No-Bake Blueberry Cheesecake with Chocolate Crust 藍莓芝士凍餅(朱古力餅底)

Blueberries are one of my younger son’s favorite fruit. Whenever we visit Costco we would grab a big container of blueberries as they are fresher than other grocery stores. Last week I found half a container of blueberries and some leftover cream cheese when I was clearing up my fridge. So I combined the two and prepared a blueberry cheesecake. Instead of using Oreo, I made my own chocolate crust with Marie biscuit and cocoa powder as it is less sweet. The recipe has been amended a few times and below is the current version I’m using. One major difference between this and the blueberry-white chocolate mouse cake I have made before is that the I have intensified the color by turning the blueberries into blueberry compote. As a result, a vibrant and romantic purplish color can be obtained without any use of artificial food coloring.

藍莓是EC小兒子愛吃的生果之一，每次我們逛Costco時也會買一大盒藍莓回家吃，因為Costco的藍莓比其他超市的新鮮得多。前幾天清雪櫃時發現仍有半盒藍莓和未用完的忌廉芝士，EC便把兩者結合成藍莓芝士凍餅。EC較喜歡用瑪利餅加可可粉自製朱古力餅底，因為這沒有Oreo餅底般甜，凍餅配方已調整過數次，以下分享的是最新的版本。與EC曾做過的藍莓白朱古力蛋糕相比，兩者最大的分別是今次EC將藍莓熬煮成藍莓醬增加味道與色澤，因此凍餅不用添加任何人做色素也能擁有鮮豔又浪漫的迷人紫色。

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No-Bake Blueberry Cheesecake with Chocolate Crust
藍莓芝士凍餅(朱古力餅底)

Makes an 8 inch cake
八寸份量

Ingredients

For the Chocolate Crust
150 g Marie biscuits
2 Tbsp (about 12 g) unsweetened cocoa powder
1 Tbsp sugar
60 g unsalted butter, melted

For the Blueberry Compote
300 g fresh blueberries
2 Tbsp granulated sugar
1 Tbsp lemon juice

For the Blueberry Cream Cheese Filling
260 g cream cheese
80 g water or milk
80 – 100 g granulated sugar
240 g blueberry compote
240 g whipped cream
18 g (2 Tbsp) gelatin powder

For the Blueberry Glaze
3 Tbsp blueberry compote
20 + 60 g water
1.5 Tbsp light corn syrup
1/2 Tbsp (4.5 g) gelatin

材料

朱古力餅底
瑪利餅 150克
無糖可可粉 2湯匙 (約12克)
細砂糖 1湯匙
牛油溶液 60克

藍莓醬
新鮮藍莓 300克
細砂糖 2湯匙
檸檬汁 1湯匙
.
藍莓芝士糊
忌廉芝士 260克
水或牛奶 80克
細砂糖 80-100克 (可依藍莓甜度作調整)
藍莓醬 240克
淡忌廉 240克
魚膠粉 2湯匙 (18克)

藍莓鏡面
藍莓醬 3湯匙
水 60 + 20克
粟膠 1.5湯匙
魚膠粉 1/2湯匙 (4.5克)

 

Directions 做法

For the Blueberry Compote 藍莓醬
Place blueberries, lemon juice and sugar in a saucepan. Cook over low heat, stirring occasionally, until blueberries are softened and mixture is syrupy, 8 to 10 minutes. Remove from heat. Let cool.
將藍莓、檸檬汁及糖放入小鍋中，小火邊煮邊間中攪拌將藍莓煮爛成藍莓醬，約八至十分鐘，離火放涼備用。

For the Chocolate Crust 朱古力餅底
Wrap bottom of a cake 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。

