Monday, June 28, 2010

Triple Chocolate Cheesecake

It's been ages since my last post, because I have been busy working on school stuff (mainly SRP). People have been telling me to import my blog into Tumblr, but I'm too busy right now. Maybe in the school holidays. After inspecting my tags, it seems I make a lot of cheesecake. It's weird because I'm not that much of a cheesecake fanatic. Nevertheless, I have come with another cheesecake recipe - a triple chocolate one, no less.


I find it weird how some think chocolate and cheesecake don't go together. It's not rocket science: chocolate - yum; cheesecake - yum; hence chocolate cheesecake - double yum. Well, triple yum if it's triple chocolate cheesecake (quadruple yum?). One downfall is the number of bowls you have to use - I had to use 6.


The texture is moussey light, and tastes deliciously chocolatey. Even non-chocolaholics will enjoy this cheesecake, because it's not deeply rich. I will be back soon with a savoury recipe. Cheesey, no doubt.


Recipe

Obtained here, modified.

Serves 8.

200g plain chocolate biscuits

80g butter, melted
1/3 cup cold tap water
4 teaspoons gelatine
500g cream cheese, softened
1/2 cup icing sugar
1/2 cup milk
150g white chocolate, melted
150g dark chocolate, melted
1 1/2 cups thickened cream, whipped
100g milk chocolate, grated
cocoa powder, to serve


1. Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.

2. Place water into a heatproof microwave-safe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.

3. Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.

4. Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.

5. Fold half the cream through white chocolate mixture and half through dark chocolate mixture.

6. Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.

7. Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.

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