Friday, 21 April 2017

Healthy Mango Cheesecake 健康芒果芝士蛋糕(中英加图对照食谱)

Yum




Sharing my family's all time favourite non-bake cheesecake! It's so delicious and refreshing! Method below is using Thermomix TM5. For other electric mixers, please click "HERE" for the step-by-step pictorial recipes. 

在这分享家人最喜爱的免烤芒果芝士蛋糕,超好吃,又健康!以下的做法是使用美善品来做的。其他搅拌器的方式,请点“这里” 看中英加图对照食谱。


Source from Internet



Healthy Mango Cheesecake 
健康芒果芝士蛋糕




“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. ”
编写和翻译食谱需要许多时间和精力的,请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱,请归功于博主并提供在这的相关链接,谢谢。"

Ingredients 食材:
Crust 饼底:
150g biscuits 
, finely crushed 压碎 (Digestive, Graham, Oreo, Biscoff)
60g unsalted butter, melted 无盐奶油,融化

Filling 
馅料:
100ml water 水
15g gelatin powder 明胶粉
250g Philadelphia cream cheese, softened & cut in cubes  奶油奶酪,室温下软化切丁
60g caster sugar 细砂糖
200g greek style yogurt 希腊式优格
200g diced mangoes 
芒果丁(for mixing in step 5 加入步骤5) 
200g diced mangoes 芒果丁(for mixing in step 8 加入步骤8) 

Mango Glaze 芒果果冻:

400g diced mangoes 芒果丁
15g caster sugar 细砂糖
3 tsp gelatin powder 明胶粉
50ml water 水




Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result.
注: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。


Method 方法:

1. Measure 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. (I put it directly over an induction hob using ultra-low heat) Stir with a spoon till gelatin melts, set aside to cool. 

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



2. Place biscuits in TM bowl to crush 10 secs/ speed 6. 
2. 饼干放入主锅,选择10秒,速度6,搅拌碎。




3. Add softened butter, mix 8 secs/speed 6. 
3. 加入软化奶油,搅拌8秒,速度6。



4. With the back of a spoon, press the biscuit crumbs firmly onto the base of an 8" removable round pan. Chill in the freezer compartment for half an hour. 
4. 饼干碎均匀压在8寸的蛋糕模底,用力压紧后,放入冰箱冷藏30分钟冰硬。



5. Place cube mangoes in clean TM bowl together with cream cheese and sugar. Mix 20 secs/speed 6, stop to scrap down sides. Continue mixing 10 secs/ speed 6 until smooth. 
5. 芒果丁,奶油奶酪与细砂糖放入洗净的主锅,搅拌20秒,速度6。用刮刀把边缘不均匀的奶酪刮下来,继续搅拌10秒,速度6 直到滑顺。








6. Add in yogurt, mix 10 secs/ speed 3 until well combined. 
6. 加入优格,选择10秒,速度3,搅拌均匀。



7. Add in the gelatin solution, mix 20 secs/speed 3 until fully incorporated. 
7. 加入明胶液,选择20秒,速度3 混合。




8. Add in the remaining diced mangoes, mix together with a spatula. 
8. 加入剩余的芒果丁,用刮刀稍微搅拌。



9. Pour the mixture into the chilled crust. Smooth the surface with the spatula and tap the pan lightly on the table top. Chill in the freezer compartment for 1/2 hour. 
9. 芒果奶酪糊倒入饼模里,用刮刀抹平表面,轻轻在桌台上敲几下,放入冰箱冷冻半小时。 



Methods for making mango glaze 制作芒果果冻:
10. Place diced mangoes in clean TM bowl, puree for 10 secs/speed 5. 
10. 芒果丁放入洗净的主锅,选择10秒,速度5 搅打成泥状。



11. Add in sugar, gelatin powder and water, heat 5 mins /80°C/speed 3. 
11. 加入细砂糖,明胶粉与水,选择 5分钟,80摄氏度,速度3 加热。



12. Allow mixture to cool for 15 mins then pour it over the slightly set cheesecake. Chill it further in the refridgerator for 4 hours. 
12. 果冻液放凉15分钟,再倒在微凝固的奶酪馅上。放入冰箱冷藏4小时至凝固即可。




13. Remove from mould after cake is set. Decorate as desired. 
13. 蛋糕凝固后,脱模。随意装饰。



So yummy! 



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If you are interested in this amazing 12 appliances in 1 machine, you may contact my Thermomix consultant, Phyllis at (65) 93889470 to enquire more about it.

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