Cheesecake cake three chocolates without baking

Step-by-step cooking

1. Step 1:

   

   How to make Three Chocolate Cheesecake? Prepare all ingredients. The products for the cheesecake itself, with the exception of heavy cream, should be at room temperature. Please note that all 3 layers of cheesecake are prepared separately, so for each take 1/3 of all the products presented in the list. Accordingly, you will need 100 grams of bitter, milk and white chocolate each. Also, to make a cheesecake, you will need a detachable mold with a diameter of 16 cm .

2. Step 2:

   

   Start making cheesecake from its base. Pass the shortbread cookies through a meat grinder and mix it with butter melted over low heat. Mix the crumbs thoroughly with the butter to make a sticky mass. Place a pastry ring on the dish, pour the resulting mass inside the ring and use a glass to tamp the bottom of the mold with a dense layer.

3. Step 3:

   

   Proceed to the preparation of the first layer of cheesecake. It will be prepared with bitter chocolate. First pour the gelatin into a bowl, fill it with room temperature water and leave the gelatin to swell for 15 minutes.

4. Step 4:

   

   Pour the milk into a small ladle, add sugar and warm it on the stove, but do not bring it to a boil. Add finely chopped bitter chocolate to the hot milk and continue to knead it until the chocolate completely dissolves and the milk mass becomes homogeneous.

5. Step 5:

   

   After 15 minutes, when the gelatin has already swelled, melt it in a water bath. It should dissolve and become liquid. Now cool the melted gelatin to room temperature.

6. Step 6:

   

   Pour the melted gelatin and chocolate milk into a whipping bowl and whisk the ingredients until smooth.

7. Step 7:

   

   Next, add the curd cheese to the bowl and continue whipping. The mass should be uniform, without grains and inclusions.

9. Step 8:

   

   In a separate bowl, whisk the heavy cream until soft peaks. As soon as traces of the whisk appear on the surface, stop whipping cream. Carefully transfer the whipped cream to the chocolate-cheese mass and mix with a silicone spatula. The movements of the spatula should be from the bottom up.

10. Step 9:

    

    Pour the first layer of cheesecake with bitter chocolate into a detachable mold with a sand base, lightly tapping on the mold, level the curd layer and put it in the refrigerator for 40 minutes to solidify. If you want to speed up the process, then you can put the cheesecake in the freezer for 15 minutes.

11. Step 10:

    

    While the cheesecake is in the refrigerator, wash all the molds and prepare the next layer in the same way in a clean bowl, but with milk chocolate. After 40 minutes, take out the cheesecake mold, pour the curd mass with milk chocolate inside, tapping, also smooth out a new layer and remove the cheesecake again to solidify for 40 minutes in the refrigerator.

12. Step 11:

    

    Now, in exactly the same way, prepare a curd layer of cheesecake with white chocolate and pour the cake for the last time. Having leveled the curd layer, remove the cake again for at least 40 minutes in the refrigerator. I put the cheesecake in the fridge for the whole night.

13. Step 12:

    

    Now do the icing. Chop the bitter chocolate with a sharp knife into small pieces and transfer to a small ladle. Place the ladle over the steamed pan and melt the chocolate, stirring it with a silicone spatula. When the mass is melted, add vegetable oil and mix.

14. Step 13:

    

    Put the icing on a well-cooled cheesecake and decorate the cake as desired: fruits, berries, cookies, chocolate, mint leaves and so on.