So cute! TOM & JERRY CHEESECAKE!
Blueberry compote
Tom and Jerry Cheese-Shaped No-Bake Cheesecakes
Bahan
Cheesecake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Diamkan cream cheese di suhu ruang sekitar 15 menit sampai lembek lalu lembutkan dengan mikser.
- Masukkan gula halus yang sudah diayak, vanila dan garam, lalu aduk sampai creamy dan tidak ada gumpalan.
- Tuang whipping cream cair yang dingin dalam tiga tahap sambil terus diaduk sampai tercampur di setiap tahapnya.
- Kocok sampai teksturnya soft peak seperti mousse lalu berhenti. Jangan sampai overmix supaya krimnya tidak pecah.
- Pindahkan cheese mousse ke plastik segitiga lalu simpan di kulkas sampai akan dipakai.
- Untuk kompotnya, masak blueberry beku bersama gula dan perasan lemon dengan api kecil sambil diaduk sampai teksturnya seperti selai, lalu dinginkan.
- Lelehkan white chocolate compound di microwave dengan jeda 7 sampai 10 detik sambil diaduk supaya tidak gosong.
- Beri pewarna oil base kuning dan sedikit oranye lalu aduk sampai warnanya menyerupai keju di kartun. Jangan pakai pewarna water base karena cokelatnya akan rusak.
- Tuang cokelat leleh ke dalam cetakan silikon berbentuk keju yang sudah didinginkan, isi setengah saja, lalu putar-putar sampai seluruh permukaannya terlapisi.
- Balikkan cetakan untuk membuang kelebihan cokelatnya, lalu bersihkan pinggirannya dengan tangan.
- Diamkan sampai shell cokelatnya benar-benar mengeset.
- Isi shell dengan cheese mousse tetapi jangan penuh, lalu tekan bagian tengahnya sehingga membentuk kawah.
- Isi kawahnya dengan blueberry compote.
- Tutup lagi dengan cheese mousse tetapi sisakan sedikit celah di bagian atas untuk lapisan cokelat penutup.
- Simpan di freezer selama 30 menit sampai isiannya agak keras.
- Tuang cokelat leleh tipis-tipis di bagian atas lalu ratakan dengan spatula sampai seluruh permukaannya tertutup.
- Bersihkan sisi-sisinya dengan jari selagi cokelatnya masih hangat.
- Simpan lagi di freezer selama 15 menit sampai benar-benar keras.
- Lepaskan bagian samping cetakan terlebih dahulu, lalu keluarkan dengan memegang bagian ujungnya yang tebal supaya kejunya tidak retak.
Ingredients
Cheesecake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Leave the cream cheese at room temperature for about 15 minutes until soft, then beat it smooth with a mixer.
- Add the sifted icing sugar, vanilla and salt, and mix until creamy with no lumps left.
- Pour in the cold liquid whipping cream in three additions, mixing until combined after each one.
- Whip until it reaches soft peaks like a mousse, then stop. Do not overmix or the cream will split.
- Transfer the cheese mousse into a piping bag and keep it in the fridge until needed.
- For the compote, cook the frozen blueberries with sugar and lemon juice over low heat, stirring, until it thickens like jam, then let it cool.
- Melt the white chocolate compound in the microwave in 7 to 10 second bursts, stirring between them so it does not scorch.
- Add oil based yellow colouring plus a touch of orange and stir until it looks like cartoon cheese. Never use water based colouring, it will ruin the chocolate.
- Pour the melted chocolate into the chilled cheese shaped silicone mould, filling it halfway, then swirl it so every surface is coated.
- Turn the mould over to pour out the excess chocolate, then clean the edges with your fingers.
- Leave it until the chocolate shell has fully set.
- Fill the shell with cheese mousse but not to the top, then press a crater into the middle.
- Fill the crater with the blueberry compote.
- Cover with more cheese mousse but leave a small gap at the top for the chocolate lid.
- Freeze for 30 minutes until the filling firms up.
- Pour a thin layer of melted chocolate over the top and scrape it flat with a spatula so the whole surface is sealed.
- Clean the sides with your finger while the chocolate is still warm.
- Freeze again for 15 minutes until completely hard.
- Release the sides of the mould first, then push the cheese out while holding the thicker edges so it does not crack.
