Aunty Young（安迪漾）: 免烤火龙果乳酪蛋糕(Non-bake Dragon fruit Cheesecake )

安哥网购一批火龙果。

吃着吃着，安迪突然想做个火龙果乳酪蛋糕。

上网觅食谱，东参西阅，终于有了头绪。

可是有点担心，毕竟没吃过，不懂味道如何？

因此，还是保守一些，做个混合原味的。

希望如果有个三长两短，

还是有个原味可以功过相补。

刚刚下午茶，终于切片断结果。

结果。。。。。

yeah...........✌

整体来说是既漂亮又好吃✨✨

开心，开心！

家里的消化饼所剩有限，

所以加了少许苏打饼，核桃，巧克力粉。。。。。

反正MCO期间，材料有限，

只能就地取材了。

重点是，依然美味可口，😋

瞧，饼底带有核桃香，口感香脆。

蛋糕体顺滑，绵软，甜中带微酸，乳酪香醇迷人，

加上淡淡的火龙果香气，

这是一款好好吃的乳酪蛋糕。

免烤火龙果乳酪蛋糕
- 做1个 8 寸圆形乳酪蛋糕

底层
250 g 消化饼
50 g 烤香核桃
150 g 溶化奶油

做法：
1。在一个8寸圆形脱底烤模涂上一层油。
2。以搅拌机将消化饼和烤香核桃搅拌成细幼的饼碎。将饼碎倒入烤模，倒入溶化奶油，搅拌均匀，以压板压紧成乳酪蛋糕底。冷藏于冰箱30分钟。

原味内馅
250 g 室温奶油乳酪
80 g 细砂糖
1 Tbsp 柠檬汁
8 g 明胶粉
100 ml 动物性鲜奶油

做法
1。隔热水，将奶油乳酪和细砂糖搅拌成顺滑的奶油糊，置旁待用。
2。隔热水，将明胶粉加上1汤匙水，溶化。
3。将动物性鲜奶油打发。然后将打发鲜奶油拌入做法（1）的奶油糊，拌匀。加入溶化明胶粉，拌匀。
4。冰箱取出蛋糕饼底，表层插洞洞。将做法（3）的乳酪混合物倒在蛋糕饼底上。冷藏与冰箱30分钟或表层凝固。

火龙果味内馅
250 g 室温奶油乳酪
20 g 细砂糖

120g 火龙果丁

100g 炼奶
1 Tbsp 柠檬汁
10 g 明胶粉
100 ml 动物性鲜奶油

做法
1。隔热水，将奶油乳酪和细砂糖搅拌成顺滑的奶油糊。以搅拌机将火龙果丁和炼奶搅拌成火龙果汁，倒入奶油乳酪糊，拌匀成火龙果奶油乳酪糊，置旁待用。
2。隔热水，将明胶粉加上2汤匙水，溶化。
3。将动物性鲜奶油打发。然后将打发鲜奶油拌入做法（1）的火龙果奶油乳酪糊，拌匀。加入溶化明胶粉，拌匀。
4。冰箱取出蛋糕，表层插洞洞。将做法（3）的火龙果乳酪混合物倒在蛋糕上。冷藏与冰箱至少4个小时即可享用。

以搅拌机将火龙果丁和炼奶搅拌成火龙果汁

Blend the dragon fruit and condense milk into juice

Non-bake Dragon fruit Cheesecake
- Makes one 8 inch cheesecake

Base
250 g digestive biscuits
50 g walnuts
150 g melted butter

Method :
1. Grease an 8 inch spring form cake tin.

2. In the food processor, pulse the biscuits and walnuts until they turn into fine crumbs. Add in melted butter and pulse until combined. Press into the bottom of the tin, and refrigerate for about 30 minutes while you are making the filling.

Cheese filling
250 g cream cheese, at room temperature
80 g sugar
1 Tbsp lemon juice
8 g gelatin powder
100 ml whipping cream

Method :
1. Use double-boil method, stir-blend the cream cheese and sugar until become a smooth cream cheese batter. Set aside .
2. Use double-boil method, melt the gelatin powder with 1 Tbsp water.
3. Whip the whipping cream in a stainless steel bowl surrounded by ice cubes, until soft peaks form. Pour it into step(1) cream cheese batter, mix well. Add in melted gelatin powder, mix well.
4. Take out the cake base from the fridge, poke the surface for wholes. Pour the cheese mixture (from step 3) on to the cake base, chill it in the fridge for 30 minutes or until the surface solidified.

Dragron fruit cheese filling
250 g cream cheese, at room temperature
20 g caster sugar

120g diced dragon fruit

100g condense milk
1 Tbsp lemon juice
10 g gelatin powder
100 ml whipping cream

1. Use double-boil method, stir-blend the cream cheese and sugar until become a smooth cream batter. Set aside . Blend the dragon fruit and condense milk into juice. Pour it into the cream cheese to become dragon fruit cream cheese . Set aside.
2. Use double-boil method, melt the gelatin powder with 1 Tbsp water.
3. Whip the whipping cream in a stainless steel bowl surrounded by ice cubes, until soft peaks form. Pour it into step(1) dragon fruit cream cheese batter, mix well. Add in melted gelatin powder, mix well.
4. Take out the cake base from the fridge, poke the surface for wholes. Pour the dragon fruit cheese mixture（from step 3) on to the cheese cake , chill in the fridge for at lease 4 hours or until the surface solidified.