No-bake triple chocolate cheesecake
SERVES 12
What do you get when you combine dark, milk and white chocolate all in one dessert? Perfection!
YOU WILL NEED
100g unsalted butter, melted 300g digestive biscuits, blitzed to fine crumb
For the filling:
600g full-fat soft cheese, at room temperature
125g icing sugar
1tsp vanilla extract
300ml double cream
100g each, dark, milk and white chocolate, melted in separate bowls and cooled slightly
To decorate:
50g dark/milk/white chocolate, melted 150ml double cream
2tbsp icing sugar
Chocolate curls
HOW TO DO IT
1
In a large bowl, combine the melted butter and biscuit crumbs. Press the mixture firmly into the base of a 20cm springform cake tin.
2
In a large bowl, whisk the soft cheese, icing sugar and vanilla 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 the three different bowls of chocolate. Fold together until each set is combined.
4
Spread the dark mixture evenly over the base. Repeat with the milk mixture and finish with the white. Cover and chill overnight or for at least 5-6 hrs.
5
Once chilled, run a knife around the edge of the tin and transfer to a serving plate. Drizzle the melted chocolate over.
6
Whip the double cream and icing sugar together to form soft peaks. Pipe or spoon onto the cheesecake then decorate with chocolate curls. Store leftovers (if there are any!) in the fridge for up to three days.