Dark Chocolate Cheesecake 黑巧克力芝士蛋糕 I No Bake, No gelatin, No eggs I Smooth & melt in mouth

Описание: Dark chocolate cheesecake 黑巧克力芝士蛋糕 I No bake, no gelatin, no eggs I Smooth & melt in mouth I Easy recipe
【Full recipe at the ending of video II 食谱在影片结尾】

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Ingredients (材料):
【For a 6 inch (15cm) cake mould II 6寸(15cm)模具】

(A) Crust 饼底
Oreo cookies 奥利奥饼干 (10pcs)
Butter 黄油 （30g）

(B) Choc Cheesecake Mixture 巧克力芝士
Cream Cheese 奶油芝士 （250g)
Sweetened condensed milk ( 1 tbsp)
Icing sugar 糖分 (30g)
Dark chocolate 黑巧克力 75% ( 125g)
Whipping cream 奶油 (125ml)

(C) Ganache 巧克力淋面
Dark chocolate 黑巧克力 （75g)
Whippping cream 鲜奶油 （75ml)
Butter (1 tsp)

Note:
1) Use high quality dark chocolate is the success key to delicious cake. Do reduce your sugar quantity accordingly if your the coco content of your dark chocolate is lower. I used Beryl's 75% dark chocolate coins (highly recommended)
2) This cake is best tasted after chill in fridge for more than 6 hours. The cake must be kept in fridge because it is non-bake without gelatin.

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备注：
1）成功的关键是用高品质的黑巧克力哦。如果你的黑巧克力可可含量较低，记得减少糖分哦. 我用的是Beryl's 75%黑巧克力币 （超级推荐）
2）一定要冷藏至少6个小时哦，由于蛋糕没有烘烤也没有吉利丁，一定要冷藏哦。

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