Chocolate Ripple No Bake Keto Cheesecake Recipe
Enjoy our Chocolate Ripple No Bake Keto Cheesecake Recipe without crust as a healthy alternative whenever sweet cravings arise. This low carb no-bake cheesecake is an easy keto dessert you can whip up quickly.
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00:00 Chocolate Ripple No Bake Keto Cheesecake Recipe
Ingredients
1400 grams (5 Cups) Greek Yoghurt
20 grams (12 Sheets) Gelatine
150 grams (2/3 cup) Heavy Cream
5 Tablespoons ( 38 grams) Cocoa
150 grams (3/4 Cup) Sweetener
2 teaspoons Vanilla Essence
Instructions
To make the cheesecake, prepare all ingredients in advance.
Depending on the gelatine you will use, prepare it in advance. Heat your heavy cream on the stove or microwave and pour it into the jar you will mix with gelatine.
Add gelatine or gelatine sheets into the jar, and mix it thoroughly with heavy cream with your hand blender.
Place it on the side.
To make the filling, take a big bowl filled with yogurt and add the sugar sweetener of your choice. Hand mix the powdered sugar into the yogurt first ( so it does not dust your whole kitchen) and switch on your hand mixer. Mix fully. Slowly add the heavy cream gelatine mixture to the yogurt and keep mixing. Ensure the mixture is not hot; otherwise, your yogurt will become very liquid.
In this step, you can prepare three different jars big enough for your hand mixer to fit. If you will use the exact measurements of our yogurts, place 1,5 cups into the biggest jar—3/4 of a cup of yogurt into the second jar and half a cup into the smallest. Next to it, prepare a bowl with half a tablespoon of cocoa for the biggest jar, two tablespoons for the middle, and 2 1/2 tablespoons for the smallest jar.
When all three of the jars are filled, pour the rest of the remaining yogurt mixture into your prepared baking form.
Add cocoa inside each jar, and with your hand mixer, start mixing it. You should be able to whip up three different colors of brown. The biggest jar should have the lightest color, and the smallest one should have the darkest color.
Once the jars are thoroughly mixed and you are satisfied with the colors, we can start pouring and making the ripple design. Take the baking form with the white yogurt insight and start with the lightest brown color. Pour it slowly on top of the white yogurt directly into the middle. Do not shake or touch or move. Just pour all the mixture into the center. Once the first mixture is poured, take the second one and start pouring again into the middle of the baking form. Follow the last step the same way and pour the darkest brown into the middle. In this step, the last parts are getting too thick to pour. Place it into the microwave for a few seconds, and the mixture should liquidize again.
To help the bubbles disappear and let the cake set a bit, slightly bang the whole cake against the table. Make sure the colors will not mix. Check the video for a better understanding. Gently lift from the table and refrigerate the cheesecake to cool down for at least 5 to 8 hours, best overnight.
Notes
Cake Form – My calculations started with the cake form I used. Because the only medium-sized baking form I had was the one that fits into our 6-inch Instant Pot, that is the one I have used. You can use any other baking dish you have. If wider, your cake will be with a bit less height, but still awesome.
Video Recipe – If there are some steps you are unsure of, please check our video instructions for better understanding.
Thickening – If you realize your mixture is already getting thick and challenging to pour, place it into the microwave for a few seconds, and it will liquidize again.
Coloring – If by any chance two of the colors are very similar, add a bit more yogurt to make it lighter or add more cocoa to make it darker, so all three shades look different brown.
Dairy Free – You can swap heavy cream with coconut cream and yogurt with coconut or almond yogurt.
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Keith Eats Everything At Cheesecake Factory - Part 3
The Eat The Menu you’ve been asking for, waiting for, terrified for… is finally here! A menu SO GINORMOUS it has taken three parts to finish. We have made it to the final boss and the cheesecakes are here, luckily, Keith has the help of some awesome special guests!
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한 번 만든 분들은 좋아하세요. 말차 치즈케이크 /[No Bake] Matcha(Green tea) Cheesecake
이 영상은 작년 9월에 올린 영상을 재편집 하였습니다. 배경음악 사용문제가 있어서 비공개로 전환 했으나, 이 케이크 맛이 좋았다면서 다시 영상을 보고싶어 하시는 분들이 계셔서 다시 정리하여 올립니다. 제작 과정 설명은 자막을 켜시면 보실 수 있습니다.
언제나 만들기 간편하지만 맛있어서 자꾸 손이 가는 노오븐 말차 치즈케이크 입니다.
레어 치즈케이크는 심플 단순한것이 제일 맛있는것 같아요.
이번 말차치즈케이크는 별 장식이나 다양한 재료 없이 만들어 보았어요.
맛도 모양도 아주 정감이 가는? 케이크 입니다. ㅋㅋㅋ
말차 가루와 화이트 초콜릿은 궁합이 아주 좋습니다.
저의 “녹차 생크림 케이크”에도 화이트초콜릿과 함께 휘핑하여 안정적인 생크림을 만들었었는데요.
이번에 설탕없이 화이트초콜릿 만으로 은근한 맛을 내 보았습니다.
설탕을 넣어 가벼운 단맛이 아니고 부드럽고 은근한 단맛 이라고 할까요?
거기에 너무 단순해지지 않도록 레몬제스트와 레몬즙을 넣어서 깔끔하게 했답니다.
레몬도 좋고 라임도 좋아요. 하지만 무었이든 꼭 넣으셨으면 좋겠네요.
진한 말차의 맛이 느껴지는 만큼 연한 커피 또는 순한 녹차 한잔과 함께 하면 아주 좋을것 같아요.
말차 한가지만 하였기때문에 약간 색상을 투톤으로 하기 위해 젤라틴 생크림과 크림치즈 반죽은 각각 5:1 의 비율로 나누었습니다.
말차대신 녹차를 사용하시려면 전체 양을 10~12그람 정도로 줄여주세요.
말차가 없다면 녹차가루를 사용해도 좋습니다. 그렇지만 색은 채도가 좀 떨어지고 말차에 비에 떫은 맛이 많습니다.
재료 (15x5cm 라운드 무스링)
오레오 80g
녹인 버터 30g
크림치즈 270g
생크림 180g
화이트 초콜릿 180g
가루 젤라틴 6g + 차가운 물 30g (또는 판 젤라틴 6g을 얼음물에 10분간 불려고, 물기를 꽉 짠 후 사용)
뜨거운생크림 70g
말차가루 14g( 7g씩 나누어 사용함)
레몬즙 15g
레몬제스트 1~2g
# For detailed description, Please turn on subtitles.
# This video has been re-edited the green tea cheesecake video uploaded in September last year.
It turned to private because of the little BGM problem.
But there are people who want to see the video again because they think it tasted good. So I uploaded again. Thank you.
No-bake, Matcha (Green tea) Cheesecake/[노오븐]말차치즈케이크(녹차치즈케이크)/
Ingredients (15cm(⌀)x5cm(h) Round Mousse ring)
80g Oreo cookies
30g melted butter
270g cream cheese (Philadelphia)
180g heavy cream
180g white chocolate
6g powdered gelatin + 30g cold water
(or 6g of leaf gelatin bloomed in ice water for 10 minutes, squeeze water out and use)
70g hot heavy cream
14g Matcha powder (or Green tea powder)
15g lemon juice
2g lemon zest