cakes

No-Bake Sakura Lemon Cheesecake

I made this no-bake lemon cheesecake for my mom’s friend. The recipe was loosely adapted from the lemon cheesecake mousse cups I prepared previously. The amount of gelatin was increased as the cake needs a firmer texture to stand up on its own. The ratio of whipping cream was also reduced. I’ve planned to decorate the top with a glaze made out of canned lychee puree together with lychee pieces and lemon slices. However, after opening the can, I found that both the color and texture of my lychees looked weird. I also noticed a subtle bitter taste in them so I don’t think I will ever purchase that brand again. I had no fresh fruits at hand so I quickly reached into my panty for some pickled cherry blossoms (sakura). This romantic sakura garnish made a typical cheesecake so extraordinary. In fact, it adds a touch of spring to the late fall season which is buried in shredded leaves.
這是EC做給媽媽朋友的檸檬芝士凍餅,食譜參考檸檬芝士慕絲杯並作出了調整。首先是增添了魚膠粉份量(因為凍餅沒有容器盛載),淡忌廉比例也相對地減少了。EC原本打算以罐頭荔枝打茸做成鏡面層及以荔枝肉與新鮮檸檬片裝飾餅面,可是打開罐頭後才發現荔枝不但色澤暗啞,味道也是帶點青澀,總之就是怪怪的,EC下次也不會購買此牌子了!荔枝沒有了,又沒有特别添置生果,於是立刻浸泡鹽漬樱花作裝飾。普通的芝士凍餅在櫻花的點綴之下,一切都變得很浪漫,更為遍地落葉的深秋帶來春天的氣息。

Cherry blossoms are not just for viewing. The petals and leaves are edible after being pickled in salt and umeboshi vinegar. They can be turned into tea and wine as well as treats such as sakura mochi and mizu shingen mochi. My bag of pickled sakura was from Japan and was a gift from a friend. I usually enjoy them directly as sakurayu (sakura tea) or use them for edible decoration. For sakura tea, simply take a couple of blossoms and toss them in a cup of hot water. The tea smells and tastes a bit like preserved plums. When you swirl the mug a bit you will see the petals dancing in the water. For most other uses the blossoms have to be soaked before use in order to get rid of the saltiness. The blossoms are all covered in salt within the package. To prepare the blossoms for garnish, take a couple of them out of the bag and rinse off the salt under running water. Soak them in drinking water for half an hour while changing water a few times. When the petals are hydrated I usually wash them by holding the stem with a pair of food dedicated tweezers. Waving them in the water can rinse out the salt and dirt trapped in between the layers of petals. After washed, take them out out and pat dry with paper towels. For other desserts garnished with sakura, read about my blog posts No-Bake Sakura and Strawberry Cheesecake and No-Bake Rose and Honey Cheesecake.
除了觀賞,樱花及櫻葉還可作食材。樱花茶、櫻花酒、櫻餅、水信玄餅等皆以用鹽及梅酢醃製的樱花或樱葉製作。家中的鹽漬樱花由朋友送贈,購自日本,EC閒時會直接泡荼或用作甜點裝飾,泡茶時從包裝袋中取出櫻花放進熱水沖泡即可。鹽漬櫻花的味道跟氣味有點兒像話梅,晃晃杯子,花瓣會在水中到處飄浮舞動,形態十分美麗。鹽漬樱花表面滿佈白白的鹽巴,用作其他用途時要浸泡一會兒降低咸味才可使用。作食用裝飾前可先取出櫻花用水沖掉鹽粒,之後以開水浸泡半小時;浸泡時緊記多換幾次水,待花瓣完全展開後可用小鑷子夾着花柄在水中輕輕搖動清洗藏在花瓣間的鹽份和污垢,之後取出放在廚房紙上印乾水份即可使用,更多以櫻花作裝飾的甜點可參考櫻花士多啤梨芝士凍餅玫瑰蜂蜜芝士凍餅

The following recipe makes a 7” round cake. I used a square pan instead so the height of the cake was about 20% less. I would increase the amount of the glaze by about 50% next time so that the petals have more room to fan out.
以下食譜是七寸圓模份量,EC用了七寸方形慕絲圈所以成品只有圓模的八成高度。EC覺得下次鏡面層可以多做一半份量,好讓櫻花有足夠空間擺出飄舞的花型。


No-Bake Sakura Lemon Cheesecake
櫻花檸檬芝士凍餅

makes a 7” cake
7寸份量

Ingredients

For the Chocolate Crust
105 g Marie biscuits
1-1/2 Tbsp (about 9 g) unsweetened cocoa powder
2 tsp granulated sugar
45 g unsalted butter, melted

