Recipe adapted from: https://www.taste.com.au/recipes/triple-chocolate-cheesecake-2/0745db87-bfba-4094-9764-0c7a948ee527
Ingredients:
- 300g oreos (or any plain chocolate biscuits)
- 125g butter, melted
- 200g white chocolate
- 1/4 cup (60ml) boiling water
- 3 tsps gelatine powder
- 3 x 250g pkts cream cheese, softened
- 1/2cup (100g) caster sugar
- 300mL thickened/whipping cream
- 200g milk chocolate baking block, coarsely chopped
- 200g dark chocolate baking block, coarsely chopped
- Optional for strawberry topping:
- 100g white chocolate melts
- 250g strawberries, washed, dried
Directions:
- Grease and line the base and side of a 23cm (base measurement) springform pan. Or line a regular square pan with greased parchment paper.
- Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan. Spread and press mixture firmly over the base and side of the pan evenly (a straight-sided glass may help). Place in the fridge for 30 minutes to chill.
- Place the white chocolate in a heatproof bowl over a saucepan of simmering water. Stir until chocolate melts. Remove from heat.
- Place 1/4 cup of boiling water in a small heatproof glass. Add in gelatine and stir until it dissolves.
- Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Add the gelatine mixture and stir until well combined.
- Add one-third of the cream cheese mixture to the white chocolate and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.
- Meanwhile, place the milk chocolate in a heatproof bowl over saucepan of simmering water. Stir until chocolate melts. Add half the remaining cream cheese mixture to the chocolate and stir to combine. Pour over the white-chocolate mixture and smooth the surface. Return to the freezer for a further 15 minutes.
- Meanwhile, place the dark chocolate in a heatproof bowl over a saucepan of simmering water and stir until chocolate melts. Add to the remaining cream cheese mixture and stir to combine. Pour over the milk chocolate layer and smooth the surface. Place in the fridge for 3 hours or until set. Done!
- (Optional strawberries decoration: line an oven tray with baking paper. Place the white chocolate melts in a heatproof bowl over a saucepan of simmering water. Stir until chocolate melts. Remove from heat. Dip a strawberry into the melted chocolate to lightly coat. Transfer to the lined tray. Repeat with remaining chocolate and strawberries. Set aside for 30 minutes to set. Transfer the cheesecake to a serving plate. Top with chocolate dipped strawberries to serve.)
Abby Approved 