No-bake Triple Chocolate Cheesecake
(SERVES 12+)
INGREDIENTS Base
● 100g unsalted butter
● 300g digestive biscuits
Filling
● 100g dark chocolate
● 100g milk chocolate
● 100g white chocolate
● 600g full-fat soft cheese, at room temperature
● 125g icing sugar
● 1tsp vanilla extract
● 300ml double cream
Decoration
● 50g dark/milk/white chocolate
● 150ml double cream
● 2 tbsp icing sugar
● Chocolate curls
Method: Base
1 Melt the butter in the microwave in short bursts or in a small pan over a medium heat. In a food processor, blitz the biscuits to a fine crumb, add the melted butter and pulse a few times until the mixture is well combined. Press the mixture firmly into the base of a 20cm springform cake tin.
Filling
1 Using three different small bowls, add each chocolate type. Melt each bowl carefully in short bursts in the microwave or set the bowl over a pan of simmering water (bainmarie) until smooth. Leave to cool for a few minutes.
2 In a large bowl, whisk the soft cheese, icing sugar and vanilla extract until combined. Pour in the double cream and continue to whisk the mixture until it starts to thicken to a mousse-like texture.
3 Divide the cheesecake mix evenly between three clean bowls. Add the cooled dark chocolate to one bowl, the cooled milk chocolate to another and the cooled white chocolate to the third. Fold the chocolate mix and cheesecake mix to combine in each bowl.
4. Spread the dark chocolate mixture over the biscuit base first, and smoothover evenly. Then add the milk chocolate mixture and smooth over. Add the white chocolate mixture and smooth over. Cover the cheesecake with foil and chill in the fridge for at least 5-6 hours or overnight.
Decoration
1. Once chilled, run a knife around the edge of the tin and remove the cheesecake to a serving plate. Carefully melt 50g chocolate of your choice in a microwave or a bain-marie, until smooth. Drizzle over cheesecake.
2. In a large bowl, whip the double cream and icing sugar together to form soft peaks. Transfer to a piping bag with a piping nozzle fitted. Pipe the whipped cream in swirls over the cheesecake, and sprinkle over the chocolate swirls.