Friday, 1 May 2015

Non-bake Blackcurrant Yogurt Cheesecake & Cupcakes 免烤黑加仑优格乳酪蛋糕 (中英食谱教程)

Yum

This month I will be sharing mainly cakes and desserts using yogurt as one of the ingredients as I am hosting the Little Thumbs Up baking/cooking event (Yogurt theme) organized by Zoe and Doreen. I would like to start off by sharing this non-bake blackcurrant yogurt cheesecake which my family loves. I have used the following recipe to make one 5 inch round cake and 12 mini cupcakes. The 5 inch round cake was made for my dear granny's helper's birthday and the 12 mini cupcakes were made for our visiting guests from Australia. With the same amount of ingredients, you can also make one 9 inch round cake. This is a light and refreshing cheesecake which you will not hesitate to go for a second helping!  

这个月因为主持“小拇指说好 -优格之旅 ”活动, 我将会经常与大家分享用优格食材的食谱。首先就让我推荐这免烤黑加仑优格乳酪蛋糕 ,吃起来不仅清爽又美味,值得一试!





Non-bake Blackcurrant Yogurt Cheesecake 
免烤黑加仑优格乳酪蛋糕

(english recipe adapted from HHB中文食谱由Baking Taitai翻译)

Ingredients: (makes 12 x 2" mini round cakes plus 1 x 5" round cake or one 9"round cake)

Crust:
210g digestive biscuits or golden oreo cookies without cream, finely crushed
90g unsalted butter, melted

Filling:
150ml water
30g gelatin powder
375g cream cheese, soften at room temperature
90g caster sugar
375ml greek yogurt (can replaced with plain yogurt) 
100ml blackcurrant juice cordial 
(I used Ribena Blackcurrant Cordial)




食材: (可做12个两寸迷你圆形蛋糕和一个5寸圆形蛋糕或做一个9寸的圆形蛋糕)


饼干底:

210克 消化饼或金黄奥利奥饼干(无奶霜)压碎
90克无盐牛油,融化

蛋糕体:

150毫升 
30克 明胶粉/鱼胶粉/吉利丁粉
375克 奶油奶酪,室温下软化
90克 细砂糖
375毫升 希腊优格/酸奶 (可用普通优格取代)
100毫升 黑加仑汁 (我用利宾纳浓缩黑加仑子汁)






Method 做法:


Crust 饼干底: 
Combine crushed biscuits and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of a pan with removable base. Chill in the freezer compartment for half an hour. (I used a blender to crush the cookies to get a finer texture. )

压碎的饼与融化的牛油放入碗中,混合均匀。饼干碎均匀压在活底模底,用力压紧后,放入冰箱冷藏30分钟冰硬。(我用搅拌机来​​搅碎饼干, 质感更加细。)





This is the mini 12 cheesecake pan with removable base that I have used.
 这是我用的2寸圆形迷你活底蛋糕模具



Filling蛋糕体:

 1. In a bowl, sprinkle gelatin powder (without stirring) into water, put aside for 10 minutes for grains to swell before setting the bowl over a pot of simmering hot water. Stir with a spoon until gelatin melts, remove and put aside to cool to room temperature. 

1。把水放在一个碗中,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,备用。




2. With an electric mixer, beat cream cheese and sugar together until smooth. Add in the gelatin solution and yogurt, beat till the mixture turns smooth.
2。用电动搅拌机,搅打奶油奶酪和细砂糖,直到滑,加入明胶和酸奶, 搅打至顺滑均匀。




3. Divide mixture evenly into two bowls. Add blackcurrant juice into one of the bowls and mix well with a spatula.

3。奶酪糊均匀分成两碗。在其中一碗加入黑加仑汁,用橡皮刮刀搅拌均匀。 




4. Spoon the two mixtures in alternate blobs into the chilled crust. Level top and swirl with a knife through the mixture to create a marble effect. 
4。两种奶酪糊,分别用汤匙交替放入冷冻后的饼底,重复直到放完为止。表面抹平,然后用刀或竹签插进面糊里,转来转去的并创造大理石的效果。



5. Refrigerate the cakes for about 4 hours before serving.  
5。将蛋糕模放入冰箱,冷藏4个小时以上再享用。 









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。




Updated in 2016





How to make a Strawberry Rose 草莓玫瑰花的做法:
Cut the first layer, bend out, followed by the second layer. Lastly trim away the top as seen in photo, voila! 
第一层先切四边拉下,第二层再切四边拉下,最后在上面挖一小块出来就是玫瑰花了!


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.




This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by me, Cheryl of Baking Taitai

as well as linked to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

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

“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。"

© Copyright 2015 bakingtaitai.blogspot.sg

39 comments :

Anita Ling said...

Thanks, love it.... But here can't find ribena... Maybe I can use strawberry juice?

Joyce 乔伊丝 said...

lovely! But how remove the cake out of the pan ya? 😊

LY's Kitchen Ventures said...

Beautiful cheesecake! You know what? I've also bought some ingredients and was planning to make some non baked cheesecake too!! Hi 5!!

Luv Sweet and Savory said...

