NO OVEN NO MIXER! YOGHURT CHEESECAKE
Base
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.
Mode Masak
Base
No Bake Yoghurt Cheesecake with Pineapple Compote
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.
Catatan Masak
Belum pernah dicatat. Sudah masak ini? Catat kesanmu.
Masakan mirip
Yang paling dekat dengan hidangan ini di seluruh arsip.
