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@arjunsr__: di persilahkan🙌🙌@Gosdoyy.25 @StronggBoyss🔫 @iyank_06 #xyzabc #lakilakitidakbolehbercerita #kapanfyp #fyppppppppppppppppppppppp

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Thursday 28 November 2024 19:02:28 GMT
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750g full-fat cream cheese (at room temperature) - 240g caster sugar - 20g chocolate powder - 150g dark (70%) chocolate - 3 whole eggs (at room temperature) - 300ml double cream (at room temperature) (can switch out for flavoured cream) - 1/4 teaspoon fine sea salt - 2 tbsp whiskey (optional) 1. Preheat the oven to 230°C (450°F). 2. In a bowl, beat the cream cheese and caster sugar using an electric hand mixer until smooth. 3. Add the eggs one at a time, mixing well after each addition until fully combined. 4. Gradually pour the melted chocolate into the double cream while mixing. Stir in the whiskey at this stage. 5. Pour the chocolate-whiskey cream mixture into the bowl with the cream cheese mixture and blend everything together. 6. Add the salt and cocoa powder, then mix until smooth. 7. Line a 20cm springform pan with parchment paper. Pour the batter into the pan and gently tap it on the countertop a few times to release any air bubbles. 8. Bake the cheesecake uncovered for 35 minutes, or until the top is slightly charred. Avoid opening the oven door during baking. 9. Once the cheesecake has cooled for 3 to 4 hours, serve or transfer it to the fridge.
750g full-fat cream cheese (at room temperature) - 240g caster sugar - 20g chocolate powder - 150g dark (70%) chocolate - 3 whole eggs (at room temperature) - 300ml double cream (at room temperature) (can switch out for flavoured cream) - 1/4 teaspoon fine sea salt - 2 tbsp whiskey (optional) 1. Preheat the oven to 230°C (450°F). 2. In a bowl, beat the cream cheese and caster sugar using an electric hand mixer until smooth. 3. Add the eggs one at a time, mixing well after each addition until fully combined. 4. Gradually pour the melted chocolate into the double cream while mixing. Stir in the whiskey at this stage. 5. Pour the chocolate-whiskey cream mixture into the bowl with the cream cheese mixture and blend everything together. 6. Add the salt and cocoa powder, then mix until smooth. 7. Line a 20cm springform pan with parchment paper. Pour the batter into the pan and gently tap it on the countertop a few times to release any air bubbles. 8. Bake the cheesecake uncovered for 35 minutes, or until the top is slightly charred. Avoid opening the oven door during baking. 9. Once the cheesecake has cooled for 3 to 4 hours, serve or transfer it to the fridge.

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