Recipe of Any-night-of-the-week No bake chocolate cheesecake without gelatin

No bake chocolate cheesecake without gelatin

No bake chocolate cheesecake without gelatin is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. No bake chocolate cheesecake without gelatin is something that I’ve loved my entire life.

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, no bake chocolate cheesecake without gelatin. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

To get started with this recipe, we must prepare a few ingredients. You can cook no bake chocolate cheesecake without gelatin using 12 ingredients and 7 steps. Here is how you can achieve it.

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The ingredients needed to make No bake chocolate cheesecake without gelatin :

  1. Make ready of For the Crust.
  2. Take 200 Gm of Borborn Biscuit.
  3. Prepare 60 Gm of Melted Butter.
  4. Make ready of For the Filling.
  5. Take 450 Gm of Cream Cheese room temperature (see recipe).
  6. Make ready 250 Gm of Dark Chocolate.
  7. Make ready 240 ML of Heavy Cream.
  8. Make ready 83 Gm of Powder Sugar.
  9. Get 1 Tsp of Vanilla Essence.
  10. Make ready of For the Ganache.
  11. Make ready 140 Gm of Milk Chocolate.
  12. Make ready 120 ML of Heavy Cream.

Steps to make No bake chocolate cheesecake without gelatin :

  1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling..
  2. Chop the chocolate, melt in the microwave in 30-second pulses or over a double boiler..
  3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth..
  4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture..
  5. Pour the filling into the pan. Place in the freezer while making the topping..
  6. Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake..
  7. Refrigerate for at least 6 hours..
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