How to make Ruby Chocolate and Strawberry No-bake Cheesecake

How to make Ruby Chocolate and Strawberry No-bake Cheesecake

Hi everyone, Cacao~!∴∵ゞ(´ω`*)♪ I already sneaked a little piece but
I’ll be making some ruby chocolate no-bake cheesecake today. First, I’ll crush the biscuits as finely as I can. Soften the unsalted butter in the microwave Mix the butter in and let it soak Before you place them into the tins, it’s good to heat it up again. Distribute and press down to flatten, then cool in the fridge for an hour. The ruby chocolate inspired me to think of jewels,
So I made one out of syrup. It’s simple. Just add gelatin sheets to the syrup and warm to melt. Although this wasn’t’ necessarily the prettiest or results,
So it might be better to get a pre-made pack from the store. Harden one side of them first. I tried melting the surface,
but it really didn’t work Now I’m trying to melt the outside using hot water,
so they pop out easily, but Nah, that didn’t work for most of them(´･ω･`) For those that fell apart, I manually put them together. Only one of them looks alrightヾ(´ε`;)ゝ… I tried many methods but most were failures.
Definitely, something I need to work on. Now, I’ll first melt just the cream cheese and sour cream, and
Mix thoroughly. Add the granulated sugar later when it’s frozen. If you add the sugar first,
The cheese seems to clump up. Left: Sugar added later – Right: Sugar added before Chop up the chocolate. This knife is great for cutting up chocolate by the way,
I’ll give you the information later. Now, melt the chocolate by adding boiled whipping cream. You can whip it a little if you’d like. Mix it in with the cream cheese. For this recipe, I used powder gelatin for things that don’t require a transparent finish.
Gelatin sheets are said to be best for transparent results, FYI. Cool and solidify in the fridge for 2 hours.
You can put it in the freezer, but the results are prettier in the fridge. Now we’re making the ruby chocolate layer. Basically the same as the white layer, but substitute the 70 ml of whipping cream for strawberry pure, and exclude the vanilla extract. Layer it on top of the white. Soak the gelatin sheets in water. Add 30 ml of water and bring to a boil. Once it’s cooled a bit, change the container and cool it to about 30 degrees Celsius. For the no-bake cheesecake, I was able to peel off the paper better
When it was frozen. Add some flowers and strawberries Done! A little early spring dessert. Now to finish it up…. Adding cacao, sprinkle ∴∵ゞ(´ω`*) Sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle ∴∵ゞ(´ω`*) Sprinkle ∴∵ゞ(´ω`*) Nice cacao! Bon appetit♪ The top layer gelly was too thick to cut through
So I should have made it thinner. Amazingly rich!(*ﾟ▽ﾟ*)」
What a good idea to add chocolate. Maybe a sauce would have been better instead of a hard gelly. The top jewel is basically a gummy (-ω-;) Oh yeah, pretty tasty without the gelly on top. Eating it with the strawberry this time! Strawberry tastes so good with no-bake cheesecake (*ﾟ∀ﾟ*)phew That was great!(*´∀｀)ﾉ Sponsor : Kamikoto
This video is sponsored by Kamikoto, a knife brand. Today I used their “7-inch Santoku” in this video.
I noticed the ease to cut, more than the Chef’s knife I normally use. Kamikoto has other various types of knives as well.
This is the 3 pack set, “Kanpeki Knife Set” I have a special coupon code for you guys, so check out the description below! Please subscrive to my channel, turn on notification, and give me a thumbs up!

Kakao! ∴∵ゞ(´ω`*) ♪
This time the spring color ruby ​​chocolate no-bake cheesecake!
Although somehow formed, there are still many failures and there is room for improvement and I would like to take advantage of this reflection.

Thank you for translating the subtitles and video descriptions.

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[Material] Tart foundation Graham Biscuit: 100 g
Unsalted butter: 60 g

[How to make] Tart Base 1) Biscuit crush 2. Melt butter and mix with biscuit and solidify in refrigerator [Material] no-bake Cheese Fabric (White)
A – cream cheese: 100 g
A – Sour Cream: 50 g
A – granulated sugar: 20 g
B – white chocolate: 50 g
B – Heavy Cream: 100 ml
C – powder gelatin: 2.5 g
C – water: 15 ml
Vanilla essence: about 5 drops [Material] no-bake cheese cloth (ruby)
A – cream cheese: 100 g
A – Sour Cream: 50 g
A – granulated sugar: 20 g
B – ruby ​​chocolate: 50 g
B – Heavy Cream: 30 ml
B – Strawberry Puree: 70ml
C – powder gelatin: 2.5 g
C – water: 15 ml

[Material] Jelly strawberry top jelly strawberry puree: 80 g
Granulated sugar: 50 g
Plate gelatin: 6 g
Water: 30 ml

[Material] Ruby Jewelry Jelly Strawberry Syrup: 80 ml
Plate gelatin: 6 g

■ Jewel type mold Kirari Dialogue https://amzn.to/2TdhsFB

■ Ruby Chocolate 100 g
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■ Ruby Chocolate 1.5kg
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■ Small Godoku (put on a gas stove)
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Silicon Whipper TOMIZ
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■ Cassette stove Iwatani MIYABI Ya 3.5kW CB-WA-35
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■ Copper Petit Pan 10cm
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