No-Bake Triple Chocolate Cheesecake
Ingredients
- 80g Whole wheat biscuits
- 5g Cocoa powder
- 40g Melted unsalted butter
- 8g Gelatin
- 40g Water
- 450g Cream cheese
- 50g Sugar
- 4g Vanilla bean paste
- 100g White couverture chocolate
- 250g Whipping cream
- 70g Milk couverture chocolate
- 70g Dark couverture chocolate
- Ganache (20g Dark chocolate + 20g Whipping cream)
Instructions
- Add cocoa powder to crumbled whole wheat cookies and mix.
- Add melted butter and mix evenly.
- Put it in a mousse mold, flatten it, press it lightly, and set it in the refrigerator.
- Put the powdered gelatin in cold water and soak it for more than 10 minutes.
- Gently mix the room-temperature cream cheese (heat in the microwave for 15 seconds twice).
- Add sugar and vanilla bean paste and mix.
- Add melted white chocolate (hot) and mix.
- Heat the soaked gelatin in a microwave for about 30 seconds to melt and mix evenly.
- Whip about 50% of the fresh cream and mix evenly.
- Put 300g in a mousse mold, flatten it, and harden it in the refrigerator.
- Put 150g each in 2 bowls.
- Add melted milk chocolate and dark chocolate to each bowl and mix.
- Put the white cheesecake batter, milk chocolate batter, dark chocolate batter, and ganache into a piping bag.
(For the ganache, I used 20g of dark chocolate + 20g of fresh cream by heating and melting it)
- Mix and squeeze the dough in a long, deep container and set it in the refrigerator for 3-4 hours.
- Scoop out the cheesecake and place it on top of the cheesecake.
