Receta No-Baked Milo Chocolate Cheesecake 免烤美綠巧克力乳酪蛋糕
I love cheesecake and I've added milo into it this time to join this month's Little Thumbs Up event. To me, the milo taste was mild, so I would recommend that you need to add some dark chocolate or semi sweet chocolate to make the cake more chocolately and flavourful. Have a try, this is great to have a slice with a cup of coffee.
No-Baked Milo Cheesecake
Ingredients:
Cake base
120g chocolate biscuits
80g melted butter
Grease the sides of a 8 inch removable cake pan and line the bottom of the cake pan, set aside.
Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add the butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of he lined cake pan. Put the tin in the fridge to set.
Cheesecake Filling
- 250g cream cheese, at room temperautre
- 4tbsp icing sugar, sifted
- 1tsp vanilla extract
- 1tbsp rum (optional)
- 50g milo powder
- 100ml hot milk
- 50g semi sweet chocolate, chop to small pieces
- 1.5tbsp gelatin + 2tbsp water
- 250g fresh topping cream/non-dairy whipping cream
- Milo Chocolate Cream
- 120g semi-sweet chocolate, chop to small pieces
- 10g butter
- 80g whipping cream
- 1tbsp milo
Method:
Cheese filling - Mix hot milk and chocolate pieces together, mix well to smooth, add in milo and stir well. Set aside to cool.
Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
Beat cream cheese, icing sugar, vanilla extract and rum together to smooth. Add in milk mixture, mix well followed by melted gelatin and mix well again. Transfer cream cheese mixture into a large bowl.
Whisk fresh topping cream until soft peak and pour into the cheese mixture. Fold well and pour into the prepared cake pan. Place the cheesecake in the fridge for at least 4 hours to set or overnight. Remove cheesecake from cake pan and place back in the fridge again.
Melt chocolate pieces and butter in double boiler and set aside. Lightly boil whipping cream and milo together, stir well and pour into melted chocolate, stir till smooth. Leave milo chocolate cream to cool, then spread evenly on top of cheesecake. Chill the cheesecake for 1 hour before cutting with a hot knife and serve.
120克 巧克力饼干
60克 牛油，融化
准备一个8寸圆形烤盘。傍边抹油，底部铺上油纸。
250克 奶油乳酪，温室软化
4汤匙 糖粉，过筛
1茶匙 vanilla香精
1汤匙 兰姆酒 （可不加）
50克 美綠粉
100毫升 热牛奶
50克 半甜巧克力
1.5汤匙 鱼胶粉+3汤匙水
250克 植物性奶油
120克 半甜巧克力
10克 牛油
80克 动物性奶油
1汤匙 美綠粉
把奶油乳酪, 糖粉， vanilla香精和兰姆酒搅打致顺滑。倒入已经融化的鱼膠粉搅打均匀即可。然后放入一个大碗里。
在另一干净的碗，把植物性奶油打发, 拌入芝士糊中翻拌均匀即可，抹平。置冰箱冷藏4个小时或隔夜。蛋糕脱模，再放入冰箱备用。
将巧克力碎和牛油放在碗中，隔水加热致巧克力融化，备用。用小火煮滚动物性奶油及美綠粉搅拌均匀，倒入巧克力内，搅拌至顺滑，待凉。然后将美綠巧克力酱涂在蛋糕上，冷藏约1小时便可享用。