2 January, 2017
No-bake triple chocolate cheesecake with mascarpone
No-bake triple chocolate cheesecake with mascarpone, the ideal dessert for Valentine’s Day. So rich and velvety, the perfect way to say l love you!
It’s enough to say chocolate, and you’ve made someone’s day. Chocolate shouldn’t been seen as a guilty pleasure, but just sheer pleasure, why guilty? I mean, imagine this world without chocolate, how terrible would that be?! So, for you, my chocoholics, l have the finest dessert to indulge in, triple chocolate cheesecake. Yes, that’s right, triple chocolate: you’ve got milk, dark and white chocolate, all in one heavenly dessert. And since chocolate is seen as an aphrodisiac, it makes perfect sense to surprise your loved one with it. You’ll also love the fact that no baking is required at all. Who has time for baking? We’ve got way more important things to do to get ready for Valentine’s Day: manicure, pedicure, hairstyle, hunting for that wow dress, etc. Being a woman is tough!!!
I have made cheesecake before, but used soft cheese instead of mascarpone. And while that was delicious too, l find that mascarpone gives the cake a much creamier texture. It’s entirely up to you, you could also use half mascarpone, half soft cheese. Just make sure it stays in the fridge overnight, so that it sets beautifully. Oh, one tip here, having a cake tin with a loose base or detachable sides helps a lot, the cake will come out so much easier. I did not use perchament paper to cover the sides of my tin, since it’s a non-stick one, but feel free to use some if needed. Now, if you excuse me, l’m going for another slice of cake, l deserve it, damn right l do!
No-bake triple chocolate cheesecake with mascarpone, the ideal dessert for Valentine's Day. So rich and velvety, the perfect way to say I love you.
- 200 g digestive biscuits
- 60 g butter
- 500 g mascarpone cheese
- 300 g milk chocolate
- 200 g dark chocolate
- 50 g white chocolate
- 300 ml double cream
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
Place the biscuits into a bag and use a rolling pin to crush them finely. You can use a food processor if you have one.
Combine with the cocoa powder, the melt the butter and mix everything well.
Transfer the mixture to a round cake tin (mine is a 16X9cm), and use a a spoon to press the mixture down firmly into an even layer.
Refrigerate while you get on with the cream.
Melt the milk chocolate over a pan of simmering water, then add the mascarpone and use a silicone spatula to combine everything gently.
Remove the tin from the fridge, spread the chocolate mixture over the biscuit base, then refrigerate again for at least an hour.
Meantime, pour the double cream into a pan and add the dark chocolate to it, broken into pieces.
Set the pan over a low heat and stir continuously until the chocolate melts, making sure you don’t boil it.
Remove from the heat and leave to cool.
Spread it over the milk chocolate layer, and refrigerate again overnight, if not, for at least 4 hours.
Once set, top it with grated white chocolate.