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Cheesecake cake three chocolates without baking

No-Bake Triple Chocolate Cheesecake

Wonderfully chocolatey, delicious, on a shortbread crust! This triple chocolate cheesecake is made without baking. It has an amazing combination of sweet white and milk chocolate with the tangy taste of true dark chocolate. It takes a good deal of time to make, but the result is worth it!

Nika

Recipe author

Cheesecake cake three chocolates without baking

Composition / ingredients

Servings:

Shortbread cookies

110

Butter

Cream cheese

300

Chocolate (dark, milk, white - 100 g each)

300

Milk

300

Sugar

Gelatin

Water

180

Heavy cream (I have 35%; you can use 33% cream)

300

Dark chocolate

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 5 g

Fats 44 % 21 g

Carbohydrates 46 % 22 g

315 kcal

GI: 9 / 18 / 73

Cooking method

Step 1:

How do you make a triple chocolate cheesecake? Get all the ingredients ready. The ingredients for the cheesecake itself, except for the heavy cream, should be at room temperature. Note that all 3 layers of the cheesecake are made separately, so for each one take 1/3 of all the products in the list. Accordingly, you'll need 100 grams each of dark, milk, and white chocolate. You'll also need a 16 cm springform pan.
Step 2:

Start the cheesecake with its crust. Run the shortbread cookies through a meat grinder and mix them with butter melted over low heat. Mix the crumbs thoroughly with the butter to make a sticky mass. Set a pastry ring on a dish, pour the mixture inside the ring, and use a glass to tamp it into a dense layer on the bottom.
Step 3:

Move on to making the first layer of the cheesecake — it will be made with dark chocolate. First, pour the gelatin into a bowl, cover it with room-temperature water, and leave it to bloom for 15 minutes.
Step 4:

Pour the milk into a small saucepan, add the sugar, and warm it on the stove, but don't bring it to a boil. Add finely chopped dark chocolate to the hot milk and keep stirring until the chocolate dissolves completely and the milk mixture is smooth.
Step 5:

After 15 minutes, once the gelatin has bloomed, melt it in a water bath. It should dissolve and become liquid. Now cool the melted gelatin to room temperature.
Step 6:

Pour the melted gelatin and the chocolate milk into a mixing bowl and beat the ingredients until smooth.
Step 7:

Next, add the cream cheese to the bowl and keep beating. The mixture should be uniform, with no grains or lumps.
Step 8:

In a separate bowl, whip the heavy cream to soft peaks. As soon as the whisk leaves traces on the surface, stop whipping the cream. Gently fold the whipped cream into the chocolate-cheese mixture with a silicone spatula, using bottom-to-top motions.
Step 9:

Pour the first, dark-chocolate layer of cheesecake into the springform pan over the shortbread crust, level the cheese layer by tapping the pan lightly, and refrigerate for 40 minutes to set. To speed things up, you can put the cheesecake in the freezer for 15 minutes.
Step 10:

While the cheesecake is in the refrigerator, wash all the bowls and, in the same way, in clean dishes, make the next layer — but with milk chocolate this time. After 40 minutes, take out the cheesecake pan, pour in the milk-chocolate cheese mixture, level the new layer by tapping, and refrigerate the cheesecake again for 40 minutes to set.
Step 11:

Now, in exactly the same way, make the white-chocolate cheese layer and pour it over the cake for the last time. After leveling the cheese layer, refrigerate the cake again for at least 40 minutes. I put the cheesecake in the refrigerator overnight.
Step 12:

Now make the glaze. Chop the dark chocolate into small pieces with a sharp knife and transfer it to a small saucepan. Set the saucepan over a pot of steam and melt the chocolate, stirring it with a silicone spatula. Once melted, add the vegetable oil and stir.
Step 13:

Pour the glaze over the well-chilled cheesecake and decorate the cake however you like: with fruit, berries, cookies, chocolate, mint leaves, and so on.

How do you whip cream properly? It's important that the cream is high in fat, at least 33%. The bowl and the cream itself should be cold — keep them in the refrigerator for at least 1–2 hours. Beat with a mixer on the lowest speed, gradually increasing it. How do you know when the cream is whipped enough? The cream should hold its shape and not spread. At that point, stop whipping, or the cream will turn into butter.