Triple chocolate no bake cheesecake

No bake cheesecake, needs to spend overnight in the fridge. Perfect, light dessert for Summer time. Very delicate, foamy like clouds, you may eat it without compunction. Three layers in three colours (and flavours) of chocolate. Every one layer is delicious and together they make divine composition. Normally I am not a big fan of white and milk chocolate but in this dessert I love them all! Enjoy!

 

You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round spring pan 9 inch (I used heart shaped)

 

 Base:

  • 170 g tea biscuits
  • ¼ cup (+ 1 tablespoon optional) butter, melted

Cheesecake:

  • 500 g cream cheese
  • 12 tablespoons natural Greek yoghurt
  • 8 + 6 + 4 tablespoons icing sugar
  • 300 ml whipping cream
  • 100 g dark chocolate
  • 100 g milk chocolate
  • 100 g white chocolate
  • 3 tablespoons gelatine

Decoration:

  • pieces of chocolate made with vegetables peeler

 

Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.

Dark layer: pour 100 ml whipping cream to a sauce pan and heat to the boil. Add dark chocolate broken into pieces and mix until smooth mixture. Place to the fridge to cool to room temperature. In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 8 tablespoons icing sugar and whisk together with a whisk attachment. Place 1 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Add cooled chocolate cream to the cheese mixture and whisk together. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. Pour prepared cheese mixture over the cookies base and chill in the fridge.

Milk (center) layer: pour 100 ml whipping cream to a sauce pan and heat to the boil. Add milk chocolate broken into pieces and mix until smooth mixture. Place to the fridge to cool to room temperature. In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 6 tablespoons icing sugar and whisk together with a whisk attachment. Place 1 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Add cooled chocolate cream to the cheese mixture and whisk together. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. Pour prepared cheese mixture over the dark layer and chill in the fridge.

White layer: pour 100 ml whipping cream to a sauce pan and heat to the boil. Add white chocolate broken into pieces and mix until smooth mixture. Place to the fridge to cool to room temperature. In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 4 tablespoons icing sugar and whisk together with a whisk attachment. Place 1 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Add cooled chocolate cream to the cheese mixture and whisk together. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. Pour prepared cheese mixture over the milk layer and chill in the fridge for overnight.

The next day carefully remove the cheesecake from the pan. Place on a serving plate and decorate with chocolate pieces.

 

 

 Category: No-bake cakes.

Tags: chocolate.