Triple Chocolate Italian Cheesecake (not GAPS legal…sorry!!)

by Brenda on

If you’re on the GAPS diet, you will hate me for this recipe. I found it in my stack of made-up recipes from “way back when” and I just couldn’t throw it away. I have to post it, to put it out there for somebody who will be searching the internet for a recipe like this….

Did you know that I once created over 30 recipes for the Pilsbury Bake Off Contest? Yup. I was going to win a million dollars. Ha! :) (If I would have continued down that path, I would have spent all of that $ on doctor’s bills to treat the chronic diseases I was creating in myself!)……Not to make you feel guilty if you’re here for the cheesecake and not for a healthy-eating-schpeel. ;) But really, check out the rest of my site and read Gut and Psychology Syndrome, and learn how to change your health. My life is entirely different than it was when I was eating these kinds of foods….but, if you really want to make a tasty cheesecake (that cannot possibly be altered to fit the GAPS diet…Sorry, friends), here it is!


Triple Chocolate Italian Cheesecake

2 cups crumbs (graham cracker, chocolate wafter cookies, oreos–you choose)
1/3 cup sugar
1/2 cup buter

Press into pan


3 8 oz packages cream cheese, softened
1 8 oz tub mascarpone, softened
1 1/3 cup sugar
2 tsp vanilla
4 eggs
4 oz semi sweet chocolate, melted, cooled
2 oz unsweetened chocolate, melted, cooled
6 oz white chocolate, melted, cooled


Oven: 350 degrees (preheat)

Beat: Cream cheese, mascarpone, sugar, til combined (electric mixer ). Then add vanilla, then eggs, 1 at a time.
Divide between 2 bowls. Add chocolate to one, white chocolate to another.
Pour white chocolate mixture into pan.
Gently spoon & spread chocolate mixture on top.
Bake 1 hour, until edges puff & top looks dull and is dry to the touch.
Turn oven off, let sit for 1 hour. Then cool to room temp, refrigerate.


6 oz semi sweet chocolate
2 oz unsweetened chocolate
3/4 cup butter
1 1/2 TB corn syrup (did I seriously use this? Ew!)


Place butter & chocolate in pan, melt & stir over medium heat. Remove from heat, gently add in corn syrup until smooth and slightly warm to the touch (80 F).

Remove sides of pan, pour glaze over cheesecake. Refrigerate to set.


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