cakes

No-bake Chocolate Cheesecake

This was what I made for myself on my birthday. I was on vacation for three days right before my birthday. I didn’t want to rush myself on cake preparation after I came back. Nor did I want a store-bought cake. So my solution was to make one the night before I left. This is a quick and simple no-bake cheesecake recipe that freezes very well. After pouring the batter into the mold, instead of refrigerating it I popped it right in my freezer. When I came back I simply thawed my cake in the fridge for about half a day. Then I unmolded it and decorated it like I would normally do! It was a 6-inch cake that I made this time. The batter filled my 6 by 2 inch cake ring completely with like 2 to 3 tablespoons of leftover batter. It could be made into a shorter 7-inch cake. Adding a cake layer in the middle of the cake would be great as well.

這是EC為自己而做的生日蛋糕,生日前去了三天旅行,因為不想在回家後趕做蛋糕,亦不想在外購買蛋糕,所以選擇了在外遊前一晚預先把蛋糕弄妥。這是簡單易做的免焗蛋糕,可以放冰箱保存很久,EC倒好模包好後將蛋糕放進了冰箱(平時只需放雪櫃雪至凝固),旅行後便將蛋糕放在雪櫃普通格半天解凍,之後便可像平常一樣脫模裝飾了!今次做的是六吋蛋糕,份量剛好填滿兩吋高的慕絲圈(剩下約兩至三湯匙芝士糊),EC覺得可將蛋糕做成較矮的七吋凍餅,亦可在凍餅中間加入蛋糕片。


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No-bake Chocolate Cheesecake 免焗朱古力芝士凍餅

Makes a 6 or 7 inch round cake
可做六或七吋圓形蛋糕

Ingredients

For the Chocolate Crust
70 g Marie biscuits
1 Tbsp (about 6 g) unsweetened cocoa powder
1/2 Tbsp (about 6 g) granulated sugar
30 g unsalted butter, melted

For the Filling
50 g good quality dark chocolate, preferably couverture chocolate, chopped
50 g whipping cream
200 g cream cheese, softened
50 g granulated sugar
150 g whipping cream
1/2 tsp vanilla bean paste or pure vanilla extract
6 g (2 tsp) powdered gelatin
30 g water

材料

朱古力餅底
瑪利餅 70克
無糖可可粉 1湯匙 (約6克)
細砂糖 1/2湯匙(約6克)
牛油溶液 30克

朱古力芝士餡
優質黑朱古力,切碎 (最好用調溫朱古力) 50克
淡忌廉 50克
忌廉芝士(室溫放軟) 200克
細砂糖 50克
淡忌廉 150克
雲尼拿醬或純雲尼拿香油 1/2茶匙
魚膠粉 6克 (2茶匙)
水 30克

Directions 做法

Chill mixing bowl and the whisk attachment in the freezer for 5 to 10 minutes before beating the whipping cream. Wrap bottom of a cake ring with plastic wrap. Set aside.
打發忌廉前預先將鋼盆及打蛋器配件放冰箱五至十分鐘雪凍,慕士圈底部用保鮮紙包好備用。

Prepare the crust by combining crumbled marie biscuits, sugar, and cocoa powder (I blend everything with a food processor until finely ground). Add melted butter and mix well. Press mixture evenly onto the bottom of the prepared ring with the back of a spoon. Chill for 10 to 15 minutes or until firm.
做餅底:瑪利餅壓碎後加糖及可可粉拌勻(EC用食物處理機將所有材料打成粉),加入牛油溶液拌勻,倒進慕絲圈內用匙羹背壓實,雪凍十至十五分鐘或至硬備用。

In a small bowl, heat 50 g of whipping cream in the microwave to almost a boil. Place chopped chocolate in the hot cream and let sit for 2 minutes before stirring. Mix until smooth. Let ganache cool to room temperature before using. Set aside.
將50克淡忌廉放小碗用微波爐加熱至邊緣冒泡後取出,加入切碎朱古力靜置兩分鐘後攪拌至順滑做成朱古力漿(ganache),放涼至室溫備用。

In another small bowl, bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is dissolved. Set aside.
另一小碗內放魚膠粉和水拌勻,靜置五分鐘讓魚膠粉充份吸收水份,隔熱水坐溶或放微波爐叮溶備用。

In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer until smooth. Add ganache and gelatin mixture and mix until well incorporated. Strain mixture through a sieve to get rid of any large lumps if necessary.
鋼盆中放入室溫忌廉芝士和糖用電動打蛋器打至順滑,加入朱古力漿及魚膠水拌至順滑,若有顆粒可過篩去除。

In the chilled mixing bowl and with an electric mixer (use clean beaters), beat 150 g of whipping cream until thickened and soft peaks form. With a whisk or spatula, fold whipped cream into the chocolate-cream cheese mixture in two to three batches until well combined. Pour batter into the prepared ring. Tap ring on the table several times to remove any large air bubbles. Smooth top with a spatula. Refrigerate until set.
150克淡忌廉放在預先雪凍的鋼盆中用電動打蛋器(用洗淨的配件)打至稠身及軟勾狀,分兩至三次加入朱古力芝士混合物中,用膠刮或蛋拂拌匀,將芝士糊倒入慕士圈內,輕敲幾下釋出大氣泡,抹平後放入雪櫃雪實。

Unmold cheesecake and decorate as desired. I made a simple decoration by drawing a few lines with melted white chocolate and a modeling chocolate rose made with dark chocolate and corn syrup.
脫模後可隨意放上裝飾,EC以溶白朱古力畫了幾條線,再做了朱古力玫瑰花裝飾。

**Updated Aug 10, 2015**

I made this for a gathering last night for my church friends. A 7-inch cake ring was used. I increased the crust portion by 50% while keeping the filling unchanged. I prepared more ganache and reserved some for the swirls on top.
EC為昨天的教友聚會做了另一個凍餅,用七吋模,餅底部份做了1.5倍份量,芝士餡則維持不變,朱古力漿亦做多了,EC留起了少量作拉花裝飾。

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Recipe adapted from 食譜修改自 cookpad.

If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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