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Triple-layered chocolate cheesecakes
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Indulgent triple-chocolate cheesecake, perfect for impressing guests at any dinner party.
Ingredients:
  • Melted butter, to grease
  • 250g pkt Choc Ripple biscuits
  • 70g butter, melted
  • 200g pkt milk chocolate, coarsely chopped
  • 3 x 250g pkts cream cheese, at room temperature
  • 125ml (1/2 cup) thickened cream
  • 100g (1/2 cup) caster sugar
  • 100g Dream white chocolate, coarsely chopped
  • 300ml ctn double cream, lightly whipped
  • Cocoa powder, to dust
Instructions:
  • Prepare six ramekins by generously brushing them with melted butter and lining the bases and sides with non-stick baking paper, leaving a 2cm overhang.
  • Crush biscuits in a food processor until finely ground. Blend in butter until mixture is smooth. Press biscuit mixture into ramekin bases and chill in the fridge until needed.
  • 1. Preheat your oven to 160°C. 2. Melt milk chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir until smooth and melted. Allow to cool slightly.
  • Beat cream cheese, thickened cream, sugar, and vanilla with an electric beater until smooth. Add the egg. Divide the mixture into 2 bowls. Stir in milk chocolate into one bowl. Portion into ramekins and bake for 20 minutes or until halfway cooked.
  • While waiting, melt white chocolate in a heatproof bowl over a saucepan with simmering water, ensuring the bowl does not touch the water. Stir until smooth. Let it cool for 5 minutes, then whisk it into the rest of the cream cheese mixture.
  • Top the cheesecakes with the white chocolate mixture and bake for 20 minutes until just set. Let them rest in the turned-off oven with the door ajar for 1 hour to cool before covering and chilling in the fridge for 1 hour. Remove from ramekins, place on a tray, cover, and chill for 4 hours or overnight. Finish by topping with double cream and dusting with cocoa powder. Enjoy your decadent dessert!

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