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.
Mode Masak
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.
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