Triple chocolate cheesecake | Chocolate Recipes by Caffarel

Triple chocolate cheesecake

Triple chocolate cheesecake
Difficulty: 
5
Preparing: 
60 Minuti
Ingredients: 
Base:
200g chocolate biscuits
100g butter
-
Caffarel 57% dark chocolate cream:
50g Caffarel 57% dark chocolate
250g fresh cream cheese
3g gelatin sheets
80ml fresh liquid cream
20g powdered sugar
-
Caffarel milk chocolate cream:
50g Caffarel milk chocolate
250g fresh cream cheese
3g gelatin sheets
80ml fresh liquid cream
20g powdered sugar
-
Caffarel white and vanilla chocolate cream:
50g Caffarel white and vanilla chocolate
250g fresh cream cheese
3g gelatin sheets
80ml fresh liquid cream
20g powdered sugar
-
Decoration:
Caffarel 57% dark/ milk / white and vanilla chocolate flakes
Recipe: 

Base:

  • With a mixer, finely crumble chocolate biscuits and put them in a bowl.
  • Melt the butter, then gradually add the crumbled biscuits and mix.
  • Butter a 22cm diameter baking tin (preferably openable), cover it with baking paper, taking care to cut out a baking paper disc of the same baking tin diameter and two strips of the same height of edges.
  • Pour the biscuits mixture inside the baking tin and, with the help of a spoon, compact it well.
  • Place in the fridge for about half an hour.

Caffarel 57% dark chocolate cream:

  • Soak gelatin in cold water for at least 10 minutes.
  • Melt in water bath (or in the microwave) the dark chocolate and incorporate it with fresh cream cheese, then mix until a creamy mixture is obtained.
  • Aside, warm the liquid cream and melt the well-wrapped gelatin sheets.
  • Combine the two compounds.
  • Finally, add the icing sugar.

Caffarel milk chocolate cream:

  • Soak gelatin in cold water for at least 10 minutes.
  • Melt in water bath (or in the microwave) the milk chocolate and incorporate it with fresh cream cheese, then mix until a creamy mixture is obtained.
  • Aside, warm the liquid cream and melt the well-wrapped gelatin sheets.
  • Combine the two compounds.
  • Finally, add the icing sugar.

Caffarel white and vanilla chocolate cream:

  • Soak gelatin in cold water for at least 10 minutes.
  • Melt in water bath (or in the microwave) the white and vanilla chocolate and incorporate it with fresh cream cheese, then mix until a creamy mixture is obtained.
  • Aside, warm the liquid cream and melt the well-wrapped gelatin sheets.
  • Combine the two compounds.
  • Finally, add the icing sugar.

Instructions:

  • Remove the biscuits base from the fridge.
  • Make a first layer of Caffarel 57% dark chocolate cream and place the baking tin in the fridge for at least 15-20 minutes.
  • Make the second layer with Caffarel milk chocolate cream and put the baking tin back into the fridge for at least 15-20 minutes.
  • Endwith a layer of Caffarel white chocolate cream.
  • Cool the cheesecake in the fridge for at least 4 hours.
  • Decorate as desired with Caffarel 57% dark, milk and white chocolate flakes.

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