No bake layered cheesecae

Grease a 9" round spring-form cake tin.
Mix biscuit crumbs and ground hazelnut together, add in melted butter.
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.


Whip up fresh topping cream till peak form (not too stiff) and put in fridge for later use.
Soak gelatin leaf in cold water till soft (about 30 seconds) , lightly squeeze excess water and then transfer to a double boiler.
In another mixing bowl, beat cream cheese, lemon zest and icing sugar till thick and smooth.
Slowly add dissolved gelatin to cream cheese followed by lemon juice, mix well.
Use hand whisk to mix the fresh whipped cream into the cream cheese, mix well.
Divide cream cheese mixture into two portions (Ratio 6:4 = plain : chocolate). Add chocolate paste into another portion, mix well.
Pour some of the plain cream cheese to the biscuit tin, spread evenly followed by half of the chocolate cream cheese.
Then add plain cream cheese - remaining chocolate cream cheese - lastly plain cream cheese on top. (total 5 layers - plain-choc-plain-choc-plain)
Using a pastry scraper to smooth the cheesecake surface evenly.
Store cheese cake in refrigerator for at least 4 hours and decorate as desire.
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.