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Layers of chocolate cheesecake

Just three little words


If chocolate and cheesecake are two of your favorite indulgences
 and you are on a diet... 
you might want to stop reading now 

I was searching for recipes for a chocolate cheesecake
and found this recipe and thought why not try it.

I don't usually share too many recipes on here
but when I instagrammed a photo of the ingredients I had so many requests
to share the recipe for this one

Amazingly delicious. 
Amazingly chocolatey and I think it would be pretty much 
amazingly perfect for a Valentines day treat too.
I made it for a special guy and it was the perfect dessert for a special occasion

I found the recipe here  
Recipe and instructions courtesy of Martha

Triple-Chocolate Cheesecake

  • 1 package (9 ounces) chocolate wafer cookies
  • 6 tablespoons unsalted butter, melted
  • 4 bars (8 ounces each) cream cheese, room temperature
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup sour cream
  • 8 ounces semisweet chocolate, melted
  • Chocolate Ganache, for topping


Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.

In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.

Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.

Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).

Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

Everyday Food, November 2007

It was super simple to make
but you do have to let it chill for several hours before topping it with the ganache 
so a little planning ahead is required.
I followed the recipe to a t except that I drizzled the ganache on the edges just a bit 
rather than having it all in the center 

This is one of those really, super thick and heavy cheesecakes
so just a little slice is enough to make you feel satisfied
Which is  kind of good news and bad news.

Good news
 because you don't have to eat too much of it to feel you have indulged
but bad news
 because you don't eat too much of it 
and so it might be in the fridge for a few days 
which will likely lead to more indulging

 I think it is pretty perfect for a sweet surprise for a special day
or even just for that random everyday celebration


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  1. My goodness, that looks good! I can imagine the calories :)

  2. Y.U.M. (darn it) Picture Perfect! (and now I'm hungry)

  3. I must try this! Thank you Courtney!

  4. Oh my, that looks heavenly! Pinning for {hopefully near} future reference : )

  5. I'll take 2 please......wonderful recipe, it doesn't look hard.

  6. Whoa! I have to stop looking now! Lol Delicious blog :-)
    Linda at Beautiful Ideas

  7. This looks YUMMY! Thanks for sharing with us <3

  8. This looks YUMMY! Thanks for sharing with us <3

  9. Beautiful shots!! I might make this...but only when I won't be alone!!