Saturday, 9 June 2012

Triple Chocolate Cheesecake



100g butter
1 packet tennis biscuits
½ tsp ground cinnamon
¼ cup water
1 tblsp halaal gelatine
375g smooth cream cheese
½ cup milk
½ cup castor sugar
60g white chocolate, melted
60g milk chocolate, melted
60g dark chocolate, melted
250 ml fresh cream, whipped

Place biscuits in a food processor and process until fine.
Add butter and cinnamon - mix until combined.
Spoon into prepared 20cm round spring form tin and press firmly onto base.
Refridgerate for 20 minutes or until firm.
Sprinkle halaal gelatine over the water in a glass bowl and stir over a saucepan of simmering water until dissolved.
Cool slightly.
Using an electric beater, beat cream cheese until soft.
Add milk, sugar and gelatine.
Beat until combined.
Divide the mixture equally into three bowls.
Fold the white chocolate into one third, milk chocolate into another and dark chocolate into the remaining third.
Fold one third of the whipped cream gently into each portion of the cheese mixture.
Spread white chocolate mixture over prepared base.
Cover carefully with milk chocolate mixture, followed but dark chocolate mixture.
Refrigerate for three hours or until firm.
Decorate with whipped cream rosettes and chocolate.

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