Creamy nyoklat! ICEBERG CHEESECAKE
Cheesecake
Iceberg Cheesecake
Bahan
Chocolate topping:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang ukuran 20 x 10 cm yang sudah dilapisi baking paper.
- Panaskan oven, untuk versi burnt cheesecake gunakan suhu 210 sampai 220 derajat.
- Diamkan 400 gr cream cheese di suhu ruang minimal 15 menit sampai lunak.
- Masukkan 120 gr gula pasir halus.
- Tambahkan 1/2 sdt vanilla.
- Tambahkan 2 cubit garam.
- Aduk dulu dengan spatula sampai bahannya menyatu.
- Ganti dengan whisk lalu aduk sampai cream cheese lembut dan halus.
- Masukkan 2 butir telur satu per satu dan aduk sampai rata setiap kali.
- Masukkan 12 gr maizena lalu aduk sampai rata.
- Tuang 220 gr whipping cream lalu aduk sampai adonan silky dan smooth.
- Masukkan oreo yang sudah dihancurkan sebagai tambahan opsional lalu aduk asal rata.
- Tuang adonan ke loyang, jangan sampai terlalu penuh karena atasnya akan disiram coklat.
- Hentakkan loyang untuk membuang udaranya.
- Panggang cheesecake sampai matang dan permukaannya berwarna.
- Keluarkan lalu dinginkan di suhu ruang sampai tidak panas lagi.
- Simpan di kulkas sampai cheesecake benar-benar dingin.
- Masukkan 200 gr whipping cream, 10 gr gula, dan 1/2 sdt vanilla ke dalam panci.
- Pecahkan 1 kuning telur ke dalam panci lalu tambahkan 2 cubit garam.
- Aduk dengan whisk sampai benar-benar rata sebelum dimasak.
- Masak di api kecil sambil terus diaduk sampai adonan meletup-letup seperti custard.
- Matikan api lalu masukkan 130 gr dark chocolate yang sudah dipotong kecil.
- Aduk sampai coklatnya meleleh dan campurannya silky smooth.
- Tuang chocolate cream selagi masih hangat ke atas cheesecake yang sudah dingin.
- Ratakan sampai seluruh permukaannya tertutup.
- Simpan di kulkas minimal 3 jam atau semalaman sampai benar-benar set.
- Panaskan pisau tajam lalu potong cheesecake supaya potongannya bersih.
Ingredients
Chocolate topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a 20 x 10 cm tin with baking paper.
- Preheat the oven; for a burnt cheesecake use 210 to 220C.
- Leave 400 g of cream cheese at room temperature for at least 15 minutes until soft.
- Add 120 g of caster sugar.
- Add 1/2 tsp of vanilla.
- Add 2 pinches of salt.
- Mix with a spatula first until everything comes together.
- Switch to a whisk and beat until the cream cheese is soft and smooth.
- Add 2 eggs one at a time, mixing until combined after each.
- Add 12 g of cornstarch and mix until combined.
- Pour in 220 g of whipping cream and mix until the batter is silky and smooth.
- Stir in crushed Oreo as an optional extra, mixing roughly.
- Pour the batter into the tin, leaving room on top for the chocolate layer.
- Tap the tin to release the air.
- Bake the cheesecake until it is set and coloured on top.
- Take it out and let it cool at room temperature until it is no longer hot.
- Chill it in the fridge until the cheesecake is completely cold.
- Put 200 g of whipping cream, 10 g of sugar, and 1/2 tsp of vanilla in a saucepan.
- Crack 1 egg yolk into the pan and add 2 pinches of salt.
- Whisk thoroughly until smooth before you start cooking.
- Cook over low heat, stirring constantly, until the mixture bubbles like a custard.
- Turn off the heat and add 130 g of finely chopped dark chocolate.
- Stir until the chocolate melts and the mixture is silky smooth.
- Pour the chocolate cream over the chilled cheesecake while it is still warm.
- Spread it so the whole surface is covered.
- Chill for at least 3 hours or overnight until fully set.
- Heat a sharp knife and slice the cheesecake for clean cuts.
