No Bake Layered Cheesecake
By: Anncoo
Published: Monday, December 20, 2010 - 8:38pm

Ingredients




Base Ingredients:
120 grams Biscuit crumbs (Marie or chocolate biscuits)
30 grams Ground hazelnut
130 grams Melted butter
9 inches Grease a round spring-form cake tin
Mix biscuit crumbs and ground hazelnut together, add in melted Use hand to mix biscuit crumbs mixture and form it to a dough
Press biscuits crumbs mixture at the base of the cake tin. Put cake tin in fridge for later use
Cheese filling:
375 grams Cream cheese (room temperature)
80 grams Icing sugar (sifted)
2 1/2 tablespoons Lemon juice
1 Lemon zest from lemon
1 tablespoon Chocolate paste
7 pieces Gelatin leaf
400 grams Fresh topping cream

Preparation

1 Whip up fresh topping cream till peak form (not too stiff) and put in fridge for later use. 2 Soak gelatin leaf in cold water till soft (about 30 seconds) , lightly squeeze excess water and then transfer to a double boiler. 3 In another mixing bowl, beat cream cheese, lemon zest and icing sugar till thick and smooth. 4 Slowly add dissolved gelatin to cream cheese followed by lemon juice, mix well. 5 Use hand whisk to mix the fresh whipped cream into the cream cheese, mix well. 6 Divide cream cheese mixture into two portions (Ratio 6:4 = plain : chocolate). Add chocolate paste into another portion, mix well. 7 Pour some of the plain cream cheese to the biscuit tin, spread evenly followed by half of the chocolate cream cheese. 8 Then add plain cream cheese - remaining chocolate cream cheese - lastly plain cream cheese on top. (total 5 layers - plain-choc-plain-choc-plain) 9 Using a pastry scraper to smooth the cheesecake surface evenly. 10 Store cheese cake in refrigerator for at least 4 hours and decorate as desire. 11 For using cake stencil ~ sprinkle snow powder  over the cake then gently place cake stencil on top and sprinkle cocoa powder on the cake stencil with a sift ~ gently remove the cake stencil and you'll get the pretty design on your cake.