Delicious Triple Chocolate Cheesecake Recipe

Recipe Notes

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Servings: The recipe typically yields 12 delicious slices of cheesecake.

Calories per serving: 350 calories.

Remember: Please tag #whitakerschocolates with photos of your homemade cheesecake.

Serving Suggestions

Serve this triple chocolate cheesecake chilled, straight from the fridge.

Cut into 12 even slices with a sharp knife dipped in hot water for clean edges.

Pair it with fresh berries like raspberries or strawberries to balance the richness.

For a warm contrast, add a scoop of vanilla ice cream on the side.

If hosting, present on a cake stand with extra chocolate shavings scattered around.

It works well after a light meal or as the main event at a gathering.

For smaller portions, halve the slices and serve with coffee or tea.

Nutritional Information for This Recipe

How to Store Your Homemade Triple Chocolate Cheesecake

Store this homemade triple chocolate cheesecake in the fridge for up to three days.

Cover it with cling film or put it in an airtight container to keep it fresh and stop it from picking up other smells.

For longer storage, cut the cheesecake into slices and wrap each one tightly in cling film, then in foil.

Freeze them for up to one month. To defrost, move the slices to the fridge overnight.

This method keeps the layers firm and the flavours intact. Avoid leaving it at room temperature for more than two hours to prevent spoilage.

Some Simple Tips for Better Results

To get the best from this triple chocolate cheesecake, chill the base well before adding layers to stop them mixing.

Freeze each layer for 15 minutes to keep edges sharp and clean.

Pick high-quality Whitakers chocolate as it melts smoothly and gives clear flavour differences.

If the mix feels soft, stir in a little gelatine to each layer for a firmer hold.

Try adding a pinch of espresso powder to the dark chocolate part for a subtle coffee note.

Use full-fat cream cheese and double cream to keep it rich and creamy.

Smooth the top with a warm knife before the final chill for a neat finish.

A Brief History of Cheesecake in the UK

Cheesecake has ancient roots, starting with the Greeks who made a simple version with cheese, wheat, and honey around the 5th century BC.

The Romans took it on, adding eggs and baking it in pastry, and brought it to Britain during their rule from 43 to 410 AD. 

By the 14th century in medieval England, recipes used cheese curds, sugar, eggs, and spices, with one from 1390 seen as the first proper British one.

In the 17th century, curd tarts became common, baked from leftover cheese curds around Whitsuntide, often with colostrum for richness.

Breadcrumbs joined the mix by the mid-1600s.

In the 19th century, Americans added cream cheese and biscuit bases, influencing global styles, but British versions stayed lighter, often no-bake with ricotta or mascarpone.

The 1950s and 1960s saw the rise of "London cheesecake," a flaky pastry topped with icing and coconut—no cheese involved—named to set it apart from the creamy dessert.

Today, cheesecake tops UK dessert polls, boosted by social media trends like Basque or Japanese styles, with sales up sharply in recent years.