No bake chocolate cheesecake without gelatin
No bake chocolate cheesecake without gelatin

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, no bake chocolate cheesecake without gelatin. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

No bake chocolate cheesecake without gelatin is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. No bake chocolate cheesecake without gelatin is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have no bake chocolate cheesecake without gelatin using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make No bake chocolate cheesecake without gelatin:
  1. Get For the Crust
  2. Prepare 200 Gm Borborn Biscuit
  3. Get 60 Gm Melted Butter
  4. Take For the Filling
  5. Prepare 450 Gm Cream Cheese room temperature (see recipe)
  6. Take 250 Gm Dark Chocolate
  7. Make ready 240 ML Heavy Cream
  8. Take 83 Gm Powder Sugar
  9. Get 1 Tsp Vanilla Essence
  10. Take For the Ganache
  11. Take 140 Gm Milk Chocolate
  12. Make ready 120 ML Heavy Cream
Instructions 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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