Triple Chocolate Toffifee Cheesecake

Triple Chocolate Toffifee Cheesecake – a culinary delight that turns every meal into an unforgettable moment! This decadent cake combines dark chocolate, white chocolate, and caramel in a way that will tantalize your taste buds. Although the name may sound intimidating, I promise you that the recipe is simpler than it seems, and the result will surely earn you praise from your loved ones. Whether you're making it for a special occasion or simply as a personal treat, this cheesecake won't disappoint.

Preparation time: 60 minutes
Baking time: 0 minutes
Cooling time: 180-240 minutes (split between refrigerator and freezer)
Servings: 12

Required ingredients

For the crust
- 350 g whole grain cookies
- 150 g butter (melted)
- 3 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 2 tablespoons milk

For the caramel
- 200 g sugar
- 4 tablespoons water
- 1 teaspoon salt
- 70 g butter
- 70 ml heavy cream
- 50 g nuts (optional, salted)
- 50 g peanuts (optional, salted)

For chocolate layer 1
- 80 g dark chocolate (>70% cocoa)
- 1 tablespoon oil
- 1 tablespoon milk

For the cream cheese
- 300 g cottage cheese
- 100 g sour cream
- 100 g good quality white chocolate
- 150 ml heavy whipping cream
- 1 teaspoon vanilla sugar
- 4 g gelatin granules (hydrated)

For chocolate layer 2
- 100 g dark chocolate (>70% cocoa)
- 2 tablespoons milk
- 1 tablespoon oil

Decoration
- 100 ml heavy whipping cream
- ½ teaspoon sugar
- Toffifee candies

Step-by-step instructions

Step 1: Prepare the caramel
We start with an essential ingredient that will add a decadent touch to our cake: caramel. In a non-stick pan or wok, add 200 g of sugar and 4 tablespoons of water. Heat over medium heat, stirring occasionally with a wooden spoon. When the mixture starts to boil, slightly increase the temperature. Watch the color of the caramel closely – it should turn a golden-brown, but be careful not to burn it!

Once the caramel has reached the desired hue, remove it from the heat and add 1 teaspoon of salt, followed by 70 ml of heavy cream. Stir vigorously to prevent it from hardening. Then add 70 g of cubed butter and the chopped nuts and peanuts, if you choose to use them. Let the caramel cool.

Step 2: Prepare the crust
Now that the caramel is cooling, let's work on the delicious crust. In a food processor, crush 350 g of whole grain cookies. Transfer the crushed cookies to a large bowl, add 2 tablespoons of sugar, 3 tablespoons of cocoa powder, and 1 teaspoon of cinnamon. Mix well to evenly distribute the ingredients.

Pour the melted butter over the cookies and combine. Line the bottom of a 21 cm springform pan with parchment paper. Evenly distribute the cookie mixture on the bottom and sides of the pan, pressing firmly with the bottom of a glass. Chill the pan for 10 minutes (or place directly in the freezer for faster cooling).

Step 3: Add the caramel
After the crust has set, pour the cooled caramel over the cookie layer. Make sure it is evenly distributed. Return the pan to the refrigerator to firm up.

Step 4: Prepare the first chocolate layer
In a bowl, break 80 g of dark chocolate and add 1 tablespoon of oil and 1 tablespoon of milk. You can choose to use a double boiler or melt the chocolate in the microwave. Once melted, pour the chocolate over the caramel in the pan and return to the refrigerator.

Step 5: Cream cheese
To achieve a smooth and fluffy cream cheese, start by melting 100 g of white chocolate in a double boiler. While it cools, hydrate 4 g of gelatin in a few tablespoons of cold water.

In a blender, mix 300 g of cottage cheese with 100 g of sour cream until you get a smooth paste. Gradually add the melted white chocolate and the hydrated gelatin. Blend until well combined. Separately, whip 150 ml of heavy whipping cream with 1 teaspoon of vanilla sugar and fold it gently into the cream cheese.

Pour the cream over the chocolate layer and return the cake to the freezer to set.

Step 6: Prepare the second chocolate layer
Repeat the process to create the second chocolate layer, using 100 g of dark chocolate, 2 tablespoons of milk, and 1 tablespoon of oil. After the glaze has cooled for 15-20 minutes, pour it over the set cream cheese. Make sure it is evenly leveled. Put the cake back in the refrigerator.

Step 7: Decoration
Once the cake has completely set, it’s time to decorate! Whip 100 ml of heavy whipping cream with ½ teaspoon of sugar. Use a piping bag to create small dollops of whipped cream on the surface of the cake. Add a Toffifee candy on top of each dollop for a stunning visual effect.

Chef's tip
To achieve a perfect cheesecake, make sure all ingredients are at room temperature before use. Also, if you want to cut down on calories a bit, you can use low-fat cottage cheese and light sour cream.

Delicious pairings
This cheesecake pairs perfectly with a flavorful coffee or a fruit tea. You can try serving it with a berry sauce for a delightful contrast between the sweetness of the chocolate and the tartness of the fruit.

Nutritional benefits
Although it is a rich dessert, dark chocolate and nuts provide nutritional benefits. Dark chocolate is rich in antioxidants, while nuts offer healthy fats and protein. This combination can be a better choice than many other processed desserts.

In conclusion, Triple Chocolate Toffifee Cheesecake is a dessert worth the effort. Treat yourself and others with this delicious recipe, and each slice will bring joy and excitement. It might just become your favorite dessert! Enjoy!