Tuesday, July 30, 2013

Resepi Cheesekut Mudah

sedap! sejuk, creamy dan mencair di mulut :)



CHEESEKUT BISKUT MARIE

Bahan-bahan:
1 bungkus biskut marie
250g cream cheese (Philadelphia)
1/3 tin susu pekat manis
sedikit fresh milk
Nutella

Cara-caranya:
1. Pukul cream cheese menggunakan mixer sehingga kembang.
2. Apabila dah nampak kembang, masukkan 1/3 tin susu pekat manis.
3. Pukul hingga sebati.
4. Masukkan sedikit fresh milk dan pukul sehingga sebati. 
(Sukatan bagi fresh milk tu agak-agak tau. Jangan bagi cream cheese tu cair sangat. Nanti tak sedap :)
6. Cream cheese dah siap. Jadinya dah boleh  proceed dengan melapis biskut dan cream cheese. Yang ini refer gambar ye.
7. Sebelum tu sila panaskan fresh milk yang lebih tadi. Sukatan adalah anggaran dan digunakan untuk mencelup biskut marie nanti. Refer gambar di bawah.
8. Dah siap melapis biskut dan cream cheese. Masukkan dalam peti ais lebih kurang 6 jam.
9. Sedia di makan.



Masukkan cream cheese

Pukul cream cheese menggunakan mixer sehingga kembang
 
Masukkan 1/3 tin susu pekat manis

Pukul sehingga sebati

Masukkan sedikit fresh milk

Pukul sehingga sebati

Dah siap adunan cream cheese ^_^

Fresh milk yang telah dipanaskan

Celup roti ke dalam fresh milk
Celup sekejap je jangan lama-lama

Lepas celup, susun kat dalam bekas macam ni
Saya guna tupperware je...Dan sebelum tu lapiskan dengan plastik untuk memudahkan nak keluarkan bila dah sedia dimakan nanti

Lapiskan kat atas biskut marie tadi dengan cream cheese

Kalau suka coklat, letakkan nutella di atas cream cheese...
Kalau nak letak oreo hancur pun boleh. Terpulang pada feveret masing-masing

Seterusnya lapiskan dengan biskut marie lagi

Dan lapiskan lagi dengan cream cheese...
Ulang cara yang sama sehingga cream cheese habis
Macam saya, guna biskut marie tu dalam 1/2 bungkus je

Dah siap. Ni pandangan tepi.

Masukkan dalam peti ais lebih kurang 6 jam
(Saya masukkan dalam peti ais dalam jam 6.00 petang dan keluarkan esoknya pada jam 7.00 petang sebab puasa kan) 

Ini lah rupanya sebaik keluar dari peti ais

Setelah dipotong

Tengok...memang sedap! creamy!



Selamat mencuba ^____^



26 comments:

  1. sy ada buat jg tp blom lg nk share resepi nyer hehehe

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  2. menggiurkan. hari tu buat cream cracker hup seng, biskut marie tak pernah try lagi :)

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  3. bila pulak nak kawin kak oi...hehe..kad kawin tu tgk kat internet..hehe...
    amboi lagu raya blog dya...terasa nk balik kg pulak...

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  4. ya rabbi...air liur keluar dan masuk balik ni.. heheheheee

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  5. Rasa tu meamng pasti sedap tapi yg lagi kakak suka cantik layernya...

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  6. SELAMAT TENGAHARI
    ANUM BR LEPAS HBS EXAM
    SINGGAH SINI LU

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  7. Sedapnya..bagusla..siap tepek gmbr cara2 buat..sng gitu..nnti bole la kita try buat..minta izin copy paste resepi ye. TQ

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  8. ooo buh dlm plastik br senang nk kluarkan yerk... nanti akak nak buat la satu...

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  9. thanks share resepi yg simple tapi sedap ni.rasa nak cuba buat la nnt

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  10. sedapnye....nk try nnt tq wawa share resepi nie :)

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  11. Berjaya jugak blogger dok goda eh? Nak print & bawak balik kampung resepi ni, buat malam raya jadi hidangan pagi raya.

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  12. akak ade salin resepi yg pakai biskut cream creaker...tapi tgk resepi wawa ni lagi sedap...nanti nak try buat ni lah hehehehe

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  13. nak buat!!!!nak buat!!!!!nak BUat!!!ahahahah!!poyo je..tggula cuti nanti kut boleh try buat :)))

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  14. Senangnya! Tinggal rajin dengan tak je nak buat. Hehe~ Mesti sedap ni ^^

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  15. Hi, came across the exact recipe years ago while I was studying overseas. tried yours today and the taste is superb. The items differs from what I have about 10 years ago was the full cream milk and the cream cheese amount. Instead of 250g cream cheese, the recipe I got from a Deutsche friend was 125g cream cheese + 125g cream fraiche or back in germany they call it 'Schlagsahne'. and instead of adding the full cream milk to dilute the cream cheese, the cream fraiche already diluted the cream cheese without taking away the creamy texture. Great recipe!

    ReplyDelete
  16. Hi, came across the exact recipe years ago while I was studying overseas. tried yours today and the taste is superb. The items differs from what I have about 10 years ago was the full cream milk and the cream cheese amount. Instead of 250g cream cheese, the recipe I got from a Deutsche friend was 125g cream cheese + 125g cream fraiche or back in germany they call it 'Schlagsahne'. and instead of adding the full cream milk to dilute the cream cheese, the cream fraiche already diluted the cream cheese without taking away the creamy texture. Great recipe!

    ReplyDelete
  17. Hi, came across same exact recipe years ago while I was studying overseas. tried yours today and it was superb. The item that differs from the recipe which I got from a Deutsche friend is the full cream milk and the amount of cream cheese. Instead of 250g cream cheese, we use 125g cream cheese + 125g cream fraiche, or back in Germany they call it 'Schlagsahne'. So, instead of using the full cream milk to dilute your cheese, adding cream fraiche will dilute the cream cheese without being worried the mixture will be bland and too diluted. Great recipe!

    ReplyDelete
  18. Boleh cuba ni..hehe..chaiyook2 ifnir..*bg support kt diri sndri.huhu

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  19. Liza ske rsepi yg di share bsama..siap fto ag.. mmg ssuai utk org yg xpndai cm liza..add liza yeak

    ReplyDelete

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