Triple Chocolate Cheesecake

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Recipe's preparation

Spray the base and sides of a 20cm round springform cake tin. Place biscuits into TM bowl, crush 5 seconds/speed 7. Add cinnamon and melted butter then mix 5 seconds/speed 5. Press into base of prepared tin then refrigerate for 20 minutes or until firm.

Insert butterfly. Place cream in TM bowl and whip 40 seconds/speed 3.5, set aside in a bowl, remove butterfly. Put cream cheese into TM bowl and beat 20 seconds/speed 5 until softened. Add milk and sugar then beat 30 seconds/speed 5 until combined. Divide the mixture into three even portions.

Place water in a small heatproof bowl, sprinkle gelatine over water. Stand in boiling water and stir until gelatine dissolved, cool slightly.

Add white chocolate to TM bowl and grate 7 seconds/speed 9. Melt 3 minutes/50°/speed 3. Pour chocolate into one of the bowls with cream cheese, then add 1/3 of the whipped cream to the bowl and gently fold it in by hand. Now add 1/3 of the gelatine and gently fold in by hand. Pour this mixture onto prepared biscuit base then refrigerate for about 10 minutes.

Add milk chocolate to TM bowl and grate 7 seconds/speed 9. Melt 3 minutes/50°/speed 3. Pour chocolate into the next bowl with cream cheese, then add 1/3 of the whipped cream to the bowl and gently fold it in by hand. Now add 1/3 of the gelatine and gently fold in by hand. Pour this mixture onto white chocolate layer then refrigerate for about 10 minutes.

Add dark chocolate to TM bowl and grate 7 seconds/speed 9. Melt 3 minutes/50°/speed 3. Pour chocolate into the remaining bowl with cream cheese, then add 1/3 of the whipped cream to the bowl and gently fold it in by hand. Now add 1/3 of the gelatine and gently fold in by hand. Pour this mixture over milk chocolate layer then refrigerate for 3 hours or until set.

Decorate the top with whipped cream and chocolate disks before serving if desired.