Mountain Layer Cheesecake

Ingredients

BOTTOM LAYER

• Dawn^® Brownie Mix - Cake 1000g
• Water 260g
  

MIDDLE LAYER

• Dawn^® White Chocolate Fond 150g
• Hot Water 150g
• Cream Cheese 200g
• Softly Whipped
• Cream (38% fat) 600g
  

TOP LAYER

• Dawn^® Chocolate Fond 150g
• Hot Water 150g
• Cream Cheese 200g
• Softly Whipped
• Cream (38% fat) 600g
  

FINISH

• Diced Brownie Fudge Pieces
• Chocolate Chunks
• Dawn^® Chocolate Curls - Milk and/or Dark
• Honeycomb
• Dawn^® Dark Chocolate Glossy Icing

Directions

FOR THE BOTTOM LAYER:

Mix the Dawn^® Brownie Mix- Cake and water for 1 minute on slow speed with a beater, scrape down and then mix for a further 2 minutes on medium. Scrape down.
Divide the mixture between 2 x 200mm Ø tins and smooth flat.
Bake at 180°C for 25 minutes and allow to cool completely.
Place two 200mm Ø x 60mm high rings onto a paper lined tray.
Line the rings with acetate and place a baked brownie disc into each ring making sure it is flat.

FOR THE MIDDLE LAYER:

Blend Dawn^® White Chocolate Fondand hot water together.
Add the cream cheese and whisk until smooth.
Fold in the softly whipped cream.
Divide the white chocolate mix between the 2 bases and smooth flat onto the brownie discs, refrigerate
well until set.

FOR THE TOP LAYER:

Repeat the process as above with the Dawn^® Chocolate Fond.
Then divide the chocolate mix between the 2 bases and smooth at on top of the set white chocolate mix, refrigerate well until set.

TO FINISH:

De-mould the cakes and remove the acetate film.
Top with a mixture of diced brownie, fudge pieces, chocolate chunks, Dawn^® Chocolate Curls - Milk and/or Dark and honeycomb and drizzle the top with warm Dawn^® Dark Chocolate Glossy Icing.

MAKES: 2 x 200mm Ø cakes