Triple Dark Chocolate Cheesecake

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After more than two years in Italy, I have finally made a cheesecake.

Proof that you don’t need a springform pan to bake a cheesecake

Cheesecakes are not hard to make, but the baking is important, probably the most important part, and has always been tricky for me. Cheesecakes are usually baked at a slightly lower temperature, usually around 325F, and just until the sides are set but the center is still jiggly. If the center sets, the cheesecake is over done, but if the center is too jiggly, then your cheesecake won’t set up in the fridge and you’ll end up with soup when you cut into it. You don’t want the cheesecake to crack, and some recipes will tell you to add a bain-marie (a hot water bath) to the oven to keep the atmosphere humid or to crack the oven door after you’ve turned it off so your cheesecake won’t cool down too quickly and yes, crack.

So when you live in Italy with strange ovens, you think twice before baking things when you can’t perfectly control the heat in your oven or where the heat is coming from. IF you’re able to tell the temperature of your oven at all. (I’m thinking of you, my oven two apartments ago. I DO NOT miss you!) Or if your oven is small and cooks things a lot quicker. Add on top of that the cream cheese here, “formaggio fresco” or literally translated fresh cheese, is…different. I’m not even sure what it is, it tastes similar to cream cheese in the States, but when you whip it it doesn’t become soupy like the American stuff, it becomes super creamy. Sometimes I think the American stuff is stickier too, maybe? The only brand here I’ve ever seen is Philadelphia, and it has had great success in Italy. But the cheesecakes I’ve eaten in restaurants or pastry shops? Always weird. They taste and look more like semi-freddo or a mousse. I therefore assumed when I made a cheesecake it would be weird like the other ones I’ve eaten here. So I never made one.

Along came Easter and I wanted to make a cheesecake. I didn’t even have a springform pan but found that pie dishes work pretty great as substitutes. And you know what? The cheesecake turned out delicious and not weird. And my husband and colleagues liked it so well I made the same one again and bought a springform pan. And if you know me, you know I rarely bake the same thing twice in a row. I’m always on to the next new recipe or at least something I haven’t made in a while. But this recipe asked to be made again. And so I did. And now you can make it, too, weird cream cheese or normal cream cheese!

Recipe adapted from omgchocolatedesserts

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Triple Dark Chocolate Cheesecake

Serves about 12

Ingredients:

For the Oreo Crust

Crushing Oreos the old-fashioned way…

• 24 Oreos

• 1/4 cup / 56g butter, melted

For the Filling

• 7.5 oz / 225g dark chocolate, broken into small chunks

• 24 oz (3 8 oz packages) / 675g cream cheese, room temperature

• 1/2 cup + 2 Tbsp / 125g granulated sugar

• 2 Tbsp / 14 g cocoa powder

• 3 eggs

For the Ganache Topping

• 3/4 cup / 175g heavy whipping cream

• 6 oz / 180g dark chocolate, broken into small chunks

Directions:

Oven 350F / 177C. Grease an 8in - 9in / 20cm - 24cm springform pan.

Make the Oreo Crust

1. Chop the Oreos finely, either in a food processor, by crushing with a rolling pin on a clean surface or cutting board, or by putting in a resealable plastic bag and crushing with a rolling pin or meat tenderizer.

2. If using a food processor, pulse in the melted butter until crumbs are evenly moistened. If crushing the Oreos by hand, transfer to a bowl and stir in the butter.

3. Press mixture evenly into the bottom of the prepared springform pan and bake for 8 minutes.

4. Remove from oven and let cool while you prepare the filling.

Make the Filling

Spreading cream cheese mixture over baked crust

1. In a double boiler or pan over low heat, melt the chocolate, stirring constantly. Remove from heat when there are still small chunks of chocolate, and continue to stir until completely melted. In this way the chocolate won’t overheat or burn. Let chocolate cool.

2. In the bowl of a stand mixer or a large bowl with a handheld mixer, beat cream cheese and sugar on medium speed until smooth. Changing to low speed, carefully beat in cocoa powder so that it doesn’t “poof” everywhere. Every so often stop beating and scrape down the sides of the bowl well.

3. Beat in the eggs, one at a time, until smooth.

4. Beat in melted and cooled chocolate.

5. Pour mixture over the crust, smoothing the top.

6. Bake for 45 - 60 minutes, or until center is still slightly wiggly and the top looks dry.

7. Turn the oven off and crack open the door for about 10 minutes. Remove cheesecake from oven and place in fridge until completely cooled, 8 hours or overnight.

