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Triple Chocolate Cheesecake with Cornflake Brittle

Triple Chocolate Cheesecake with Cornflake Brittle

Brought to you by: OcadoLife
    12 serving

Prep time:

Cook time:

Serves: 12

An indulgent dessert that's rich and wonderfully creamy. Dark, milk and white chocolate layers make this a real showstopper at the table – when serving, use a sharp knife dipped into hot water and dried before cutting to help achieve clean slices. Pastry chef Adiyatu Sambu-Balde suggests using any leftover cornflake brittle to sprinkle over yoghurt or porridge.
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  • 540g milk chocolate, broken up
  • 240g cornflakes
  • 360g soft cheese
  • 440ml double cream
  • 180g white chocolate, broken up
  • 110g 70% dark chocolate, broken up
  • 25g unsalted butter


Step 1

To make the base, put 240g milk chocolate in a heatproof bowl and place over a pan that’s about a third full of simmering water (don’t let the bowl touch the water). Stir the chocolate over the heat until almost melted; remove from the heat and keep stirring with a spatula until fully liquid. Cool for 1 min, then combine with 140g cornflakes; mix well, then press into a lined 23cm cake tin. Leave to set in the fridge for at least 30 mins.

Step 2

Line a baking tray with baking paper. Make the brittle topping by melting 200g milk chocolate, as before, and mixing with 100g cornflakes. When combined, spread on the tray and leave to set for 30 mins (pop it in the fridge if it’s a hot day). Once set, break the brittle into chunks.

Step 3

To make the first layer, melt 100g milk chocolate, as before, then add to a deep bowl along with 180g soft cheese. Use an electric hand whisk to combine (if you don’t have an electric whisk, bring the cheese to room temperature before beating to make it easier). In a separate bowl, whisk 160ml double cream to soft peaks, then fold into the cheese mixture. Spread over the set base, smoothing it out as much as possible. Return to the fridge and leave to set for 30 mins-1 hr.

Step 4

For the second layer, repeat step 3, this time using the white chocolate, 180g soft cheese and 180ml double cream.

Step 5

For the third layer, put the dark chocolate and butter in a deep bowl. In a small saucepan, warm 100ml double cream over a low heat until just simmering. Pour the hot cream over the chocolate and butter, leave for 30 secs, then whisk until combined; it should be smooth, silky and shiny. Cool for 1 min, then pour over the set cheesecake. Decorate with the cornflake brittle, return to the fridge and leave to set for 30 mins-1 hr.

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