Melissa Veytia

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Tres Chocolates Cheesecake

2h 30 mins
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This three chocolate cheesecake recipe is going to be your hit once you try it. It is ideal to enjoy Valentine's Day among friends.
Learn more about Melissa Veytia


12 portions
  • 255 grams cookie, chocolate suavicremas
  • 6 tablespoons unsalted butter, melted
  • 4 sticks cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 1/2 teaspoons salt
  • 4 eggs, big
  • 1 cup cream
  • 227 grams bittersweet chocolate
  • 1 cup whipping cream, (ganache)
  • 115 grams bittersweet chocolate, (ganache)


Preheat the oven to 160 degrees.
In a food processor add the cookies until they are ground. Add the butter until the mixture is moist. Transfer to the mold and press firmly until the entire bottom of the mold is even. Bake for 10 minutes and reserve.
In the clean food processor, add the cream cheese, sugar, and salt mixture until the mixture is smooth. With the processor on add the egg, the sour cream and the melted chocolate. Mix until everything is smooth and homogeneous.
Add the mixture to the mold with the cookie base for one hour. Turn off the oven and let the cheesecake sit for an hour inside without opening it!
Pass a knife gently around the mold and let it cool completely with the mold. Cover and refrigerate at least 6 hours or overnight.
Prepare the ganache after removing the cheesecake from the refrigerator. In a pan add the whipped cream until it boils. Turn off the heat and add the chocolate. Beat until melted and let it thicken for 2 to 5 minutes.
Unmold the cheesecake and add the ganache in the center of the cheesecake. Let it settle before serving. Enjoy!


To cut the slices clean, use a knife soaked in hot water.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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