Lembut & lumer di mulut! GREENTEA CHEESECAKE
Base cookies
White Chocolate Green Tea Cheesecake
Bahan
CHOCOLATE CHEESECAKE:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan 90 gr cookies regal sampai seperti pasir dan lelehkan 40 gr mentega di microwave.
- Tuang mentega leleh yang sudah tidak panas ke dalam remahan cookies.
- Aduk sampai teksturnya seperti pasir basah.
- Tuang campuran biskuit ke ring diameter 16 cm yang sudah dialasi plastik.
- Ratakan lalu padatkan dasarnya.
- Padatkan lagi dengan bantuan mangkuk atau gelas sampai benar-benar padat.
- Simpan di kulkas sampai dasarnya mengeras.
- Potong 1 1/2 lembar gelatin lalu rendam di air dingin sampai mekar.
- Ambil 2 sampai 3 sdm whipping cream hangat.
- Aduk krim hangat dengan 6 gr green tea powder sampai menjadi paste tanpa gumpalan.
- Panaskan air untuk mengetim lalu taruh 150 gr white chocolate di mangkuk tahan panas.
- Tuang sisa whipping cream hangat ke atas white chocolate.
- Lelehkan dengan api paling kecil sambil diaduk sampai coklatnya benar-benar meleleh.
- Peras gelatin yang sudah mekar lalu masukkan dan aduk sampai larut.
- Angkat campuran coklat lalu sisihkan.
- Lembutkan 300 gr cream cheese suhu ruang dengan spatula.
- Tambahkan 30 gr gula halus, 1/2 sdt vanilla, dan 2 cubit garam.
- Aduk dengan whisk sampai creamy dan tidak ada gumpalan keju.
- Tuang campuran white chocolate yang masih hangat ke cream cheese lalu aduk sampai rata.
- Kocok 180 gr whipping cream dingin sampai baru mengental, jangan sampai kaku.
- Masukkan setengah whipped cream ke adonan keju lalu aduk untuk menyamakan tekstur.
- Masukkan sisa krimnya lalu aduk sampai adonan silky smooth.
- Timbang adonan lalu bagi menjadi dua bagian.
- Lembutkan green tea paste dengan sedikit adonan keju supaya mudah tercampur.
- Masukkan green tea ke salah satu bagian adonan lalu aduk sampai warnanya rata.
- Tuang adonan hijau ke atas dasar biskuit.
- Ratakan permukaannya sambil diketuk-ketuk.
- Simpan di freezer minimal 25 menit sampai lapisan hijaunya agak ngeset.
- Tuang adonan putih di atas lapisan hijau.
- Ratakan dengan spatula lalu goyangkan supaya rata sempurna.
- Simpan di freezer sampai cheesecake benar-benar beku.
- Lepaskan bagian bawah cheesecake dari alasnya.
- Taburi permukaan atas dengan green tea powder.
- Bersihkan pinggirannya lalu lepaskan plastik dan ringnya.
- Panaskan pisau lalu potong cheesecake supaya potongannya rapi.
Ingredients
CHOCOLATE CHEESECAKE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Crush 90 g of Regal biscuits to a sandy texture and melt 40 g of butter in the microwave.
- Pour the cooled melted butter over the biscuit crumbs.
- Stir until the mixture looks like wet sand.
- Tip the biscuit mixture into a 16 cm ring lined with plastic.
- Spread it out and press the base down.
- Compact it further with a bowl or glass until really firm.
- Chill in the fridge until the base hardens.
- Cut 1 1/2 sheets of gelatine and soak them in cold water until bloomed.
- Take 2 to 3 tbsp of the warmed whipping cream.
- Stir the warm cream into 6 g of green tea powder to make a lump-free paste.
- Heat water for a bain-marie and put 150 g of white chocolate in a heatproof bowl.
- Pour the remaining warm cream over the white chocolate.
- Melt over the lowest heat, stirring until the chocolate is fully melted.
- Squeeze the bloomed gelatine, add it in, and stir until dissolved.
- Take the chocolate mixture off the heat and set it aside.
- Soften 300 g of room temperature cream cheese with a spatula.
- Add 30 g of icing sugar, 1/2 tsp of vanilla, and 2 pinches of salt.
- Whisk until creamy with no lumps of cheese left.
- Pour the still-warm white chocolate mixture into the cream cheese and stir until combined.
- Whip 180 g of cold whipping cream until only just thickened, not stiff.
- Fold half of the whipped cream into the cheese mixture to match the textures.
- Add the rest of the cream and fold until the mixture is silky smooth.
- Weigh the mixture and divide it into two.
- Loosen the green tea paste with a little of the cheese mixture so it blends easily.
- Stir the green tea into one half of the mixture until the colour is even.
- Pour the green layer over the biscuit base.
- Level the surface, tapping it as you go.
- Freeze for at least 25 minutes until the green layer firms up a little.
- Pour the white layer over the green one.
- Level it with a spatula, then shake the tin so it settles evenly.
- Freeze until the cheesecake is completely solid.
- Release the base of the cheesecake from its lining.
- Dust the top with green tea powder.
- Clean the edges, then peel away the plastic and lift off the ring.
- Warm a knife and slice the cheesecake for clean cuts.
