Step 1

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) springform pan with baking/greaseproof paper.

Step 2

Mix together the crushed digestive biscuits, Dutch processed cocoa powder, sugar and melted butter, until you get a mixture resembling wet sand. Transfer the mixture into the lined springform pan and, using the flat bottom of a glass or measuring cup, compress them into an even layer with an approximately 1 ½ inch (4cm) rim around the edge.Tip: Depending on the type and brand of cookies/biscuits you use, you might need slightly less or slightly more butter than listed in this recipe. Add the butter slowly, mixing well after each addition, until you reach the consistency of wet sand. You want a mixture that somewhat sticks together or holds its shape when pressed together, but it shouldn't feel/look greasy or oily.

Step 3

Bake at 350ºF (180ºC) for 10 minutes, then remove from the oven and allow to cool until warm.

Step 4

Reduce the oven temperature to 285ºF (140ºC).Tip: If your springform pan isn't 100% leak-proof, I recommend you also get a baking sheet ready to place the cheesecake on it before it goes into the oven. This will catch any small leaks of butter from the cheesecake base, and prevent any smoking or burning at the bottom of your oven.

Step 5

In a large bowl using a balloon whisk, mix the cream cheese and yoghurt together until smooth. Tip: Make sure to MIX rather than whisk or aerate – you don't want to incorporate too much air into the mixture. If you don't want to do this by hand, use a stand mixer fitted with the paddle attachment on the lowest speed setting. (I don't recommend using a hand mixer.)

Step 6

Mix the sugar and cornflour/cornstarch together, and add them to the cream cheese mixture. Mix well until combined and smooth.Tip: Mixing the cornflour/cornstarch with the sugar before adding them ensures that the cornflour/cornstarch doesn't clump together in the cheesecake filling.

Step 7

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

Step 8

Add the melted chocolate and mix well until combined and smooth.Tip: I recommend that you add the melted chocolate to the cheesecake filling while it’s still quite warm rather than cooled completely to room temperature. The reason for this is that if you add room temperature chocolate to the cheesecake filling, it tends to thicken up, so it’s trickier to smooth out into an even layer after you’ve transferred it into the cheesecake crust.

Step 9

Transfer the chocolate cheesecake filling into the slightly cooled cheesecake crust and smooth out the top.

Step 10

Bake at 285ºF (140ºC) for about 55-60 minutes, or until the edges are fully set and the middle is still wobbly when you gently shake the baking pan.Tip: This baking time range is merely a guideline – you should always judge the doneness of a cheesecake based on its physical indicators (the wobbliness of the centre, how set the edges are, etc.) rather than on the baking time, especially as each oven behaves slightly differently. You should start checking your cheesecake about 10 minutes before the recommended baking time.

Step 11

Turn off the oven and allow the cheesecake to cool to room temperature in the turned-off oven with the oven door ajar.

Step 12

Once cooled to room temperature, transfer the cheesecake into the fridge for at least 4 hours (or preferably overnight) before removing it from the baking pan onto a serving plate. Keep it in the fridge until ready to assemble/decorate.

Step 13

Place the chopped dark chocolate into a heat-proof bowl.

Step 14

In a saucepan, bring the double/heavy cream just to the boil, then pour it over the chocolate. Allow to stand for 2-3 minutes, then stir together until smooth and glossy.

Step 15

Pour the warm chocolate ganache into the middle of the chilled cheesecake, then use a small offset spatula to spread it out into an even layer on top of the cheesecake and to guide it to gently drip down the sides. Tip: Make sure you're pouring the warm ganache onto a chilled cheesecake (straight from the fridge). The cold temperature of the cheesecake will ensure that the ganache sets relatively quickly. This means that instead of dripping straight down the sides all the way to the serving plate like a waterfall, the ganache will instead form pretty little drips that will make it look extra elegant and fancy.

Step 16

Allow the ganache to set first at room temperature for about 30 minutes and then in the fridge for a further 30 minutes. Tip: Allowing the ganache to set first at room temperature ensures that it keeps its beautiful glossiness, without any chocolate bloom or condensation forming on top.

Step 17

Once the ganache is set, decorate with chocolate shavings before slicing and serving.Tip: For extra neat and clean slices, cut the cheesecake with a warm/hot knife. Choose a sharp knife and dip it into very hot water. Wipe it dry, then slice the cheesecake while the knife is still hot/warm. In between slices, dip the knife again in hot water, wipe it off and repeat.

Step 18

The triple chocolate cheesecake keeps well in a closed container or tightly wrapped in cling film in the fridge for 4-5 days.