Wednesday, 15 April 2015

Easy Non-bake Mango Tofu Cheesecake 简易免烤芒果豆腐芝士蛋糕 (中英食谱)

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My family loves to eat any type of cheesecake, be it the Classic cheesecake or the Japanese light cotton cheesecake, we love them all! This simple non-bake cheesecake does not require an oven to bake as it is done by chilling the cake mixture in the fridge for more than four hours to allow it to set.


我和家人都很喜欢吃各种各样的芝士蛋糕,无论是经典芝士蛋糕日式芝士蛋糕,我们都爱!这简易的免烤芝士蛋糕不需要烘烤,只要放进冰箱冷藏超过四小时,就可享用了! 


first attempt done 2 years ago with 2-layers - top is pure tofu cream cheese mixture; bottom is mango tofu cream cheese mixture. 
两年前做的有两层

Silken Tofu is the main ingredient here and surprisingly the cake tastes good, not a hint of tofu is used at all. This is a super healthy cake as no whipping cream is used and the cake is so light and refreshing that you would surely go for a second helping! And look at the benefits that mango offers you! 

嫩豆腐是这食谱的主要食材,可吃起来没有丝毫的豆腐味而且蛋糕的味道也很好。这是一款非常健康的蛋糕,豆腐和芒果的营养价值高,益处也多,而且也没用到鲜奶油/忌廉,吃起来清新爽口,吃了一片还会想多吃呢!




Source from Internet 来自网络
 

The cake is so light & refreshing! 




Non-Bake Mango Tofu Cheesecake 
免烤芒果豆腐芝士蛋糕
(english adapted & modified from HHB,中文食谱由Baking Taitai翻译 )

Ingredients 食材:
Crust:
180g digestive biscuits or oreo cookies without cream, finely crushed
55g unsalted butter, melted
20g light brown sugar

Filling:

120ml warm water
2.5 tablespoons gelatin powder *
330g Philidelphia cream cheese, soften at room temperature
200g extra silken tofu
60g unsalted butter, soften at room temperature
50g icing sugar or brown sugar 
5 tablespoons lemon juice
200g Mango Puree (cut mango into small pieces, put in blender to make puree)
200g Diced Mangoes


*1 TBSP gelatin = 4 gelatin sheets 





饼底:
180克 消化饼或奥利奥饼干(无奶霜),压碎 

55克 无盐牛油,融化
20克 赤糖

馅料:
120毫升 温水
2.5汤匙 明胶粉/鱼胶粉/吉利丁粉*
330克 奶油奶酪,
室温下软化
200克 嫩豆腐
60克 无盐牛油,室温下
软化
50克 糖霜或赤糖
5汤匙 柠檬汁
200克 芒果泥(芒果切成小块,放入果汁机搅)
200克 芒果粒



*1汤匙 (1 TBSP) 吉利丁粉 = 4 吉利丁片


Tovolo Measuring Spoons
1汤匙 = 1 TBSP = 15ml
2.5
汤匙 Gelatin = 2 TBSP + 1 tsp + 1/2 tsp 


Method方法:

Crust饼底 :


Line the base of a 8 inch round pan with removable base with baking paper. Combine crushed cookies, light brown sugar and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the prepared pan. Chill in the freezer compartment for half an hour.

准备一个8寸活底圆烤模,在底部铺上油纸。压碎的饼干,红糖与融化的牛油放入碗中,混合均匀。饼干碎均匀压在模底,用力压紧后,放入冰箱冷藏30分钟冰硬。






Filling馅料:
1. Measure warm water into a small bowl and sprinkle in the gelatin powder (without stirring). Set aside 10 minutes to allow the gelatin grains to bloom before setting the bowl over a pot of simmering water. Stir with a spoon till gelatin melts, set aside to cool.  (after the gelatin has bloom, I melt it directly over my Brandt induction hob.)


1。在一个小碗,倒入水,撒上胶粉(不要搅拌),静置10分钟,隔水加温,搅拌到胶粉溶化,放在一边冷却。(
静置10分钟后,我直接放在电磁炉上溶化。)


2. With an electric mixer, beat cream cheese, silken tofu, butter in a mixing bowl until smooth. Stop to scrape down the sides if necessary. Add in sugar, mix well before adding lemon juice and gelatin and beat till fully incorporated. 


2。用电动搅拌机,搅打奶油奶酪,滑豆腐, 牛油直到顺滑。加入糖,搅拌均匀再加入柠檬汁和明胶继续搅拌均匀




3. Add the mango puree and diced mango to the mixture and mix well with a spatula. Pour the mixture into the chilled crust. Smooth the surface with the spatula and tap the pan lightly on the table top.
* To make 2 different layers - Divide the batter into two portions. Set one portion aside. Add mango puree and diced mango into the other portion, pour this mango batter onto the chilled crust based. Smooth the surface with a spatula and tap the pan lightly on the table top. Put it into the freezer to set for 15 minutes before pouring in the other portion. 

3。加入芒果泥和芒果粒, 用橡皮刮倒搅拌均匀再倒入饼模裹,用刮刀抹平表面,轻轻在桌台上敲几下。
*两层的方法 - 将馅料分成两份。其中一份加入芒果泥和芒果粒, 倒入饼模裹,用刮刀抹平表面,轻轻在桌台上敲几下。把它放进冰箱冷冻15分钟,再倒入另外一份馅料。




4. Refrigerate for at least 4 hours before consumption. Enjoy!

4。冷藏至少4小时就可享用。 





Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.



Update:
Sharing my reader Chris's Mango Tofu Cheesecake using this recipe, she says," This is a good recipe, I was lazy to do two layers, just did a single layer of tofu cream cheese mixture and mixed with diced honey mangoes. Super delicious! Thank you for sharing the recipe. "


Sharing Vivien's Mango Tofu Cheesecake using this recipe, she says," It's delicious! But I think I gotta get the sweet mangoes next time! :p" 





You may also like to try the following Non-Bake Cheesecakes which uses 'Tofu' or 'Yogurt' in my blog. Click 'here' or the image below for the recipes. 

您或许也会喜欢部落格的其他简易健康免烤芝士蛋糕, 有些是用嫩豆腐做的,有些是用优格(酸奶)做的。点击“”或以下的照片看食谱。





Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

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