No baked chocolate cheesecake

Category: Confectionery
No baked chocolate cheesecake

Ingredients

Cheesecake
dark chocolate 120 g
fat cream 50 + 140 ml.
cream cheese (I have weighed 25% sour cream) 200 BC
sugar 15 g
lemon juice 1 tbsp. l.
instant gelatin 5 g
water for gelatin 30 g
Glaze
chocolate 30 g
instant gelatin 1 g
water for gelatin 5 g
cocoa powder 10 g
fat cream 45 ml.
sugar 25 g
----------- -------
form d 14-16

Cooking method

  • No baked chocolate cheesecakePour gelatin with cold boiled water and leave to swell for 5-15 minutes.
    No baked chocolate cheesecake
  • No baked chocolate cheesecakePour the cream over the chocolate. Put in a water bath or microwave. The chocolate should melt. In a water bath, melt, stirring constantly. In microwave oven, heat with short pulses. Take out and mix.
    No baked chocolate cheesecakeMix cream cheese at room temperature with sugar.
    No baked chocolate cheesecakeWhisk cold cream (140 ml) until soft.
    No baked chocolate cheesecakePour lemon juice into the curd mass. Stir.
    No baked chocolate cheesecakeDissolve the gelatin. Refrigerate. With constant stirring, pour into the curd mass.
    No baked chocolate cheesecakeAdd whipped cream and stir gently until smooth.
    No baked chocolate cheesecakeTighten the bottom of the ring with plastic foil. Lay the sides with pastry tape. Place the ring on a flat board.
  • Pour 150 grams of curd mass into the mold. Place in the freezer for 10-15 minutes.
    No baked chocolate cheesecake
  • No baked chocolate cheesecakePour 85 grams of chocolate into the remaining mass. Stir.
  • Take out the ring with the first layer. Pour 170 grams onto the first layer. Smooth and place in the freezer for 10 minutes.
    No baked chocolate cheesecakeAdd all the chocolate to the remaining mass. Stir.
    No baked chocolate cheesecakePut on the previous two layers and smooth. Cover, refrigerate overnight.
    No baked chocolate cheesecakePour gelatin with cold boiled water. Let it swell for 5-10 minutes.
  • In a bowl, mix cocoa, sugar and cream. Put on fire and bring to a boil with constant stirring. Remove from heat and let stand for 5-10 minutes.
    No baked chocolate cheesecakeAdd the swollen gelatin. Stir.
    No baked chocolate cheesecakePut in the chocolate.
    No baked chocolate cheesecakeStir until smooth. Cool to 27-30 degrees.
    No baked chocolate cheesecakeFree the cheesecake from the ring and film. Transfer to wire rack. I put polyethylene underneath so that nothing would stick.
  • Cover with glaze. Let it drain. Transfer to a dish and decorate. You can leave without decoration.
    No baked chocolate cheesecake
    Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

Recipe from a Japanese blog.
It is not only beautiful, but also very, very tasty. Calorie-yes! The dish is not for losing weight and sticking to PP. It is impossible to break away! Recommend!

