Triple chocolate cheesecake

The ultimate wow dessert – and so easy to make too.

SERVES 16 PREP 30 MINS Plus 3HRS chilling COOK 5 MINS

✱ 200g chocolate digestives, crushed ✱ 90g butter, melted ✱ 200g each plain chocolate, milk

chocolate, white chocolate, ✱ 1kg full fat soft cheese ✱ 125g icing sugar, sieved ✱ 3tbsp vanilla extract ✱ 450ml double cream ✱ 6tsp powdered gelatine To DECORATE ✱ 100g milk chocolate ✱ 100g white chocolate ✱ 4tbsp sunflower oil ✱ 200ml creme fraiche

grease a 15cm deep loose-bottomed cake tin and line the base and sides with baking paper. mix together the biscuits and butter and press into the base. chill.

2 melt each chocolate in separate bowls either in the microwave or over a pan of simmering water. Set aside to cool.

using an electric mixer, beat together the soft cheese, icing sugar and vanilla until smooth. Divide the mixture between three bowls.

4 Pour 150ml double cream into a bowl and heat in the microwave on Full for 30 secs. Sprinkle in 2tsp powdered gelatine, stir, heat for a further 10 secs and stir until the gelatine has dissolved. Beat the cream into one of the soft cheese bowls with the melted plain chocolate.

5 Pour into the tin over the biscuit and level. Pop in the freezer for 10 mins until firm. make the milk chocolate and white chocolate layers in the same way.

6 For the decoration, melt the chocolates in separate bowls with 2tbsp oil in each. Pour on to two non-stick trays and chill to set. cut into triangles. Remove the cheesecake from the tin and peel off the paper. Spread the creme fraiche over the top and stand the triangles in the centre. Per serving: 758 cals, 59g fat (36g saturated), 46g carbohydrates