4月6日，
安哥的生日。
2020年4月6日星期一
2017年5月7日星期日
Non-bake Lemon and Lime Cheesecake （免烤柠檬酸柑乳酪蛋糕）
Cheesecake is often well received in my family.
Today I made another cheesecake specially for my second brother-in-law (二伯)
who put a lot of effort into helping me repair my netbook.
Even though in the end, I couldn't get back my old one but had to buy a new one instead,
the hard work he had done is still much appreciated .
Therefore, I made this yummylicious lemon and lime cheesecake for him as token of appreciation.
2015年11月13日星期五
免烤百香果乳酪蛋糕 (Non-bake Passion Fruit Cheesecake)
前几天（9/11）是契女，Mel的生日。
因为今年巧遇SPM考试，为了不耽误她做最后冲刺，
契妈我只能暂时送上亲自做的生日蛋糕，
一来祝她生日快乐！而来愿她考试顺利！
我们已经约好，下个月的9号，
也就是生日的一个月后，好好的补庆一番。
免烤百香果乳酪蛋糕
(7寸圆形脱底模/6寸方形脱底模）
饼干底 ：
苏打饼干片 – 80g
烤香核桃 - 20g
牛油 – 50g
乳酪蛋糕体 ：
软化奶油乳酪 – 270g
细砂糖 – 55g
百香果 – 3颗（只取果汁）
动物性鲜奶油– 100g
吉利丁片 –10g
上层材料 ：
百香果 -1颗
芒果汁或水（芒果汁或水加上百香果共90毫升）
吉利丁片- 2g
饼底做法 ：
1。 将苏打饼干和烤核桃放入塑胶袋，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，冷藏于冰箱约30分钟。
乳酪蛋糕体做法 ：
1。 吉利丁片泡冰水软化，备用
2。 将奶油乳酪和细砂糖隔热水拌至无颗粒状，加入百香果汁拌均匀。
3。 将动物性鲜奶油倒入一个外围冰块的钢盆中，打发。
4。 把打发的动物性鲜奶油加入乳酪糊里，拌均匀。
5。 将泡软吉利丁片挤干水分放入以上乳酪糊，搅拌至溶解。
6。 最后将乳酪糊倒入饼底上，盖上保鲜膜，冷藏于冰箱冷藏3个小时或表面凝固。
上层做法：
1。 芒果汁加百香果肉共90毫升与2克的泡软吉利丁片，个热水煮至吉利丁片溶解。
2。 取出乳酪蛋糕，淋上百香果果冻，普盖上保鲜纸，再度冷藏于冰箱约6小时或隔夜。
Non-bake Passion Fruit Cheese cake
(7 inch round tin with removable base/ 6 inch square tin with removable base)
Biscuit base:
Biscuit base:
80g digestive biscuits
20g toasted walnut
50g butter
Cream cheese mixture :
270g softened cream cheese
55g castor sugar
3 passion fruit (only extract the juice)
100g whipping cream
9g gelatin leaf
Topping ingredients :
1 passion fruit
mango juice or water ( plus passion fruit to get a total 100ml)
2 g gelatine leave (soak into cool water to soften it)
Method for biscuit base:
1. Pour in the digestive biscuits and toasted walnut 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 mixture into the aluminum foil-lined round tin, flatten them evenly into a base, then chill in the fridge for about 30 minutes.
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 the passion fruit juice, stir well.
3. Whip the whipping cream in a stainless steel bowl surrounded by ice cubes, until soft peaks form.
4. Pour in the whipped whipping cream into the cream cheese mixture(step 2), mix well.
5. Drain the gelatin leaf of excess water and mix it into the cheese mixture(step 4). Mix evenly.
6. Pour the cheese mixture into the tin and chill in the fridge for 3 hours or until the surface solidifies.
Method for topping：
1. Measure a total of 90 ml mango juice /water + passion fruit. Mix them with 2g of softened gelatin leaves in a double boil pot, until the gelatin leave have fully melted.
2. Remove the cheese cake from the fridge, pour the passion fruit jelly on it, cover with wrapping paper and chill for about 6 hours or overnight.
20g toasted walnut
50g butter
Cream cheese mixture :
270g softened cream cheese
55g castor sugar
3 passion fruit (only extract the juice)
100g whipping cream
9g gelatin leaf
Topping ingredients :
1 passion fruit
mango juice or water ( plus passion fruit to get a total 100ml)
2 g gelatine leave (soak into cool water to soften it)
Method for biscuit base:
1. Pour in the digestive biscuits and toasted walnut 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 mixture into the aluminum foil-lined round tin, flatten them evenly into a base, then chill in the fridge for about 30 minutes.
