Triple Chocolate Cheesecake

7.5.13 (Tuesday)

A friend of mine passed me this recipe during our Perth trip in Feb 2013..However, I  modified a bit by using my own cheesecake recipe..esp on the base and ingredients part..If you find this recipe is easier to follow, go ahead..else try this.

Ingredients

200g plain chocolate biscuits

80g butter, melted

1/3 cup cold tap water

5 tsp gelatin

500g cream cheese, softened

1/2 cup icing sugar

1/2 cup milk

150g white chocolate, melted

150g dark chocolate, melted

1 1/2 cups thickened cream, whipped

100g milk chocolate, grated

cocoa powder, to serve

 

Method

1. Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20mins or until firm.

 

2. Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 min. Microwave, uncovered, on HIGH (100%) power for 20-40 seconds or until gelatine dissolves. Set aside for 15mins.

 

3. Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.

 

4. Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.

 

5. Fold half the cream through white chocolate mixture and half through dark chocolate mixture.

 

6. Pour dark chocolate mixture over biscuit base. Freeze for 10mins or until firm to the touch. Carefully spread white chocolate mixture over the dark. Cover. Refrigerate overnight.

 

7. Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.