Red Dragon Fruit Cheesecake 火龙果芝士蛋糕
This pinky and elegant no-baked red dragon fruit cheesecake looks very pretty in double layers. Being only 6 inches, this is a very small cake. You will definitely not believe how easy it is to assemble the two layers in a mere 15 to 20 minutes. Although there are white chocolate and sugar in the recipe the cake is not very sweet but with a hint of cirtusy lemon. Best to serve this lovely classic cake for girly’s birthday or home gathering.
Red Dragon Fruit Cheesecake
Ingredients
Biscuit base
- 80 g digestive biscuit crumbs - crush biscuits with a rolling pin
- 40 g melted butter
Cheese filling
- 250 g cream cheese - room temperature
- 200 g natural yogurt
- 1/2 tbsp lemon juice or to taste
- 1 tsp vanilla extract
- 3 packs white chocolate - Meiji brand - total 120g
- 4 tbsp icing sugar - sifted
- 1.5 tbsp gelatin powder - + 2tbsp water soaked for 2 mins, about 15g gelatin powder
- 100 g red dragon fruit puree
Instructions
- Biscuit base - Grease the sides of a 6 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.
- Melt white chocolate under double boiler and stir till to smooth and leave to cool. Melt gelatin under double boiler and keep warm.
- Place cream cheese, natural yogurt, melted white chocolate, icing sugar, lemon juice and vanilla extract in a food processor and blend until smooth. Then continue blending and pour in melted gelatin and blend mixture well again.
- Divide cheese filling mixture into 2 portions. Add 3 tablespoon of red dragon fruit puree into one of the plain cheese mixture. Gently stir well with a hand whisk and pour into prepared cake pan and spread evenly, then place into freezer for about 15 to 20 minutes to semi set.
- Add 1/2 tablespoon of red dragon fruit puree (for a lighter colour) into the remaining plain cheese mixture and gently stir well.
- Then take out the cake pan from freezer and gently pour the second layer of cheese mixture (step 5) on top of the semi set cheesecake.
- Refrigerate the whole red dragon fruit cheesecake for a few hours or overnight. Decorate the cake as desired before serving.
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火龙果芝士蛋糕
- 免烤火龙果芝士蛋糕，快速简单的食谱，加了白巧克力也不觉得甜，但口感却是很清爽。
材料：
饼底 （6寸蛋糕活底盘，旁边抹油，底部铺纸）
- 100克 全麦消化饼干，放入朔胶袋里擀碎
- 80克 融化牛油
把饼底料混合均匀 （觉得饼干碎太干的话，可多加一点牛油），放入盘模内压实。放进冰箱，备用。
奶油芝士馅料
- 250克 温室奶油芝士
- 200克 天然优格 （酸奶）
- 1/2汤匙 柠檬汁或适量
- 1茶匙 香草香精
- 120克 白巧克力 （我用Meiji牌子，一包40克）
- 4汤匙 糖粉 （过筛）
- 1.5汤匙 鱼膠粉（吉利丁粉-约15克）+2汤匙水, 浸泡2分钟
- 100克 火龙果泥
做法：
- 将白巧克力隔水加热融化，搅至顺滑，待凉备用。浸泡好的鱼胶粉隔水加热至完全融化。保温备用。
- 把奶油芝士，优格，融化巧克力， 柠檬汁， 香草香精及糖粉放入料理机中搅打至顺滑，（不要关机）倒入融化鱼胶粉搅打均匀即可。
- 然后将奶油芝士混合物分成2份。舀入3汤匙火龙果泥到一部份的白奶油芝士混合物，轻轻的搅拌均匀后倒入蛋糕盘内，抹平。放进结冰处冰冻约15到20分钟至奶油芝士混合物半凝固。
- 将1/2汤匙火龙果泥（浅粉色）舀剩下的奶油芝士混合物里，轻轻的拌匀。
- 从结冰处取出半凝固的芝士蛋糕，慢慢的倒上浅粉色的奶油芝士混合物（步骤4），抹平即可。
- 最后将整个蛋糕藏置冰箱冷藏数小时或隔夜即可脱模装饰。
*************
Hi Ann, is it possible to swap out the dragon fruit for mango or any other fruits? i absolutely love this recipe and have made it a number of times.. so was just wondering if i could use the same recipe but just swap out the dragon fruit for other fruits..
