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How to make Triple layered chocolate cheesecakes

Yield = 6
Prep time: 0:35
Cook time: 0:45
Total time: 1:20

Ingredients

  • Melted butter, to grease
  • 250g pkt Arnott's 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
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 100g Cadbury Dream white chocolate, coarsely chopped
  • 300ml ctn double cream, lightly whipped
  • Cocoa powder, to dust

Method

  • Step 1 Brush six 6.5cm-deep, 375ml (1 1/2-cup) capacity ramekins with melted butter. Line the bases and sides with non-stick baking paper, allowing 2cm to overhang.
  • Step 2 Process biscuits in a food processor until finely crushed. Add butter and process until well combined. Press the biscuit mixture over the bases of the ramekins. Place in fridge until required.
  • Step 3 Preheat oven to 160°C. Place milk chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch water). Stir until chocolate melts and is smooth. Set aside to cool slightly.
  • Step 4 Use an electric beater to beat the cream cheese, thickened cream, sugar and vanilla in a bowl until smooth. Beat in the egg. Divide between 2 bowls. Whisk the milk chocolate into 1 bowl. Spoon into the ramekins and bake for 20 minutes or until half-cooked.
  • Step 5 Meanwhile, place white chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch water). Stir until chocolate melts and is smooth. Set aside for 5 minutes to cool. Whisk into remaining cream cheese mixture.
  • Step 6 Top the cheesecakes with the white chocolate mixture. Bake for 20 minutes or until just set. Turn oven off. Leave cheesecakes in oven, with door ajar, for 1 hour to cool. Cover. Place in the fridge for 1 hour to chill. Remove from ramekins. Place on a tray. Cover and place in the fridge for 4 hours or overnight to chill. Top with double cream. Dust with cocoa powder.