No-Bake Milo Chocolate Cheesecake 免烤美綠巧克力乳酪蛋糕
I love cheesecake and I’ve added milo into it this time to join this month’s Little Thumbs Up event. To me, the milo taste was mild, so I would recommend that you need to add some dark chocolate or semi sweet chocolate to make the cake more chocolately and flavourful. Have a try, this is great to have a slice with a cup of coffee.
No-Bake Milo Chocolate Cheesecake
Ingredients
- Ingredients:
- Cake base
- 120 g chocolate biscuits
- 80 g melted butter
Cheesecake Filling- 250 g cream cheese - at room temperautre
- 4 tbsp icing sugar - sifted
- 1 tsp vanilla extract
- 1 tbsp rum - optional
- 50 g milo powder
- 100 ml hot milk
- 50 g semi sweet chocolate - chop to small pieces
- 1.5 tbsp gelatin + 2tbsp water
- 250 g fresh topping cream/non-dairy whipping cream
Milo Chocolate Cream- 120 g semi-sweet chocolate - chop to small pieces
- 10 g butter
- 80 g whipping cream
- 1 tbsp milo
Instructions
- Cake Base - Grease the sides of a 8 inch removable cake pan and line the bottom of the cake pan, set aside.
- Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add the butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge to set.
- Cheese filling – Mix hot milk and chocolate pieces together, mix well to smooth, add in milo and stir well. Set aside to cool.
- Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
- Beat cream cheese, icing sugar, vanilla extract and rum together to smooth. Add in milk mixture, mix well followed by melted gelatin and mix well again. Transfer cream cheese mixture into a large bowl.
- Whisk fresh topping cream until soft peak and pour into the cheese mixture. Fold well and pour into the prepared cake pan. Place the cheesecake in the fridge for at least 4 hours to set or overnight. Remove cheesecake from cake pan and place back in the fridge again.
- Melt chocolate pieces and butter in double boiler and set aside. Lightly boil whipping cream and milo together, stir well and pour into melted chocolate, stir till smooth. Leave milo chocolate cream to cool, then spread evenly on top of cheesecake. Chill the cheesecake for 1 hour before cutting with a hot knife and serve.
Notes
中文食谱在下面
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!
免烤美綠巧克力乳酪蛋糕 No Bake Milo Chocolate Cheesecake
- 材料：
- 饼底
- 120克 巧克力饼干
- 60克 牛油，融化
- 乳酪馅料
- 250克 奶油乳酪，温室软化
- 4汤匙 糖粉，过筛
- 1茶匙 vanilla香精
- 1汤匙 兰姆酒 （可不加）
- 50克 美綠粉
- 100毫升 热牛奶
- 50克 半甜巧克力
- 1.5汤匙 鱼胶粉+3汤匙水
- 250克 植物性奶油
- 美綠巧克力酱
- 120克 半甜巧克力
- 10克 牛油
- 80克 动物性奶油
- 1汤匙 美綠粉
- 做法：
- 准备一个8寸圆形烤盘。傍边抹油，底部铺上油纸。
- 将巧克力饼干放入保鲜袋中，用擀面棍压碎饼干，然后用手把饼干碎与融化牛油抓匀，压入烤盘底部，压平压紧。铺好饼干后，放进冰箱备用。
- 乳酪馅料 – 将热牛奶及巧克力碎搅拌致顺滑，加入美綠粉搅拌均匀，待凉备用。
- 将鱼膠粉和水浸泡一下。隔水加热致完全融化。保温备用
- 把奶油乳酪, 糖粉， vanilla香精和兰姆酒搅打致顺滑。倒入已经融化的鱼膠粉搅打均匀即可。然后放入一个大碗里。
- 在另一干净的碗，把植物性奶油打发, 拌入芝士糊中翻拌均匀即可，抹平。置冰箱冷藏4个小时或隔夜。蛋糕脱模，再放入冰箱备用。
- 将巧克力碎和牛油放在碗中，隔水加热致巧克力融化，备用。用小火煮滚动物性奶油及美綠粉搅拌均匀，倒入巧克力内，搅拌至顺滑，待凉。然后将美綠巧克力酱涂在蛋糕上，冷藏约1小时便可享用。
~~~~~~~~~~~~~~~~~
This post is linked to the event, Little Thumbs Up organised by
and hosted by Zoe of Bake with Happy Kids.