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 the passion fruit juice, stir well.
3. Whip the whipping cream in a stainless steel bowl surrounded by ice cubes, until soft peaks form.
4. Pour in the whipped whipping cream into the cream cheese mixture(step 2), mix well.
5. Drain the gelatin leaf of excess water and mix it into the cheese mixture(step 4). Mix evenly.
6. Pour the cheese mixture into the tin and chill in the fridge for 3 hours or until the surface solidifies.
Method for topping：
1. Measure a total of 90 ml mango juice /water + passion fruit. Mix them with 2g of softened gelatin leaves in a double boil pot, until the gelatin leave have fully melted.
2. Remove the cheese cake from the fridge, pour the passion fruit jelly on it, cover with wrapping paper and chill for about 6 hours or overnight.
一个是7寸圆形，送给契女；
另外一个是6寸方形，给那两父女。
因为他们可是乳酪蛋糕控，
怎么可以没份吃呢？
This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).
@@@@@ Enjoy ! @@@@@
2015年5月10日星期日
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!
2014年12月10日星期三
樱桃乳酪蛋糕(Cherry Cheesecake)
某天在研做“黑森林蛋糕”时，又一次意外开错罐头，
向来惜福，岂能让它变质而造成浪费？
快快变出这好好吃的樱桃乳酪蛋糕。
While trying to make a Black Forest Cake the other day, I accidentally opened the wrong can again. Of course I can't waste the cherries inside, right? So I had a change of plans an made this Cherry Cheesecake instead!
While trying to make a Black Forest Cake the other day, I accidentally opened the wrong can again. Of course I can't waste the cherries inside, right? So I had a change of plans an made this Cherry Cheesecake instead!
2013年4月9日星期二
免烤百利奶油酒芝士蛋糕(Non-bake Baileys‘ Irish cream Cheesecake )
刚巧最新一期的新新饮食（83期），
刊登了这款冻百利奶油酒芝士蛋糕，
即刻眼前一亮！
赶巧今天又是安家二哥的生日，
他不止对百利（Baileys）情有独钟；更是芝士的拥姜。
那就来个顺水人情，让“它”缘到事成吧！
2013年4月1日星期一
免烤檬芝士蛋糕（Non-bake Lemon Cheese Cake)
安家父女最喜欢这款冷冻免烘的芝士蛋糕。
以往他们常光顾Secret Recipe,
最近知道安迪漾迷上各类蛋糕，
就起哄要安迪漾给他们做这好吃的蛋糕。
距离上回抒宜来我们家，
示范这芝士蛋糕快整九个多月的事了，
之后我都不敢自己做，
因为连动物性奶油和植物性奶油都分不清，
直到那天，多亏小雨伞的清晰解说，
我终于了解这两种奶油的区别，谢谢小雨伞啊：）
解除奶油混乱的问题，胆子也跟着大了，
加上最近“蛋糕疯”，所有材料都具备，
那还等啥？
开工咯！
自己觉得跟抒宜做的比起来，
还是有待进步。
不过可以勇敢的踏出第一步，
已经是很正面的，加油！
问问父女，评几分？
父女同声同气： “好吃！好吃！”
该不会是卖口乖，这样才会有下一次？
（嘻。。。。算他们醒目 ）
2012年7月24日星期二
免烤柠檬芝士蛋糕(Non- bake Lemon Cheesecake)
以往安哥宋和Na Nak 总会为了这道柠檬芝士蛋糕，
常常光顾Secret Recipe,
父女俩可说是芝士的忠实粉丝。
有时候，父女俩，还可为一块芝士蛋糕，
来个争先恐后。
感觉上，芝士蛋糕，魅力无法挡；
因为老爸变小孩，女儿变成人，互不相让 。
高唱：
芝士，芝士，我爱你！
高唱：
芝士，芝士，我爱你！
2012年7月22日星期日
免烤咖啡芝士蛋糕 (Non-bake Coffee Cheesecake)
昨天抒宜再次前来示范烘调各类芝士蛋糕。
其中以这咖啡芝士蛋糕为我的最爱。
奶油滑入口溶，
加上浓浓的咖啡香，
mm...........好味！
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