer:
- 100 g dark chocolate
- 1 tablespoon oil
- 1 tablespoon milk

Cheese Cream:
- 300 g cottage cheese (well-drained)
- 100 g white chocolate
- 100 g sour cream
- 150 ml liquid cream
- 1 teaspoon vanilla sugar
- 4 g gelatin

Second Chocolate Layer:
- 100 g chocolate (can be dark or milk)
- 1 tablespoon milk
- 1 tablespoon oil

Decoration:
- Homemade fondant or based on inspiration

Preparation Method

1. Prepare the caramel
In a heavy-bottomed saucepan, combine the sugar and water over medium heat. Stir with a wooden spoon at first until it starts to boil. Once the sugar has completely melted and the caramel begins to change color (light golden), stop stirring and slightly increase the heat. Be careful, as caramel can burn quickly.
When the color is just right, remove the saucepan from the heat. Add the cream and stir quickly. Be cautious, as it may foam. Immediately add the cubed butter, continuing to stir vigorously until incorporated. Finally, add the roasted peanuts. Allow the caramel to cool completely, but keep it pliable, not hard.

2. Crust
Crush the biscuits as finely as possible using a food processor or a bag and rolling pin. Place them in a large bowl, add the cocoa powder, sugar, cinnamon, then the milk and melted butter. Mix until you have a damp mixture that holds together when pressed.
Line the bottom of a round springform pan (about 22-24 cm in diameter) with parchment paper. Press the biscuit mixture into the pan firmly, including the sides, using the bottom of a glass. Place the pan in the freezer for 10 minutes to set quickly.

3. Caramel Layer
Remove the pan from the fridge. Pour the cooled (but still soft) caramel over the crust and smooth it out with a spatula. Refrigerate for 20-30 minutes or until the caramel is firm to the touch.

4. First Chocolate Layer
Break the dark chocolate into pieces and melt it in a double boiler with the oil and milk. Stir until smooth. Let it cool for 5 minutes, then pour it over the set caramel and spread it quickly. Place the pan in the fridge while you prepare the cheese cream.

5. Cheese Cream
Soak the gelatin in 3 tablespoons of cold water and let it swell for 10 minutes. Meanwhile, melt the white chocolate in a double boiler and let it cool slightly, but keep it fluid. Mix the gelatin directly into the warm chocolate until completely dissolved.
In a large bowl, blend the cottage cheese with the sour cream and vanilla sugar using a hand mixer. Once combined, continue mixing on low speed. Gradually pour in the melted white chocolate (with gelatin), mixing continuously. Whip the liquid cream separately until it forms stiff peaks, then gently fold it into the cheese mixture using a spatula.

Pour the cream over the first chocolate layer (which should be completely set) and smooth it out. Place the pan in the freezer for 10 minutes.

6. Second Chocolate Layer
Prepare it exactly like the first layer: melt the chocolate with the milk and oil in a double boiler, let it cool slightly. Remove the pan from the freezer and pour it over the cream layer. Spread it quickly and evenly. Refrigerate everything for a minimum of 2-3 hours, ideally overnight, to allow the layers to set.

7. Decoration
Remove the cheesecake from the mold and decorate as desired. I used fondant, but you can use fruits, nuts, or anything you like.

Why I Make This Recipe Often

It’s the kind of dessert that impresses at any festive meal or birthday celebration. The layers remain well-defined, and the caramel with peanuts adds a crunchy and sweet touch. It can be prepared in advance and cuts cleanly, which is helpful when you have a lot to do.

Tips and Variations

Tips
Using butter at room temperature helps the caramel bind easily.
When hydrating the gelatin, use cold water and do not heat it directly over the flame.
If you don't have a food processor for the biscuits, you can crush them manually, but they should be as fine as possible.
After each layer, chill well; otherwise, the layers may mix during pouring.

Substitutions
You can replace dark chocolate with milk chocolate for a milder flavor.
The peanuts can be omitted or replaced with plain nuts.
Cottage cheese can be swapped with cream cheese, but the consistency will be a bit creamier.