Make the Ganache Topping

1. In a small pan place heavy cream and chocolate over low heat. Stir constantly until the mixture is smooth and melted. Allow to cool slightly.

2. Remove cheesecake from fridge and pour ganache evenly over the top. Allow to set before running a dull knife around the edge of cheesecake and releasing from springform pan. Alternately, if you don’t need to transport the cheesecake anywhere, you can remove the ring of the springform first and then pour the ganache over, using a spoon to guide the ganache toward the edges and allowing some to dribble down the sides.

Jenny’s Notes:

• Not a dark chocolate fan? Try it out with milk chocolate or a mixture of milk and dark to create your preferred bitterness!

• If you don’t own a double boiler, you can make a makeshift one by placing a small pan with an inch or so of water in the bottom and bring to a simmer. Place the chocolate in a bowl big enough that it can sit on top of the pan without touching the water. Stir constantly and proceed as in the recipe. This might take a touch more effort than just melting the chocolate in a pan, but it’s safer if you’re not used to melting chocolate so as not to burn it.

• Powdered sugar can be substituted for the granulated, use 1 cup / 110g.

• For cleaner slicing, try running your knife under hot water for a few seconds between slices.

American

Yield: 12

Author: Jennyblogs

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Triple Dark Chocolate Cheesecake

Oreo crust, creamy dark chocolate cheesecake filling, and a decadent dark chocolate ganache.

prep time: 1 hourcook time: 1 H & 8 Mtotal time: 2 H & 8 M

ingredients:

For the Oreo Crust

• 24 Oreos
• 1/4 cup / 56g butter, melted

For the Filling

• 7.5 oz / 225g dark chocolate, broken into small chunks
• 24 oz (3 8 oz packages) / 675g cream cheese, room temperature
• 1/2 cup + 2 Tbsp / 125g granulated sugar
• 2 Tbsp / 14 g cocoa powder
• 3 eggs

For the Ganache Topping

• 3/4 cup / 175g heavy whipping cream
• 6 oz / 180g dark chocolate, broken into small chunks

instructions:

How to cook Triple Dark Chocolate Cheesecake

Make the Oreo Crust

1. Preheat oven to 350F / 177C. Grease an 8in - 9in / 20cm - 24cm springform pan.
2. Chop the Oreos finely, either in a food processor, by crushing with a rolling pin on a clean surface or cutting board, or by putting in a resealable plastic bag and crushing with a rolling pin or meat tenderizer.
3. If using a food processor, pulse in the melted butter until crumbs are evenly moistened. If crushing the Oreos by hand, transfer to a bowl and stir in the butter.
4. Press mixture evenly into the bottom of the prepared springform pan and bake for 8 minutes.
5. Remove from oven and let cool while you prepare the filling.

Make the Filling

1. In a double boiler or pan over low heat, melt the chocolate, stirring constantly. Remove from heat when there are still small chunks of chocolate, and continue to stir until completely melted. In this way the chocolate won’t overheat or burn. Let chocolate cool.
2. In the bowl of a stand mixer or a large bowl with a handheld mixer, beat cream cheese and sugar on medium speed until smooth. Changing to low speed, carefully beat in cocoa powder so that it doesn’t “poof” everywhere. Every so often stop beating and scrape down the sides of the bowl well.
3. Beat in the eggs, one at a time, until smooth.
4. Beat in melted and cooled chocolate.
5. Pour mixture over the crust, smoothing the top.
6. Bake for 45 - 60 minutes, or until center is still slightly wiggly and the top looks dry.
7. Turn the oven off and crack open the door for about 10 minutes. Remove cheesecake from oven and place in fridge until completely cooled, 8 hours or overnight.

Make the Ganache Topping

1. In a small pan place heavy cream and chocolate over low heat. Stir constantly until the mixture is smooth and melted. Allow to cool slightly.
2. Remove cheesecake from fridge and pour ganache evenly over the top. Allow to set before running a dull knife around the edge of cheesecake and releasing from springform pan. Alternately, if you don’t need to transport the cheesecake anywhere, you can remove the ring of the springform first and then pour the ganache over, using a spoon to guide the ganache toward the edges and allowing some to dribble down the sides.

NOTES:

Not a dark chocolate fan? Try it out with milk chocolate or a mixture of milk and dark to create your preferred bitterness! If you don’t own a double boiler, you can make a makeshift one by placing a small pan with an inch or so of water in the bottom and bring to a simmer. Place the chocolate in a bowl big enough that it can sit on top of the pan without touching the water. Stir constantly and proceed as in the recipe. This might take a touch more effort than just melting the chocolate in a pan, but it’s safer if you’re not used to melting chocolate so as not to burn it. Powdered sugar can be substituted for the granulated, use 1 cup / 110g. For cleaner slicing, try running your knife under hot water for a few seconds between slices.

