Saturday, August 15, 2009
TRIPLE CHOCOLATE LAYER CHEESECAKE
With 2 cheesecakes, 1 tray of brownies (by accident), 1 platter of steamed crabs, 1 platter of oyster sauced beef fillets with snowpeas, 1 platter of crispy fried squid rings, 2 presents and an aloof cat we had a little family do for 2 of our sons birthdays which happen to fall on the same day.
Some years ago and a few weeks before the big day I knew in my heart of hearts that, with God's will, our youngest son was going to share the exact same birthday with his eldest brother. I was right.
Our youngest son arrived, bawling, on the 15th of an August day, just like his brother.
So with 2 impending birthdays looming up ahead I baked 2 birthday cheesecakes. One was a Cappuccino Cheesecake like the one I have posted before and the other was a Triple Chocolate Layer Cheesecake that I have been meaning to try but have never gotten around to..... until my boys approaching birthdays have finally pushed me to the edge, made me haul my Old Faithful cake mixer off the shelf, scrutinize the recipe, engage my brain to fiddly and make a Triple Chocolate Layer Cheesecake.
And it was worth it. It was beautiful and utterly delicious!
Four chocolate flavours in one cheesecake. Heaven, Nirvana and Paradise and a Utopian Oreo bottom. It uses no egg, is chilled as opposed to baked and it almost liquified as soon as it entered my mouth when I took a forkful. It was very mousse like in texture, utterly creamy without being sickly rich but worst of all I couldn't stop ladling more forkfuls of it into my mouth and I could not stop my cheesy mind from wandering to its picturesque layers.... as pretty as a chocolate rainbow.
Here's the recipe........................
130 gm Oreos without the cream
70 gm butter, melted
6o ml water
1 Tbsp gelatin
380 gm cream cheese
125 ml milk
1/2 cup castor sugar
60 gm each of white chocolate, milk chocolate and dark chocolate, all melted seperately in individual bowls
250 ml of cream, whipped
8" inch cake tin with a removable bottom, greased.
Crush the biscuits in a medium bowl using the top part of a pestle until fine. Add melted butter and mix until the crushed cookie are evenly mixed with the melted butter. Press into the base of the cake pan to an even layer. Refrigerate 30 minutes or longer until firm while you make the filling.
Place the 60 ml of water into a small bowl and sprinkle gelatin over. Place the bowl in a pan of boiling water. Stir s little and let stand. The gelatin will dissolve.
Beat cream cheese in a mixer till soft. Add sugar and beat again. Add milk and beat. Divide mixture equally between 3 bowls.
Fold white melted chocolate into one bowl of cream cheese mixture and mix until smooth. Fold milk chocolate into another and mix as well. And add dark chocolate to the last and mix well.
Divide the gelatin into 3 portions and add each portion to each of the cream cheese mixtures. Mix well. Then divide the whipped cream into 3 portions and add each portion to each of the cream cheese mixture. Mix well.
Pour the white chocolate cream cheese mix over the Oreo cookie base and spread evenly. Let it firm up a little while in the refrigerator (about 15 to 20 minutes) and then pour over the milk chocolate mix, spread evenly and let that firm up as well and finally the pour over the dark chocolate mix and spread evenly and let chill overnight or a few hours until set.
Remove from cake pan carefully by loosening the sides with a thin palette knife, decorate with clouds of whipped cream if you like and serve. YUMMM...