You’ll need to start this recipe one day ahead.
You’ll find instant pudding mix in the baking aisle of the supermarket near custard powder.
We piped the cream onto the top in cute little peaks but it tastes just as good if you dollop it on and swirl with a spatula or butter knife.
NUTRITION INFOS:
ENERGY 3130 kj
FAT TOTAL 55.1g
SATURATED FAT 30.9g
FIBRE 1.4g
PROTEIN 9.8g
CHOLESTEROL 96mg
SODIUM 302mg
CARBS (TOTAL) 51.1g
Ingredients
125G BUTTER, SOFTENED
1 CUP PLAIN FLOUR
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Ingredients
125G BUTTER, SOFTENED
1 CUP PLAIN FLOUR
1 CUP PECANS, FINELY CHOPPED, PLUS EXTRA TO SERVE
250G CREAM CHEESE, SOFTENED
1 CUP ICING SUGAR MIXTURE
300ML THICKENED CREAM
200G BLOCK DARK CHOCOLATE, CHOPPED
3 CUPS MILK
100G PACKET VANILLA INSTANT PUDDING MIX (SEE NOTES)
180G BLOCK WHITE CHOCOLATE, CHOPPED
300ML THICKENED CREAM, WHIPPED, AND COCOA POWDER, TO SERVE
Steps
Heat oven to 180C/160C fan-forced and Grease a 6 cm-deep, 17 cm x 25 cm base (eight-cup-capacity) baking dish.Then using an electric mixer, beat butter for 5 minutes til light and fluffy next add flour and pecans. Beat on low speed until combined. Press the mixture over the base of pan and bake for about 20 to 25 minutes until edges are golden and top is just firm to touch. Let cool completely.
Beat cream cheese until smooth with an electric mixer, then add icing sugar. Beat until mixture is light and fluffy. Now add cream and beat for one minute until mixture is well combined and starts to thicken. Then pour mixture over prepared base in dish and refrigerate for one hour until set.
Meanwhile, put the dark chocolate and 1/2 of milk in a saucepan over medium heat and cook. Stir occasionally for 5 minutes until chocolate is melted and mixture is combined. Then remove from heat and Transfer to a bowl. Refrigerate for one hour until cold.
Spray 1/2 the pudding mix over the cold dark chocolate mixture. Beat for one minute with an electric mixer. Pour slowly the mixture over cheesecake layer in dish and refrigerate for 3 hours.
Meanwhile, In a saucepan place the white chocolate and remaining milk over medium heat. Cook and stir occasionally, for about 5 minutes until chocolate is melted and mixture is combined. Then remove from heat and transfer to a bowl. Refrigerate while dark chocolate layer in dish is setting.
spray remaining pudding mix over cold white chocolate mixture. Beat for one minute with an electric mixer. Carefully spoon the mixture over dark chocolate layer in dish. Refrigerate overnight.
Finally top the dessert with whipped cream and dust with cocoa powder and sprinkle with extra pecans.
Serve.