Chocolate Cheesecake (No-Gelatin) Recipe

Name: Chocolate Cheesecake
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 8
Cuisine: Korean
Ingredients: 45g All-purpose flour; 15g Cocoa powder; 1g Baking powder; 1g Baking soda; 65g Sugar; 0.5g Salt; 30g Egg; 35g Milk; 35g Melted unsalted butter; 2g Vanilla extract; 35g Hot water; 150g Dark couverture chocolate; 250g Cream cheese; 20g Sugar; 130g Heavy cream; 50g Dark couverture chocolate; 50g Heavy cream

No-Gelatin Chocolate Cheesecake

by Cooking Tree 2022-05-03

written by Cooking Tree 2022-05-03

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Chocolate Cheesecake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a dark chocolate cheesecake with a moist chocolate sheet.
It has a lot of chocolate so it hardens well without gelatin and tastes really good.

When I use the sheet as it is without cutting it, the cut section is different and it is much more delicious than making a crust with biscuits.

It’s a delicious cheesecake that looks simple but doesn’t taste simple at all.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Cheesecake
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Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 50 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

45g All-purpose flour
15g Cocoa powder
1g Baking powder
1g Baking soda
65g Sugar
0.5g Salt
30g Egg
35g Milk
35g Melted unsalted butter
2g Vanilla extract
35g Hot water

150g Dark couverture chocolate
250g Cream cheese
20g Sugar
130g Heavy cream

50g Dark couverture chocolate
50g Heavy cream

Instructions

Sift wheat flour, cocoa powder, baking powder, and baking soda in a bowl, add sugar and salt, and mix.
Add egg, milk and melted butter and mix, then add vanilla extract and hot water, mix well, and pour into the oven pan.
Bake in the oven at 165 degrees for 25 minutes, take it out, cool it, and put it in the mousse mold.
Cut dark chocolate (55%) and melt it using a microwave oven, dissolve cream cheese, add sugar and mix well, then add melted chocolate and mix well.
Whip about 50% of whipped cream, mix well, pour into mousse mold, flatten, and harden in the refrigerator for at least 5 hours.
Put the cream in the chocolate and melt it in the microwave for about 30 seconds, then pour it over the chocolate cheesecake and harden it in the refrigerator for about 30 minutes.

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