No oven & mixer! CHOCOLATE CHEESECAKE
RESEP
No-Bake Chocolate Cheesecake
Bahan
CHOCOLATE CHEESECAKE:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang ring dan tutup bagian bawahnya dengan plastic wrap supaya mudah dilepas.
- Campur cookies coklat yang sudah dihaluskan dengan mentega tawar sampai teksturnya seperti pasir basah.
- Tuang ke loyang lalu padatkan dan ratakan sebagai alas cheesecake.
- Simpan di kulkas 10-15 menit sampai mengeras.
- Lembutkan cream cheese suhu ruang dengan spatula.
- Masukkan gula halus dan vanilla extract, aduk sampai tercampur.
- Ganti ke whisk dan aduk sampai cream cheese benar-benar halus tanpa gumpalan.
- Lelehkan dark chocolate sampai benar-benar cair dan masih dalam keadaan hangat.
- Tuang coklat leleh ke adonan cream cheese dan aduk sampai rata.
- Kocok whipping cream dingin sampai kental setengah mengembang saja, jangan sampai kaku.
- Masukkan whipped cream ke adonan cream cheese secara bertahap dalam tiga kali sambil diaduk sampai menyatu.
- Aduk final dengan whisk sampai benar-benar rata tanpa gumpalan di dasar mangkuk.
- Tuang setengah adonan ke loyang dan ratakan sampai sudut-sudutnya terisi.
- Tuang sisa adonan, ratakan, dan hentakkan pelan untuk mengeluarkan udara.
- Simpan di freezer minimal 3 jam sampai beku dan bisa dilepas dari loyang.
- Untuk ganache, lelehkan dark chocolate bersama whipping cream di atas air panas.
- Masukkan mentega tawar, aduk sampai rata, lalu tunggu sampai tidak panas tapi masih cair.
- Siram ganache ke atas cheesecake beku dan ratakan tipis.
- Simpan di kulkas 3-5 menit sampai ganachenya mengeset.
- Lepaskan bagian bawah dan ring loyang, lalu kupas plastiknya.
- Potong cheesecake dengan pisau yang sudah dipanaskan supaya potongannya rapi.
Ingredients
CHOCOLATE CHEESECAKE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a ring mould and cover the base with plastic wrap so it releases easily.
- Mix the crushed chocolate cookies with the unsalted butter until the texture resembles wet sand.
- Tip it into the mould, then press and level it as the cheesecake base.
- Chill for 10 to 15 minutes until firm.
- Soften the room temperature cream cheese with a spatula.
- Add the icing sugar and vanilla extract, then mix until combined.
- Switch to a whisk and mix until the cream cheese is completely smooth with no lumps.
- Melt the dark chocolate until fully liquid and still warm.
- Pour the melted chocolate into the cream cheese mixture and stir until combined.
- Whip the cold cream until half whipped and thickened only, not stiff.
- Fold the whipped cream into the cream cheese mixture in three additions until fully incorporated.
- Do a final mix with the whisk, scraping the bottom until there are no lumps left.
- Pour half the mixture into the mould and level it so the corners are filled.
- Pour in the rest, level it, and tap gently to release trapped air.
- Freeze for at least 3 hours until firm enough to unmould.
- For the ganache, melt the dark chocolate with the whipping cream over hot water.
- Add the unsalted butter, stir until smooth, then let it cool while still pourable.
- Pour the ganache over the frozen cheesecake and spread it in a thin layer.
- Chill for 3 to 5 minutes until the ganache sets.
- Remove the base and the ring, then peel off the plastic wrap.
- Slice the cheesecake with a heated knife for clean cuts.
Cook Mode
RESEP
No-Bake Chocolate Cheesecake
No oven & mixer! CHOCOLATE CHEESECAKE
No oven & mixer! CHOCOLATE CHEESECAKE
Bahan
CHOCOLATE CHEESECAKE:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang ring dan tutup bagian bawahnya dengan plastic wrap supaya mudah dilepas.
- Campur cookies coklat yang sudah dihaluskan dengan mentega tawar sampai teksturnya seperti pasir basah.
- Tuang ke loyang lalu padatkan dan ratakan sebagai alas cheesecake.
- Simpan di kulkas 10-15 menit sampai mengeras.
- Lembutkan cream cheese suhu ruang dengan spatula.
- Masukkan gula halus dan vanilla extract, aduk sampai tercampur.
- Ganti ke whisk dan aduk sampai cream cheese benar-benar halus tanpa gumpalan.
- Lelehkan dark chocolate sampai benar-benar cair dan masih dalam keadaan hangat.
- Tuang coklat leleh ke adonan cream cheese dan aduk sampai rata.
- Kocok whipping cream dingin sampai kental setengah mengembang saja, jangan sampai kaku.
- Masukkan whipped cream ke adonan cream cheese secara bertahap dalam tiga kali sambil diaduk sampai menyatu.
- Aduk final dengan whisk sampai benar-benar rata tanpa gumpalan di dasar mangkuk.
- Tuang setengah adonan ke loyang dan ratakan sampai sudut-sudutnya terisi.
- Tuang sisa adonan, ratakan, dan hentakkan pelan untuk mengeluarkan udara.
- Simpan di freezer minimal 3 jam sampai beku dan bisa dilepas dari loyang.
- Untuk ganache, lelehkan dark chocolate bersama whipping cream di atas air panas.
- Masukkan mentega tawar, aduk sampai rata, lalu tunggu sampai tidak panas tapi masih cair.
- Siram ganache ke atas cheesecake beku dan ratakan tipis.
- Simpan di kulkas 3-5 menit sampai ganachenya mengeset.
- Lepaskan bagian bawah dan ring loyang, lalu kupas plastiknya.
- Potong cheesecake dengan pisau yang sudah dipanaskan supaya potongannya rapi.
Ingredients
CHOCOLATE CHEESECAKE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a ring mould and cover the base with plastic wrap so it releases easily.
- Mix the crushed chocolate cookies with the unsalted butter until the texture resembles wet sand.
- Tip it into the mould, then press and level it as the cheesecake base.
- Chill for 10 to 15 minutes until firm.
- Soften the room temperature cream cheese with a spatula.
- Add the icing sugar and vanilla extract, then mix until combined.
- Switch to a whisk and mix until the cream cheese is completely smooth with no lumps.
- Melt the dark chocolate until fully liquid and still warm.
- Pour the melted chocolate into the cream cheese mixture and stir until combined.
- Whip the cold cream until half whipped and thickened only, not stiff.
- Fold the whipped cream into the cream cheese mixture in three additions until fully incorporated.
- Do a final mix with the whisk, scraping the bottom until there are no lumps left.
- Pour half the mixture into the mould and level it so the corners are filled.
- Pour in the rest, level it, and tap gently to release trapped air.
- Freeze for at least 3 hours until firm enough to unmould.
- For the ganache, melt the dark chocolate with the whipping cream over hot water.
- Add the unsalted butter, stir until smooth, then let it cool while still pourable.
- Pour the ganache over the frozen cheesecake and spread it in a thin layer.
- Chill for 3 to 5 minutes until the ganache sets.
- Remove the base and the ring, then peel off the plastic wrap.
- Slice the cheesecake with a heated knife for clean cuts.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
