Decadent & Creamy Triple Chocolate Cheesecake

Presented by Johnson & Wales University Student Blair Cannon

Yield: 12 servings (9 inch springform pan) 

Prep Time: 30 minutes

Total Time: 3hours 30 minutes

1 cup                             Oreo Cookie Crumbs

¼ cup                   ground toasted almonds

3 tbs                     melted unsalted butter

¼ cup                  dark chocolate, melted

3 ¼ cup               cream cheese, cubed and softened

2/3 cup                superfine sugar

3 tsp                     gelatin, dissolved in ¼ cup boiling water

½ cup                  dark chocolate, melted

½ cup                  milk chocolate, melted

½ cup                  white chocolate, melted

1 cup                             heavy whipping cream, whipped to medium peak

  1. Combine Oreo Cookie crumbs, almond meal, butter, and chocolate of first part of ingredients in a bowl mixing well to combine.
  2. Press into the base of a greased 9 inch (24cm) springform pan and chill
  3. Beat cream cheese and sugar using an electric mixer until smooth. Add room temp gelatin mixture and beat until well combined. Divide mixture evenly into 3 bowls. Add a quantity of melted chocolate to each bowl and mix until smooth. Fold through a third of the whipped cream into each mixture.
  4. Spoon mixture into prepared base, alternating between the three mixtures with a skewer and shake to smooth over.
  5. Refrigerate for three hours or overnight until set.
Smooth Raspberry Coulis

Yield: 1 cup

 Prep Time: 10 minutes

1 ½ cup                              Frozen Raspberries

¼ cup                                 granulated sugar

1 each                                lemon zest

  1. Add all to a sauce pot and cook over low heat for 5 minutes.
  2. Puree sauce and push through fine mesh strainer
  3. Cool in Refrigerator

Madagascar Vanilla Bean Cream Anglaise


Yield: 1 cup

Prep Time: 10 minutes


1 cup             heavy cream

2 tsp            vanilla extract

4 each           egg yolks

1/3 cup          white sugar

  1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
  2. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.