Mode Masak
Base cookies
White Chocolate Green Tea Cheesecake
Lembut & lumer di mulut! GREENTEA CHEESECAKE
Lembut & lumer di mulut! GREENTEA CHEESECAKE
Bahan
CHOCOLATE CHEESECAKE:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan 90 gr cookies regal sampai seperti pasir dan lelehkan 40 gr mentega di microwave.
- Tuang mentega leleh yang sudah tidak panas ke dalam remahan cookies.
- Aduk sampai teksturnya seperti pasir basah.
- Tuang campuran biskuit ke ring diameter 16 cm yang sudah dialasi plastik.
- Ratakan lalu padatkan dasarnya.
- Padatkan lagi dengan bantuan mangkuk atau gelas sampai benar-benar padat.
- Simpan di kulkas sampai dasarnya mengeras.
- Potong 1 1/2 lembar gelatin lalu rendam di air dingin sampai mekar.
- Ambil 2 sampai 3 sdm whipping cream hangat.
- Aduk krim hangat dengan 6 gr green tea powder sampai menjadi paste tanpa gumpalan.
- Panaskan air untuk mengetim lalu taruh 150 gr white chocolate di mangkuk tahan panas.
- Tuang sisa whipping cream hangat ke atas white chocolate.
- Lelehkan dengan api paling kecil sambil diaduk sampai coklatnya benar-benar meleleh.
- Peras gelatin yang sudah mekar lalu masukkan dan aduk sampai larut.
- Angkat campuran coklat lalu sisihkan.
- Lembutkan 300 gr cream cheese suhu ruang dengan spatula.
- Tambahkan 30 gr gula halus, 1/2 sdt vanilla, dan 2 cubit garam.
- Aduk dengan whisk sampai creamy dan tidak ada gumpalan keju.
- Tuang campuran white chocolate yang masih hangat ke cream cheese lalu aduk sampai rata.
- Kocok 180 gr whipping cream dingin sampai baru mengental, jangan sampai kaku.
- Masukkan setengah whipped cream ke adonan keju lalu aduk untuk menyamakan tekstur.
- Masukkan sisa krimnya lalu aduk sampai adonan silky smooth.
- Timbang adonan lalu bagi menjadi dua bagian.
- Lembutkan green tea paste dengan sedikit adonan keju supaya mudah tercampur.
- Masukkan green tea ke salah satu bagian adonan lalu aduk sampai warnanya rata.
- Tuang adonan hijau ke atas dasar biskuit.
- Ratakan permukaannya sambil diketuk-ketuk.
- Simpan di freezer minimal 25 menit sampai lapisan hijaunya agak ngeset.
- Tuang adonan putih di atas lapisan hijau.
- Ratakan dengan spatula lalu goyangkan supaya rata sempurna.
- Simpan di freezer sampai cheesecake benar-benar beku.
- Lepaskan bagian bawah cheesecake dari alasnya.
- Taburi permukaan atas dengan green tea powder.
- Bersihkan pinggirannya lalu lepaskan plastik dan ringnya.
- Panaskan pisau lalu potong cheesecake supaya potongannya rapi.
Ingredients
CHOCOLATE CHEESECAKE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Crush 90 g of Regal biscuits to a sandy texture and melt 40 g of butter in the microwave.
- Pour the cooled melted butter over the biscuit crumbs.
- Stir until the mixture looks like wet sand.
- Tip the biscuit mixture into a 16 cm ring lined with plastic.
- Spread it out and press the base down.
- Compact it further with a bowl or glass until really firm.
- Chill in the fridge until the base hardens.
- Cut 1 1/2 sheets of gelatine and soak them in cold water until bloomed.
- Take 2 to 3 tbsp of the warmed whipping cream.
- Stir the warm cream into 6 g of green tea powder to make a lump-free paste.
- Heat water for a bain-marie and put 150 g of white chocolate in a heatproof bowl.
- Pour the remaining warm cream over the white chocolate.
- Melt over the lowest heat, stirring until the chocolate is fully melted.
- Squeeze the bloomed gelatine, add it in, and stir until dissolved.
- Take the chocolate mixture off the heat and set it aside.
- Soften 300 g of room temperature cream cheese with a spatula.
- Add 30 g of icing sugar, 1/2 tsp of vanilla, and 2 pinches of salt.
- Whisk until creamy with no lumps of cheese left.
- Pour the still-warm white chocolate mixture into the cream cheese and stir until combined.
- Whip 180 g of cold whipping cream until only just thickened, not stiff.
- Fold half of the whipped cream into the cheese mixture to match the textures.
- Add the rest of the cream and fold until the mixture is silky smooth.
- Weigh the mixture and divide it into two.
- Loosen the green tea paste with a little of the cheese mixture so it blends easily.
- Stir the green tea into one half of the mixture until the colour is even.
- Pour the green layer over the biscuit base.
- Level the surface, tapping it as you go.
- Freeze for at least 25 minutes until the green layer firms up a little.
- Pour the white layer over the green one.
- Level it with a spatula, then shake the tin so it settles evenly.
- Freeze until the cheesecake is completely solid.
- Release the base of the cheesecake from its lining.
- Dust the top with green tea powder.
- Clean the edges, then peel away the plastic and lift off the ring.
- Warm a knife and slice the cheesecake for clean cuts.
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