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 ! @@@@@
