草莓冻芝士蛋糕 🍓strawberry rare cheesecake 

这个食谱从之前的蓝莓冻芝士蛋糕食谱延伸而来的。基本上是因为家里买了很多草莓,因为孩子们很爱吃草莓。所以就做了这个款式的冻芝士蛋糕。味道比较甜,也许草莓本身甜味比蓝莓来得重吧。🤔不过,口感跟蓝莓的没差,一样好吃。

The idea of this recipe is basically comes from previous blueberry rare cheesecake. My kids love to eat strawberry and so that’s why I bought lots of strawberry to keep at home. And,  after trying on the blueberries,  I decided to try on strawberry too.  The taste is slightly sweet. Probably because of the sweetness of strawberry. But the texture is the same as blueberries.

蛋糕的软硬度,取决于淡奶油打发的程度。喜欢软的,就打发至7成。喜欢硬一点的,就打发至9成。自己调整吧😊

The texture of the cake is depending on the whipping cream. If you like it to be soft,  whip the cream about 70%. If you like it to be slightly harden,  whip the cream about 90%. Try to adjust accordingly.  😊

材料:(6寸圆模)
Ingredients :6 inch round pan

消化饼/oreo饼干(去掉夹心)80g
融化有盐奶油 30g

Digestive biscuits / Oreo biscuit (omit the cream)  80g
Melted salted butter 30g

新鲜草莓 200g (也可用冷冻草莓)
细砂糖 40g
柠檬汁 15ml

Fresh strawberry 200g (can use frozen strawberries)
Granulated sugar 40g
Lemon juice 15ml

奶油起司 200g
细砂糖 40g
原味优格 150g
柠檬汁 10ml
牛奶 30g
鱼胶粉 10g
动物性淡奶油 150ml

Cream cheese 200g
Granulated sugar 40g
Plain yogurt 150g
Lemon juice 10ml
Full cream milk 30g
Gelatin powder 10g
Whipping cream 150ml

草莓 10粒左右 (切半)
strawberry 10 pcs(cut halves)

做法:
Direction:

1. 消化饼/oreo饼干压碎后,加入融化的奶油拌均匀。倒入模具底部铺压均匀,然后放入冰箱冷藏备用。
♣ Smash the digestive biscuits /Oreo biscuits, pour in the melted salted butter into it and finally press evenly into the round pan and chill it inside the fridge.

2.草莓洗净擦干水分,加入细砂糖后压成糊状。静置1小时,让糖和草莓的味道充分融合。然后开小火煮,倒入柠檬汁,边煮边搅拌,煮至浓稠即可。(小火大概煮20分钟)
♣ Wash and rinse the strawberry. Add in the granulated sugar and smash it until paste form. Set aside for an hour to let the taste of sugar and strawberry to be well combined. Add in the lemon juice and heat it over a low heat, keep stirring until the texture becomes thick. This process will take about 20 minutes.

3.软化的奶油起司加细砂糖打发至光滑无颗粒,加入原味优格和柠檬汁搅拌均匀。
♣In a mixing bowl, whisk the softened cream cheese and granulated sugar until no lump, add in the plain yogurt and lemon juice and mix till incorporated.

4.在一个小碗里,加入30ml牛奶放入微波炉加热30秒,然后加入鱼胶粉搅拌至均匀,倒入奶油起司糊里拌均匀。
♣In a small bowl, pour in the 30ml full cream milk and heat it with microwave for about 30 seconds. Add gelatin and stir well.  Pour milk and gelatin mixture into the cream cheese batter and mix well.

5.淡奶油打发至7成后,倒入奶油起司糊里拌均。
♣Whip the whipping cream until soft peak about 70%, then mix with cream cheese batter until incorporated.

6.奶油起司糊平均分成两份,一份原味,一份加入约自制草莓酱做为最底层。
♣Separate the cream cheese batter into two portions.
top: original
Bottom:add in the strawberry sauce and mix well.

7.从冰箱取出冷藏好的模具,把切半的草莓排一圈,倒入草莓起司糊,放入冰箱冷冻层25分钟至凝固,然后拿出来再倒入原味的起司糊,放冰箱冷藏5个小时以上至彻底凝固。
♣Take out the chilled pan, line the halves strawberry along the side of the pan, pour in the strawberry layer and keep it inside freezer for 25 minutes. Then, pour the original layer and refrigerate for 5 hours and above until the cake is firm.

8.最后取出脱模,加上自己喜欢的装饰即可。
♣ Once the cake is chilled and firmed, unmould it and decorate with own favorite fruits or style. And it’s ready to be serve.

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