Sunday, 21 October 2012

Triple Layer Chocolate Cheesecake Recipe (step by step photos)

Must try... this is my son's favorite.. the "Triple Layer Chocolate Cheesecake"




Ingredients
  • 200 grams plain chocolate biscuits 
  • 80 grams butter, melted 
  • 1/3 cup cold water 
  • 5 teaspoons gelatin 
  • 500 grams cream cheese, softened 
  • 1/3 cup icing sugar 
  • 1/2 cup milk 
  • 150 grams white chocolate, melted 
  • 150 grams dark chocolate, melted 
  • 1 1/2 cups thickened cream, whipped 
  • 100 grams milk chocolate, grated 


  • Cocoa powder, to serve (optional) 



Directions

1. Grease an 8 or 9 inches spring form pan with butter and line

    the bottom with a round of parchment paper. Set aside. 




2. Process biscuits until in forms fine 
crumbs by using the food
    processor. Transfer crumbs into a mixing bowl. Add in melted 
    butter and stir until well combined. Use your fingertips to 
    press into base of prepared pan. Refrigerated for 20 minutes
    or until firm. 




3. Place cold water in a small bowl and sprinkle with gelatin while 
    whisking with a fork. Set aside for 5 minutes or until spongy. 
    Stand the bowl in a heatproof bowl of hot water and stir until 
    gelatin dissolves. Set aside for 15 minutes. (Note: never boil gelatin, 
     as it can becomes stringy) 



4. In a mixing bowl, beat cream cheese, sugar and milk until 
    smooth using an electric mixer. Stir in gelatin mixture and 
    combine well. 




5. Divide cream cheese mixture into two equal portions in 
    separate mixing bowl. Stir in white chocolate into one of the 
    cream cheese mixture. Combine well. For another bowl, mix 
    in dark chocolate. Combine well. 




6. Divide thickened cream into two equal portions. Fold one
    portion into white chocolate mixture and another one into 
    dark chocolate mixture. Mix well. 




7. Pour dark chocolate mixture over biscuit base. Freeze for 10 
    minutes or until firm to touch. Carefully spread white chocolate
    mixture over the dark chocolate. Cover and refrigerated 
    overnight. 




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


* This recipe is adapted from:

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