Three chocolate cheesecake cake without baking

Step-by-step preparation

Cooking time: 3 hr 30 mins

1. STEP 1

   

   How to make Three Chocolate cheesecake? Prepare all ingredients. Ingredients 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 products presented in the list. Accordingly, you will need 100 grams of each of dark, milk and white chocolate. You will also need a springform pan with a diameter of 16 cm to make the cheesecake.

2. STEP 2

   

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

3. STEP 3

   

   Start preparing the first layer of cheesecake. It will be cooked with dark chocolate. First, pour the gelatin into a bowl, fill it with water at room temperature and leave the gelatin to swell for 15 minutes.

4. STEP 4

   

   Pour the milk into a small ladle, add sugar and heat on the stove, but do not bring to a boil. Add finely chopped dark chocolate to the hot milk and continue stirring until the chocolate is completely dissolved 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 mixing bowl and whisk the ingredients until smooth.

7. STEP 7

   

   Next, add the cream cheese to the bowl and continue beating. The mass should be uniform, without grains or inclusions.

8. STEP 8

   

   In a separate bowl, beat the heavy cream to soft peaks. As soon as whisk marks appear on the surface, stop whipping the cream. Gently pour the whipped cream into the chocolate-cheese mixture and stir using a silicone spatula. The movements of the scapula should be from bottom to top.

9. STEP 9

   

   Pour the first layer of cheesecake with dark chocolate into a springform pan with a shortbread base, lightly tapping the pan, smooth out the curd layer and put it in the refrigerator for 40 minutes to set. If you want to speed up the process, you can put the cheesecake in the freezer for 15 minutes.

10. STEP 10

    

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

11. STEP 11

    

    Now prepare the curd layer of white chocolate cheesecake in exactly the same way and pour the cake one last time. After leveling the curd layer, put the cake back in the refrigerator for at least 40 minutes. I put the cheesecake in the refrigerator overnight.

12. STEP 12

    

    Now make the glaze. Using a sharp knife, chop the dark chocolate into small pieces and place in a small ladle. Place the ladle over a steaming pan and melt the chocolate, stirring with a silicone spatula. When the mass is melted, add vegetable oil and stir.

13. STEP 13

    

    Apply frosting to a well-chilled cheesecake and decorate the cake as you wish: fruits, berries, cookies, chocolate, mint leaves, etc.