Calories

715.12

Fat (grams)

54.28

Sat. Fat (grams)

31.43

Carbs (grams)

52.73

Fiber (grams)

3.26

Net carbs

49.47

Sugar (grams)

39.29

Protein (grams)

7.29

Sodium (milligrams)

316.65

Cholesterol (grams)

118.98

Nutritional Information is Approximate.

https://jennyblogs.com/blog/2019/5/30/triple-dark-chocolate-cheesecake

Created using The Recipes Generator

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Mascarpone Peanut Butter Pie with Chocolate Ganache

Let me take a gander at what you're thinking, probably something like, "OH! PEANUT BUTTER PIE? I love peanut butter pie! So good! But I already have a recipe for peanut butter pie. Why do I need this recipe? Wait, don't YOU already have a recipe up on this blog for peanut butter pie??" Maybe? Well, you'd be right about one thing, this is not my first recipe up for a peanut butter pie.  But let me tell you, they each have their own merited place in your recipe box.  For example, the Peanut Butter Pie with Chocolate Whipped Cream has a shortbread crust, creamy peanut butter filling, topped with chocolate whipped cream.  Perfect for casual events, potlucks, birthdays, summer evenings, Sunday afternoons...but what happens if you need a peanut butter pie for a gala? The president is coming over?  You're presenting a peanut butter pie to the CEO of Godiva chocolate and want chocolate to be showcased more prominently?  Then you need a peanut butter pie with refinement, elegance, and classy chocolate utilized in more than one element of the pie.  How do you do this without compromising the stand-alone peanut butter filling of a peanut butter pie?  Why, you change out the shortbread crust for a chocolate crust, and top the pie with flowing chocolate ganache.  Elegance.  Refinement.  The chocolate ganache envelopes the peanut butter filling in a tender embrace...still with me?  Ok let's stop dreaming and comparing peanut butter pies and MAKE one!  

Not a fan of chocolate and peanut butter together? Neither is my mom.  That's ok, I still love you.  And because of that, why not head over to this Nutter Butter Pie instead? No chocolate there! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from what megan's making.

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Mascarpone Peanut Butter Pie with Chocolate Ganache

Serves 8-12

Ingredients:

For the Chocolate Crust

• 7.5 oz / 210g chocolate graham crackers, teddy grahams, or chocolate shortbread

• 2 oz / 55g (1/3 cup) semi-sweet chocolate, finely chopped, or mini chips

• 5 Tbsp / 65g butter, melted

For the Peanut Butter Filling

• 1 cup / 237g heavy whipping cream

• 8 oz / 227g mascarpone or cream cheese, room temperature

• 1 cup / 250g peanut butter

• 1/2 cup / 100g sugar

• 1 tsp / 5g vanilla extract

For the Chocolate Ganache

• 4 oz / 110g (2/3 cup) semi-sweet chocolate, finely chopped, or chips

• 1 Tbsp / 14g butter

• 1/2 cup / 118g heavy whipping cream

Directions:

Oven 325°F / 163°C.  Ungreased 9in / 23cm pie dish.  

Make the Chocolate Crust

1. In a food processor combine chocolate grahams, butter, and chocolate chips.  Pulse until the mixture is uniformly fine crumbs.  Or do it the "old fashioned" way and beat the crumbs to oblivion in a well sealed plastic bag with a rolling pin or other hard object, then mixing in the chocolate and butter in a bowl with a spoon. 

2. Press evenly into the bottom and sides of pie dish and bake for 8 minutes or until fragrant.  Set aside to cool completely.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, beat the whipping cream until stiff peaks form.  Transfer to another bowl if using a stand mixer and set aside.

2. Again in the bowl of a stand mixer or a separate bowl with a handheld mixer, beat the cream cheese, peanut butter, sugar, and vanilla until light and fluffy.  

3. Carefully fold the whipped cream into the peanut butter mixture in three or four parts.  

4. Spoon the filling over the cooled crust and smooth the top.  Refrigerate to set.  

Make the Chocolate Ganache

1. Place the chocolate and butter in a small bowl.  Heat the cream in a small saucepan over low heat, just until simmering.  The moment you see bubbles remove from heat and pour over chocolate and butter.  Let sit for 1 minute to melt the chocolate, then whisk briskly until smooth and shiny.  

