My first playing with oreo biscuit ever! Menu yang sangat jarang dari dapur #recipega. Haha.. This “chocolate coffee cheese cake bar” brings you go up to the heaven for every single bite.. ♥︎♥︎♥︎ Recipe is modified from original recipe in a book from 100 Yen store I bought in Japan years ago: #cheesecakecrust >> 15 oreo biscuit (take the cream out), 3/4 stick (75 g) of unsalted butter plus a little bit sugar #cheesecakefilling >> 2 packages of 8oz (226 g) cream cheese, 2 packages of 4.4oz (124 g) Hershey milk chocolates, 1 Tbs (10 g) coffee (instant is better), 160 ml heavy cream, 1/2 Tbs lemon juice, 2-3 Tbs white sugar #howtomakecheesecake >> [1] melt the butter and crush the oreo, then mix both with spatula, arrange in the brownies baking pan (around 7inches length / 20×20 cm squares), chill in the freezer [2] bring the heavy cream to a boil in low heat, turn off as it’s boiled, add the coffeee, mix well, transfer into big bowl [3] melt the chocolate, add to the [2] mixture gradually, then mix quickly [4] add cream cheese (bring it to the room temperature and beat using whisk beforehand), combine very well till you dont see ‘white’ lumps anymore [5] pour the filling mixture over the crust [6] chill in the freezer for minimum 2 hours #nowyouhaveDELICIOUSdessert Enjoy!! #chocolatecoffeecheesecake #chocolatecheesecake #coffeecheesecake #cheesebar #cheesecakebar #cheesecake #nobakecheesecakePosted by Ega Dioni Putri via Facebook
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