蓝莓冻芝士蛋糕★blueberry rare cheesecake 

最近,我都在研究食谱。这个是无意中在网上看到的食谱。觉得颜色很漂亮和吸引,于是便记载下来尝试做看看。

Recently,  I am searching and trying out on some new recipe.  This is one of the recipe that I found. I loves the color tone which is so beautiful and attractive.  That’s why I kept it so I can try to make it one day.  

做法很简单,只是需要一些时间去准备材料。个人觉得口感比一般的芝士蛋糕来得软和味道也比较淡。可能是因为鱼胶粉的份量的关系吧。不过,蛮适合爱吃甜品又怕胖或甜的人。

It is very easy to make this cake,  where just need some times to prepare some of the ingredients.  To me,  the texture is slightly softer than normal nonbake cheesecake. Probably because of the amount of the gelatin.  But,  I think this cake is very suitable to people who love less sweet and on diet people.  

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

新鲜蓝莓 200g (也可用冷冻蓝莓)
细砂糖 40g
柠檬汁 15ml

Fresh blueberries 200g (can use frozen blueberries)
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

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.蓝莓洗净擦干水分,加入细砂糖后压成糊状。静置1小时,让糖和蓝莓的味道充分融合。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 blueberries. Add in the granulated sugar and smash it until paste form. Set aside for an hour to let the taste of sugar and blueberries 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三份,一份原味,一份加入约40~50g的自制蓝莓酱做为最底层,一份加入约20g蓝莓酱做为中间层。
♣Separate the cream cheese batter into three portions.
First: original for first layer
Second: add 40~50g blueberries sauce for the bottom layer
Third: add 20g blueberries sauce for the middle layer

7.从冰箱取出冷藏好的模具,先倒入深紫色的起司糊,放入冰箱冷冻层25分钟至凝固,然后拿出来再倒入浅紫色的起司糊再冷冻25分钟,最后拿出来倒入最后一层的原味糊,放冰箱冷藏5个小时以上至彻底凝固。
♣Take out the chilled pan, pour in the bottom layer (dark purple cream cheese batter) and keep it inside freezer for 25 minutes. Then, repeat the same method from light purple as middle layer and original for first layer. Finally, 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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