Friday, July 16, 2010

decadent triple chocolate cheesecake

This the most yummiest cake I ever made..soft, moist and very cheesy..
I've got the recipe from Philadelphia Kraft pack but I made just 2/3 portion of recipe and used 22cm pan.

  • 3 x 250 g block Philadelphia cream cheese, softened
  • 100g dark chocolate, melted
  • 100g milk chocolate, melted
  • 100g white chocolate, melted
  • 40g dark chocolate, melted
  • 40g butter, melted
  • 1 cup plain chocolate biscuit crumbs (I used marie Regal)
  • 1 cup thickened cream, whipped
  • 2/3 cup caster sugar
  • 1/4 cup hazelnut meal ( I used almond meal)
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  1. Combine biscuit crumbs, hazelnut meal, butter and chocolate and press into base of greased 24 cm (9") springform tin, chill
  2. Beat cream cheese and sugar using electric mixer until smooth. Add gelatine mixture and beat untill well combined. Divided mixture evenly into 3 bowls. add quantity of melted chocolate to each bowls and mix until smooth. fold through a third of whipped cream into each mixture
  3. Spoon mixture into prepared base, alternating between the three mixture untill all has been used. Lightly swirl mixture with skewer and shake to smooth. Refrigate 3 hours or overnight until set.
Oooh yuuumm.. I cant stand to another beat.

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