2. Pour over chilled pie.  If you don't desire chocolate running over the sides, you may have to wait a minute or two between pourings, or simply don't use all the ganache.  (The rest can be disposed of with a spoon and a mouth.  But I don't need to tell you that.)  

3. Chill for 3-4 hours or overnight until set.  

Jenny's Notes:

• If using a shallow pie dish you may have some leftover crust, and that's ok. Don't feel like you have to use all the crust mixture or you may have an impenetrable crust, especially in the corners.

• I frequently substitute whole milk or coconut milk for all or part of the cream in ganache, but usually not when it's a topper as it can separate a bit if you don't use all cream. However, one time when making this I only had 1/4 cup cream left for the topping and so added 1/4 cup whole milk, and it made for a beautiful ganache, even as the topper.

• Top with chocolate chips or chocolate shavings as desired!

peanut butter pie, PB pie, mascarpone peanut butter pie, chocolate ganache, cookie crust

Dessert, Pie

American

Yield: 8-12

Author: Jennyblogs

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Mascarpone Peanut Butter Pie with Chocolate Ganache

Chocolate cookie crust, whipped mascarpone peanut butter filling, and chocolate ganache to top.

Prep time: 1 hourCook time: 8 MTotal time: 1 H & 8 M

Ingredients:

For the Chocolate Crust

• 7.5 oz / 210g chocolate graham crackers, teddy grahams, or chocolate shortbread
• 2 oz / 55g (1/3 cup) semi-sweet chocolate, finely chopped, or mini chips
• 5 Tbsp / 65g butter, melted

For the Peanut Butter Filling

• 1 cup / 237g heavy whipping cream
• 8 oz / 227g mascarpone or cream cheese, room temperature
• 1 cup / 250g peanut butter
• 1/2 cup / 100g sugar
• 1 tsp / 5g vanilla extract

For the Chocolate Ganache

• 4 oz / 110g (2/3 cup) semi-sweet chocolate, finely chopped, or chips
• 1 Tbsp / 14g butter
• 1/2 cup / 118g heavy whipping cream

Instructions:

Make the Chocolate Crust

1. Oven 325°F / 163°C. Ungreased 9in / 23cm pie dish.
2. In a food processor combine chocolate grahams, butter, and chocolate chips. Pulse until the mixture is uniformly fine crumbs. Or do it the "old fashioned" way and beat the crumbs to oblivion in a well sealed plastic bag with a rolling pin or other hard object, then mixing in the chocolate and butter in a bowl with a spoon.
3. Press evenly into the bottom and sides of pie dish and bake for 8 minutes or until fragrant. Set aside to cool completely.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, beat the whipping cream until stiff peaks form. Transfer to another bowl if using a stand mixer and set aside.
2. Again in the bowl of a stand mixer or a separate bowl with a handheld mixer, beat the cream cheese, peanut butter, sugar, and vanilla until light and fluffy.
3. Carefully fold the whipped cream into the peanut butter mixture in three or four parts.
4. Spoon the filling over the cooled crust and smooth the top. Refrigerate to set.

Make the Chocolate Ganache

1. Place the chocolate and butter in a small bowl. Heat the cream in a small saucepan over low heat, just until simmering. The moment you see bubbles remove from heat and pour over chocolate and butter. Let sit for 1 minute to melt the chocolate, then whisk briskly until smooth and shiny.
2. Pour over chilled pie. If you don't desire chocolate running over the sides, you may have to wait a minute or two between pourings, or simply don't use all the ganache. (The rest can be disposed of with a spoon and a mouth. But I don't need to tell you that.)
3. Chill for 3-4 hours or overnight until set.

Notes:

If using a shallow pie dish you may have some leftover crust, and that's ok. Don't feel like you have to use all the crust mixture or you may have an impenetrable crust, especially in the corners. I frequently substitute whole milk or coconut milk for all or part of the cream in ganache, but usually not when it's a topper as it can separate a bit if you don't use all cream. However, one time when making this I only had 1/4 cup cream left for the topping and so added 1/4 cup whole milk, and it made for a beautiful ganache, even as the topper. Top with chocolate chips or chocolate shavings as desired!

Calories

791.91

Fat (grams)

62.46

Sat. Fat (grams)

30.79

Carbs (grams)

54.43

Fiber (grams)

3.89

Net carbs

50.53

Sugar (grams)

37.64

Protein (grams)

12.12

Sodium (milligrams)

502.22

Cholesterol (grams)

110.56

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2018/3/15/peanut-butter-pie-with-chocolate-ganache

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