Tuesday, November 10, 2015

免烤芒果乳酪蛋糕 Non-Bake Mango Cheesecake






做了两个不同口味的乳酪蛋糕,其中一个是送人,另一个就是这芒果口味。
下午很匆忙的拍完两个乳酪蛋糕的‘全身照’,在晚上切开时也忘了还没拍到切片照。
看来啊,我还是不适合在赶时间时再做其它事情的。












免烤芒果乳酪蛋糕

材料 : 6寸脱底圆模 

饼干底 
消化饼干  100g 
牛油  40g (隔水溶化) 


乳酪蛋糕体
奶油乳酪(cream cheese)  210g
细砂糖  50g 
新鲜芒果泥  250g
芒果丁  适量
柠檬汁  15g 
牛奶  40g
吉利丁粉  12g + 40g清水浸泡 
动物性鲜奶油  180g


燕菜层
新鲜橙汁  300g
燕菜粉  1/2tsp
细砂糖  40g


做法:

1. 消化饼干放入塑胶袋,用擀面棍压成碎块,倒入已溶化牛油中,搅拌均匀。
2. 将消化饼干均匀铺在模的底部,压平,放入冰箱冷藏至定型备用。
3. 隔水加热已泡软的吉利丁粉,搅拌至溶化。
4. 奶油乳酪+糖搅拌均匀至顺滑,拌入芒果泥和柠檬汁,加入牛奶和吉利丁液充分搅拌均匀。
5. 动物性鲜奶油打发,加入芒果乳酪糊里搅拌均匀。
6. 先倒入一半在饼底层上,放入芒果丁,将剩余的乳酪糊倒入,抹平。
7. 在桌面轻敲数下以敲出乳酪糊里多余的空气,放入冰箱冷藏3-4个小时至表面完全凝固。 
8. 燕菜层材料混合均匀,用中火煮至完全融化,然后隔冷水搅拌加速冷却,倒在乳酪糊上,放入冰箱冷藏5-6小时。
9.
取出脱模时,用热毛巾敷在模外围,就可轻易脱模了。



Non-Bake Mango Cheesecake

Ingredients:  6inch removable cake pan

Biscuit base
100g digestive biscuits crushed
40g melted butter

Cheese filling
210g cream cheese, room temperature
50g caster sugar
250g mango puree (fresh)
15g lemon juice
40g fresh milk
12g gelatin + 40g water 
180g whipping cream (whipped)
diced mangoes


Topping 
300g fresh orange juice
1/2 tsp agar-agar powder
40g caster sugar


Method
 
1. Combine crushed biscuits with melted butter.
2. Press into base of the pan. Chill in the freezer compartment for later use.
3. Double boil the gelatin and water until gelatin dissolved.
4. Beat cream cheese and sugar until smooth, add in mango puree and lemon juice and mix well. Add fresh milk and gelatin mixture, beat until well combined. 
5. Fold in whipped cream and pour half of the cheese mixture into the prepared biscuit base, add in diced mango, followed by the remaining cheese mixture.  
7. Place the cheesecake in the fridge for 3 to 4 hours.
8. Mix all the topping ingredients, dissolve over hot water. 
9. Pour on to the mango cheesecake. Chill until set. 









This post is linked to the event Little Thumbs Up (November 2015 Event: Mango)  




 








 


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