Hi Natasha, Yes you can use mango puree with mango yogurt.
Thank u
Hi Ann,
If I were to bake this in an 8 inch cake pan, do I use 1.5 times of the above recipe?
Hi Joyce, yes you can use 1.5 times of the recipe for an 8 inch cake pan.
Hi Ann, thanks for the recipe, this cheesecake looks so pretty so I tried it today, I have a question though, the cheesecake batter turn out to be very thick, I wonder if it is because I used too much gelatin? I did follow your recipe though if I read it correctly – Tablespoon? The cake is in the fridge, I will take it out tomorrow morning to check if it looks right, will let you know, thanks for sharing!
Hi Kristy, 1.5 tablespoons of gelatin is just right for the total mixture of about 620g (cream cheese, yoghurt, melted chocolate and dragon fruit puree). Due to our very hot weather here, the mixture is not thick, I mean the mixture is pourable.
Please let me know how you find your cake tomorrow after cutting.
Thanks Ann, it taste really good even though the mixture appeared to be a little bit thick. Thanks for sharing your wonderful recipe!
You’re welcome, Kristy 🙂 You can add a little milk next time if the mixture is too thick.
Just like every your creation, this one is very beautiful too. Thumbs up for you, Ann.
Hi Ann, thanks for the lovely recipe. I tried it yesterday and left it over night in the fridge. However when I cut it just now, it’s still very moist. What have I done wrong? Not enough gelatin, because when I add into the mixture it’s slightly hard. Can I add in before it garden, meaning still hot?
Hi Machere, Actually 15g gelatin is more than enough for this recipe, plus the white chocolate will helps the batter set a little. Is better to keep the melted gelatin warm before pouring it into the mixture. Anyway, if you want your cheesecake to be more firm, can increase the gelatin to 198 – 20g.
excuse me Ann, concerning of sweetness; can i omit icing sugar or white chocolate for less sweet variety? would it interfere with the batter’s overall consistency for a less sweet to more bland variety? because i was thinking of re-creating this without white chocolate and icing sugar; allowing only dragonfruit’s natural sweetness to come through, even though i know there’s less flavour from the fruit. thank you and much appreciate for sharing this amazing recipe.
Hi Max, Is really up to you to recreate the recipe with less sugar or white chocolate. You’ll know what the cake taste like after making the cake.
that’s true. just wish to know if omitting the sugars may result in a less firm consistency of a finished product?
You can just omit the sugar and white chocolate but mind you, the cake is very bland.
请问白巧力是块状的吗?如果不放巧克力可以用别的东西代替吗?
Hi Peggy, 白巧力是块状的。不放也可以,但食谱必须调整一下。
请问不放白巧力如何调整呢?请问有8″ 模的食谱吗?谢谢
Hi Ally, 这个蛋糕很小。你要用8″摸的话,须要食谱x3。可以不加白巧克力,但糖分要调整。。。就是把奶油芝士混合物打好后,试一下够不够甜。假如不甜的话,可以在加一点(过筛)糖分再打滑。
Ann Low谢谢你
想请问这个食谱可以用在7″的模型吗? 还有上面那个deco 你是用什么叶子和怎么把Dragon fruit 做的
Hi Annie, 蛋糕用7″摸会比较扁,而且两层的颜色不明显。叶子是自家种的莳萝(dills)。你也可以用薄荷叶做装饰。上面的dragon fruit球是用melon baller挖出来的。
看看这视频就知道怎么做了。
https://www.youtube.com/watch?v=KWr6TcLOOPw
感谢你的回复。
Ann, what a stunning cheesecake! I love the color!
Hi, Ann
I was exploring the internet and found your website. I would like to tell you that you have shared a great recipe. I will try your recipe today.
Thanks.
Hi Ann,
Sorry for my silly question
Is the gelatine in your recipe powder or leaves?
Thank You
Hi Alice, Sorry that I didn’t put it clear. Is gelatin powder.
It’s a lovely home made classic cake specially for birthday girl.
