I have tempted to make this cheesecake since I found the recipe from Femmy Jaco's blog. It looks easy to make (it does!) and doesn't need to bake. The original recipe uses white chocolate, milk chocolate, and dark chocolate, but since my hubby isn't really a dark-chocolate man, I had to omit it. This cheesecake is served chilled. Couldn't go wrong to drizzle fudge chocolate sauce for a richer version. I just stick not to use dark chocolate. Cream and chocolate are a rich combination already.
Chilled Triple Cheesecake
Source: Femmy Jaco with original source of 35 Variasi Resep-resep Cheesecake, Yasaboga.
Base: the original recipe is using genoise sponge, but I use 200g of my homemade chocolate chip cookies + 75g melted butter, 1 tsp ground cinnamon, ½ tsp ground ginger, 1 tsp fresh milk—mix them in the food processor until resembles fine crumbs. Press on the base of 20cm cake tin.
375g cream cheese (I used 500g Tararua Lite Cheesecake Filling—a bit cheating, pardon me),
250ml pouring cream—whipped (I used 300ml crème fraiche),
125ml fresh milk,
125g caster sugar (I used only 100g),
60g white chocolate (I used 100g white chocolate),
60g milk chocolate (I used 100g milk chocolate),
60g dark chocolate (didn't use) [all chocolates are melted in the separate bowls],
1 ½ Tbs gelatine,
Chill the prepared base in the fridge for 1 hour. Heat the gelatine and water, stir well. Set aside. Mix cream cheese until smooth (I mixed it together with crème fraiche), then mix in milk and sugar until sugar is dissolved. Add in gelatin, stir well. Divide the mixture in 3 bowls, add in each chocolate in each different bowl. Pour the white chocolate mixture on the biscuit base, chill in the freezer until it's firm. Then repeat the process with the rest of the chocolates (dark chocolate will be on the top layer—but to me, it's just another imagination to create something you like). Covered, chill in the fridge. Serve chilled.