Macro Photo of triple choc cheescake, made for hubbie’s birthday!!! Oh so wickedly delicious!!! Canon D60. Choc biscuit base with white chocolate, milk chocolate and Dark chocolate layers topped with cream, strawberries and flaked dark chocolate. Warning 50 bowls needed to juggle this one…LOL! RECIPE BELOW!!!
See my youtube interview on macro photography…….HERE
My passion is macro photography….mostly bark, rocks and urban grunge…but can’t resist shooting the food I cook……yes, you guessed it….so love cooking too!!!
125g plain chocolate biscuits
1/2 tsp ground cinnamon
60g melted butter
1 tbsp gelatine
1/4 cup water
375g cream cheese
1/2 cup milk
1/2 cup caster sugar
60g each white, milk and dark chocolate, melted
1 cup cream
1. Line the base of a 20cm springform cake tin with greased foil. Place chocolate biscuits in a food processor and crush. Add cinnamon and melted butter. Blend well. Press biscuit crust into base of tin. Refrigerate for 20 minutes.
2. To make filling: Sprinkle gelatine over water in a small bowl. Stand the bowl in a pan of hot water and stir until gelatine is dissolved; cool slightly. Beat cream cheese in a bowl with electric beaters until smooth. Beat in milk and caster sugar. Divide the mixture into three equal portions in three separate bowls and add a different chocolate to each. Fold one-third of the gelatine mixture into each portion.
3. Whip cream until stiff; divide into three and gently fold one-third of it into each portion. Spread the white chocolate mixture over the biscuit base. Cover carefully with the milk chocolate mixture, then the dark chocolate mixture. Refrigerate for 3 hours, or until filling has set. Decorate top of the cheesecake with whipped cream, halved chocolate discs and curls. Sprinkle with icing sugar.