CLASSIC NO-BAKE CHEESECAKE - Bovbjerg and Iggers

Deliciously divine! Rich, smooth, creamy, chocolatey cheesecake in a cup...what more can you ask for?

This is the best chill-cheesecake recipe ever. It can be modified in many ways. I have a number of this recipe variations and today, I used it to make triple chocolate layer cheesecake in a cup. The lines in red are the changes made. This is for a 9" pan, but when using a glass or jelly cup, you may get around 10-12 cups.

The recipe:

Bottom: Basic Crumb Crust

1 1/2 cups Graham Cracker Crumbs mix marie biscuit and cream crackers

6 tbsp butter (90g)

1/4 cup granulated sugar

Filling:

3 cups OR 1 1/2 pounds Cottage Cheese) 690 g cream cheese

2 envelopes unflavoured gelatin 1 1/2 tbsp powdered gelatine

2/3 cup granulated sugar

1/4 tsp salt

2 large eggs

1 cup milk

1 tsp grated lemon rind

2 tbsp lemon juice

1 tsp vanilla extract

2 tbsp confectioners' sugar

1/4 tsp cream of tartar

1 cup heavy cream 1 cup whipping cream

* chocolate ganache

* chocolate sponge cake (You can use sponge mix for this)

Directions:

At no. 2&3, I put milk in the pot first, sprinkle gelatin over it, let rest for one minute. Then add sugar, salt, and bring to boil while stirring. Then I add lemon juice, rind and vanilla.

At no. 4, I beat the cream cheese on low speed until it becomes smooth.

At no. 7, divide the cheese mixture into 3 equal parts.

1- to be used as it is

2- melt 30 g chocolate and fold into it

3- melt 80g chocolate and fold into it

To assemble:

layer 1 - crumb crust

layer 2 - cheese mixture 1

layer 3 - sponge cake, then brush with coffee syrup

layer 4 - cheese mixture 2

layer 5 - cheese mixture 3

layer 6 - ganache

Chill. Can top each with a dollop of whipping cream.

KEK KEJU NO-BAKE (TANPA BAKAR)

Resipi:

Lapisan bawah:

1 1/2 cawan biskut Graham Cracker (dihancurkan) campur biskut Marie & biskut jagung

6 sudu besar mentega (90g)

1/4 cawan gula halus

Krim keju:

3 cawan / 1 1/2 pound Keju Cottage 690 g krim keju (Philadelphia/Anchor)

2 keping gelatin 1 1/2 sudu besar serbuk gelatin

2/3 cawan gula halus

1/4 sudu teh garam

2 telur

1 cawan susu segar

1 sudu teh parutan kulit lemon

2 sudu besar jus lemon

1 sudu teh esen vanila

2 sudu besar gula aising

1/4 sudu teh cream of tartar

1 cawan heavy cream 1 cawan krim putar

* coklat ganache

* kek span coklat (Buat guna sponge mix pun boleh)

Cara-cara:

1. Tapis keju cottage hingga airnya keluar

2. Campurkan gelatin, gula dan garam dalam periuk. Pukul telur dan kuning telur ke dalam periuk tadi. Panaskan hingga mendidih sambil dikacau sepanjang masa. Tutup api.

3. Masukkan parutan lemon, jus lemon dan esen vanila ke dalam periuk tadi, kacau dan biar hingga sejuk.

4. Campur keju dan campuran gelatin tadi dalam mangkuk besar. Sejukkan sambil dikacau selang beberapa minit sehingga adunan membukit sedikit bila dijatuhkan dari sudu.

5. Pukul putih telur hingga kembang (berbuih tapi tidak terlalu keras dan kering)

6. Pukul krim dan masuk dalam adunan.

7. Tuang adunan dalam loyang dan sejukkan sekurang-kurangnya 4 jam.

* Ada yang diubah sedikit

Cara untuk melapiskan kek:

lapisan 1- crumb crust (lapisan biskut)

lapisan 2 -keju putih

lapisan 3 - kek span

lapisan 4 - keju no 2

lapisan 5 - keju no 3

lapisan 6 - coklat ganache