klavick
Angela, put in the freezer in a silicone mold. the mass was thick, even layers will not work. It's not scary. I'll get it out tomorrow and cover it with glaze.
ang-kay
Olya, if you have already collected everything, then just in the refrigerator. No need to freeze. This is for intermediate layers only.
Yes, you need to work quickly so that it does not thicken too much. I only had the last layer already thick.
Ilmirushka
Angela, so I will look at your beauty and every time I immediately feel flawed. The most offensive thing is not because of my "crooked handles" (I will take it and do it!), But because of a very small love for cooking. It seems to be nothing complicated, BUT why I do not like messing with all the chocolate creams ....
Apparently, as a child, I was not watched, not attracted, or maybe, on the contrary, turned away.
Thank you for the beauty and deliciousness!
I would like to try to make ... perhaps for some holiday
Accomplishment
ABOUT! To me in cheesecakes, the "flour" layer all the time seems superfluous! And here just without him! Fine!
And the rest too - everything I love - cream and chocolate! Thanks again!
Mandraik Ludmila
Angela, bookmarked Thank you, very relevant - low-carbohydrate product
Galina Byko
Angela thanks for a wonderful and beautiful recipe!
Tatyana1103
Angela, my beauty definitely took it away
kirpochka
Angela, what a cool recipe) I took it to bookmarks))
klavick
Angela, why am I in the freezer - to pull it out of the silicone mold without loss and then cover it with glaze. Heart shape with edges, I'm afraid it won't come out of the refrigerator normally. And thanks for the recipe and advice!
ang-kay
girls, thank you all for your kind words and attention. Cook! it is delicious. I think that calories can be reduced if desired.
Quote: klavick
to be removed from the silicone mold without loss and then glaze.
OlyaI hope he will not "cry" later. Defrost it only in the fridge and write everything okay after the freezer, or can't it go there?
klavick
Angela, thaw in the fridge like a mousse cake. I'll write and take a photo.
zvezda
Angela, without words ... SUPER!
With this recipe, I'll torment you (affectionately)
It looks like three chocolates a little (I understand that there are different chocolates)
1. I have a problem with gelatin .. just the way you have it does not freeze, although the brand (Dr. Otter) is pretty good. What reason can take more? I weigh it on a jewelry scale, everything is accurate.
2. Border tape 10 or 15 cm?
3. Is it possible to pour chocolate with boiling cream or only in a water bath (or micra)
4. Cream cheese do you mean the base itself? can you replace the mascarpone?
Sorry for so many questions, I just really want to do it, but it's scary
Trishka
How beautiful it is, and I have no doubt that it is very tasty!
klavick
The frosting did a double dose. It turned out thick because of the cream. And the cake is frozen - froze instantly. I'll cut it tomorrow. In the refrigerator until the hour was. Doesn't "cry". 😊
No baked chocolate cheesecake
ang-kay
zvezda, Trishka, girls, thanks)
Quote: zvezda
I have a problem with gelatin .. just the way yours doesn't freeze, although by the brand (Dr. Otter) is pretty good. What reason can take more? I weigh it on a jewelry scale, everything is accurate.
In gelatin. It probably has less bloom than mine. Put more.
Quote: zvezda
Border tape 10 or 15 cm?
6 centimeters is enough. It turns out to be short. Well, if the ring is 16 like mine.
Quote: zvezda
Is it possible to pour chocolate with boiling cream or only in a water bath (or micra)
I think you can. Only gelatin is faster to inject. Cold chocolate will directly lower the temperature. Everything will cool down faster. Therefore, in general, there should be no hitch.
Quote: zvezda
Cream cheese you mean the base itself? can you replace the mascarpone?
I replaced it with fatty weighed sour cream. She stood and weighed herself for three days. I think that mascarpone is also possible, if that fat suits you.
Quote: klavick
I'll cut it tomorrow. In the refrigerator until the hour was. Doesn't "cry". 😊
Waiting)
klavick
No baked chocolate cheesecake

In the morning I cut a piece to my daughters - I liked it. The husband now eats and says that he smells of spices. And the fridge smells like cinnamon. And then it dawned on me that I had confused cocoa with cinnamon. But delicious. Thank you!
zvezda
Olya, and what is the bottom layer for you?
Angela,: a-kiss: thanks a lot for your patience and all the detailed answers! In the near future I will definitely do it, I will try to arrange everything beautifully

(otherwise the personalized cheesecake came out externally, I messed up there)

ang-kay
Quote: klavick
And then it dawned on me that I had confused cocoa with cinnamon. But delicious. Thank you!
This is the main thing. Not dripped, as I see.
Quote: zvezda
what is the bottom layer?
Or a biscuit, or a savoyardi, I think.
klavick
Olya, biscuit, the rest were in the freezer.
4er-ta
Angela, thanks for the wonderful recipe! Fast and delicious!

No baked chocolate cheesecake
zvezda
Tatyana, what a beauty! Did you do that in the mousse uniform? Could you show it
Angela, Thank you! I'm going to the cond right now. store, can you tell me what else I need?

I will read it in the store from the phone

ang-kay
Quote: 4er-ta
Fast and delicious!
Tatyana, accept my sincere admiration. Everything is always perfect. Nice, very nice.
Quote: zvezda
going to cond. store, can you tell me what else I need?
don't know what exactly you need? What exactly did you go for?
4er-ta
Olya, Angela, Thank you!
Olya, it is a Silikomart form, called Savarin.

No baked chocolate cheesecake

Iryusha
Angela, tell me, please, if the rate is doubled, then what form to take - 24.26 or 28? And then I liked the recipe, but we have such a diameter for one clove
ang-kay
Irina, it seems to me that 22 is the maximum. I have 16, but the height of the cheesecake is 5-6 centimeters.
Iryusha
Angela, Thank you! I'll try to do as you said. Maybe then you will have to increase the rate and 3 times
Olga_Ma
Angela, I am very grateful! Happy New Year!
No baked chocolate cheesecake
True, I made a base of cookies and I bring two layers of white and black to visit
ang-kay
Olga, a beautiful cake turned out. I hope you and the guests enjoyed it)

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