Combine crumbled marie biscuits, sugar and cocoa powder (I processed everything with a food processor until finely ground). Add melted butter and mix until evenly moistened. Press mixture into the bottom of ring with the back of a spoon (I love to use the bottom of a tall glass or ramekin to press down the crust firmly). Chill in refrigerator for 15 minutes or until firm.
瑪利餅壓碎後加糖及可可粉拌勻(EC用食物處理器將所有材料打成粉)，加入牛油溶液拌勻，倒進慕絲圈內用匙羹背鋪平壓實(EC愛用杯子底部“打樁“令餅底壓得更平均更實)，冷藏15分鐘或至硬身備用。

For the Blueberry Cream Cheese Filling藍莓芝士漿
Chill mixing bowl and the whisk attachment of your hand mixer 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 the gelatin by sprinkling it over the water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. In a food processor or blender, process blueberry compote, cream cheese and sugar until smooth. Set a sieve over a mixing bowl then pass mixture through the sieve to get rid of any lumps and blueberry seeds. Stir in gelatin mixture until incorporated. Set aside.
小碗中放魚膠粉和水拌勻，靜置五分鐘讓魚膠粉充份吸收水份後隔熱水坐溶或用微波爐叮溶，將藍莓酱、忌廉芝士和糖放入食物處理器或攪拌機內打滑，篩子放在鋼盆上，倒進混合物過篩去除顆粒及藍莓果籽，拌入魚膠溶液備用。

In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form. With a spatula, fold whipped cream into the blueberry cream cheese mixture in three batches until well combined. Remove ring from fridge and scrape batter over the chilled crust. Tap ring on the countertop several times to remove any large air bubbles. Smooth top with an offset spatula. Refrigerate until set.
淡忌廉放進己雪凍的鋼盆中用電動打蛋器打至稠身及軟勾狀，用膠刮以切拌方法分三次與藍莓芝士漿混合至顏色均一，從雪櫃取出慕士圈，將芝士糊倒在餅底上，輕敲幾下釋出大氣泡，以曲柄抹刀抹平表面後放入雪櫃雪實。

For the Blueberry Glaze 藍莓鏡面
Bloom gelatin by mixing it with 20 g 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，blueberry compote and corn syrup and mix thoroughly. Pass mixture through a sieve to get rid of any lumps and seeds.
小碗內放魚膠粉和20克水拌勻，靜置五分鐘讓魚膠粉充份吸收水份，隔熱水坐溶或用微波爐叮溶，加入餘下的水、粟膠及藍莓醬拌匀，過篩去除顆粒及果籽。

Remove chilled cake from the fridge and pour the blueberry gelatin mixture over, reserving some liquid for brushing later on. Chill until glaze is set. Decorate top with fresh fruits and brush top with reserved blueberry glaze to add shine and retain moisture. Let glaze set in the fridge for 5 minutes. Unmold cake and serve.
從雪櫃取出蛋糕，倒入藍莓鏡面(預留少量作掃面用)，放回雪櫃冷藏至鏡面凝固，取出放上生果裝飾後掃上預留的鏡面增加生果光澤及保濕，冷藏五分鐘至凝固後可脫模享用。

This 6″ cake was made by cutting the recipe in half.
食譜一半份量可做6寸蛋糕

I made this for my friend’s daughter. It was white chocolate mousse (see recipe here) and blueberry cheesecake with two layers of vanilla chiffon cake (see recipe here). The blueberry cheesecake layer was a bit too dark in color. I have tweaked the recipe a couple of times more to get the amount right. The flowers as well as the name and number cake toppers were made with modeling chocolate (see recipe here). The Rapunzel toy belonged to my friend’s daughter.
這是EC做給好友女兒的蛋糕，下層是白朱古力慕絲(食譜在這裏)，上層的藍莓芝士顏色有點過深，EC改良了幾次才成為今天分享的配方，蛋糕內是兩片雲尼拿戚風蛋糕(食譜在這裏)，EC用做造型朱古力(食譜在這裏)做名字和數字牌及小花裝飾，Rapunzel則是朋友女兒的玩具。

 

I also made these mini chocolate cupcakes to match the purple theme color. See here for the cupcake recipe.
為了配合紫色生日會主題，EC弄了這些迷你朱古力杯子蛋糕(食譜可到這裡)。

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