I made a triple layer chocolate cheesecake with 3 types of chocolate like cream and decorated it. I think it would be better to harden it in a container and put it in the freezer and eat it every scoop like ice cream. It has a lot of chocolate and is thick and delicious.

♥ Ingredient

Mold size: 15cm

Whole Wheat Cookies 80g

5g cocoa powder

40g melted unsalted butter

8g gelatin

40g water

450g cream cheese

50g sugar

4g vanilla beans

100g white couverture chocolate

250g fresh cream

Coverture Milk Chocolate 70g

Dark Coverture Chocolate 70g

Ganache 20g dark chocolate + 20g fresh cream

80g Wholemeal Cookies

5g cocoa powder

40g melted unsalted butter

♥ Recipe

1. Add cocoa powder to whole wheat crackers and mix well.

2. Add melted butter and mix well.

3. Put into the mousse mold, flatten it, press it lightly and put it in the refrigerator.

4. Put the gelatin powder in cold water and soak for more than 10 minutes.

5. Lightly mix cream cheese at room temperature (warm in microwave for 15 seconds twice.

6. Add sugar and vanilla and mix well.

7. Add hot melted white chocolate and mix.

8. Heat the soaked gelatin in the microwave for about 30 seconds to melt and mix well.

9. Whip about 50% whipped cream and mix well.

10. Put 300g into the mousse mold, press it flat, keep it in the fridge.

11. Put 150g in 2 bowls.

12. Place melted milk chocolate and dark chocolate in each bowl and mix well.

13. Place white cheesecake powder, milk chocolate powder, dark chocolate powder and ganache in a piping bag. For ganache I used 20g dark chocolate + 20g melted fresh cream.

14. Mix and shape the dough in a long, deep box and then put it in the refrigerator for 3-4 hours.

15. Scoop out the cheesecake and place it on top of the cheesecake.