Jane’s Patisserie’s No-Bake Triple Chocolate Cheesecake
Deliciously indulgent with inviting layers of creamy white, milk, and dark chocolate, this decadent cheesecake is a showstopping centerpiece for any special occasion.
From the book
I love chocolate more than most things – and when you combine dark, milk and white chocolate all in one bake (or no-bake!) I am in heaven. You taste the ever so slightly deep and bitter flavour of the dark chocolate, the middle ground from the milk chocolate and the increased sweetness from the white chocolate in every bite – what could be better? You can of course make this an all-dark chocolate cheesecake, or only use two types of chocolate, but just be sure to use the same total weight and split accordingly. This extra indulgent bake could even replace a birthday cake if you wanted to try something completely different!
|600g||full-fat soft cheese, at room temperature|
|1 tsp||vanilla extract|
|2 tbsp||icing sugar|
You will need: a food processor, a 20cm springform cake tin, and a piping bag.
Prep time: 1 hour. Setting time: 6+ hours. Decorating time: 30 minutes.
Melt the butter in the microwave in short bursts or in a small pan over a medium heat.
In a food processor, blitz the biscuits to a fine crumb, add the melted butter and pulse a few times until the mixture is well combined. Press the mixture firmly into the base of a 20cm springform cake tin.
Using three different small bowls, add each chocolate type to a bowl. Melt each bowl of chocolate carefully in short bursts in a microwave or set the bowl over a pan of simmering water (bain-marie) until smooth. Leave to cool for a few minutes.
In a large bowl, whisk the soft cheese, icing sugar and vanilla extract until combined. Pour in the double cream and continue to whisk the mixture until it starts to thicken to a mousse-like texture. (Alternatively, you can whip the cream separately and then fold through the cheesecake mix.)
Divide the cheesecake mix evenly between three clean bowls. Add the cooled dark chocolate to one bowl, the cooled milk chocolate to another bowl and the cooled white chocolate to the remaining bowl. Fold the chocolate and cheesecake mix to combine in each of the bowls.
Spread the dark chocolate mixture over the biscuit base first, smoothing over evenly. Then add the milk chocolate mixture and smooth over. Finally, add the white chocolate mixture and smooth over. Cover the cheesecake with foil and chill in the fridge for at least 5–6 hours, or preferably overnight.
Once chilled, run a knife around the edge of the tin and remove the cheesecake to a serving plate.
Carefully melt 50g chocolate of your choice, in a microwave or a bain-marie, until smooth. Drizzle over the cheesecake.
In a large bowl, whip the double cream and icing sugar together to form soft peaks. Transfer to a piping bag with a piping nozzle filled. Pipe the whipped cream in swirls over the cheesecake, and sprinkle over the chocolate curls.
Lasts 3+ days in the fridge.