| Servings | serves |
Ingredients
- 125 grams Chocolate Biscuits
- 1/2 teaspoon Cinnamon Ground
- 60 grams Butter melted
- 1 tablespoon Gelatine Powder
- 1/4 cup Water
- 375 grams Cream Cheese
- 1/2 cup Milk
- 1/2 cup Caster Sugar
- 60 grams White Chocolate melted
- 60 grams Milk Chocolate melted
- 60 grams Dark Chocolate melted
- 1 cup Cream
Ingredients
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Instructions
- Line the base of a 20cm springform cake tin with greased foil. Place chocolate biscuits in a food processor and crush. Add cinnamon and melted butter. Blend well. Press biscuit crust into base of tin. Refrigerate for 20 minutes.
- To make filling: Sprinkle gelatine over water in a small bowl. Stand the bowl in a pan of hot water and stir until gelatine is dissolved; cool slightly. Beat cream cheese in a bowl with electric beaters until smooth. Beat in milk and caster sugar. Divide the mixture into three equal portions in three separate bowls and add a different chocolate to each. Fold one-third of the gelatine mixture into each portion.
- Whip cream until stiff; divide into three and gently fold one-third of it into each portion. Spread the white chocolate mixture over the biscuit base. Cover carefully with the milk chocolate mixture, then the dark chocolate mixture. Refrigerate for 3 hours, or until filling has set.
- Decorate top of the cheesecake with whipped cream, halved chocolate discs and curls. Sprinkle with icing sugar.
Recipe Notes
To make chocolate curls
Spread 250g melted chocolate onto a marble board to a depth of about 1cm, smoothing the surface lightly. Allow to cool until almost set. Use a sharp, flat-bladed knife and hold it horizontally. Applying constant pressure to the blade with both hands, pull the knife towards you. The pressure applied to the blade will determine how thick or thin the curls will be.
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