@bossee.vn: Của rẻ là của ôi? Acrylic marker Bossee chất lượng không tốt? Ấy ấy nghe shop giải thích đã nè #acrylic #acrylicmarker #mauacrylic #butacrylic

BOSSEE OFFICIAL VĂN PHÒNG PHẨM

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Sunday 18 January 2026 05:30:00 GMT

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CREAMY CHOCOLATE CHEESECAKE (NO BAKE) #food #recipe #fy #foryoupage #tasty #chocolate #cheesecake #nobake #hazelnut COOKIE CRUST 50 g unsalted butter 200 g chocolate cookies CREAM 250 g mascarpone 16 g whipping stabilizer (Klopfix, or a 2 tsp of cornstarch) 40 g powdered sugar 8 g vanilla sugar (1 tbsp, or 1 tsp vanilla extract) 400 ml heavy cream 100 g hazelnut spread FILLING chocolate cookies TOPPING 60 ml heavy cream 125 g white chocolate GARNISH 40 g milk chocolate whipped cream Instructions Melt the butter and let it cool slightly. Finely crush the chocolate cookies in a food processor. Mix the crushed cookies with the melted butter until well combined. Line the bottom of a springform pan with parchment paper. Spread the cookie mixture evenly over the base and press down firmly with the back of a spoon. Place the pan in the refrigerator to set. Place the mascarpone, whipping stabilizer, powdered sugar, vanilla sugar, and heavy cream in a large bowl. Mix well. Divide the cream into two equal portions. Add the hazelnut spread to one half and briefly mix until smooth. Transfer the plain (white) cream to a piping bag. Spread the hazelnut cream evenly over the cookie crust and smooth the top. Add a layer of chocolate cookies on top. Pipe the remaining plain cream over the cookie layer and smooth the surface. Heat the 60 ml heavy cream until almost boiling. Remove from heat, add the white chocolate, and let stand for 1 minute. Stir until smooth and let the ganache cool to lukewarm. Pour the cooled white chocolate ganache over the cheesecake. Cover and refrigerate until set (preferably overnight). Melt the milk chocolate in a double boiler and transfer to a piping bag. Cut the no-bake cheesecake into equal slices. Pipe lines of milk chocolate over the slices and garnish with whipped cream and a chocolate cookie. Tips Let the crust set in the refrigerator for at least 15 minutes before continuing. Stop mixing the cream as soon as it becomes firm; overmixing will make it grainy. Allow the no-bake cheesecake to set for at least 6 hours, preferably overnight. For clean slices, use a hot knife (run under hot water and dry), and clean the knife between cuts. Ideal for preparing ahead: keeps well in the refrigerator for 2–3 days. Preparation Time Active preparation: 30–35 minutes Setting time: at least 6 hours (preferably overnight)

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