Friday, January 13, 2012

Chocolate Cheesecake (No Bake & Eggless)

Hi Everyone.........Hope you all had a Very Merry Christmas & A Very Happy New Year........I know you'll must be wondering if I have gone crazy & asking you all this 2-3 weeks later . Yes but sometimes it just so happens that one cannot keep up with everything we desire to do....... & needless to say that I really really missed all the wonderful & sweet posts that U guys might have posted but  after all the busy-ness I'm finally  back  with a sweet treat for all my  wonderful cyber friends . Hope the New Year brings lots & lots of Good health, wealth & prosperity & may you all be successful in all your endeavors .

For the Base:
I cup cookie crumbs
Crumbs from 7-8 chocolate cookies ( I used some homemade leftover chocolate cookies & chocolate cake)
1 tablespoon butter
Spring foam Pan  ( I used a mini cheesecake pan & a star shaped cookie cutter )

For the Cheesecake :
1/2 pound Cream Cheese ( I used Philadelphia / Approx: 220 grams)
1 cup heavy whipping cream
150 grams dark chocolate ( 60% cocoa mass) ( I used Ghirardeli Dark chocolate )
1/4 cup brown sugar
1 tsp  powdered unflavoured Gelatin  ( or Agar Agar )
2 tablespoons water

Preparation : 
Start by crushing the cookies in a blender / Transfer to a bowl , add 1 tablespoon melted butter . Mix well & layer them in the pan , press hard with your hands or with a spatula so as to form a 1/4 inch thick layer at the bottom of the pan. Refrigerate while you prepare the cheesecake batter . The layer will set in about 20 mins.

For the cheesecake: 
Bloom the gelatin by adding it to 2 tablespoons of water & let it sit for about 10 mins.
Heat 1/4 cup of heavy cream & add the gelatin mix to it, stir until all the gelatin is thoroughly dissolved.
Heat the chocolate in a double boiler until it is completely melted ( I used the microwave, microwave for about 30 seconds , take it out , stir & microwave again for 30 secs until all the chocolate is dissolved) Let it sit for 5-7 minutes so it cools off a little.
 Transfer cream cheese to the bowl of  a stand mixer  & using the paddle attachment mix until cream cheese looks light & fluffy ( Do Not Over-beat ) Now add the gelatin mix & beat again . Add the chocolate to this slowly & keep beating until all the chocolate is incorporated. Now add the left over heavy cream & beat again until the mixture comes together . Pour into springfoam pan & refrigerate for  a Minimum 5-6 hours . Refrigerating overnight works best.

I have used a star shaped cookie cutter / if you'd like to use one here is what to do:
Line a tray with parchment paper & place the cookie cutter on top. Now fill the cookie cutter with cookie crumbs & butter with your fingers to form a thin layer. Refrigerate for 20 mins.....once the cheese cake mixture is ready , take out the tray, fill the cookie cutter with the cream cheese mix , cover with kitchen wrap & refrigerate overnight. Once the cheese cake is set & you are ready to take it out, wet a small knife & try to release the cake from the mould on all sides. Now lift the mould gently & you have a cheesecake shape of your choice.

Once again Wishing You All A Very Happy New Year.............Enjoy.