CHEESECAKE AI 2 CIOCCOLATI🍰RITA CHEF | Senza gelatina.

#RitaChef #Cheesecake INSTAGRAM   / incucinaconritachef   INGREDIENTS IN INFOBOX. 🔎The crispy crust, the creamy center of the CAKE, and the crunchy double-chocolate topping make this CHEESECAKE unique. Try it!!! I invite you to subscribe to my RITA CHEF CHANNEL. Thank you. 🇬🇧 INGREDIENTS FOR A 20/22CM PAN: For the base: 230g Digestive biscuits For the video recipe, click on the following link:    • BISCOTTI DIGESTIVE HOME MADE⭐RITA CHEF | S...   100g acacia honey For the cream: 500g non-dairy cream 300g fresh cream cheese 50/60g powdered sugar (to sweeten) 100g extra dark chocolate 100g white chocolate For the topping: 100g extra dark chocolate 50g white chocolate 2 teaspoons corn oil I RECOMMEND LEAVING THE CAKE IN THE REFRIGERATION FOR 6 HOURS BEFORE SERVING. HEAT THE KNIFE BLADE IN BOILING WATER BEFORE PORTIONING. 🇬🇧 INGREDIENTS FOR A 20/22CM MOLD: For the basics: 230 gr of Digestive biscuits For the video recipe, click on the following link:    • BISCOTTI DIGESTIVE HOME MADE⭐RITA CHEF | S...   100 g of acacia honey For the cream: 500 g of vegetable cream 300 g of spreadable fresh cheese 50/60 g of icing sugar (choice to sweeten) 100g of extra dark chocolate 100g of white chocolate For coverage: 100g of extra dark chocolate 50g of white chocolate 2 teaspoons corn oil I RECOMMEND LETTING THE CAKE REST IN THE FRIDGE FOR 6 HOURS BEFORE SERVING. HEAT THE BLADE OF THE KNIFE IN BOILING WATER BEFORE LEANING OVER. 🇫🇷 INGREDIENTS FOR A MOULE 20/22CM: Pour the base: 230 g of digestif biscuits For the video recipe, click on the next link:    • BISCOTTI DIGESTIVE HOME MADE⭐RITA CHEF | S...   100 g of acacia honey Pour the cream: 500 g of vegetable crème 300 g of tartinable fresh fromage 50/60 g of sugar ice (choice of sweetener) 100 g of extra noir chocolate 100g of white chocolate Pour la couverture : 100 g of extra noir chocolate 50 g of white chocolate 2 cuillères à café d'huile de corn I RECOMMEND IT LAISSER LE GÂTEAU REPOSER AU REFRIGÉRATEUR PENDANT 6 HOURS AVANT DE SERVIR. CHAUFFEZ THE LAME DU COUTEAU IN THE EAU BOUILLANTE AVANT DE VOUS PENCHER. 🇪🇸 INGREDIENTS FOR A MOLD OF 20/22CM: For the base: 230 g of digestive biscuits For the video recipe, click on the following link:    • BISCOTTI DIGESTIVE HOME MADE⭐RITA CHEF | S...   100 g of acacia honey For the cream: 500g of vegetable fruit 300g untable fresh queso 50/60 g of blue glass (sweetening option) 100g of extra dark chocolate 100g of white chocolate For the cover: 100g of extra dark chocolate 50 g of white chocolate 2 tablespoons of corn vinegar RECOMIENDO DEJAR REPOSAR EL PASTEL IN THE NEVERA DURING 6 HOURS ANTES DE SERVIR. CALENTAR LA HOJA DEL CUCHILLO EN AGUA HIRVIENDO ANTES DE INCLINARSE. Today 20/22 سم: 🇸🇦 للقاعدة: 230 غرام بسكويت دايجستف Here's how:    • BISCOTTI DIGESTIVE HOME MADE⭐RITA CHEF | S...   100 غرام من عسل السنط Read more: 500 غرام من الكريمة النباتية 300 غرام من الجبن الطازج القابل للدهن 50/60 غرام من السكر البودرة (اختيار التحلية) 100 euros من الشوكولاته الداكنة اضافية 100 غرام من الشوكولاته البيضاء للتغطية: 100 غرام من الشوكولاته الداكنة اضافية 50 غرام الشوكولاته البيضاء 2 ملاعق صغيرة زيت ذرة أوصي بترك الكعكة ترتاح في الثلاجة لمدة 6 ساعات قبل التقديم. سخني شفرة السكين في الماء المغلي قبل الانحناء. #Cheesecake #RitaChef #Tutorial #trending #Recipe #chocolate #Cooking #viral LINKS & SOCIAL MEDIA FACEBOOK   / incucinaconritachef   INSTAGRAM   / incucinaconritachef   TWITTER   / ritachef2015   LINKEDIN   / feed