Ingredients
| Shortbread cookies — 300 g . | |
| Butter — 100 g . | |
| Nutmeg — 1/2 tsp . | |
| Cinnamon — 1/2 tsp . | |
| Cream cheese — 350 g . | |
| Cream 33% — 150 g. | |
| Black chocolate — 200 g . | |
| Powdered sugar — 100 g . | |
| Gelatin — 1 tsp . | |
| Water — 30 ml. | |
| Additionally | |
| Chocolate — to taste | |
| Whipped cream — to taste |
A delicate creamy dessert without baking for a sweet tooth. Light delicious cheesecake with rich chocolate flavor and a sandy base.
Additionally
How to make a Chocolate cheesecake without baking
Cheesecake came to us from the Americans, it is an amazing dessert that is light and very tender. You can have breakfast with it or arrange a snack in the middle of the day with a cup of tea or fragrant coffee. Cheesecake can be made from cottage cheese or cream cheese, which you can buy at the store or cook yourself at home. This recipe is generally a godsend, because it does not need baking to prepare it. Tender, light, airy and very tasty. Easy to prepare, does not require much time. The rich chocolate creamy taste is simply maddening.
Step-by-step recipe
| 1. |
To prepare a shortbread base for cheesecake, you need to turn the cookies into crumbs. To do this, you can use a blender or do it manually. |
| 2. |
A few hours before making the cheesecake, you need to get the butter out of the refrigerator. At room temperature, it will become soft. Add the butter to the crushed liver, mix. Put in a mold with a diameter of 18 centimeters, flatten and make the sides. Sprinkle with nutmeg, cinnamon and send to the refrigerator while the filling is being prepared. |
| 3. |
Pour the instant gelatin with water and leave to swell. |
| 4. |
Put cream cheese in a deep bowl, add powdered sugar and beat with a mixer at low speeds. |
| 5. |
Melt the chocolate in a water bath, add to the cream cheese, mix with a mixer. |
| 6. |
Heat the swollen gelatin in the microwave, it will take 10 seconds. Slowly pour in a thin stream to the creamy mass, while beating with a mixer at low speeds. |
| 7. |
In a separate bowl, beat the cream to soft peaks. First, beat with a mixer at low speeds, then after changing the consistency, continue to beat at high speeds. Transfer the cream to the creamy mass and gently knead with a spatula. |
| 8. |
Transfer the mass to the shortbread, smooth it out with a spatula and send it to the refrigerator for 10-12 hours until completely solidified. Before serving, decorate with whipped cream and melted chocolate. The cheesecake is ready. |
| 9. |
Bon Appetit! |
