I made this no-bake cheesecake for my sister and my friend’s daughter recently. Unlike my other No-Bake Strawberry Cheesecake recipe which is made with fresh strawberries puree, I first turned my fresh strawberries into a coulis before blending it with cream cheese. I even used the same coulis to make a glaze. The result? A super fragrant cheesecake.
這是EC分别為姐姐和朋友女兒做的芝士凍餅。舊有的士多啤梨芝士凍餅食譜選用新鮮士多啤梨打成茸製作，這次不同的是EC首先將新鮮士多啤梨煮成醬，然後才與忌廉芝士等材料混合。這次甚至連鏡面也用士多啤梨醬製作，成品就是超香士多啤梨味的芝士凍餅。
No Bake Strawberry Cheesecake with Strawberry Glaze
士多啤梨芝士凍餅配士多啤梨鏡面
For 8“ pastry ring
八寸慕絲圈份量
Ingredients
For the Crust
135 g marie biscuits
47 g unsalted butter, melted
For the Strawberry Coulis
454 g fresh strawberries
3 Tbsp granulated sugar (I used organic cane sugar)
1 Tbsp lemon juice
For the Strawberry Cheesecake Filling
260 g cream cheese, softened
100 g granulated sugar (I used organic cane sugar)
240 g strawberry coulis
240 g whipped cream
2 Tbsp (18 g) gelatin powder
80 g water
For the Strawberry Glaze
120 g strawberry coulis
2 Tbsp light corn syrup
1/2 Tbsp (4.5 g) gelatin powder
20 g water
材料
餅底
瑪利餅 135克
牛油溶液 47克
士多啤梨醬
新鮮士多啤梨 454克
細砂糖(EC用有機蔗糖) 3湯匙
檸檬汁 1湯匙
.
士多啤梨芝士餡
忌廉芝士(室溫放軟) 260克
細砂糖(EC用有機蔗糖) 100克
士多啤梨醬 240克
淡忌廉 240克
魚膠粉 2湯匙(18克)
水 80克
士多啤梨鏡面
士多啤梨醬 120克
粟膠 2湯匙
魚膠粉 1/2湯匙 (4.5克)
水 20克
Directions 做法
For the Strawberry Coulis 士多啤梨醬
Wash and pat dry strawberries then hull and cut in halves. Place strawberries, lemon juice and sugar in a saucepan. Bring to a boil then simmer on low, stirring occasionally, until the strawberries are softened and mixture is syrupy, about 10 minutes. Remove from heat. Strain mixture into a bowl to remove the seeds. Set aside to cool.
士多啤梨洗淨抹乾後去蒂及切半，與檸檬汁及糖一起放入小鍋中，煮滾後轉小火邊煮邊間中攪拌至士多啤梨汁液釋出及軟爛，約10分鐘，離火後過篩去籽放涼備用。
For the Crust 餅底
Wrap bottom of the pastry ring with plastic wrap.
慕士絲圈底部用保鮮紙包好。
Use a food processor to process biscuits until finely ground. Add melted butter and mix until evenly moistened. Press mixture into the bottom of the 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 the refrigerator for 15 minutes or until firm.
用食物處理器將瑪利餅打成粉，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 Cheesecake Filling 芝士餡
Chill mixing bowl and the whisk attachment of the hand mixer in the freezer for 5 to 10 minutes before start.
鋼盆及打蛋器配件預先放冰箱5至10分鐘雪凍備用。
Bloom gelatin by mixing it with water then set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Set aside.
小碗內放魚膠粉和水拌勻，靜置5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, strawberry coulis and sugar until smooth then pour into a mixing bowl. Stir in the gelatin mixture until incorporated.
忌廉芝士、士多啤梨醬和糖放入攪拌機或食物處理器打滑後倒在鋼盆中，加入魚膠溶液充份拌匀。
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 pastry ring from fridge and pour batter over the chilled crust. Tap pan on the countertop several times to remove any large air bubbles then smooth top. Refrigerate until firm.
從雪櫃取出慕絲圈，倒入芝士糊，輕敲幾下釋出大氣泡，抹平表面後放入雪櫃雪實。
For the Strawberry Glaze 士多啤梨鏡面
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 corn syrup and strawberry coulis then mix thoroughly.
小碗內放魚膠粉和水拌勻，靜置五5分鐘讓魚膠粉充份吸收水份，隔熱水坐溶或用微波爐叮溶，加入粟膠及士多啤梨醬拌匀。
Pour glaze over chilled cake then chill until glaze is set. Unmold and add other decorations on top.
從雪櫃取出蛋糕，倒入士多啤梨鏡面，放回雪櫃冷藏至鏡面凝固，取出脫模後放上裝飾。
My friend placed her own baby shark toys on top for decorations.
EC的朋友放上Baby Shark公仔裝飾蛋糕。
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 專頁 www.facebook.com/ECBakes
© Copyright 2020 ecbakes.com
EC Bakes 小意思 
Leave a Reply