No Bake Strawberry Cheesecake 免考草莓芝士蛋糕
This No Bake Strawberry Cheesecake is great to enjoy as an after meal dessert especially under the hot humid weather. It’s fruity and refreshing with the strawberry puree blended in the cheesecake and more fresh strawberries topping inside the transparent jelly. It’s also a perfect combination with the tangy taste of lychee orange Oreo base. No oven is required and you can easily make this delicate cheesecake 2-3 days ahead and keep it chilled in the refrigerator. As Korean strawberries are still available in the supermarkets, why not try to make one to impress your loved ones.
No Bake Strawberry Cheesecake
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You might like this 您或许会喜欢~ Charlotte Aux Fraises草莓夏露蕾特
No Bake Strawberry Cheesecake
Ingredients
Biscuit base
- 100 g Lychee orange Oreo - remove cream - grind biscuits coarsely
- 60 g melted butter
Strawberry puree
- 150 g fresh strawberries - chop to small pieces
- 1 tbsp water
- 40 g caster sugar
- 1/2 tsp lemon juice
Strawberry cheesecake
- 15 g gelatin - soak with 3 tbsp water
- 225 g cream cheese - room temperature
- 60 g icing sugar - sifted
- 200 g natural yogurt (Greek yogurt) - room temperature
- strawberry puree
- 1/2 tsp strawberry essence
- 1-2 drops rose pink coloring
Jelly topping
- 350 g water
- 50 g caster sugar
- 1 tsp gelatin
- 35 g instant jelly powder
- more strawberries for topping - wash and stemmed, use kitchen paper to dap dry
Instructions
Biscuit base
- Grease the sides of a 7 inch removable cake pan and line the bottom with parchment paper. Combine biscuit crumbs with melted butter. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later use. **add a little more butter if you find the biscuits is too dry**
Strawberry puree
- In a pot add 150g chopped strawberries and a tablespoon of water, together with sugar. Cook at medium low heat until strawberries softened, Add lemon juice and stir well. Then puree it in a blender till fine, set aside.
Prepare the cheescake
- soak gelatin with 3 tablespoon of water in a heatproof bowl for about 2 minutes. Place the bowl over boiling water until gelatin dissolves, stir well, off heat. Keep warm.
- Place cream cheese, yogurt and icing sugar in the food processor, blend well. Then pour in the strawberry puree, blend mixture till smooth and at the same time add in melted gelatin. Add strawberry essence and rose pink colour and mix well again.
- Pour cream cheese mixture into the prepared cake pan and place it in the refrigerator for about at least 2-3 hours to set.
Jelly topping
- Remove cheesecake from pan and wrap with plastic transparent wrapper (order online) around the cake. Place it in the refrigerator again to chill.
- Cut about 10 pieces of fresh strawberries into half and place it around the sides of cake. Then add more whole strawberries in the center (see pics).
- Boil and stir the jelly topping liquid at medium low heat for about 1 minutes. Cool down the jelly liquid a little and gently pour it on top of cheesecake just to cover the fresh strawberries.
- Chill cheesecake cake in the refrigerator for at least 3 hours before serving.
Notes
- 免考草莓芝士蛋糕 No Bake Strawberry Cheesecake
- 气候开始变热，最适合做过高颜值又美味的免考草莓芝士蛋糕了。冰冰凉凉的，满满的草莓味。。感觉很完美~~
- 饼底
- 100克 奥利奥（柑橘荔枝味），刮掉奶油，磨碎
- 60克 融化牛油
- 草莓酱
- 150克 鲜草莓，切小
- 1汤匙 水
- 40克 细砂糖
- 1/2茶匙 柠檬汁
- 草莓芝士蛋糕（组合）
- 15克 鱼胶粉+3汤匙水 (吉利丁粉)
- 225克 奶油芝士 （温室软化）
- 60克 糖粉 （过筛）
- 200克 酸奶 （希腊酸奶）-（温室）
- 草莓酱
- 1/2茶匙 草莓香精
- 1-2滴 粉红色素
- 果冻液
- 350克 水
- 50克 砂糖
- 1茶匙 鱼胶粉 (吉利丁粉)
- 35克 急速杰里粉
- 多准备鲜草莓铺面 – 冲洗净，用厨房擦干水份, 切掉蒂头
- 准备一个7寸活动底烤盘底部铺纸，旁边抹油。把饼干料混合均匀，放入蛋糕盘内用手压实，放进冰箱，备用。**假如觉得饼干碎太干的话，就多加一定牛油**
草莓酱
- 将150克 草莓，一汤匙水和砂糖放入锅中，用中小火煮，搅拌至草莓变软才加入柠檬汁，搅匀即可。然后放入打碎机打滑，备用。
草莓芝士蛋糕（组合）
- 鱼胶粉+3汤匙水（搅匀）浸泡约2分钟，隔水加热致鱼胶粉完全融化，熄火，保温。
- 奶油士，酸奶和糖粉放入料理机搅打均匀。加入草莓酱，再搅匀（期间倒入鱼胶液）至顺滑。然后加入草莓香精和粉红色素再拌匀即可。
- 将奶油士混合物倒入烤盘，放入冰箱冷藏约2-3小时至凝固。
果冻液
- 从冰箱取出芝士蛋糕脱模，蛋糕边缘围上透明硬质装饰软包装塑料纸（在网上买得到）。放入冰箱冷藏，备用。
- 将10颗 鲜草莓对半切开围在蛋糕边缘，然后中央放满草莓（请看上图）。
- 将果冻料放入小锅中用中小火煮滚，煮约1分钟，要不停搅拌，熄火。 让液体稍微待凉。然后慢慢倒在蛋糕上至盖满草莓即可。
- 将芝士蛋糕收进冰箱冷藏3个小时即可切片享用。
