No-Bake Durian Cheesecake 榴槤芝士凍餅

This was the cake I made for my friend’s mom on her birthday and I used an entire 400 g pack of frozen durian with seed for the filling. You could add more or less sugar according to the sweetness of the durian. If the durian is s fibrous, pass the mixture through a sieve to get rid of extra fibers after blending with the cream cheese and sugar. This will make the filling smoother and silkier.
這是做給朋友媽媽的生日蛋糕,榴槤肉的份量剛好就是一包400克有核急凍榴槤肉去核後的份量。 糖的分量可依榴槤甜度自行增減。若榴槤肉纖維較多的話,跟忌廉芝士和糖一起打滑後可以過篩一次濾走纖維,這樣芝士蛋糕的質地會倍感幼滑。

For more durian treats, check out my other blog posts, No-Bake Durian Cheese Tart, Durian Mousse Cake, Durian Pound Cake, Durian Chiffon Cake, Durian Mochi as well as Durian Snowskin Mooncakes for more recipes.
有關其他榴槤口味食譜請參考免焗榴槤芝士撻榴槤慕絲蛋糕榴槤磅蛋糕榴槤戚風蛋糕榴槤糯米糍榴槤冰皮月餅

The roses were made with dark chocolate. See here for the modeling chocolate recipe.
玫瑰花裝飾是用黑朱古力做的,造型朱古力做法可到這裡


No-Bake Durian Cheesecake
榴槤芝士凍餅

for 7” pastry ring
7”慕絲圈份量

Ingredients

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

For the Filling
150 g cream cheese, softened
270 g durian flesh (I used frozen durian)
30 g granulated sugar (I use organic cane sugar, adjust sweetness to taste)
7 g powdered gelatin
30 g water
150 g whipping cream

材料

餅底
瑪利餅  100克
無鹽牛油溶液  35克

芝士餡
忌廉芝士(室溫放軟)  150克
榴槤肉(EC用急凍榴槤肉)  270克
細砂糖(EC用有機蔗糖)  30克(可依個人喜好調整)
魚膠粉  7克
水  30克
淡忌廉  150克

Directions 做法

Chill mixing bowl and the mixer attachment in the freezer for 5 to 10 minutes before you start. Wrap the bottom of a 7-inch pastry ring with plastic wrap.
鋼盆及打蛋器配件預先放冰箱冷凍五至十分鐘,七寸慕絲圈底部用保鮮紙包好備用。

For the crust: In a large bowl, combine biscuit crumbs and melted butter (I used a blender to crush the biscuits into a fine powder). Mix until evenly moistened. Press mixture firmly into the bottom of the pastry ring with the back of a spoon. Refrigerate for at least 15 minutes or until firm.
做餅底:把餅碎及牛油溶液放在大碗中拌勻(EC用攪拌機將瑪利餅打碎成粉末),把牛油餅碎倒進慕絲圈內用匙羹背鋪平及緊緊壓實,冷藏至少15分鐘或至硬身。

Bloom gelatin by mixing it with water then set aside for 5 minutes. Warm mixture in the microwave over medium powder or sit the bowl in hot water until gelatin liquefies. Set aside.
小碗內放魚膠粉和水拌勻,靜置五分鐘至魚膠粉發漲,隔熱水坐溶或用微波爐中火加熱至溶備用。

With a food processor or stick blender, blend cream cheese, durian flesh and sugar until smooth. Spoon a small portion of the mixture into the liquefied gelatin and stir well. Then add this back into the durian-cream cheese mixture. Stir until fully incorporated. Set aside.
用手持式攪拌棒或食物處理器把忌廉芝士、榴槤肉和糖打滑,先取少量加入魚膠溶液中拌匀,再倒回榴槤忌廉芝士混合物中充份拌匀,備用。

With a hand mixer, whisk whipping cream in the chilled mixing bowl with slow speed until soft peaks form. Fold whipped cream into the cream cheese mixture in two batches until homogeneous.
把淡忌廉倒入預先雪凍的鋼盆中,用電動打蛋器低速打至軟身呈軟勾狀,分兩次拌進榴槤芝士混合物中,輕手混合至顔色均一。

Remove pastry ring from the fridge. Pour durian-cream cheese mixture over the chilled crust then smooth top quickly with an offset spatula. Tap the pastry ring on the countertop several times to release large gas bubbles. Cover and refrigerate overnight.
從雪櫃取出慕絲圈,將榴槤芝士漿倒入慕絲圈內,用曲柄抹刀快手抹平後輕敲幾下釋出大氣泡,蓋好放入雪櫃冷藏半天。

Remove chilled cheesecake from the fridge and unmold. Add decoration and keep refrigerated until serving.
**I unmold the cake by warming the sides of the pastry ring with a hair dryer
從雪櫃取出已雪實的凍餅脫模並放上裝飾,食用前請保持冷藏。
**EC用風筒吹暖慕絲圈後脫模


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