J
Jeanh
Guest
INGREDIENTS:
- 350 g (12 oz) chocolate cøøkíés
- 100 g (3.5 oz) butter, melted
- 500 g (18 oz) cream cheese
- 1/3 cup caster (super fine) sugar
- 100 g 70 % dark chocolate
- 100 g milk chocolate
- 100 g white chocolate
- 1 cup cream, whipped plus 3 tbsp liquid cream
INSTRUCTIONS:
- Process the cøøkíés to a fine crumb in a food processor. Add the melted butter and process until well combined. Grease a (approx) 25 cm springform cake pan. Whatever size you have will do just fine. Press the cøøkíé mix into the base and up the sides. Place in the refrigerator to chill while you make the filling.
- Combine the cream cheese and sugar. Mix until there are no lumps of cream cheese. Separate among three bowls.
- Place a heatproof bowl over a saucepan of gently simmering water.
- Break the dark chocolate into chunks and place in the bowl along with 1 tbsp liquid cream. Melt the chocolate while stirring so that it doesn't burn. Pour into one of the bowls of cream cheese and mix well to combine. Fold in one third of the whipped cream. Pour over the chilled base and return to the refrigerator.
- Repeat step 4 with the milk chocolate, and then the white chocolate. Allow the cheesecake to chill for a few hours or overnight before serving.
- Serve topped with dark, milk, and white chocolate shavings.
