Triple chocolate cheesecake

200g DIGESTIVE biscuits
100g butter

Creams:

100g dark chocolate
100g milk chocolate
750g Philadelphia
9g gelatine sheets
240ml liquid cream
90g icing sugar
Cocoa powder (sprinkle at the end)

You need:

baking tin 22cm in diameter with zipper
baking paper
3 bowls

My husband loves the triple-chocolate cheesecake to the point of writing by hand the recipe, like my granddad Vittorio used to do with my grandma Angelina. (Second last and last photo!).

Chop the biscuits and add the melted butter. 

Take your baking tin and cover the base with baking paper and the edge with a strip.

Pour the chopped biscuits and mash well with a tbsp. 

Refrigerate for 30 minutes.

….we were saying: creams! 

In the first bowl mix:

250g of Philadelphia, 100g of milk chocolate melted in a bain-marie, then dissolve in a glass of cold water 3g of gelatin sheets. 

Heat 80ml of liquid cream, then add the squeezed gelatine and 30g of powdered sugar. 

With a whisk mix with chocolate and Philadelphia.

Pour on the base and here you have your first cake layer. 

Refrigerate for 15 minutes and prepare your second cream. 

Repeat the process with white chocolate and dark chocolate (remember to refrigerate your cake after every layer). 

Finish dusting with powdered cocoa and keep it in the fridge.