Iceland Triple Chocolate Cheesecake (Not Gateau)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs are lower in sugar and calories.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in fat and can provide a similar texture.

white chocolate

🥗Healthier: yogurt-based frosting

💰Cheaper: vanilla chocolate

Vanilla chocolate can mimic sweetness without the cost.

Preheat the oven to 325°F (160°C).

Prepare a springform pan by greasing it with butter.

Mix chocolate cookie crumbs and melted butter in a bowl until combined.

Press the crumb mixture firmly into the bottom of the springform pan to create the crust.

Melt dark chocolate in a heatproof bowl over simmering water until smooth; set aside to cool slightly.

In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing well after each addition.

Stir in melted dark chocolate and vanilla extract until fully incorporated.

Pour the cheesecake batter over the crust in the springform pan.

Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Melt milk chocolate and white chocolate separately; allow to cool slightly.

Drizzle melted chocolates over the chilled cheesecake in decorative patterns.

Slice and serve chilled, garnished with chocolate shavings if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens