At three o’clock on a Friday afternoon, my neighbor texted me,
“Can you have a yummy dessert ready for five ladies by five o’clock tomorrow evening?”
Uh, “Yes!” Of course I can.
I actually had been stewing on this idea for a recipe for about four days and was elated to have the opportunity to create, concoct, and compose the masterpiece.
It was originally intended as a gift for my super duper chocolate loving friend – I mean, this ladybug 🐞thrives on dark chocolate.
Alas, I’ll come up with something rich and decadently chocolatey just for her sometime soon.
Mia – I’ve got your number!
In the meantime: Triple Chocolate Sea Salt Cheesecake!
With a chocolate wafer crust, a layer of vanilla cheesecake, and a rich, chocolate ganache topped in flaky sea salt and raspberries, you’ll be in chocolate dessert heaven!
Triple Chocolate Sea Salt Cheesecake
Crust:
1 pkg. chocolate wafers
8 Tbs. butter, melted
Preheat the oven to 425 degrees.
In the bowl of a food processor, pulse the chocolate wafers into a sandy crumb.
Add in the melted butter and combine well.
Press the crust into a parchment lined standard cheesecake pan (or two smaller cheesecake pans).
Bake for about 12 minutes.
Remove from the oven, reduce the oven temperature to 275, and allow to cool while preparing the Vanilla Cheesecake Layer.
Vanilla Cheesecake:
16 oz. cream cheese
3 large eggs
1 tsp. vanilla extract
1/2 tsp. sea salt
Over VERY low heat, melt the cream cheese until smooth and silky.
Remove from heat and add the eggs, vanilla, and salt.
Whisk until well combined – moving quickly and away from the heat, so that the eggs do not cook.
Pour over the cooled crust and bake at 275 for about an hour, or until the cheesecake is set in the center.
Cool, once again.
Chocolate Ganache:
20 oz. dark chocolate chunks
1 cup heavy whipping cream
Once the cheesecake layer has cooked and cooled, again, over VERY low heat, melt the chocolate and cream together, whisking constantly until smooth and well combined.
Spread over the top of the cheesecake, evenly.
Transfer to the fridge and chill overnight to set.
Top with fresh raspberries and flaked sea salt.
Bring to room temperature before slicing and serving.
