Triple Chocolate Layer Cheesecake
- 300 gHide n seek biscuits
- 125 gD’lecta unsalted butter
- 100 gD’lecta cream cheese
- 200 gD’licia non dairy whip topping
- 100 gWhite chocolate
- 100 gMilk chocolate
- 100 gDark chocolate
- Fresh fruits for garnish
Crush the biscuits in a blender until coarse and powdered.
Melt the butter in a pan and mix with the biscuits.
Take an 8 inch stainless steel ring and keep on top of a cake board or a plate.
Put the biscuit mixture on the base and sides of the ring.
Press the biscuit mixture firmly with a spoon.
Chill the base in the refrigerator for at least 30 minutes or until firm.
Meanwhile, for the filling, soften the cream cheese.
Beat the non dairy whip topping until soft peaks.
Fold the cream with the cream cheese.
Melt the white chocolate in a microwave or in a double boiler.
Let it cool a bit.
Divide the cream cheese and cream mixture into 3.
Fold the melted white chocolate into one part of the cream cheese mixture.
Put this on the biscuit base and level with a spoon.
Freeze the ring for 10 minutes until the white chocolate is set.
Melt the milk chocolate over a double boiler or in a microwave and fold it in the second part of cream cheese and cream mixture.
Put this mixture on top of the white chocolate layer and level with a spoon.
Freeze the ring again for 10 minutes until the chocolate layer is set.
Melt the dark chocolate and fold it in the remaining cream cheese and cream mixture.
Put this mixture on top of the milk chocolate and level with a spoon.
Freeze the ring again until the dark chocolate layer sets.
Garnish the cheesecake with cherries or any other fresh fruits.