Triple chocolate cheesecake

Triple chocolate cheescake
Triple chocolate cheescake
Triple chocolate cheescake

A few years ago I get involved in the first auditions on the first edition of marsterchef Italy. I din’t know what the program was about and I really wish I had get trough!
Anyway, this is the recipe that I made for my first audition! I’m proud of it, because the chef,who tasted it, asked me to have some more. Unfortunately I tend to me a bit shy so it din’t really work for the TV aspect!

You will need a  few cookies cutters of a quite large shape.

For the base

  • 125 gr of digestive
  • 75 gr of salted melted butter
  • 1 tablespoon of brown sugar
  • 20 gr of dark chocolate chips

For the cake

  • 250 gr of spreadable cheese (Philadelphia is the best)
  • 2 eggs at room temperature
  • 50 gr white chocolate melted
  • 50 ml of creme fraiche

For the topping

  • 30 gr of double cream
  • 30 gr of milk chocolate

Start crushing your digestives. I usually put ten in a food bag and crush them with a rolling pin. I like them crushed, but with a few big bits in it! Mix it with the melted butter, the sugar and the choch chips.
On a baking tray place some baking paper and all your cook cutters on greased, it’s better if you use a cake release this time.
Divide your base for all the mini tins and push it at the bottom. Put it in the fridge while you follow the next step.

Cream you Philadelphia with an electric whisker and add to it the eggs. When you have a nice creamy mixture add the white chocolate to it until it becomes one with it and at last you creme fraiche.

Divide the mixture through your tins and cook it in a preheated oven at 180 degrees for 10 minutes and then reduce the temp at 160 and keep cooking the cakes for 20 min. The time vary a lot between ovens, anyway your cakes will be ready when the surface will be touchable, but the cake will still be jelly like.

DO NOT REMOVE YOUR CUTTER UNTIL THE CAKE IS COMPLETELY COOL. When it’s cool remove it very slowly and let the cake set. Meanwhile get ready tour sauce by heating the double cream on a small fire and melting in it the milk chocolate. Remove form the hob as soon as it starts boiling!
Pur the sauce on the cake and the cake is done!!

Buon  appetito


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