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Recipe: Triple Chocolate Cheesecake by Chef Divya Saraf

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Recipe: Triple Chocolate Cheesecake by Chef Divya Saraf

Mello Royale Baked Triple Chocolate Cheesecake

Preparation Time - 25 mins

Cook Time - 50 mins

Number Of Servings - 6

 

Baked Triple Chocolate Cheesecake By Chef Divya Saraf

 

Ingredients for the Base

  • Digestive biscuits - 12
  • Butter, melted - 5 tbsp
  • Ingredients for the Cheesecake Mixture

  • Cream cheese - 250 gm
  • Fresh cream - 100 gm
  • Powdered sugar - 100 gm
  • Hung yoghurt - 100 gm
  • Cornflour - 50 gm
  • Vanilla essence - 4 drops
  • After dividing the mixture in three equal parts

  • Dark Chocolate - 80 gm
  • Milk Chocolate - 80 gm
  • White Chocolate - 80 gm
  • Method for base

    1. Line a 6-inch ring or a loose-bottom pan with foil from outside.

    2. Mix the melted butter with the crushed digestive biscuits and make a crumb mixture.

    3. Set in the freezer for 15 minutes.

    Method for the Cheesecake Mixture

    1. Mix all the ingredients (except the chocolates) together and whisk until the batter is smooth and homogeneous.

    2. Divide the mixture (approx 600 gm) into 3 equal parts into 3 bowls.

    3. Melt the chocolates and add each type to each part.

    4. Whisk until the chocolate is mixed in and the mixture is smooth and homogeneous.

    5. Layer the dark chocolate mixture in the bottom, on top of the set crust, and spread evenly.

    6. Layer the milk chocolate over the dark chocolate and the white chocolate over the milk.

    7. Prepare a water bath and preheat the oven at 150 degrees C with both the rods on.

    8. Place the cake tin in the water bath and pour hot water. Bake this for 45 to 50 minutes.

    9. Cool and refrigerate, and remove the cheesecake from the mold only when cold.

    10. Decorate with whipping cream and chocolate shavings.

     

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