Indonesian Cheesecake and Choco Ball

Here is another post on Indonesian Cheesecake. I used the same base cake recipe as in this post. But this time, I made cream cheese whipped cream for the filling and also to cover the cake.

The recipe is taken from here with slight adjustment, and below is my version:

 

Cream Cheese Filling:

  • 150 ml thicken cream, cold
  • 50 grams of cream cheese at room temperature
  • 30 grams of grated cheddar cheese
  • 1 tablespoon of sugar

Mix the thickened cream with sugar until almost become whipped cream.

Add in the cream cheese and continue mix with high speed until stiff.

Fold in the grated cheddar cheese to the cream cheese whipped cream.

Set aside in the fridge, covered with cling wrap.

 

Simple Syrup:

  • 50 grams sugar
  • 150 ml  water
  • 1/4 teaspoon vanilla extract

Bring everything to boil in a small pot, make sure all the sugar has been dissolved well.

Set aside to cool to room temperature.

 

White Chocolate Ganache: (I skipped this)

  • 100 ml thickened cream
  • 250 grams cooking white chocolate, melted and cool down to room temperature

Mix the thickened cream to whipped cream, add in melted white chocolate. Mix well until the texture is soft-cream-alike.

 

Assembly:

Once the cake is cool down, trim the side and the surface of the cake to make it level. The cut it horizontally into two or three layers. (I halved mine). Keep the trimmed pieces aside for choco balls.

Brush the surface of each half with simple syrup. Then coat it with generous amount of cream cheese filling.

Put the other half on top of the base and repeat the process again.

Cover all sides with the remaining cream cheese filling (or white chocolate ganache if you made this)

Then cover the whole cake with more cheddar cheese.

I find it difficult to stick the sides of the cake with grated cheddar… Probably waste more cheese here than what actually stick to the cake 😛

 

Since we have some trimmed pieces of the cake and  I do not want to waste those, I thought why not make them into something more exciting hence the choco balls. There is no fixed measurement, just approximate.

 

Choco Balls:

Crumble the trimmed pieces of the cake into a bowl.

Add in about two tablespoons of cream cheese at room temperature and mix well.

Then add about three tablespoons of sweetened condensed milk in chocolate flavour.

Mix until everything is combined well. The texture should resemble cookie dough, a little bit on the dryer side.

Shape into bite-sized balls, roll in chocolate rices or dip into melted chocolate – enjoy!

I only rolled them to chocolate rices here, would be better looking had I dipped them in melted chocolate 🙂 But regardless of their appearance here, they actually tasted good and not overly sweet.

5 thoughts on “Indonesian Cheesecake and Choco Ball

    1. Yes, that is the Indonesian style 🙂 In fact, it was considered a luxury treat when we were kids as cheese was not cheap in Indonesia. Also, it is best to use the long life cheddar cheese as it has subtle flavour than the fresh one.

  1. Cheese is pricey but always nice. I love the blend of cheese and banana 🙂

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