Sugar-Free No-Bake Blueberry Cheesecake 無糖藍莓芝士凍餅

It’s blueberry picking season in mid-July and August and we had a fun family outing with other friends at the farm. Freshly picked blueberries are just CAD$3.15 per pound. They are so plumpy and sweet and my kids have been enjoying a big bowl of berries every night after dinner. I reserved some for dessert and made a cheesecake for my own birthday.
七，八月份是採摘藍莓的季節，早陣子EC與朋友們去了農場採摘藍莓，渡過了愉快的一天。新鮮自摘藍莓每磅只是加幣$3.15，每粒都又大又甜，價格十分相宜，孩子們幾乎每晚晚飯後都吃上一大碗！EC亦趁機留下少許新鮮藍莓為自己的生日製作芝士凍餅。

This is the sugar-free version of my No Bake Blueberry Cheesecake with Chocolate Crust. I replaced white sugar and corn syrup with Swerve, which is a blend of erythritol and oligosaccharide, and oligosaccharide syrup respectively. The crust was made with no sugar added digestive biscuit that I purchased at Walmart. I still prefer Marie biscuits which contain less fat. If I were able to get sugar free Marie biscuits I would love to have another try.
這是藍莓芝士凍餅的無糖版，EC以Swerve(就是赤藻醣醇和果寡糖混合天然糖)和果寡糖糖漿分別取替白糖和粟膠，餅底方面則使用在Walmart購買的無糖消化餅。但EC始終喜歡脂肪較少的馬利餅餅底，希望日後遇上無糖瑪利餅時可再試。

No-Bake Blueberry Cheesecake (Sugar Free)
藍莓芝士凍餅(無糖)

Makes an 6 inch cake
六寸份量

Ingredients

For the Blueberry Compote
200 g fresh blueberries
4 tsp erythritol (I used Swerve sweetener)
2 tsp lemon juice

For the Crust
100 g sugar-free digestive biscuits
30 g unsalted butter, melted

For the Blueberry Cheesecake
10 g powdered gelatin
50 g water
155 g cream cheese
145 g blueberry compote
40 g erythritol (I used Swerve sweetener)
145 g whipped cream

For the Blueberry Glaze
3 g powdered gelatin
15 g water (add to gelatin)
2 Tbsp blueberry compote
35 g water
1 Tbsp oligosaccharides syrup

For Garnish
Fresh blueberries as needed

材料

藍莓醬
新鮮藍莓 200克
赤藻醣醇 4茶匙(EC用Swerve)
檸檬汁 2茶匙

餅底
無糖消化餅 100克
無鹽牛油溶液 30克

藍莓芝士漿
魚膠粉 10克
水 50克
忌廉芝士 155克
藍莓醬 145克
赤藻醣醇 40克 (EC用Swerve)
淡忌廉 145克

藍莓鏡面
魚膠粉 3克
水(加入魚膠粉) 15克
藍莓醬 2湯匙
水 35克
果寡糖糖漿 1湯匙

表面裝飾
新鮮藍莓適量

Directions 做法

For the Blueberry Compote 藍莓醬
Place blueberries, lemon juice and erythritol in a saucepan. Cook over low heat, stirring occasionally, until blueberries are softened and mixture is syrupy, 8 to 10 minutes. Remove from heat. Strain mixture to get rid of the seeds then let cool.
將藍莓，檸檬汁及赤藻醣醇放入小鍋中，小火邊煮邊間中攪拌將藍莓煮爛成藍莓醬，約八至十分鐘，離火隔渣放涼備用。

For the Crust 餅底
Wrap bottom of cake ring with plastic wrap. Set aside.
蛋糕圈底部用保鮮紙包好備用。

With a food processor, grind up digestive biscuits into a fine powder. 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). Store in the freezer until ready to use.
消化餅用食物處理器打成粉末後加入牛油溶液拌勻成濕沙狀，倒進蛋糕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)，放在冰格冷凍備用。

For the Blueberry Cheesecake 藍莓芝士漿
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before you start.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍。

Bloom gelatin by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies
魚膠粉加水拌匀靜置五分鐘後隔水坐溶或叮溶備用。

With an immersion blender, process blueberry compote, cream cheese and erythritol until smooth. Stir in gelatin mixture until incorporated. Set aside.
用攪拌棒把藍莓醬，忌廉芝士和赤藻醣醇打滑，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 homogeneous. 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.
淡忌廉放進已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，從雪櫃取出蛋糕圈，倒進芝士漿，輕敲幾下釋出大氣泡，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 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 oligosaccharide syrup and mix thoroughly. Pour mixture over the chilled cake then refrigerate until the glaze has set. Unmold cake and decorate with more blueberries before serving
小碗內放魚膠粉和水拌勻，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，果寡糖糖漿及藍莓醬拌匀，從雪櫃取出蛋糕，倒入藍莓鏡面後放回雪櫃冷藏至鏡面凝固即可取出脫模，以藍莓裝飾表面後可享用。