cakes

No Bake Sakura & Strawberry Cheesecake

I made this for my sister for her birthday. She was born on the Chinese Valentine’s Day (January 15 according to the traditional Chinese calendar) so I decided to give her some flowers. The cake was based on the no bake strawberry cheesecake I made before. The top was decorated with sakura glaze. My guests were always impressed when the sakura-decorated cake was presented. Their first reaction was always “wow! That’s amazing!”. And their second reaction were usually like “are those edible?” or “where did you get them?”. Then I would need to spend a couple of minutes explaining where these edible flowers were from and how I prepared them. These edible flowers certainly have a wow effect. I gotta thank my friend Erica for sending me the pickled sakura all the way from Hong Kong again!

這是EC做給姊姊的生日蛋糕,姊姊的農曆生日是正月十五,所以EC想在元宵佳節給她送上一點花。蛋糕基本配方取自士多啤梨芝士凍餅,EC在蛋糕表面加了櫻花鏡面。每次EC用櫻花裝飾蛋糕時,賓客們看見蛋糕後的反應都是“嘩!好靚呀!“,接下一句就是“食得㗎?”或“喺邊度買㗎?”等等,然後EC便要解釋一次食用鹽漬櫻花的來源及食法,朋友們十分欣賞用花作裝飾的蛋糕,真的要再次多謝好友Erica把鹽漬櫻花老遠從香港寄給EC呢!


 

 

No Bake Sakura & Strawberry Cheesecake
櫻花士多啤梨芝士凍餅

Makes a 7-inch cake
七寸份量

Ingredients

For the Crust
100 g Marie biscuits
35 g unsalted butter, melted

For the Cheesecake
190 g cream cheese
50 + 25 g milk
50 – 70 g granulated sugar (adjust according to sweetness of strawberries)
230 g fresh strawberries
180 g whipped cream
14 g (1.5 Tbsp) gelatin powder

For the Sakura Glaze
8 to 10 pickled sakura
120 g water, divided
1 Tbsp light corn syrup (or to taste)
1 tsp (about 3 g) powdered gelatin

材料

餅底
瑪利餅 100克
牛油溶液 35克

芝士糊
忌廉芝士 190克
牛奶 50 + 25克
細砂糖 50 -70克 (可依士多啤梨甜度自行調整份量)
新鮮士多啤梨 230克
淡忌廉 180克
魚膠粉 14克(1.5湯匙)

櫻花鏡面
鹽漬櫻花 8-10朵
水 120克
粟膠 1湯匙 (可自行調整份量)
魚膠粉 1茶匙(約3克)

Directions 做法

For the Crust 餅底
Wrap the bottom of the mousse ring with plastic wrap. Line the inside with acetate strip for easy unmolding.
慕士圈底部用保鮮紙包好,內側圍上透明膠條方便脱模。

In a bowl, combine finely ground marie biscuits (I used a food processor) and melted butter until evenly moistened. Press mixture into the bottom of the ring with the back of a spoon. Chill for 10 to 15 minutes or until firm.
瑪利餅用食物處理機打碎,加入牛油溶液拌勻,倒入慕絲圈內用匙羹背壓實,冷藏十至十五分鐘或至硬身備用。

 

For the Cheesecake 芝士糊
Chill mixing bowl and the whisk attachment in the freezer for 5 to 10 minutes before you start.
鋼盆及打蛋器配件預先放冰箱五至十分鐘雪凍備用。

Bloom gelatin by mixing it with 50g of milk in a small bowl then set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Set aside.
小碗放魚膠粉和牛奶拌勻,靜置五分鐘讓魚膠粉充份吸收牛奶,隔熱水坐溶或放微波爐叮溶備用。

With a blender, process cream cheese, fresh strawberries, sugar and remaining 25 g of milk until smooth. Pour mixture into a mixing bowl. Stir in the gelatin mixture. Pass mixture through a sieve to get rid of any lumps. Set aside.
忌廉芝士、士多啤梨、糖和餘下25克牛奶放入攪拌機打滑後倒在大碗中,加入魚膠溶液拌匀後過篩去除顆粒備用。

In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form. Fold into the strawberry cream cheese mixture in two batches with a spatula until well combined. Scrape batter into the prepared ring. Tap ring on the countertop several times to remove any large air bubbles. Smooth top with a spatula. Refrigerate until set.
淡忌廉放在己雪凍的鋼盆中用電動打蛋器打至稠身及軟勾狀,分兩次加入士多啤梨芝士漿中用膠刮以切拌方法拌匀,將芝士糊倒入預備好的慕士圈內,輕敲幾下釋出大氣泡,抹平後放入雪櫃雪實。

 

For the Sakura Glaze 櫻花鏡面
Rinse pickled sakura under running water to get rid of the salt. Soak them in drinking water for 30 minutes, replacing water once. Pat dry with paper towel gently. Set aside.
將鹽漬櫻花的鹽份用水沖走,洗淨後將花浸在飲用水中半小時,其間換水一次,取出用廚房紙輕輕印乾水份備用。

Bloom gelatin by mixing it with 1 tablespoon of water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Add remaining water and corn syrup and mix thoroughly.
小碗內放魚膠粉和一湯匙水拌勻,靜置五分鐘讓魚膠粉充份吸收水份,隔熱水坐溶或放微波爐叮溶,加入粟膠及餘下的水拌匀。

Remove chilled cake from the fridge. Place sakura on top then slowly pour the gelatin mixture over. Arrange the petals with a toothpick. Chill until glaze is set. Unmold cake and serve.
從雪櫃取出蛋糕,放上櫻花後緩緩倒入魚膠水,用牙籤整理花形後放回雪櫃雪至鏡面凝固,脫模後可享用。

 

I poured the leftover cheesecake batter into two mini glasses then decorated each with sakura mirror glaze. Those became the prefect size treats for my two kids
EC把餘下的芝士糊倒進了兩只小玻璃杯中,冷藏至凝固後各自加櫻花鏡面裝飾,EC的雨個小鬼一人一杯迷你甜品,份量剛剛好!

If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

EC Bakes 小意思 Facebook Page:
https://www.facebook.com/ECBakes

© Copyright 2016 ecbakes.com

Advertisements

One thought on “No Bake Sakura & Strawberry Cheesecake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s