Mountain Layer Cheesecake
25min
Bake Time
180°C
Temperature
Temp
2
cakes
What you'll need
Water
Cream Cheese
Softly Whipped Cream (38% fat)
Diced Brownie Fudge Pieces
Chocolate Chunks
Honeycomb
BOTTOM LAYER
Directions
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.MIDDLE LAYER
Ingredients
150
g
-
Hot Water
200
g
-
Cream Cheese
600
g
-
Softly Whipped Cream (38% fat)
Directions
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.TOP LAYER
Ingredients
150
g
-
Hot Water
200
g
-
Cream Cheese
600
g
-
Softly Whipped Cream (38% fat)
Directions
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.Assembly
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.
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Mountain Layer Cheesecake
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