Hi Ann, is it possible to swap out the dragon fruit for mango or any other fruits? i absolutely love this recipe and have made it a number of times.. so was just wondering if i could use the same recipe but just swap out the dragon fruit for other fruits..
Hi Natasha, Yes you can use mango puree with mango yogurt.
Thank u
Hi Ann,
If I were to bake this in an 8 inch cake pan, do I use 1.5 times of the above recipe?
Hi Joyce, yes you can use 1.5 times of the recipe for an 8 inch cake pan.
excuse me Ann, concerning of sweetness; can i omit icing sugar or white chocolate for less sweet variety? would it interfere with the batter’s overall consistency for a less sweet to more bland variety? because i was thinking of re-creating this without white chocolate and icing sugar; allowing only dragonfruit’s natural sweetness to come through, even though i know there’s less flavour from the fruit. thank you and much appreciate for sharing this amazing recipe.
Hi Max, Is really up to you to recreate the recipe with less sugar or white chocolate. You’ll know what the cake taste like after making the cake.
that’s true. just wish to know if omitting the sugars may result in a less firm consistency of a finished product?
You can just omit the sugar and white chocolate but mind you, the cake is very bland.
Hi Ann, thanks for the lovely recipe. I tried it yesterday and left it over night in the fridge. However when I cut it just now, it’s still very moist. What have I done wrong? Not enough gelatin, because when I add into the mixture it’s slightly hard. Can I add in before it garden, meaning still hot?
Hi Machere, Actually 15g gelatin is more than enough for this recipe, plus the white chocolate will helps the batter set a little. Is better to keep the melted gelatin warm before pouring it into the mixture. Anyway, if you want your cheesecake to be more firm, can increase the gelatin to 198 – 20g.
Hi Ann, thanks for the recipe, this cheesecake looks so pretty so I tried it today, I have a question though, the cheesecake batter turn out to be very thick, I wonder if it is because I used too much gelatin? I did follow your recipe though if I read it correctly – Tablespoon? The cake is in the fridge, I will take it out tomorrow morning to check if it looks right, will let you know, thanks for sharing!
Hi Kristy, 1.5 tablespoons of gelatin is just right for the total mixture of about 620g (cream cheese, yoghurt, melted chocolate and dragon fruit puree). Due to our very hot weather here, the mixture is not thick, I mean the mixture is pourable.
Please let me know how you find your cake tomorrow after cutting.
Thanks Ann, it taste really good even though the mixture appeared to be a little bit thick. Thanks for sharing your wonderful recipe!
You’re welcome, Kristy 🙂 You can add a little milk next time if the mixture is too thick.
It’s a lovely home made classic cake specially for birthday girl.
请问白巧力是块状的吗？如果不放巧克力可以用别的东西代替吗？
Hi Peggy, 白巧力是块状的。不放也可以，但食谱必须调整一下。
请问不放白巧力如何调整呢？请问有8″ 模的食谱吗？谢谢
Hi Ally, 这个蛋糕很小。你要用8“摸的话，须要食谱x3。可以不加白巧克力，但糖分要调整。。。就是把奶油芝士混合物打好后，试一下够不够甜。假如不甜的话，可以在加一点（过筛）糖分再打滑。
Ann Low谢谢你
Ann, what a stunning cheesecake! I love the color!
想请问这个食谱可以用在7″的模型吗? 还有上面那个deco 你是用什么叶子和怎么把Dragon fruit 做的
Hi Annie, 蛋糕用7“摸会比较扁，而且两层的颜色不明显。叶子是自家种的莳萝(dills)。你也可以用薄荷叶做装饰。上面的dragon fruit球是用melon baller挖出来的。
看看这视频就知道怎么做了。
https://www.youtube.com/watch?v=KWr6TcLOOPw
感谢你的回复。
Hi Ann,
Sorry for my silly question
Is the gelatine in your recipe powder or leaves?
Thank You
Hi Alice, Sorry that I didn’t put it clear. Is gelatin powder.
Hi, Ann
I was exploring the internet and found your website. I would like to tell you that you have shared a great recipe. I will try your recipe today.
Thanks.
Just like every your creation, this one is very beautiful too. Thumbs up for you, Ann.