This cheesecake is SO tasty, yet so easy to make. The best part is no oven required!
Total Time
4hr 45min
4.8
4 Ratings
Author: Todd's Kitchen
Servings:
12
Ingredients
•
2
cups
Chocolate Biscuits
•
1/3
cup
Unsalted Butter
, melted
•
1/3
cup
Hot
Water
•
1 2/3
Tbsp
Gelatin Powder
•
2
cups
Cream Cheese
, softened
•
1/2
cup
Powdered Confectioners Sugar
•
1/2
cup
Milk
•
1
cup
White Chocolate
, melted
•
2/3
cup
Dark Chocolate
, melted
•
1 1/2
cups
Heavy Cream
•
to taste
Unsweetened Cocoa Powder
•
to taste
Chocolate
, grated
Cooking Instructions
1.
In a food processor, add and process the Chocolate Biscuits (2 cups) until they are the consistency of bread crumbs.
2.
Transfer crumbs to a large bowl, and add in Unsalted Butter (1/3 cup). Mix until well combined. Pour into a lined springform pan, and press evenly into the bottom with a cup. Refrigerate for 20 minutes.
3.
In a large bowl, combine Hot Water (1/3 cup) and Gelatin Powder (1 2/3 Tbsp). Mix until dissolved.
4.
In the bowl of a stand mixer, combine Cream Cheese (2 cups), Powdered Confectioners Sugar (1/2 cup), and Milk (1/2 cup). Beat on low until smooth. Add gelatine mixture, and mix for about 20 seconds.
5.
Evenly divide the cream cheese mixture into two bowls. Mix the White Chocolate (1 cup) into one of the bowls and stir until well combined. Mix the Dark Chocolate (2/3 cup) into the other bowl.
6.
In the bowl of a stand mixer fitted with the whisk attachment, beat Heavy Cream (1 1/2 cups) until soft peaks are formed. Evenly divide into the two bowls of chocolate mixtures, and fold in gently.
7.
Pour chocolate mixture into the springform pan, and spread evenly. Use a paper towel to wipe the inside of the pan off. Freeze for 10-15 minutes.
8.
Remove from freezer, and spread white chocolate mixture evenly over the top.
9.
Sprinkle the Chocolate (to taste) and Unsweetened Cocoa Powder (to taste) over the top. Freeze for 4 hours. Remove from pan, cut, and enjoy!
Nutrition Per Serving
CALORIES
533
FAT
42.2 g
PROTEIN
7.0 g
CARBS
31.9 g
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