No-Bake Lime Cheesecake 青檸芝士凍餅

Happy New Year my fellow readers!! This is my first blog post for the new year and I wish everyone a joyful, healthy, and prosperous 2017 =)
新年快樂！這是EC2017年的第一篇網誌，在此祝大家平安快樂及身體健康~

I’m sharing with you today the recipe of the cheesecake I made for my dad for his birthday in December. It came from my No Bake Sakura Lemon Cheesecake but I used organic limes instead of lemons. The amount of gelatin was reduced slightly. On top of the cheesecake was a layer of jello made with lime juice. The combination was pretty refreshing.
今天EC將分享十二月時為爸爸慶生的芝士凍餅食譜，食譜修改自櫻花檸檬芝士凍餅，EC以有機青檸取代檸檬，而魚膠粉的份量也減掉了少許。凍餅頂層是以青檸汁做成的啫喱，整個配搭口味十分清新。

In between the cheesecake and jello layer was a birthday message written with melted chocolate. It is important to pour in the jello mixture slowly. Otherwise the chocolate writings will be washed away very easily. I am never a good chocolate writer but Wicked Goodies has an awesome tutorial on writing on cake with chocolate. Feel free to check it out here.
在凍餅及啫喱層之間是EC用朱古力溶液寫上的祝福字句，倒入啫喱液時必需要慢慢的倒，否則已凝固的朱古力字體很容易被沖散。EC的字體寫得很糟糕，但Wicked Goodies有詳細的朱古力寫字教學，詳情可按此。

No-Bake Lime Cheesecake 青檸芝士凍餅

makes a 7” cake
7寸份量

Ingredients

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

For the Filling
240 g cream cheese, softened
100 g milk
70 g granulated sugar
150 g whipped cream
Zest from 1 lime
9 g (3 tsp) powdered gelatin
Juice from 1 lime, top with water to 60 g

For the Lime Jello
100 g water
Juice from half of a lime
60 g corn syrup (or adjust sweetness to taste)
6 g (2 tsp) powdered gelatin
30 g water

For Decorations
Fresh fruit slices, melted chocolate (may be thinned with a few drops of grapeseed or vegetable oil) and shaved chocolate as needed

材料

餅底
瑪利餅 100克
牛油溶液 35克

芝士餡料
忌廉芝士(室溫放軟) 240克
牛奶 100克
細砂糖 70克
淡忌廉 150克
青檸青一個份
魚膠粉 9克(3茶匙)
青檸汁(一個份)加水至60克

青檸啫喱層
水 100克
青檸汁半個份
粟膠 60克 (可自行調整甜度)
魚膠粉 6克(2茶匙)
水 30克

裝飾
生果片、朱古力溶液(可加幾滴葡萄籽油或菜油調整稠度)及刨碎朱古力各適量

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.
慕絲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。

In a bowl, mix crumbled marie biscuits (I processed the biscuits with a food processor until finely ground) and melted butter until evenly moistened. Evenly press mixture into the bottom of ring with the back of a spoon (I usually press down the crust firmly with the bottom of a tall glass or ramekin). Keep in refrigerator until ready to use.
把瑪利餅碎(EC用食物處理器把餅打成粉末)和牛油溶液放在大碗中拌勻，倒進慕絲圈內用匙羹背鋪平壓實(EC通常用杯子底部“打樁“令餅底壓得更平均更實)，冷藏備用。

Wash the lime thoroughly and pat dry. Zest (avoid any of the white pith as it tastes bitter) and then juice it. In a small bowl, rub sugar and lime zest with fingertips until fragrant. The zested sugar will be fluffy and slightly moist. Set aside.
青檸徹底洗擦乾淨後抹乾，刨下皮蓉後(不要刨到白色部份否則會苦)切半榨汁，把青檸青及糖放小碗中，用指頭捽至發香，青檸糖會變得蓬鬆及少許濕潤，備用。

In another small bowl, bloom gelatin by mixing it with lime juice and water then set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Set aside.
另一小碗內放魚膠粉、水及青檸汁拌勻，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、牛奶和青檸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。

For the jello layer, 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, lime juice and corn syrup and mix thoroughly.
啫喱層：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、青檸汁及餘下的水拌匀。

Remove chilled cake from the fridge. Arrange fresh fruit slices on top. Spoon melted chocolate into a parchment paper cone then snip off a corner. Write message on the cake and let it set. Slowly pour the gelatin mixture over then chill until set. Unmold cake by heating the sides with a hair dryer briefly. Sprinkle on chocolate shavings then cut and serve.
從雪櫃取出蛋糕，排上生果片作裝飾，把朱古力溶液放進牛油紙摺成的小三角袋中，剪掉小角後在凍餅表面寫上祝福字句，待凝固後便可緩緩倒入啫喱魚膠水，放回雪櫃雪至凝固，取出用風筒加熱慕絲圈邊緣脫模，洒上朱古力碎後便可切件享用。