Mode Masak
Cheesecake
Iceberg Cheesecake
Creamy nyoklat! ICEBERG CHEESECAKE
Creamy nyoklat! ICEBERG CHEESECAKE
Bahan
Chocolate topping:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang ukuran 20 x 10 cm yang sudah dilapisi baking paper.
- Panaskan oven, untuk versi burnt cheesecake gunakan suhu 210 sampai 220 derajat.
- Diamkan 400 gr cream cheese di suhu ruang minimal 15 menit sampai lunak.
- Masukkan 120 gr gula pasir halus.
- Tambahkan 1/2 sdt vanilla.
- Tambahkan 2 cubit garam.
- Aduk dulu dengan spatula sampai bahannya menyatu.
- Ganti dengan whisk lalu aduk sampai cream cheese lembut dan halus.
- Masukkan 2 butir telur satu per satu dan aduk sampai rata setiap kali.
- Masukkan 12 gr maizena lalu aduk sampai rata.
- Tuang 220 gr whipping cream lalu aduk sampai adonan silky dan smooth.
- Masukkan oreo yang sudah dihancurkan sebagai tambahan opsional lalu aduk asal rata.
- Tuang adonan ke loyang, jangan sampai terlalu penuh karena atasnya akan disiram coklat.
- Hentakkan loyang untuk membuang udaranya.
- Panggang cheesecake sampai matang dan permukaannya berwarna.
- Keluarkan lalu dinginkan di suhu ruang sampai tidak panas lagi.
- Simpan di kulkas sampai cheesecake benar-benar dingin.
- Masukkan 200 gr whipping cream, 10 gr gula, dan 1/2 sdt vanilla ke dalam panci.
- Pecahkan 1 kuning telur ke dalam panci lalu tambahkan 2 cubit garam.
- Aduk dengan whisk sampai benar-benar rata sebelum dimasak.
- Masak di api kecil sambil terus diaduk sampai adonan meletup-letup seperti custard.
- Matikan api lalu masukkan 130 gr dark chocolate yang sudah dipotong kecil.
- Aduk sampai coklatnya meleleh dan campurannya silky smooth.
- Tuang chocolate cream selagi masih hangat ke atas cheesecake yang sudah dingin.
- Ratakan sampai seluruh permukaannya tertutup.
- Simpan di kulkas minimal 3 jam atau semalaman sampai benar-benar set.
- Panaskan pisau tajam lalu potong cheesecake supaya potongannya bersih.
Ingredients
Chocolate topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a 20 x 10 cm tin with baking paper.
- Preheat the oven; for a burnt cheesecake use 210 to 220C.
- Leave 400 g of cream cheese at room temperature for at least 15 minutes until soft.
- Add 120 g of caster sugar.
- Add 1/2 tsp of vanilla.
- Add 2 pinches of salt.
- Mix with a spatula first until everything comes together.
- Switch to a whisk and beat until the cream cheese is soft and smooth.
- Add 2 eggs one at a time, mixing until combined after each.
- Add 12 g of cornstarch and mix until combined.
- Pour in 220 g of whipping cream and mix until the batter is silky and smooth.
- Stir in crushed Oreo as an optional extra, mixing roughly.
- Pour the batter into the tin, leaving room on top for the chocolate layer.
- Tap the tin to release the air.
- Bake the cheesecake until it is set and coloured on top.
- Take it out and let it cool at room temperature until it is no longer hot.
- Chill it in the fridge until the cheesecake is completely cold.
- Put 200 g of whipping cream, 10 g of sugar, and 1/2 tsp of vanilla in a saucepan.
- Crack 1 egg yolk into the pan and add 2 pinches of salt.
- Whisk thoroughly until smooth before you start cooking.
- Cook over low heat, stirring constantly, until the mixture bubbles like a custard.
- Turn off the heat and add 130 g of finely chopped dark chocolate.
- Stir until the chocolate melts and the mixture is silky smooth.
- Pour the chocolate cream over the chilled cheesecake while it is still warm.
- Spread it so the whole surface is covered.
- Chill for at least 3 hours or overnight until fully set.
- Heat a sharp knife and slice the cheesecake for clean cuts.
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