Steps to Make Favorite No bake chocolate cheesecake without gelatin
by Herbert Dawson
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, no bake chocolate cheesecake without gelatin. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
No bake chocolate cheesecake without gelatin is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. No bake chocolate cheesecake without gelatin is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook no bake chocolate cheesecake without gelatin using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make No bake chocolate cheesecake without gelatin:
Make ready For the Crust
Get Borborn Biscuit
Get Melted Butter
Make ready For the Filling
Make ready Cream Cheese room temperature (see recipe)
Get Dark Chocolate
Make ready Heavy Cream
Make ready Powder Sugar
Get Vanilla Essence
Make ready For the Ganache
Take Milk Chocolate
Get Heavy Cream
Steps to make No bake chocolate cheesecake without gelatin:
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.
Chop the chocolate, melt in the microwave in 30-second pulses or over a double boiler.
In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
Pour the filling into the pan. Place in the freezer while making the topping.
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.
Refrigerate for at least 6 hours.
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