200 g plain chocolate biscuits (I use Arnott's Scalliwags or Choc Ripple) .
150 g white chocolate (I use Plaistowe brand)
Directions
Step #1 Grease a 24cm (base) springform pan.
Step #2 Process biscuits in a food processor/blender to fine crumbs, transfer to a bowl.
Step #3 Melt butter & add to biscuit crumbs, stir until well mixd.
Step #4 Use your fingertips to press crumbs into base of prepared pan.
Step #5 Refrigerate for 20 mins.
Step #6 Using an electric mixer, beat cream cheese, icing sugar & milk until smooth.
Step #7 Boil water & place this into a heatproof bowl/jug.
Step #8 Sprinkle top gelatine over boiling water & stir vigorously.
Step #9 While electric mixer is still mixing, pour gelatine mixture into cream cheese mixture & continue to have mixing for another min.
Step #10 Set aside.
Step #11 Pour thickened cream into a separate mixing bowl, & whip.
Step #12 Melt dark chocolate & add half of cream cheese mixture to melted chocolate.
Step #13 Fold half of the whipped cream into dark chocolate mixture.
Step #14 Pour dark chocolate mixture over biscuit base & freeze for 10 mins.
Step #15 Melt white chocolate & add remainder of cream cheese mixture to melted chocolate.
Step #16 Fold the remainder of the whipped cream into the white chocolate mixture.
Step #17 Pour white chocolate mixture over dark.
Step #18 Cover up.
Step #19 Refrigerate overnight.
Step #20 Optional 1 – grate extra chocolate & sprinkle it over top
Optional 2 – serve this with berry coulis (2/3 c sugar, bring to boil, 3 ½ c berries (Sara Lee frozen mixed berries); Boil water, Add berries, add sugar to dissolve, 1 c water, simmer for 15 mins.
Enjoy the Easy No Bake Triple Chocolate Cheesecake recipe