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Three-tiered white chocolate cheesecake
Three-tiered white chocolate cheesecake
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Prep Time:
480 minutes
Cook Time:
Total Time:
480 minutes
Elevate your holiday feast with this stunning dessert that will impress all your guests.
Ingredients:
  • 250g shortbread biscuits
  • 100g unsalted butter, melted
  • 8 gold-strength gelatine leaves (see notes)
  • 600ml thickened cream
  • 1kg cream cheese, at room temperature
  • 2 x 395g cans sweetened condensed milk
  • 400g white chocolate, melted, cooled
  • 125g raspberries, plus extra to serve
  • 12.00 gm icing sugar
  • Unsprayed roses (optional), to serve
  • Strawberries, to serve
Instructions:
  • Prepare the springform cake pans by greasing and lining the bases of a 23cm, 18cm, and 10cm size with parchment paper.
  • Pulse biscuits in a food processor until fine crumbs form. Add butter and pulse until combined. Press biscuit mixture firmly into the base of a 23cm cake pan. Chill for 30 minutes before proceeding.
  • Soak 4 gelatine leaves in cold water for 5 minutes to soften.
  • Warm 100ml cream in a saucepan over gentle heat until nearly boiling. Squeeze out water from gelatine leaves, then mix into the cream. Take off the heat and stir until gelatine is fully dissolved. Keep aside.
  • Blend half of the cream cheese and condensed milk in a food processor until velvety. Mix in half of the chocolate by pulsing. Combine with the gelatin mixture. In a separate bowl, whip 200ml cream to soft peaks and gently fold it into the cream cheese mixture. Pour the mixture over the biscuit base.
  • Continue by using the remaining 4 gelatine leaves, 300ml cream, 500g cream cheese, 395g condensed milk, and 200g melted chocolate. Divide the mixture among the 2 remaining cake pans. Refrigerate all the cakes for 4-6 hours until firm.
  • In a blender, combine raspberries, icing sugar, and 2 tablespoons of water. Blend until smooth, then strain the mixture through a fine sieve into a jug. Set aside.
  • After taking the cakes out of the pans, artfully stack them on a serving platter from largest to smallest. Pour over luscious berry sauce and adorn with beautiful roses and additional berries for a stunning presentation.

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