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Chocolate / Rare Cheesecake ｜ Hida Mari Cooking's recipe transcription

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HidaMari Cooking

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Ingredients

Oreo : About 6 sheets
Cream cheese : 200g
sugar : 45g
Unsweetened yogurt : 30g
milk : 30g
Powdered gelatin : 5g
Fresh cream : 170g
lemon juice : 5g
Couverture sweet chocolate : 50g
(A) Water : 5g
(A) Powdered gelatin : 2g
(B) Water : 20g
(B) Sugar : 35g
(B) Cocoa powder : 12g
Fresh cream : 25g
Cacao nibs : as you like

Time required

80minutes

Procedure

1) Place an oreo on the bottom of the mold 00:01
Arrange the Oreos in a circle on the bottom of the mold with a parchment paper.
2) Make cheese liquid 00:31
Put cream cheese in a bowl and mix with a rubber spatula until smooth.
Add sugar and mix well.
Add unsweetened yogurt and mix.
3) Soak and add gelatin 01:48
Mix milk and gelatin powder in a container, soak and dissolve in a water bath.
Add to the cheese dough of 2 and mix.
4) Finish the rare cheese dough 02:36
Loosely whisk the cream with a hand mixer while soaking it in ice water.
In addition to 3, mix with a rubber spatula, add lemon juice, and mix further.
5) Make chocolate / rare cheese dough 04:16
Finely chop the couverture sweet chocolate, put it in a bowl, and melt it in a water bath.
Take out 40g of the dough from 4 and add and mix.
In addition, take out 200g of the dough from 4 and add and mix.
Set aside the remaining rare cheese dough.
6) Put the dough in a mold 06:17
Pour the dough from 5 into a mold and chill in the refrigerator for about 15 minutes.
Take it out of the refrigerator, pour the remaining rare cheese dough from the top, wrap it in plastic wrap, and cool it in the refrigerator for about 5 hours to harden it.
7) Make a glasage 07:22
Mix (A) in a container and soak the gelatin.
Put (B) in a pan, mix, add fresh cream, and bring to a boil over medium heat while mixing.
Add the soft gelatin and mix.
8) Finish 09:20
Pour the glasage over the chilled rare cheesecake and chill in the refrigerator for 2 hours.
Remove from the mold and decorate with cocoa nibs as you like.

Point

-Uses a mold with a diameter of 15 cm.
-A simple recipe that just mixes the ingredients and cools in the refrigerator.
・ Cream cheese can be worked smoothly by returning it to room temperature in advance.
・ Mix the ingredients of the dough well.
・ Pour the glasage onto the dough and spread it while tilting the mold slightly.
・ Recommended for Christmas and parties.
・ The time required to cool in the refrigerator is not included in the required time.