Three Chocolate Cheese Cake

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 8 tbsp Dark chocolate
  • 1 Filling
  • 8 tbsp Milk chocolate
  • 8 tbsp White chocolate

• Bread & Baked Goods

  • 1 Crust
  • 1 Springform cake pan

• Snacks

  • 6 oz Chocolate mint cookies

• Drinks

  • 1 tbsp Coffee

• Dairy

  • 3 tbsp Finlandia unsalted butter
  • 3 Containers Finlandia vanilla creamy gourmet cheese
  • 2 1/2 cups Heavy cream
  • 1 tbsp Milk

• Desserts

  • 4 1/2 Packets Gelatin

Found on finlandiacheese.com

Description

Ingredients

• Crust
• 4 Egg Whites
• 6 oz. Crushed Chocolate Mint Cookies
• 3 Tbs. Finlandia Unsalted Butter
• Filling
• 4 1/2 Packets of Gelatin
• 2 1/2 Cups of Heavy Cream
• 8 Tbs. of Dark Chocolate
• 8 Tbs. of Milk Chocolate
• 8 Tbs. of White Chocolate
• 3 Containers of Finlandia Vanilla Creamy Gourmet Cheese
• 1-2 Tbs. Coffee
• 1-2 Tbs. Milk
• Springform Cake Pan

Directions

• Take your chocolate mint cookies (We recommend Anna’s Chocolate Mint Thins from Sweden) and crush them up in a bowl.Melt your butter and pour it into the cookie crumbles. Mix together to until cookies are fully moistened by the butter. Coat the base of the cake pan (While often times you will work your way up on the sides of a cheesecake, just do the bottom here for the aesthetic of the three layers.Whip the chilled heavy cream till it has the consistency of ready-made whipped cream.Melt each of the chocolates separately; Do this by boiling a pot of water, and placing the bowl of chocolate over the pot using a spatula to stir and melt the chocolate. Do this with the dark chocolate first, once melted mix the dark chocolate in with one tub of the Finlandia Vanilla Creamy Gourmet Cheese and 1/3 of the heavy cream. At this time also melt 1 and ½ packets of the gelatin in boiling hot coffee, water or milk. Fully incorporate this into the mix. Once fully mixed, place this on top of the cheesecake over the crust and smooth the top. Place it into your freezer for the time being.While this is starting to chill, repeat these steps to make the milk chocolate and white chocolates layers, returning it to the freezer each time.Smooth the final white chocolate layer and cover with plastic wrap. Place in freezer overnight.Serve straight from the freezer or having set out for a short period. If too cold to cut through easily, simple run the blade of the knife under steaming hot water at the sink.Options: You can always mix up with layer you do first to create different imagery or even attempt to create a “swirl”. Top with more chocolates or berries.