Tuesday, 12 November 2013

Non-Bake Blueberry Cheesecake 免烤蓝莓芝士蛋糕 (中英食谱)

Yum



It is almost two weeks since my built-in oven has broken down. The oven has been with me since I moved into my marital home fourteen years ago. It has been a white elephant in the kitchen for many many years until I picked up baking two years ago.

I think I must have overworked the oven as I bake so often and it would have complained if it could...heehee! :p

I have decided to shop for a new one as it is not worth spending a few hundred dollars to repair it. I will take my time to look for one which is suitable for my need and am not in a hurry or itching to have one soon because I still have my Airfryer and Breadmaker to bake and keep me happy! :)

I have made this simple non-bake cheesecake for my aunt's birthday today. This recipe is adapted from Happy Home Baking's Strawberry Heart Cheesecake. Hope you will like it.

Non-Bake Cheesecake with  Blueberries Topping

Ingredients:


base:
145g digestive biscuits (about 11 pieces), crushed into fine crumbs
55g melted butter

filling:
330g cream cheese, soften at room temperature
65g icing sugar
1 and 1/4 tablespoon gelatin powder
55ml boiling water
1 teaspoon vanilla extract

Topping:
Canned Blueberries


Method:
1. Mix biscuit crumbs & melted butter together and press firmly with the help of a spoon onto the base of a 20cm (8 inch round) cake tin with removable base. Chill for 30 minutes.

2. Place gelatin powder and boiling water in a bowl. Heat a pot filled with some water until just simmering and place the bowl inside the pot. Dissolve gelatin and boiling water in the bowl. Keep warm.

3. With an electric mixer, beat cream cheese , icing sugar and vanilla essence until smooth & creamy. Blend in gelatin solution and mix well.

4. Pour the cheese mixture into the cake tin. Chill for at least 3 to 4 hours.

5. Remove the cake from tin and pour canned blueberries over the top and it is ready to serve.  



免烤蓝莓芝士蛋糕

主料:


消化饼干底:
145克 消化饼干(约11片)
55克 黄油


蛋糕配料:
330克 奶油芝士,(室温下软化)
65克 糖粉
1.25 大汤匙鱼胶粉
55毫升 热开水
1茶匙 香草精

蛋糕上馅料:罐头蓝莓



制作过程
1、先把消化饼干装入保鲜袋用擀面杖压碎成粉末,黄油隔水加热溶化成液态,倒入消化饼干碎末里,用勺子拌匀。
2、将拌好的消化饼干面糊均匀铺在一个8寸圆活底模的底部,用勺子背压平。放入冰箱冷藏30分钟至定型备用。

3、将鱼胶粉和开水放在小碗里,隔水加热并不断搅拌,使它溶化成液态,备用。

4、把奶油芝士,糖粉和香草精放入碗里,用电动打蛋器搅打至顺滑,再将液态的鱼胶粉倒入芝士糊里,充分搅拌均匀。


5、将拌好的面糊倒入已经铺了消化饼干底的模具里。将面糊的表面抹平,放入冰箱冷藏4个小时以上,即可脱模,淋上罐头蓝莓就可食用。


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。




“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。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"


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