Hi Cheryl,
My big kids love cheesecake and I'm planning to bake a simple one for them. Lovely Non-bake Blackcurrant Yogurt Cheesecake you've made ^-^!

christine sim said...

Hi, May I know how you remove the cake from the baking tin?

Carmen said...

Very very nice, thx for share..

Cheryl - Bakingtaitai said...

Hi Anita, no problem as long as the fruit juice is concentrate.

Cheryl - Bakingtaitai said...

Hi Joyce, I have used pan with removable base, I have included a photo of the mould in the blog recipe, do take a look.

Cheryl - Bakingtaitai said...

Thanks sis, looking forward to yours.

Cheryl - Bakingtaitai said...

Thanks Karen, my family loves all sorts of cheesecake. Looking forward to yours.

Cheryl - Bakingtaitai said...

Hi Christine, I have used pan with removable base, I have included a photo of the mould in the blog recipe, do take a look.

Cheryl - Bakingtaitai said...

You are welcome Carmen, do give this a try!

Aunty Young(安迪漾) said...

好漂亮的乳酪蛋糕!!!
尤其是那12个迷你版的,可爱又方便吃,赞!
谢谢你连系"最佳食谱",我也在准备着一些乳酪分享,正安排着连系,对于迟到,请多多包涵。

L L said...

Tried this cake yesterday. Nice!!! Thanks for the recipe!!! =)

mui mui said...

Hi Cheryl,
Awesome cheesecakes. It is simple and easy to prepare yet look so good.
Your dear granny's helper is so lucky to have you preparing this for her.
mui

Ru Jun Ang said...

Hi. Instead using caster sugar, is it possible to replace as plain sugar or fine sugar ?

Zoe said...

Hi Cheryl,

I like how you made these cheesecakes into the little ones. They are so cute and equally easy to serve!

Zoe

Fion@轩宏妈 said...

Cheryl,这乳酪蛋糕实在太美了,我看我应该舍不得切开来吃 哈哈哈

Ann Low said...

Cheryl, This mini cheesecake look very pretty. I've also bought this pan recently. :D

Anita Ling said...

Cheryl I forgot to ask u, can I replace the yogurt to sour cream in this recipe?? Thank u

Anita Ling said...

I jus made this in 7" pan .... Very full ... Not even have a little empty space... Of coz I cut down half the crust.... I love this!!! Super yum n tasty!!! I will make again!! Thank u

Unknown said...
This comment has been removed by the author.
said...

家里刚好有whipping cream,不知道适合用在这个食谱吗?whipping cream 的用意是什么呢?

about eclecticPOP said...

Hi, where to buy the removable base muffin trays?

Cheryl - Bakingtaitai said...

Hi about eclecticPOP, you can get it from Taobao online or Amazon online for better quality ones.

Cheryl - Bakingtaitai said...

Hi 彬,用鲜奶油代替优格没问题,用意是鲜奶油加入奶酪口感会滑顺,奶味十足。

Cheryl - Bakingtaitai said...

Happy to know that you love this cake, yes it is very yummy and tasty, I like it too! You are most welcome, it's my pleasure to share. :)

Channa Tung said...

我想請問我試過整芝士凍餅, 落了魚膠后, 奶酪糊好快變杰, 有些難倒在模上, 雪凍后口感好實好鞋和不公正

Cheryl - Bakingtaitai said...

Hi Channa, 你試過的食譜是不是魚膠份量太多?奶酪攪打不夠滑順?溶化的魚膠放太久,開始凝固了,所以加入奶酪糊很快就變濃厚?

Cindy said...

Hi Cheryl, can I check why there were gelatin lumps formed after I added the gelatin and yogurt into the cream cheese and sugar mixture? thanks for your advised in advance.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Cindy,the gelatin lumps were formed when the gelatin solution, yogurt and cream cheese mixture are at different temperature. You have to ensure that all are at room temperature before combining them together. I suspect that your gelatin solution is still too warm or you have used yogurt straight from the fridge before bringing it to room temperature.

maymay Wong said...

老師我都失敗了,我是用吉利片的,溶化了後已立即倒入攪拌,之後就打。。但看見很多一粒粒,還有很杰。。很難看亦難吃, 結果全部途掉>.<,我問題究竟出在那裡呢??請老師你指教,謝謝老師!!

Cheryl - Bakingtaitai 烘焙太太 said...

maymay 你好,吉利丁片融化后温度较高,碰到很冷的奶糊就容易结块,所以所有食材都要放在室温静置一段时间才用,避免温度过低。如果觉得蛋糕很杰,吉利丁可以少放一些,自己调适。

jo said...

what do you think if i replaced blackcurrant cordial juice with rose syrup?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi jo, I suppose you can. I have not tried it before so can't comment.

Mami Z said...

hi cheryl,

would like to check if i can reduce the gelatin portion as i find it too jellyish. is it normal to be so jellyish? thanks!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Mami, I do not have this problem, could be the brand or type of gelatin you use. If you reduce the gelatin, the cake may be too soft and will not hold well.

❤Rock Princess❤ said...

想请问类似的蛋糕做好后可以收在冰箱冷藏保鲜多久呢?

Cheryl - Bakingtaitai 烘焙太太 said...

最好是在两三天内享用完。

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