Baked triple chocolate cheesecake

The first full week after a one broken by a public holiday seems endless. Break up your week with Sandra Dimech's recipe for a delicious chocolatey treat

Sandra Dimech's baked triple chocolate cheesecake
Sandra Dimech's baked triple chocolate cheesecake

Baked cheese cake is smooth and creamy and simply delicious. Add to this the insane amount of chocolate in the cheese, the base and the topping and you have the ultimate dessert to take to parties or to simply leave in your fridge for those moments when you need a quick pick-me-up. Wherever your cheesecake ends up, you can be sure it won't be around for very long!

Baked triple chocolate cheesecake


For the base

  • 200g digestive biscuits, crushed
  • 90g butter, melted
  • 1½ tbsp cocoa powder

For the filling

  • 350g dark chocolate, chopped
  • 700g ricotta
  • 200g sugar
  • 3 large eggs, room temperature
  • 1 ½ tsp vanilla essence
  • 150g plain yoghurt 

For the ganache

  • 150g dark chocolate, finely chopped
  • 100 ml fresh cream
  • 1 tsp unsalted butter, room temperature


  1. Pre-heat the oven to 180°C.
  2. Butter a 25cm (10 in) spring form cake tin.
  3. To make the base, mix the biscuit crumbs and cocoa, add melted butter and mix until well combined.
  4. Press the crumbs evenly over the bottom of the cake tin. Cover and refrigerate.
  5. To make the filling, melt the chocolate over a pan of hot water (bain Marie). Remove from heat and set aside to cool.
  6. In a bowl (using an electric mixer) beat ricotta, until smooth. Gradually beat in the sugar.
  7. Add the melted chocolate and beat until incorporated.
  8. Add the eggs, one at a time, beating well after each addition.
  9. Add the vanilla essence and yoghurt and beat until well mixed. Scrape down the sides of the bowl to make sure it is well incorporated.
  10. Pour mixture over the biscuit base. Place the cheesecake pan on a baking tray and place in oven.
  11. Bake for about 55- 60 min or until firm. The centre of the cheesecake will still look a little wet and wobbly.
  12. Remove from the oven, carefully run a knife around the inside edge of the tin to loosen the cheesecake. This helps prevent cracking as it cools. Let it cool, cover and refrigerate for a few hours.
  13. To make the ganache, place the finely chopped chocolate in a bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil and immediately pour over the chocolate. Allow to stand for a few minutes and stir until smooth.
  14. Cool slightly and pour over the cheesecake. Spread the ganache evenly over the top of the cheesecake. Return to the fridge, overnight. This cheesecake tastes better after being refrigerated for at least a day!
  15. Decorate with white chocolate shavings.

Recipe first appeared in Gourmet Today February 2014