Decadent Triple Chocolate Cheesecake

Decadent Triple Chocolate Cheesecake
30 Mins
Prep time
120 Mins
Cooking time
Serves 10

What you need

  • 1 cup plain chocolate biscuit crumbs
  • 1/4 cup hazelnut meal
  • 40g butter, melted
  • 40g dark chocolate, melted
  • 750g PHILADELPHIA Block Cream Cheese, cubed and softened
  • 2/3 cup caster sugar
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 100g dark chocolate, melted, extra
  • 100g milk chocolate, melted
  • 100g white chocolate, melted
  • 1 cup thickened cream, whipped
  • raspberry coulis, to serve

How to make it

  1. COMBINE biscuit crumbs, hazelnut meal, butter and chocolate and press into the base of a greased 24cm (9") springform tin; chill.
  2. BEAT PHILLY and sugar using an electric mixer until smooth. Add the gelatine mixture and beat until well combined. Divide mixture evenly into 3 bowls. Add a quantity of melted chocolate to each bowl and mix until smooth. Fold through a third of the whipped cream into each mixture.
  3. SPOON mixture into prepared base, alternating between the three mixtures until all has been used. Lightly swirl mixtures with a skewer and shake to smooth over. Refrigerate 3 hours or overnight until set. Serve with raspberry coulis.