Variations
You can flavor the cream with a little lemon or orange zest if you prefer something fresher.
Instead of fondant, try decorating with chocolate shavings, berries, or even additional caramel.

Serving Ideas
Slice it thinly with a knife dipped in warm water. It works well as a dessert for festive meals or as a birthday cake.

Frequently Asked Questions

1. Can I use a different type of biscuit for the crust?
Yes, you can use any plain biscuits, including digestives or popular brands. If they are very sweet, reduce the sugar.

2. Can the cheesecake be made a day in advance?
Yes, it is actually recommended. The layers set well and slice easily.

3. Do I need an oven for this recipe?
No, it is not baked. All layers set in the fridge or freezer.

4. How do I know if the caramel layer is firm enough for the next layer?
The caramel should not be liquid to the touch. Press gently with your finger – if it doesn't stick, it's ready for the chocolate layer.

5. Can I omit the gelatin?
The recipe needs a bit of gelatin to keep the cheese layer firm. Without it, the cream will be softer and may collapse.

Nutritional Values

Estimate for one slice (out of 12):
Calories: 370-400 kcal
Protein: 6-7 g
Carbohydrates: 32-35 g
Fats: 25-28 g
Values vary depending on the type of chocolate, cream used, and whether you use cream cheese or cottage cheese.

Storage and Reheating

Keep in the fridge, covered, for up to 3 days. I do not recommend freezing after assembly, as the texture of the caramel and cream may change. Serve cold, without the need for reheating. If you need to keep it longer, you can assemble the layers separately and finish the dessert 24 hours before serving.

Caramel: In a double-bottomed saucepan, we put the sugar and water and let it caramelize over medium heat, stirring with a wooden spoon. When it starts to boil, we stop stirring and increase the heat. When it changes color (golden), we take it off the heat, add the cream while stirring quickly, and the butter (at room temperature) cut into cubes. Finally, we add the nuts and let the caramel cool. Crust: We crush the biscuits using a food processor, put them in a larger bowl, add cocoa, sugar, cinnamon, milk, and melted butter, and mix well. We line a springform pan with parchment paper. I used a cake ring from the pantry ;) We press the biscuits into the pan, including the sides, using a glass. We put it in the freezer for 10 minutes for quicker cooling, then pour the cooled caramel over it, and return it to the fridge. We prepare the first layer of chocolate: we break the chocolate into pieces and melt it in a double boiler together with the oil and milk. We let it cool, and when the caramel is set, we pour the chocolate on top and return it to the fridge. Cheese cream: We put the gelatin in 3 tablespoons of water and let it sit for about 10 minutes. We melt the white chocolate in a double boiler and let it cool. While it is still warm, we add the gelatin and mix to dissolve the granules. In a larger bowl, we blend the cheese and cream with a blender, then use a mixer on low speed. We add the chocolate and continue mixing, then carefully fold in the whipped cream. We pour the cheese cream over the first layer of chocolate and put it in the freezer for 10 minutes, during which we prepare the second layer of chocolate, which is made the same way as the first layer. It is allowed to cool slightly, then poured over the set cheese cream. It is left in the fridge for 2-3 hours. It is decorated as desired and served with great appetite.

 Ingredients: Crust: 350 g biscuits 150 g butter 2 tablespoons milk 3 tablespoons cocoa 2 tablespoons sugar 1 teaspoon cinnamon Caramel: 200 g sugar 4 tablespoons water 70 g butter 70 g heavy cream 100 g unsalted roasted peanuts First layer of chocolate: 100 g dark chocolate 1 tablespoon oil 1 tablespoon milk Cream cheese: 300 g cottage cheese 100 g white chocolate 100 g sour cream 150 ml liquid cream 1 teaspoon vanilla sugar 4 g gelatin Second layer of chocolate: 100 g chocolate 1 tablespoon milk 1 tablespoon oil Decor: Homemade fondant

 Tags:  cheesecake cake caramel cake