Cook Mode
So cute! TOM & JERRY CHEESECAKE!
So cute! TOM & JERRY CHEESECAKE!
Bahan
Cheesecake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Diamkan cream cheese di suhu ruang sekitar 15 menit sampai lembek lalu lembutkan dengan mikser.
- Masukkan gula halus yang sudah diayak, vanila dan garam, lalu aduk sampai creamy dan tidak ada gumpalan.
- Tuang whipping cream cair yang dingin dalam tiga tahap sambil terus diaduk sampai tercampur di setiap tahapnya.
- Kocok sampai teksturnya soft peak seperti mousse lalu berhenti. Jangan sampai overmix supaya krimnya tidak pecah.
- Pindahkan cheese mousse ke plastik segitiga lalu simpan di kulkas sampai akan dipakai.
- Untuk kompotnya, masak blueberry beku bersama gula dan perasan lemon dengan api kecil sambil diaduk sampai teksturnya seperti selai, lalu dinginkan.
- Lelehkan white chocolate compound di microwave dengan jeda 7 sampai 10 detik sambil diaduk supaya tidak gosong.
- Beri pewarna oil base kuning dan sedikit oranye lalu aduk sampai warnanya menyerupai keju di kartun. Jangan pakai pewarna water base karena cokelatnya akan rusak.
- Tuang cokelat leleh ke dalam cetakan silikon berbentuk keju yang sudah didinginkan, isi setengah saja, lalu putar-putar sampai seluruh permukaannya terlapisi.
- Balikkan cetakan untuk membuang kelebihan cokelatnya, lalu bersihkan pinggirannya dengan tangan.
- Diamkan sampai shell cokelatnya benar-benar mengeset.
- Isi shell dengan cheese mousse tetapi jangan penuh, lalu tekan bagian tengahnya sehingga membentuk kawah.
- Isi kawahnya dengan blueberry compote.
- Tutup lagi dengan cheese mousse tetapi sisakan sedikit celah di bagian atas untuk lapisan cokelat penutup.
- Simpan di freezer selama 30 menit sampai isiannya agak keras.
- Tuang cokelat leleh tipis-tipis di bagian atas lalu ratakan dengan spatula sampai seluruh permukaannya tertutup.
- Bersihkan sisi-sisinya dengan jari selagi cokelatnya masih hangat.
- Simpan lagi di freezer selama 15 menit sampai benar-benar keras.
- Lepaskan bagian samping cetakan terlebih dahulu, lalu keluarkan dengan memegang bagian ujungnya yang tebal supaya kejunya tidak retak.
Ingredients
Cheesecake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Leave the cream cheese at room temperature for about 15 minutes until soft, then beat it smooth with a mixer.
- Add the sifted icing sugar, vanilla and salt, and mix until creamy with no lumps left.
- Pour in the cold liquid whipping cream in three additions, mixing until combined after each one.
- Whip until it reaches soft peaks like a mousse, then stop. Do not overmix or the cream will split.
- Transfer the cheese mousse into a piping bag and keep it in the fridge until needed.
- For the compote, cook the frozen blueberries with sugar and lemon juice over low heat, stirring, until it thickens like jam, then let it cool.
- Melt the white chocolate compound in the microwave in 7 to 10 second bursts, stirring between them so it does not scorch.
- Add oil based yellow colouring plus a touch of orange and stir until it looks like cartoon cheese. Never use water based colouring, it will ruin the chocolate.
- Pour the melted chocolate into the chilled cheese shaped silicone mould, filling it halfway, then swirl it so every surface is coated.
- Turn the mould over to pour out the excess chocolate, then clean the edges with your fingers.
- Leave it until the chocolate shell has fully set.
- Fill the shell with cheese mousse but not to the top, then press a crater into the middle.
- Fill the crater with the blueberry compote.
- Cover with more cheese mousse but leave a small gap at the top for the chocolate lid.
- Freeze for 30 minutes until the filling firms up.
- Pour a thin layer of melted chocolate over the top and scrape it flat with a spatula so the whole surface is sealed.
- Clean the sides with your finger while the chocolate is still warm.
- Freeze again for 15 minutes until completely hard.
- Release the sides of the mould first, then push the cheese out while holding the thicker edges so it does not crack.
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