Ann, that's a beauty! I would love to have a slice of your Milo Cheesecake with a mug of cold Milo!
Haven't had any cheesecake in a long while! I love the smooth creamy texture of this milo cheesecake. Excellent, Ann!
好久没来ann家做客了,蛋糕还是一往如昔的美美美!
Looks just amazing..
This looks amazing! I have only baked with milo once, but I have been trying to look for recipes with milo in it for forever now!! Thanks for this 🙂
ANN,这蛋糕好漂亮!非常喜欢!你好棒!
Hi Ann,Lovely and beautiful Milo Cheesecake! I could only admire all the nice pictures.
ANN,
这蛋糕好漂亮!非常喜欢!你好棒!
Thank you, Ann for the recipe. I made this & it seems the milk chocolate topping very hard. Which brand/type of chocolate should I use? The cheesecake is very good except the topping. Please advise, thank you.
Hi Jen, I used the Selbourne brand chocolate from Phoon Huat. The chocolate is set and hard after chilled, you need to cut the cake with a hot knife. Just dip the knife into hot water or warm the knife with a hot damp cloth.
Thanks, Ann for your prompt reply. Was thinking something wrong with my hard chocolate topping. Will dip the knife when I made again. Happy Chap Goh Meh to you & family.
wow! I would love to try a piece of that!! yummmm
Beautiful! I love the presentation, Amazing photo!
Hi Ann,
Your Milo cheese cake looks so perfect and beautiful. You really got magic cake making hands 😀
Zoe
What a creation, Ann! Drooling over all the clicks!!
Hi if as you saidnthe milo taste is mild can we add more milo into the recipe?
Hi Sha, sure you can add another tablespoon more milo.
Ow that is the secret beauty of Food Network Recipes. I fall in love with this recipe. Cant wait anymore before enjoying this recipe. I always love to enjoy creamy item this one makes me crazy thanks for this delicious recipe.
wow! I would love to try a piece of that!! yummmm
比专业师傅做的还棒呢,真漂亮!
Thank you, Ann for the recipe. I made this & it seems the milk chocolate topping very hard. Which brand/type of chocolate should I use? The cheesecake is very good except the topping. Please advise, thank you.
Hi Jen, I used the Selbourne brand chocolate from Phoon Huat. The chocolate is set and hard after chilled, you need to cut the cake with a hot knife. Just dip the knife into hot water or warm the knife with a hot damp cloth.
Thanks, Ann for your prompt reply. Was thinking something wrong with my hard chocolate topping. Will dip the knife when I made again. Happy Chap Goh Meh to you & family.
Hi if as you saidnthe milo taste is mild can we add more milo into the recipe?
Hi Sha, sure you can add another tablespoon more milo.
Beautiful! I love the presentation, Amazing photo!
Hi Ann,
Your Milo cheese cake looks so perfect and beautiful. You really got magic cake making hands 😀
Zoe
Ow that is the secret beauty of Food Network Recipes. I fall in love with this recipe. Cant wait anymore before enjoying this recipe. I always love to enjoy creamy item this one makes me crazy thanks for this delicious recipe.
比专业师傅做的还棒呢，真漂亮！
What a creation, Ann! Drooling over all the clicks!!
wow! I would love to try a piece of that!! yummmm
wow! I would love to try a piece of that!! yummmm
This looks amazing! I have only baked with milo once, but I have been trying to look for recipes with milo in it for forever now!! Thanks for this 🙂
Hi Ann,
Lovely and beautiful Milo Cheesecake! I could only admire all the nice pictures.
Haven't had any cheesecake in a long while! I love the smooth creamy texture of this milo cheesecake. Excellent, Ann!
Looks just amazing..
好久没来ann家做客了，蛋糕还是一往如昔的美美美！
ANN，
这蛋糕好漂亮！非常喜欢！你好棒！
ANN，
这蛋糕好漂亮！非常喜欢！你好棒！
Ann, that's a beauty! I would love to have a slice of your Milo Cheesecake with a mug of cold Milo!