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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Base
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
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Recipe is created forTM 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.
Comments
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
Can you freeze this folks?
How can i make this gluten free as the chocolate ripple biscuits contain gluten?
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!
delish and decadent
Amazing Recipe ! I left out the gelatine and it set really well ! A huge hit Chrsitmas day !
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.
Omg this sounds amazing!! I can not wait to try it!
Super easy to make !!!!
OMG Delicious