Triple Chocolate Cheesecake
BY
samantha.bowles22
Samantha Bowles300g plain biscuit
180g walnuts, finely chopped
100g melted butter
1tbs honey
Grease and line a 23cm cake pan with a removable base. Process biscuits, walnuts, butter and honey on a food processor until mixture is combined. Press into the bottom of the pan, refrigerate.
FILLING:
750g cream cheese, softened
100g caster sugar
300ml thickened cream
200g each of white, dark and milk chocolate.
3tsp powdered gelatine.
Use an electric mixer and beat the cheese and sugar until smooth and combined, add cream and beat until smooth.
Melt the chocolates in separate bowls (do not mix different chocolates) allow to cool.
Dissolve gelatine in 60ml boiling water, beat into the cream cheese mixture (low speed)
Add a third of the mixture to the dark chocolate, stir until combined and spread evenly over the biscuit base, freeze for 5 minutes.
Repeat process with white chocolate and freeze for another 5 minutes, and then repeat with the milk chocolate.
SIDE NOTE:
As the cheesecake is very rich in flavour, it's best to serve with fresh fruit and/or fresh berries