sanaa's recipe note book
sanaa's recipe note book

Double Layer Cheese Cake With Chocolate Truffle
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Double Layer Cheese Cake With Chocolate Truffle - sanaa's recipe
  1. 1 Cup = 200ml
for Biscuit Base and 1st Layer
Ingredients
  1. Biscuits - 2 cup , crumbled
  2. Butter, melted - ½ cup
  3. Thick cream chilled - 100 ml
  4. Cream cheese - 125 gm
  5. Condensed milk - 1 cup
  6. Vanilla essence - 1 tsp
  7. Gelatin powder - 2 tsp
  8. Boiling water - 4 tbsp (to mix it with gelatin)
  9. Powdered Sugar - 3 tbsp
Method
  1. Combine biscuit crumbs, sugar and butter. Rub the ingredients using finger tips. Press the biscuit mixture over the base of a 20cm loose bottom cake pan. And keep it in the refrigerator for about 30 min.
  2. Whip the thick cream for 5-6 minutes or until it is firm and keep it in the fridge till cream mixture is ready
  3. Beat cream cheese, condensed Milk and vanilla essence with an electrical beater until mixture becomes smooth. Add the whipped cream (from step 2) to this cream cheese mixture and mix in low speed using the electrical beater to combine all.
  4. Sprinkle gelatin over boiling water and mix well to dissolve and then add it to the cream cheese mixture with constant stirring.
  5. Pour cheese mixture into prepared biscuit base. Place in the fridge for 3 hours or until cheese mixture becomes firm.
Second Layer
Ingredients
  1. Cream cheese - 125 gm
  2. Thick cream chilled - 100 ml
  3. Condensed milk - 1/2 cup
  4. Chocolate (Galaxy Caramel or any good quality chocolate of your choice) - (2 pieces or about 100gm)
  5. Gelatin powder - 2 tsp
  6. Boiling water - 3 tbsp (to mix it with gelatin)
Method
  1. Whip the thick cream for 5-6 minutes or until it is firm and keep it in the fridge till cream mixture is ready
  2. Beat cream cheese and condensed Milk with an electrical beater until mixture becomes smooth. Add the whipped cream (from step 2) to this cream cheese mixture and mix at low speed using the electrical beater to combine all.
  3. Break the chocolate into small pieces and microwave in an oven for about 1 to 5 minutes (or break the chocolate and melt using double boiling method: Put the broken chocolate it a bowl. Boil water in another pan, keep the bowl with chocolate in the boiling water and stir continuously the chocolate till it melts)
  4. Add this melted chocolate into the prepared cream cheese mixture (step 3) and beat well using the electrical beater.
  5. Sprinkle gelatin over hot water and mix well to dissolve and then add it to the cream cheese mixture (step 4) with constant stirring.
  6. Pour cream cheese mixture into above cooled 1st layer.
  7. Place this in the fridge for another 2 to 3 hours or until cheese mixture becomes firm.
Chocolate topping
Ingredients
  1. Cooking Chocolate (without caramel or nuts) - 100 gm
  2. Fresh Cream or thick cream - ¼ cup
  3. Gelatin - ¼ tsp
  4. Water - 1 tsp (to mix it with gelatin)
Method
  1. Break the chocolate into small pieces and microwave in an oven for about 1 to 5 minutes (or melt using double boiling method) and keep it aside.
  2. Microwave (or double boil just to get warm) the fresh cream for about 50 sec
  3. Add this into melted chocolate and mix well
  4. Sprinkle gelatin over hot water and mix well to dissolve and then add it to the Chocolate mixture (step 3).
  5. Pour this into the cooled cheese cake and spread it immediately all over. And keep it in the refrigerator for about 30 minutes.

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