Friday, 15 September 2017

Non-Bake Matcha Marble Cheesecake 免烤抹茶大理石芝士蛋糕 (中英加图对照食谱)

Yum



I just returned from my Hong Kong holidays few days ago and was busy unpacking my luggage, doing loads of laundry and cleaning up the house. In the midst of doing all these chores, I made this simple non-bake Matcha marbled cheesecake to celebrate my girl's 16th birthday, am glad she loves it! 

During my Hong Kong trip, I visited my two favourite baking supplier shops along Shanghai Street. If you are a baking enthusiast like me, you will surely love these two shops too! 


1. 萬記砧板 Man Kee Chopping Board 
Address: 340-342號, Shanghai Street, Yau Ma Tei, Hong Kong
➡️ To get there: Take MTR 🚇 to Yau Ma Tei station , exit A1, about 5 mins walk.

Here you will be spoilt for choices as there are so many wooden mooncake mould designs to choose from that you wish you can bring all home! Lol! 





2) I Love Cake (just beside 萬記砧板 )
Address: 338 Shanghai St, Yau Ma Tei, Hong Kong
➡️ To get there: Take MTR 🚇 to Yau Ma Tei station , exit A1, 5 mins walk. 










Non-Bake Matcha Marble Cheesecake 
免烤抹茶大理石芝士蛋糕
(recipe adpated from 'here')

“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:
125g Lotus Biscoff cookies, finely crushed
60g unsalted butter, melted


饼底:
125克 Lotus 比利时传统焦糖脆饼,压碎 

60克 无盐牛油,融化

Filling:
4 tbsp   warm water
5 tsp     gelatin powder (160 bloom)
5 tsp     Uji matcha powder

3 tbsp   hot water
385g    cream cheese, softened at room temperature
300g    greek-style yogurt
130ml  fresh milk
100g    brown sugar




馅料: 
4大匙     温水
5小匙     明胶粉/吉利丁粉

5小匙     于治抹茶粉 
3大匙     热水
385克     奶油奶酪,
室温下软化
300克     希腊式优格
130毫升 牛奶
100克     赤糖 



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:

Crust饼底 :
Line the base of a 7 inch round pan with removable base with baking paper. Combine the crushed cookies and melted butter together in a mixing bowl. With the back of a spoon, press the cookie mixture firmly onto the base of the prepared pan. Chill in the freezer compartment for at least 30 minutes. 

准备一个7寸活底圆烤模,在底部铺上油纸。压碎的饼干与融化的奶油放入碗中,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。



I'm using a 7" non-stick heavy gauge PushPan. You can get this cake pan at https://www.kitchenary.com.sg/collections/pushpan

Key in this discount code BTTPP0716 (no expiry date) exclusively for Baking Taitai's readers and followers to enjoy 15% off every item (Pushpan, Tovolo, Staybowlizer, SiliconeZone Hello Kitty Collection) on www.kitchenary.com.sg.

Disclaimer: Baking Taitai does NOT get any sales commission from any of your purchases at KitchenarySg.



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 induction hob.)

1. 在一个小碗,倒入水,撒上明胶粉(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. Mix the matcha powder and hot water together until well combined. 

2. 抹茶粉与热水搅拌均匀。




3. With an electric mixer, beat the cream cheese, yogurt, milk and sugar in a mixing bowl until smooth. Stop to scrape down the sides if necessary. Mix well before adding gelatin solution and beat till fully incorporated. 

3. 用电动搅拌机,搅打奶油奶酪,优格,牛奶和糖直到顺滑。再加入明胶继续搅拌均匀。








4. Divide mixture evenly into two bowls. Add the matcha mixture into one of the bowls and mix well.

4. 奶酪糊均匀分成两碗。其中一碗加入抹茶糊,搅拌均匀。 




5. 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. 


5. 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。






6. Refrigerate the cake for about 4 hours before serving.  

6. 将蛋糕模放入冰箱,冷藏4个小时以上再享用。




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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。






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