For the Filling
227 g (1 8 oz. block) cream cheese, softened
100 g milk
70 g granulated sugar
1/2 tsp lemon zest
150 g whipping cream
12 g (4 tsp) powdered gelatin
60 g juice from half a lemon mixed with water

For the Sakura Glaze
8 to 10 pickled sakura
130 g water
50 g corn syrup
6 g (2 tsp) powdered gelatin
30 g water

材料

朱古力餅底
瑪利餅 105克
無糖可可粉 1-1/2湯匙 (約9克)
細砂糖 2茶匙
牛油溶液 45克

餡料
忌廉芝士(室溫放軟) 227克(八安士裝一磚)
牛奶 100克
細砂糖 70克
檸檬皮蓉 半茶匙
淡忌廉 150克
魚膠粉 12克(4茶匙)
檸檬汁(半個檸檬份量)加水 60克

櫻花鏡面
鹽漬櫻花 8-10朵
水 130克
粟膠 50克 (可自行調整份量)
魚膠粉 6克(2茶匙)
水 30克

Directions 做法

Wrap bottom of a cake ring with plastic wrap. Chill mixing bowl and the whisk attachment of the mixer in the freezer for at least 10 minutes.
慕士圈底部用保鮮紙包好,鋼盆及打蛋器配件放冰箱至少十分鐘雪凍備用。

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. Evenly 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). Keep in refrigerator until ready to use.
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末),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),冷藏備用。

Wash the lemon thoroughly and pat dry. Zest (avoid any of the white pith as it tastes bitter). In a small bowl, rub sugar and lemon zest with fingertips until fragrant. The zested sugar will be fluffy and turn pale yellow.  Cut lemon in half and juice half of it (you will get 30 to 35 g of lemon juice.).  Add enough water to make 60 g of liquid.   Set aside.
檸檬徹底洗擦乾淨後抹乾,刨下檸檬皮蓉(不要刨到白色部份否則會苦),檸檬皮蓉及糖放小碗中,用指頭捽至發香,檸檬糖會變得蓬鬆及轉為淡黃色,切開檸檬取一半榨汁(大約有30至35克檸檬汁),加水至60克汁液備用。

Bloom gelatin by mixing it with lemon juice and water 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、水及檸檬汁拌勻,靜置五分鐘至魚膠粉發漲,隔熱水坐溶或放微波爐叮溶備用。

With a food processor or blender, process cream cheese, zested sugar and milk until smooth then pour into a mixing bowl. For a silkier texture, strain mixture through a sieve. Stir in the gelatin mixture until incorporated.
忌廉芝士、牛奶和檸檬糖放入攪拌機或食物處理器打滑後倒在鋼盆中(過篩一次可令口感更加幼滑),加入魚膠溶液充份拌匀備用。

In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form. Fold whipped cream into the cream cheese mixture in two batches until homogeneous.
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,分兩次加入芝士糊中用膠刮以切拌方法拌至顔色均一。

Remove ring from fridge and pour batter over the chilled crust. Tap ring on the countertop several times to remove any large air bubbles then smooth top. Refrigerate until set.
從雪櫃取出慕絲圈,將芝士糊倒在餅底上,輕敲幾下釋出大氣泡,抹平表面後放入雪櫃雪實。

Rinse pickled sakura under running water to get rid of the salt. Soak them in drinking water for 30 minutes, replacing water every 10 minutes. Pat dry with paper towel gently. Set aside.
用水沖走鹽漬櫻花表面的鹽份,洗淨後將花浸在飲用水中半小時,其間每十分鐘換水一次,取出用廚房紙輕輕印乾水份備用。

Bloom gelatin by mixing it with 30 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 and corn syrup and mix thoroughly.
小碗內放魚膠粉和30克水拌勻,靜置五分鐘讓魚膠粉充份吸收水份,隔熱水坐溶或放微波爐叮溶,加入粟膠及餘下的水拌匀。

Remove chilled cake from the fridge. Arrange sakura on top then slowly pour the gelatin mixture over. Arrange the petals with a toothpick by fanning them out. To avoid the blossoms from floating around and messing up with the pattern while being transferred to the fridge, let cake sit for 5 to 10 minutes on a level surface so the glaze thickens up slightly.  Chill until glaze is firmy set. Unmold cake by heating the sides with a hair dryer briefly and serve.
從雪櫃取出蛋糕,放上櫻花後緩緩倒入魚膠水,用牙籤整理花形後待五至十分鐘,讓鏡面稍凝固才放回雪櫃(否則櫻花很易在送往雪櫃中途因搖晃而大走位),冷藏至鏡面完全凝固後可取出,用風筒加熱慕絲圈邊緣脫模後可享用。

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