Step-by-Step Guide to Prepare Perfect No bake chocolate cheesecake without gelatin

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, no bake chocolate cheesecake without gelatin. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

No bake chocolate cheesecake without gelatin is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. No bake chocolate cheesecake without gelatin is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have no bake chocolate cheesecake without gelatin using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make No bake chocolate cheesecake without gelatin:

1. Take For the Crust
2. Get Borborn Biscuit
3. Make ready Melted Butter
4. Take For the Filling
5. Prepare Cream Cheese room temperature (see recipe)
6. Make ready Dark Chocolate
7. Make ready Heavy Cream
8. Make ready Powder Sugar
9. Make ready Vanilla Essence
10. Get For the Ganache
11. Get Milk Chocolate
12. Prepare Heavy Cream

Steps to make No bake chocolate cheesecake without gelatin:

1. 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.
2. Chop the chocolate, melt in the microwave in 30-second pulses or over a double boiler.
3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
5. Pour the filling into the pan. Place in the freezer while making the topping.
6. 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.
7. Refrigerate for at least 6 hours.

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