thumbnail image 1
thumbnail image 1
Preparation time
30min
Total time
4h 30min
Portion
10 portion(s)
Level
easy

Ingredients

Ingredients

  • 300 grams Chocolate Ripple Biscuits
  • 125 grams Butter, softened
  • 200 grams white chocolate, broken into pieces
  • 200 grams milk chocolate, broken into pieces
  • 200 grams dark chocolate, broken into pieces
  • 300 grams thickened cream
  • 90 grams castor sugar
  • 3 tablespoons Boiling water
  • 3 teaspoons Gelatine powder
  • 750 grams cream cheese

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Recipe's preparation

    Base
  1.  


    Grease and line the base and sides of a 25cm springform pan.


     


    Place butter (roughly chopped) into Mixing Bowl and melt for 3 min/50 degrees/speed 1.


     


    Add biscuits. Combine 15 sec/speed 8.


     


    Empty mixture into the prepared pan. Press firmly until the surface is even. Place in fridge for 30 minutes to set.


    Clean bowl.


     


    Layer 1.


     


    Place white chocolate into Mixing Bowl and 100 grams of the cream. Melt 6 mins/50 degrees/reverse/speed 2.


     


    Meanwhile in a small bowl mix together 1 teaspoon of gelatine powder with 1 tablespoon of boiling water until no lumps remain.


     


    When chocolate is melted, scrape sides and add prepared gelatine, 30 grams sugar, and 250 grams of cream cheese.


     


    Mix 40 sec/speed 5.


     


    Pour over set base and smooth the surface. Ensure evenly spread. Place in freezer for 15 mins to set.


    Clean bowl.


     


    Layer 2.


    Place milk chocolate into Mixing Bowl and 100 grams of the cream. Melt 6 mins/50 degrees/reverse/speed 2.


     


    Meanwhile in a small bowl mix together 1 teaspoon of gelatine powder with 1 tablespoon of boiling water until no lumps remain.


     


    When chocolate is melted, scrape sides and add prepared gelatine, 30 grams sugar, and 250 grams of cream cheese.


     


    Mix 40 sec/speed 5.


     


    Pour over set base and smooth the surface. Ensure evenly spread. Place in freezer for 15 mins to set.


    Clean bowl.


     


    Layer 3.


     


     


    Place dark chocolate into Mixing Bowl and 100 grams of the cream. Melt 6 mins/50 degrees/reverse/speed 2.


     


    Meanwhile in a small bowl mix together 1 teaspoon of gelatine powder with 1 tablespoon of boiling water until no lumps remain.


     


    When chocolate is melted, scrape sides and add prepared gelatine, 30 grams sugar, and 250 grams of cream cheese.


     


    Mix 40 sec/speed 5.


     


    Pour over set base and smooth the surface. Ensure evenly spread. Place in fridge for 3 hours or until set.


     


    To serve


    Remove cheesecake from pan. Dip a sharp knife in HOT water, dry the knife. Press the tip of the knife into the centre and then cut down sharply. Clean the knife and make hot for each cut to ensure nice layers.


     

Tip

This recipe has been adapted from the Triple Chocolate Cheesecake from taste.com.au

 

I used Cadbury Dream for the white chocolate, then Coles brand milk and dark chocolate.

 

You can use raw sugar. Just mill for 10 sec/speed 9 prior to layer 1 and set aside.



 



 



 









Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Print recipe

Triple Chocolate Layer Cheesecake

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Comments

  • 18. April 2019 - 00:33
    5.0

    Triple Chocolate Layer CheesecakeTriple Chocolate Layer Cheesecake

    For someone who is not good at making sweets, this was a fun cake to make! I made a few little variations after seeing someone's Facebook post & also from reading a few comments prior to making it.

    The changes I made were:

    I changed the order in which I layered it. I wanted it to have lightest color on top, so I first poured the dark chocolate, followed by the milk & then the white.

    I didn't add the sugar to each layer (and I didn't regret this, as we all found it sweet enough).

    I only added half the gelatine it said to, as I had read some people didn't add it at all & it still set well, so I decided to just go with a little.

    Finally, the top layer, I added 1 teaspoon of peppermint essence, as well as one drop of yellow & one drop of blue food colouring, to make a nice green.

    I finished with a crushed up Nestlé Aero Peppermint bar, just to garnish.

    It is a very rich cake & you only need a very small slice. I would definitely make again Smile

  • 6. January 2019 - 16:03

    Can you freeze this folks?

  • 5. October 2018 - 09:44

    How can i make this gluten free as the chocolate ripple biscuits contain gluten?

  • 1. October 2018 - 12:13
    5.0

    This was fantastic and loved by everybody. I didn't add any sugar at all, and only used half a teaspoon of gelatine in each chocolate layer. Turned out perfectly!

  • 14. September 2018 - 20:23
    5.0

    delish and decadent

  • 29. December 2017 - 13:16
    5.0

    Amazing Recipe ! I left out the gelatine and it set really well ! A huge hit Chrsitmas day !

  • 9. December 2017 - 21:02
    5.0

    So easy, delicious and a massive hit with friends. Everyone thought I had bought it and have since put me on a cake making pedestal.

  • 25. October 2016 - 14:51

    Omg this sounds amazing!! I can not wait to try it!

  • 10. October 2016 - 20:16
    5.0

    Super easy to make !!!!

  • 5. October 2016 - 22:00
    5.0

    OMG Delicious 

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