No-Bake Chocolate Cheesecake

Made this no-bake cheesecake with a pack of Kraft's Philadelphia light cream cheese. It is supposed to be a Triple layer chocolate cheesecake. But you can see from the photo, it didn't turn out as expected. The three layers were not clearly distinctive :(

I guess the proportion of the dark and white chocolate was not right for the middle layer...as I sort of mix and match recipes to come up with this version. The original recipe uses 40g dark chocolate and 40g white chocolate for the middle layer. If I were to make this again, I will change it to 20g dark chocolate and 60g white chocolate. Nevertheless the cheesecake tasted very refreshing and light as I used yogurt instead of whipping cream.

Ingredients:
(makes one 18cm cheesecake)

for the base:
110g digestive biscuits, crushed into fine crumbs
60g butter, melted

for filling:
250g cream cheese, soften at room temperature
60g caster sugar
200g non-fat plain yogurt
2 teaspoons gelatin powder
3 tablespoon water
100g dark chocolate, melted
140g white chocolate, melted

Method:

1. Mix biscuit crumbs; melted butter together and press firmly with the help of a spoon onto the base of a 18cm round pan. Chill for 30 minutes.


2. Place gelatin powder and water in a bowl. Heat a pot filled with some water until just simmering and place the bowl inside the pot. Dissolve gelatin and water in the bowl. Keep warm.


3. With a whisk, beat cream cheese till soft. Add in sugar and whisk until smooth and creamy.


4. Add in yogurt and continue to beat till smooth. Blend in gelatin solution and mix well.


5. Divide cheese mixture into 3 equal portions.


6. For the 1st portion, stir in 80g of melted dark chocolate and spread evenly on the biscuit base. Chill in the fridge for a while. (I pop it in the freezer while preparing the 2nd layer).


7. For the 2nd portion, stir in mixture of 20g melted dark chocolate and 60g melted white chocolate. Spread over the 1st layer. Chill in the fridge for a while.


8. For the 3rd portion, stir in 80g of melted white chocolate. Spread over the 2nd layer. Chill for 3 to 4 hours before serving.

Tip: You can melt the chocolate in 3 separate bowls, ie 80g of dark chocolate in a bowl, 20g dark chocolate plus 60g white chocolate in another and 80g of white chocolate in a 3rd bowl.