Friday, May 26, 2017

Chocolate chip Rare Cheesecake

 Most of the time, I use digestive biscuit for the base of my rare cheesecake. But this time I want to make it more special so I bake the cookie by myself.


Because I want to make chocolate chip cheesecake, and I think that it will be delicious if I add chocolate chip into the base of the cake, but mixing the chocolate chip with digestive biscuit is not what I want. I want real chocolate chip cookie!
So, the best way that I can do is baking the cookie to be the base of the cheesecake ^^. This cookie has no egg and quite crumby so it suits the cheesecake very well. But if you're in Lazy mode, you can buy chocolate chip cookie and us it as the base instead. 
You may think that the how to photo is a lot, this recipe must be complicating, but it's not, it's very easy to make, I only love to add step by step photo, that's all, haha.
You can sprinkle the top of the cake with white chocolate if you want the cake to have minder taste but for me, a lot of chocolate is what I want.

Recipe: CHOCOLATE CHIP CHEESECAKE
สูตรภาษาไทย: ช็อกโกแลตชิพชีสเค้ก
日本語のレシピ:チョコレートチップス チーズケーキ
Youtube: ช็อกโกแลตชิพชีสเค้ก , CHOCOLATE CHIP CHEESECAKE, チョコレートチップス チーズケーキ



Egg free Chocolate chip Rare Cheesecake
make 18 cm cake


Cookie45g .................... Unsalted butter
........................... pinch of salt
18g .................... Brown sugar
13g .................... Granulated sugar
50g .................. Cake flour
1/4 tsp ............... Baking powder
1/2 tsp ................ Vanilla extract
30g .................... Macadamia nuts, chopped
25g .................... Chocolate chips
1/2 tbsp ................ Milk

Cheesecake
175g ...................... Cream cheese, soft
65g ....................... Icing sugar
50g ....................... Whipping cream (A)
150g ..................... Whipping cream (B)
1/2 tsp ................ Vanilla extract
3.5g ...................... Gelatin sheets
30g ....................... Chocolate chips

Chocolate whipped cream
30g ....................... Dark chocolate
30g ....................... Whipping cream (A)
100g ..................... Whipping cream (B)

For serving
.............................. Chocolate chips



Preheat an oven to 180C

Line 18cm cake pan with baking paper.
Sift the flour and baking powder together.


 Beat the butter with both kinds of sugar and salt until light in color.


 Pour the macadamia nuts and chocolate chips into the bowl with sifted flour.
Mix to combine.
 Pour the milk into  the bowl.


 Mix to combine.


 Put into the prepared pan.


 Place a piece of plastic wrap over the cookie dough and press until even.


 Bake for 15 minutes.


 Let the cookie cool completely, then refrigerate while preparing the cheesecake.


 Bloom the gelatin sheets in iced cold water for at least 5 minutes.
Meanwhile warm the whipping cream (A) in the microwave (600W) for 30-40 seconds or until hot 
 Lightly squeeze the bloomed gelatin.


 Put the bloomed gelatin in hot whipping cream, and stir to melt.


 Beat the cream cheese until smooth, pour the whipping cream and gelatin mixture into the bowl.
Beat to combine.


 Put the icing sugar into the bowl and beat to combine.

 Whip the whipping cream (B) with vanilla extract until soft peaks formed.


 Put 1/4 of the whipped cream into the cream cheese bowl, and stir to combine.


 Pour the mixture back into the whipped cream bowl.


 Fold until smooth.


 Pour half of the batter into the prepared pan, and sprinkle half of the chocolate chips over the batter.


 Pour the rest of the batter into the pan, and sprinkle the rest of the chocolate chip over the batter.


 Shake the pan lightly to smooth the top.
Refrigerate for 2 hours.


 Melt the chocolate by heating in the microwave for 1-2 minutes (600W).
Stir until fully melt.
Meanwhile warm the whipping cream (A) in the microwave (600W) for 30-40 seconds or until hot.
Pour the whipping cream into the chocolate bowl.


 Stir until fully combine.


Mix the chocolate mixture with the whipping cream (B).


 Refrigerate for 2 hours.
 Whip the chocolate cream until soft peaks formed.


 Pour into the pan.


 Shake the pan lightly to smooth the top.
Refrigerate for 2 hours.
 Warm the side of the pan and remove the cake from the pan.


Cut into pieces and sprinkle with chocolate chip before serving.


Egg free Chocolate chip Rare Cheesecake

5 comments:

  1. Omg this looks supe good! I have to try making it! I'm drooling;)
    TheNotSoGirlyGirl // Instagram // Facebook

    ReplyDelete
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    ReplyDelete
  3. wow..
    yeah!!! l like your way of presentation. Thanks for sharing this useful info. Keep updating same way.
    Indiabrain-sweets

    ReplyDelete

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