Best chocolate cheesecake

Grease a 24cm round, loose-bottomed cake pan by lightly buttering the base and sides with butter (alternatively, use margarine). Line the base and sides with baking paper.

To make the biscuit base, place the biscuits in a food processor. Process until the biscuits are finely crushed and resemble breadcrumbs. Slowly add the melted butter through the feed tube and continue to process until well combined. Use a potato masher or the back of a spoon to press the biscuit mixture evenly over the base of the prepared cake pan.

Meanwhile, pour 500g thickened cream into a bowl. Use a stand mixer or hand beater to beat until stiff peaks form. With the beaters running, add the icing sugar, one tablespoon at a time until combined. Refrigerate whipped cream.

Place the cream cheese (softened to room temperature) and mascarpone into a separate bowl. Beat using a stand mixer or hand beater until well combined.

To prepare the cheesecake filling, remove the bowl with whipped cream from the fridge. Use a spatula to fold the cream cheese mixture into the whipped cream a little at a time until well combined. Separate the cheesecake filling into 3 even portions in 3 separate bowls.

Place the dark chocolate in a bowl over a bain marie (water bath) – refer to note in this step. Stir using a metal spoon, until the chocolate has melted to a smooth consistency. Stir in 1g of the Gelatine powder. Remove the bowl with melted chocolate from the heat and allow to cool for a few minutes.

Remove the biscuit base from the fridge. Spoon the dark chocolate cheesecake filling in an even layer over the biscuit base. Refrigerate cheesecake.

Place the milk chocolate in a bowl over a bain marie. Add more water to the bain marie where required. Stir chocolate until melted, then stir in 1g of the Gelatine powder. Allow to cool for a few minutes.

Remove the cheesecake from the fridge. Spoon the milk chocolate cheesecake filling in an even layer over the biscuit base. Refrigerate cheesecake.

Place the white chocolate in a bowl over a bain marie. Add more water to the bain marie where required. Stir chocolate until melted, then stir in 1g of the Gelatine powder. Allow to cool for a few minutes.

Remove the cheesecake from the fridge. Spoon the white chocolate cheesecake filling in an even layer over the biscuit base. Smooth the surface and refrigerate for a minimum of 4 hours or overnight to set.

To make the Chocolate ganache topping, place 100g dark chocolate in a heatproof bowl set over a bain marie. Cook, stirring using a metal spoon, until the chocolate has melted to a smooth consistency. Stir the thickened cream and liquid glucose into the melted chocolate. Remove the bowl with melted chocolate from the heat and set aside to cool slightly.

Remove the cheesecake from the fridge. Pour the Chocolate ganache over the top of the cheesecake. Break up flake chocolate bars to decorate on top. Refrigerate for a minimum of 1 hour to set – buon appetito!