免烤芒果优格乳酪蛋糕 (Non-bake Mango Yogurt Cheesecake)

今天是一个美丽的日子。

为了迎接这美好日子，我做了个免烤芒果优格乳酪蛋糕。

因为里边有我喜欢的优格，安哥喜欢的芒果和娜娜喜欢的乳酪。

这样一家三口，其乐融融，共享一个皆大欢喜的蛋糕，

这样的母亲节是美好无价的。

祝福天下的妈妈： 母亲节快乐！

 Today is a meaningful day. And to celebrate this meaningful day, I decided to make this Mango Yogurt Cheesecake. Since it is made up of three ingredients my family likes; yogurt for me, mango for my hubby, and cheese for NaNak, it's the perfect cake for us to celebrate Mother's Day together with. Wishing all mothers around the world a Happy Mother's Day!

免烤芒果优格乳酪蛋糕
 食谱参考 ： 随心歇息站
(6寸圆形脱底模）

饼干底 ：
Oreo饼干片 – 90g
牛油 – 40g


乳酪蛋糕体 ：
软化Cream cheese – 200g
细砂糖 – 55g
草莓优格 – 100g
牛奶 – 250g
吉利丁片 –9g


饼底做法 ：
1。 将Oreo饼干放入塑胶袋，以擀面棍压碎
2。 牛油隔水溶化，然后加入以上的饼干碎，拌均匀
3。 倒入已包上铝箔纸的底部，用汤匙压平，置于冷藏备用
4。 当饼底凝固了，排列切对半的草莓在模边，备用


乳酪蛋糕体做法 ：
1。 吉利丁片泡冰水软化，备用
2。 cream cheese + 细砂糖隔水拌至无颗粒状，倒入1/2 份量牛奶拌匀
3。 将吉利丁片挤干水分放入以上乳酪糊，搅拌至溶解
4。 再加入剩余1/2 份量牛奶和草莓优格，拌均匀即可
5。将乳酪糊倒入模具后，置于冰箱冷藏3个小时。

上层材料：
100g 芒果
3/4tsp 吉利丁分粉
10ml 水

做法：
1）用搅拌机把芒果搅成泥状。
2）把吉利丁粉粉轻洒在清水上，静待5分钟。
3）以隔水溶化法，把做法2）加温至吉利丁粉粉溶解。
4）把做法3）拌入芒果泥里混匀，再轻轻倒入乳酪蛋糕表层。
5）放入冰箱，冷藏约3小时才享用。

 吉利丁片/鱼胶片(Gelatine leaf)

Non-bake Mango Yogurt Cheesecake
 recipe adapted from : 随心歇息站
(6 inch round tin with removable base)

Biscuit base:
90g Oreo biscuits
40g butter

Some mango slices (smaller than the height of the cake)

Cheesecake:
200g softened cream cheese
55g castor sugar
100g mango yogurt
250g milk
9g  gelatin leaf


Method for biscuit base:
1. Place the Oreo biscuits in a plastic bag and crush them with a rolling pin.
2. Double-boil the butter to melt it , then mix it evenly with the biscuit crumbs from (1).
3. Pour the crumbs into the aluminium foil-lined round tin, flatten them evenly into a base, then refrigerate.
4. When the biscuit base has solidify, line the mango slices around the edge of the tin as shown.

Method for cheesecake:
1. Immerse the gelatin leaf into ice water and set aside for later use.
2. Double boil the cream cheese + caster sugar and stir until the sugar has completely dissolved. Pour in half of the milk.
3. Drain the gelatin leaf of excess water and mix it into the cheese mixture. Mix evenly.
4. Add in the other half of the milk and the mango yogurt, mix evenly.
5. Pour the cheese mixture into the tin and refrigerate for 3 hours.

Topping ingredients:
100g mangoes
3/4tsp gelatine powder
10ml water

Method:
1. Use a blender to blend the mangoes.
2. Scatter the gelatine powder on the surface of the water and let it be for 5 minutes.
3. Double boil (2) until the gelatine has completely melted.
4. Mix (3) into (1) and mix evenly, then carefully scoop the mixture onto the surface of the cheesecake.
5. Refrigerate the cake for 3 hours before serving.

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

I'm submitting this post 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

Bake-Along #78 : Bake-Along 4th Anniversary Theme - Cheesecake