Ingredients
Base:
130g plain chocolate biscuits
1/2 teaspoon ground cinnamon
60 g butter, melted
Creamcheese:
1/4 cup water
1 tablespoon gelatine
380 g cream cheese
1/2 cup caster sugar
1/2 cup milk
60 g white chocolate, melted
60 g milk chocolate, melted
60 g dark chocolate, melted
1 cup cream, whipped
Method:
Base:
- Grease 8" round spring form pan
- Place biscuits in food processor bowl until fine crumbs, add cinnamon and butter; mix until well combined. Press into base of prepared springform pan. Refrigerate 20 minutes or until firm.
Creamcheese:
Place water in small heatproof bowl. Sprinkle gelatine over water. Stand in boiling water. Stir until gelatine is dissolved, cool slightly.
Beat cream cheese in a mixer till soft. Add caster sugar and beat again. Add milk then stir in gelatine as well as whipped cream. Divide mixture equally between 3 bowls.
Melting 3 types of button chocolate separately, first chop them into small pieces, avoid contact with water, not even a droplet, melt the chocolate over low heat, constant stirring is required.
I did it with white chocolate first, melt in a small stainless steel bowl, fold in 1/3 of cream cheese mixture, fold into the pan, keep in the freezer while I wash and clean the stainless steel bowl for the next milk chocolate, do the same for dark chocolate.
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| Decorated with whipped cream for Dayang's birthday |
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