Cheesecake three chocolate cake without baking

10 servings
3 hours 30 min

How do I make Three Chocolates cheesecake? Prepare all the ingredients. The products for the cheesecake itself, with the exception of fatty 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 products on the list. Accordingly, bitter, milk and white chocolate you will need 100 grams of each. Also, to make cheesecake, you need a detachable form with a diameter of 16 cm.

Start making cheesecake with its base. Pass the shortbread through a meat grinder and mix it with the slow-melted butter. Mix the crumb thoroughly with the oil to make a sticky mass. Place the pastry ring on the dish, pour the resulting mass inside the ring and use a glass to compress the bottom of the mold with a dense layer.

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

Pour the milk into a small bucket, add the sugar and warm on the stove, but do not bring to a boil. Add the finely chopped bitter chocolate to the hot milk and continue kneading until the chocolate has completely dissolved and the milk mass is smooth.

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

Transfer the melted gelatin and chocolate milk to a whipping bowl and whisk the ingredients until smooth.

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

In a separate bowl, whisk the greasy cream until soft peaks. As soon as corolla marks appear on the surface, stop whipping the cream. Gently transfer the whipped cream to a chocolate cheese mass and use a silicone spatula to mix. Blade movements shall be from bottom to top.

Pour the first layer of bitter chocolate cheesecake into a detachable sand-base tin, tapping slightly to the shape, flatten the curd layer and refrigerate for 40 minutes to set. If you want to speed up the process, then the cheesecake can be removed to the freezer for 15 minutes.

While the cheesecake is in the fridge, wash all the molds and, in exactly the same way, make the next layer in clean dishes, but with milk chocolate. After 40 minutes, take out the cheesecake tin, pour the cottage cheese mass with the milk chocolate inside, tapping, also level a new layer and remove the cheesecake again to set for 40 minutes in the fridge.

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

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

Apply the icing to a well-chilled cheesecake and garnish the cake as you wish: fruit, berries, cookies, chocolate, mint leaves and so on.