Hurrah! Today I am celebrating the 2nd Anniversary of my blog.
My very first recipe post on 4th July, 2011 was ‘Chicken Mushroom Quiche.’ Before my first post, I felt like a child trying to get a grip of this vast blogging world. I have come a long way since then.
Thanks to all who make the time to visit ‘Hilda’s Touch of Spice’ regularly, I am overwhelmed by the continuous positive response from all my well wishers, ardent supporters, new visitors and loyal patrons. It makes me feel on top of the world when you appreciate me each time.
I love to receive your phone calls, messages and positive inputs. Your love and friendship inspires and motivates me to bring to you my old favorites and share new recipes which I develop and re-create in my kitchen. I am so glad that you are the reason to the renewed energy and reviving long lost and forgotten Goan and Portuguese Cuisine. Blogging is now an integral part of my life and I think I am addicted to it. I value each one of you and all of you are so very dear to me.
I am privileged to have a supportive family who love what I do. They do take keen interest and actively participate in the intricacies of my blog. I am proud of my younger son Bjorn who introduced me to the world of blogging and for giving me this invaluable gift. Special thanks to my husband Merwyn who is ever willing to capture the food in all its glory. My older son Denver is my biggest critic who helps me to improve and sharpen my cooking, baking and writing skills. I am blessed with great tasters in my family which helps me to visualize, improvise, develop, and create new recipes.
Today’s post of this gorgeous Triple Chocolate Cheesecake is a true symbol of celebration of joy, happiness and success. It is for all Chocolate lovers. My family loves chocolate in all forms. My hubby as always cannot think beyond chocolate when it comes to desserts.
Come, let’s celebrate and share this dainty and melt in the mouth chocolate indulgence. Here’s a piece of heaven from me with love..
For the Crust :
- 130 gms. Oreos without cream
- 70 gms. unsalted Butter (melted)
Preparation of the Crust :
Line an 8 inch spring form cake pan with buttered parchment paper.
Crush the biscuits to a fine powder in a food processor or use a zip lock bag and crush with a rolling pin. Mix the crushed biscuits with the melted butter. Press into the base of the prepared pan in an even layer. Refrigerate or freeze until the base is firm.
Meanwhile prepare the filling..
For the Layered Filling :
- 60 ml. Water
- 1 tbsp. Gelatin
- 400 gms. Cream Cheese (Homemade Cream Cheese)
- 125 ml. Milk
- 50 gms. each White, Milk and Dark Chocolate (melted in separate bowls)
- 200 ml. Cream (whipped)
You can flavor the 3 chocolate fillings with flavors of your choice. I used Cherry, Orange & Vanilla – a few drops each. To get the right flavor always taste. Just a touch goes a long way!
Preparation of the Filling :
Sprinkle gelatin over water and let it bloom for about 5 minutes. Microwave the gelatin for a few seconds or dissolve in a double boiler. Stir well to dissolve. Set aside.
Soften the cream cheese with a blender. Add milk and blend again to smoothen.
Divide equally between the 3 bowls of chocolate in this order – first the cream cheese, then the gelatin and finally the whipped cream. Mix well after addition of each ingredient.
You may arrange the layers of the prepared chocolate cream cheese as per your preference or layer like I did – crust – milk – white – dark chocolate – cocoa mirror glaze.
Spread each layer evenly. Refrigerate or freeze for approx. 20 minutes to firm each layer before pouring the next layer.
After the layering is complete, chill or freeze until set.
Before serving, use a palette knife to loosen the edges and then release the grip of the spring form pan. Remove the ring.
Decorate with whipped cream, grated chocolate or as you wish.
Slice into wedges using a sharp knife.
Serve and enjoy!
For a clean and neat cut – dip the knife in hot water. Wipe dry and then slice. Repeat the process before the next cut. This way you will be able to retain and see the beautiful shaded layers of chocolate.
In case you do not get plain oreos, then just scoop out the cream and then use the plain cookies.
If you like your Triple Chocolate Cheesecake with more sinful Chocolate, then here is the recipe for the Chocolate Mirror Glaze..
Note : Prepare the glaze at least a day before you need it. You can store excess in the fridge for about 2 weeks but it should be well covered.
For the Chocolate Mirror Glaze:
- 20 gms. powdered gelatin bloomed in 90 gms. cold water
- 200 gms. Cream
- 300 gms. Sugar or to taste
- 90 gms. additional Water
- 100 gms. Cocoa pwd. (sifted)
- 250 gms. liquid Glucose
Heat sugar, cream and additional water until it boils. Switch off the heat and add cocoa powder and glucose. Stir well. Add the bloomed gelatin and stir again. Strain through a metal sieve. Cover with plastic wrap and chill overnight.
To Glaze :
Melt the prepared glaze in the microwave. The cheesecake should be frozen for glazing. Rub off ice crystals on the surface if any. Defrost for a few minutes. Retain the spring form. Pour the chocolate mirror glaze evenly on the surface. Reserve excess glaze; properly covered in the fridge for future use. Chill the cheesecake until well set. Release from spring form pan. Transfer on a serving platter. Decorate, slice and serve.