Cut into this pretty party hit to see the surprise three flavours inside.
Ingredients;
Serves 12
100g butter, room temperature
200g butter biscuits
For Chocolate Cream Cheese
500g (18-ounce) cream cheese, room temperature
55g (1/4 cup) sugar
223g (3/4 cup) semi-sweet chocolate chips
2 Tbsp butter
240g (1 cup) whipping cream
For Strawberry Cream Cheese
500g (18-ounce) cream cheese, room temperature
55g (1/4 cup) sugar
100g (1/2 cup) strawberries, blended, puree
240g (1 cup) whipping cream
For Vanilla Cream Cheese
500g (18-ounce) cream cheese, room temperature
1 tsp lemon juice
55g (1/4 cup) sugar
1 tsp vanilla extract
240g (1 cup) whipping cream
Method
MAKE THE BISCUIT LAYER
1. Grease and line with parchment paper a 23 cm (9-in.) springform pan. In a saucepan melt the butter. Place the butter biscuits in a large ziplock bag and crush it with a rolling pin into fine crumbs. In a medium bowl, combine crushed butter biscuits with melted butter. Press onto the bottom of the prepared pan. Refrigerate.
MAKE THE CHOCOLATE CREAM-CHEESE FILLING
2. Using a mixer, blend the cream cheese and sugar on medium-low for about 2 minutes.
3. Using a double boiler or a bowl over hot water, melt the chocolate with butter, until the mixture is smooth. Pour the chocolate into cream cheese mixture and beat on medium for about 30 seconds. Set aside.
4. In a large bowl, whip the cream, Using a spatula, gently fold the whipped cream into chocolate cream cheese mixture. Pour chocolate cream-cheese into springform pan, over the biscuit. Refrigerate.
MAKE THE STRAWBERRY CREAM-CHEESE FILLING
5. Pour the strawberry puree in a fine mesh strainer to remove the seeds. Measure 3 tablespoons puree and set aside.
6. Using a mixer blend the cream cheese and sugar on medium-low for about 2 minutes. Add strawberry puree and blend for 30 seconds on medium speed.
7. In a large bowl, whip the cream, Using a spatula gently fold the whipped cream in strawberry cream cheese mixture. Remove chocolate cream-cheese from freezer. Pour raspberry cream-cheese over the chocolate cream-cheese. Refrigerate.
MAKE THE VANILLA CREAM-CHEESE FILLING
8. Using a mixer blend the cream cheese, sugar, lemon juice, vanilla extract on medium-low for about 2 minutes.
9. In a large bowl, whip the cream. Using a spatula gently fold the whipped cream in vanilla cheese cream mixture. Remove cheesecake from freezer. Pour vanilla cream cheese over the raspberry cheese-cream. Refrigerate for 1-2 hours or overnight. Decorate with strawberries, cream and chocolate curls.
“It always seems impossible until it’s done.''- Nelson Mandela
