NO OVEN NO MIXER! YOGHURT CHEESECAKE
Yoghurt Cheesecake Tanpa Oven
No Bake Yoghurt Cheesecake with Pineapple Compote
Bahan
Yoghurt cheesecake:
Pineapple compote:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Blender biskuit Marie sampai halus seperti pasir.
- Campur remahan biskuit dengan mentega tawar leleh sampai teksturnya seperti pasir basah.
- Lapisi loyang bongkar pasang 20 cm dengan plastic wrap, lalu tekan campuran biskuit sampai padat di dasar dan sisi-sisinya.
- Simpan base-nya di kulkas sampai menteganya mengeras.
- Gunting lembaran gelatin lalu rendam di air dingin sekitar 5 menit sampai mekar.
- Lembutkan cream cheese suhu ruang bersama vanilla, garam, dan gula halus dengan spatula sampai creamy tanpa gumpalan.
- Masukkan setengah bagian yoghurt lalu aduk sampai licin, kemudian masukkan sisanya dan aduk sampai rata.
- Peras gelatin yang sudah mekar lalu lelehkan di microwave, dan masukkan ke adonan cream cheese selagi masih hangat.
- Kocok whipping cream dingin sampai setengah mengembang.
- Masukkan setengah whipping cream ke adonan cheese lalu aduk, kemudian masukkan sisanya dan aduk sampai rata.
- Angkat base biskuit yang sudah mengeras dari loyang lalu pindahkan ke piring saji.
- Tuang adonan yoghurt cheesecake ke atas base lalu ratakan permukaannya.
- Simpan di freezer sampai cukup keras untuk dipotong.
- Potong nanas kecil-kecil, buang bagian tengahnya yang keras.
- Masak air bersama gula sampai larut, lalu masukkan nanas dan simmer di api kecil sekitar 1 menit sampai melunak.
- Saring nanasnya dan biarkan dingin, simpan sirupnya untuk minuman.
- Tata compote nanas yang sudah dingin di atas cheesecake lalu beri daun mint.
Ingredients
Yoghurt cheesecake:
Pineapple compote:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the Marie biscuits until they are as fine as sand.
- Mix the biscuit crumbs with the melted unsalted butter until the texture is like wet sand.
- Line a 20 cm springform pan with plastic wrap, then press the crumb mixture firmly into the base and up the sides.
- Chill the base until the butter sets firm.
- Cut the gelatin sheets and soak them in cold water for about 5 minutes until they bloom.
- Soften the room temperature cream cheese with the vanilla, salt, and powdered sugar using a spatula until creamy with no lumps.
- Add half of the yoghurt and mix until smooth, then add the rest and mix until evenly combined.
- Squeeze out the bloomed gelatin and melt it in the microwave, then stir it into the cream cheese mixture while it is still warm.
- Whip the cold whipping cream until half stiff.
- Fold half of the whipped cream into the cheese mixture, then add the rest and fold until smooth.
- Lift the set biscuit base out of the pan and move it onto a serving plate.
- Pour the yoghurt cheesecake mixture over the base and level the surface.
- Freeze it until firm enough to slice.
- Cut the pineapple into small pieces, discarding the hard core.
- Cook the water with the sugar until dissolved, then add the pineapple and simmer over low heat for about 1 minute until it softens.
- Strain the pineapple and let it cool completely, keeping the syrup for drinks.
- Arrange the cooled pineapple compote over the cheesecake and finish with mint leaves.
Cook Mode
NO OVEN NO MIXER! YOGHURT CHEESECAKE
NO OVEN NO MIXER! YOGHURT CHEESECAKE
Bahan
Yoghurt cheesecake:
Pineapple compote:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Blender biskuit Marie sampai halus seperti pasir.
- Campur remahan biskuit dengan mentega tawar leleh sampai teksturnya seperti pasir basah.
- Lapisi loyang bongkar pasang 20 cm dengan plastic wrap, lalu tekan campuran biskuit sampai padat di dasar dan sisi-sisinya.
- Simpan base-nya di kulkas sampai menteganya mengeras.
- Gunting lembaran gelatin lalu rendam di air dingin sekitar 5 menit sampai mekar.
- Lembutkan cream cheese suhu ruang bersama vanilla, garam, dan gula halus dengan spatula sampai creamy tanpa gumpalan.
- Masukkan setengah bagian yoghurt lalu aduk sampai licin, kemudian masukkan sisanya dan aduk sampai rata.
- Peras gelatin yang sudah mekar lalu lelehkan di microwave, dan masukkan ke adonan cream cheese selagi masih hangat.
- Kocok whipping cream dingin sampai setengah mengembang.
- Masukkan setengah whipping cream ke adonan cheese lalu aduk, kemudian masukkan sisanya dan aduk sampai rata.
- Angkat base biskuit yang sudah mengeras dari loyang lalu pindahkan ke piring saji.
- Tuang adonan yoghurt cheesecake ke atas base lalu ratakan permukaannya.
- Simpan di freezer sampai cukup keras untuk dipotong.
- Potong nanas kecil-kecil, buang bagian tengahnya yang keras.
- Masak air bersama gula sampai larut, lalu masukkan nanas dan simmer di api kecil sekitar 1 menit sampai melunak.
- Saring nanasnya dan biarkan dingin, simpan sirupnya untuk minuman.
- Tata compote nanas yang sudah dingin di atas cheesecake lalu beri daun mint.
Ingredients
Yoghurt cheesecake:
Pineapple compote:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the Marie biscuits until they are as fine as sand.
- Mix the biscuit crumbs with the melted unsalted butter until the texture is like wet sand.
- Line a 20 cm springform pan with plastic wrap, then press the crumb mixture firmly into the base and up the sides.
- Chill the base until the butter sets firm.
- Cut the gelatin sheets and soak them in cold water for about 5 minutes until they bloom.
- Soften the room temperature cream cheese with the vanilla, salt, and powdered sugar using a spatula until creamy with no lumps.
- Add half of the yoghurt and mix until smooth, then add the rest and mix until evenly combined.
- Squeeze out the bloomed gelatin and melt it in the microwave, then stir it into the cream cheese mixture while it is still warm.
- Whip the cold whipping cream until half stiff.
- Fold half of the whipped cream into the cheese mixture, then add the rest and fold until smooth.
- Lift the set biscuit base out of the pan and move it onto a serving plate.
- Pour the yoghurt cheesecake mixture over the base and level the surface.
- Freeze it until firm enough to slice.
- Cut the pineapple into small pieces, discarding the hard core.
- Cook the water with the sugar until dissolved, then add the pineapple and simmer over low heat for about 1 minute until it softens.
- Strain the pineapple and let it cool completely, keeping the syrup for drinks.
- Arrange the cooled pineapple compote over the cheesecake and finish with mint leaves.
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