Uncooked Easy Triple Chocolate Cheesecake
Description
Indulge in a decadent treat that truly satisfies the cravings of any chocolate lover with this Uncooked Easy Triple Chocolate Cheesecake. This foolproof dessert is not only visually stunning but also incredibly easy to prepare, ensuring you can impress your friends and family without the stress of traditional baking. Its rich layers of creamy chocolate are perfectly balanced, and the best part? It freezes beautifully, allowing you to enjoy this treat any time. Whether for a special occasion or just because, this cheesecake is guaranteed to receive rave reviews.
Recipe Details
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 20 minutes | 1 hour | 1 hour 20 minutes | 10 |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 666.3 kcal |
| Total Fat | 48.7 g |
| Saturated Fat | 29.2 g |
| Cholesterol | 111.1 mg |
| Sodium | 387.8 mg |
| Total Carbohydrates | 51.6 g |
| Dietary Fiber | 2.9 g |
| Sugars | 37.2 g |
| Protein | 12.3 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 185 g |
| Cream Cheese | 500 g |
| Gelatin | 1 packet (approx. 7 g) |
| Water | 90 ml |
| White Chocolate | 100 g |
| Dark Chocolate | 100 g |
| Sweetened Condensed Milk | 375 g |
| Heavy Cream | 300 ml |
| Chocolate Curls/Shavings | For decoration |
Instructions
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Prepare the Base: Start by combining the melted butter with the crushed biscuits in a mixing bowl. Mix until the biscuits are evenly coated and the mixture resembles wet sand. Transfer this mixture into a flan dish lined with foil for easy removal later. Press the mixture firmly into the base to create an even layer, ensuring that it’s compact. Once done, place the dish in the refrigerator to chill while you prepare the filling.
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Make the Filling: In a small bowl, sprinkle the gelatin over the water and allow it to bloom for a few minutes. Then, set it over a pot of hot water, stirring gently until the gelatin is completely dissolved. Remove from heat and set aside to cool slightly.
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Cream Cheese Mixture: In a large mixing bowl, use an electric mixer to beat together the cream cheese and sweetened condensed milk until the mixture is smooth and well combined. This process may take a few minutes, so ensure that there are no lumps remaining.
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Incorporate Gelatin: Once your cream cheese and condensed milk mixture is smooth, add the heavy cream and the cooled gelatin. Mix on low speed until all ingredients are combined, then increase to medium speed and mix until the filling is light and fluffy.
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Divide the Mixture: Carefully divide the cream cheese filling into three equal portions in separate bowls.
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Melt the Chocolates: In the microwave, melt the first portion of chocolate (100 g of dark chocolate) in short bursts of 20-30 seconds, stirring between each interval to ensure it doesn’t burn. Once melted, fold this chocolate into the first portion of the filling until fully incorporated.
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Layer the Cheesecake: Spread the first chocolate portion evenly over the chilled biscuit base. Return the dish to the refrigerator to set slightly while you prepare the next layer.
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Repeat with Remaining Chocolate: Repeat the melting and folding process with the remaining 100 g of dark chocolate for the second layer and then the 100 g of white chocolate for the final layer. Spread each layer evenly over the previous one in the dish, ensuring you return the cheesecake to the refrigerator as needed to set slightly before adding the next layer.
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Chill and Serve: Once all layers are assembled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results. This will help the cheesecake firm up nicely.
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Decoration: When ready to serve, remove the cheesecake from the refrigerator. Carefully peel away the foil and place the cheesecake onto a serving platter. Decorate the top with whipped cream and sprinkle with chocolate curls or shavings for an elegant finish.
Storage Instructions
To store any leftovers, cover the cheesecake tightly with plastic wrap or aluminum foil and place it in the refrigerator for up to 5 days. For longer storage, slice the cheesecake and wrap each piece individually before placing them in an airtight container and freezing. They will keep well in the freezer for up to 2 months.
Indulge in the ultimate chocolate experience with this easy triple chocolate cheesecake that promises to leave a lasting impression! Enjoy the delightful layers of flavors that await you in every bite.
