Triple chocolate cheesecake

Difficulty:
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.