No-bake Cherry Yogurt cheesecake 免考樱桃芝士蛋糕

This No-Bake Cherry Yogurt Cheese is decadent, rich and yummy. It is quick to prepare and looks pretty with swirls of cherry syrup on top. Definitely a perfect dessert to end a meal. 

No-Bake Cherry Yogurt Cheesecake

      Ingredients:
      Biscuit base
      120g chocolate biscuits
      80g melted butter

• Grease the sides of a 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter.  Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later use.

      Cream Cheese filling
      250g  cream cheese, softened at room temperature
      100g natural yogurt
      3 tbsp icing sugar, sifted
      1 tbsp vanilla extract
      1 tbsp lemon juice
      1 tbsp kirsch liqueur (optional)
      1 tbsp gelatin powder (12g) + 2tbsp water, soaked for 2 mins

      150g fresh topping cream (non-dairy whipping cream)

      1 can pitted cherry , drain and reserved syrup (about 200g)
      200g reserved syrup + 1 tbsp sugar + 1 tbsp corn flour + 1/4 tsp gelatin powder (for topping)

      Method:

• In a small pot combine reserved syrup, sugar, corn flour and gelatin powder together.  Stir to boil at medium heat until thickened a little. Set aside to cool.
• Melt gelatin under double boiler. Keep warm.
• Place cream cheese, natural yogurt, icing sugar, vanilla extract, lemon juice, kirsch liqueur in a food processor and blend until smooth. Pour in melted gelatin and blend well. Transfer cheese mixture into a large bowl.
• Whisk fresh topping cream to soft peak form.Pour into cheese mixture and mix well.
• Pour half of the cheese mixture into prepared cake pan. add in pitted cherries, followed by the remaining cheese mixture.
• Drop thickened cherry syrup with a spoon onto cream cheese mixture. Then lightly swirl through mixture with a chopstick. Alternatively, pour all cherry syrup over cream cheese mixture and smooth the top with a palette knife. Refrigerate for a few hours or overnight until set before serving.

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免考樱桃芝士蛋糕

      材料：

      饼底：（1个8寸蛋糕活动底盘，旁边抹油，底部铺纸）

      120克 巧克力饼干，磨碎

      80克 融化牛油

• 饼干料混合均匀，倒入蛋糕盘内压实。放入冰箱，备用。

      芝士馅料
      250克 奶油芝士，温室软化
      200克 天然优格/酸奶
      3汤匙 糖粉，过萨

      1汤匙 香草香精
      1汤匙 柠檬汁
      1汤匙 樱桃力桥酒 （可不放）
      1汤匙 鱼胶粉 （12克）+ 2汤匙水 ，浸泡2分钟

      150克 鲜奶油 （植物性奶油）

      1罐 酒渍樱桃 - 滤干保留酒渍樱桃汁 （约200克）
      200克 酒渍樱桃汁 + 1汤匙 细糖 + 1汤匙栗米粉 + 1/4茶匙 鱼胶粉 （蛋糕表层用）

      做法：

• 把樱桃汁，细糖，栗米粉和鱼胶粉放入小锅里。用中火搅煮至滚及有点浓稠。待凉。
• 浸泡好的鱼胶粉隔水加热至完全融化。保温备用。
• 将所有芝士馅料放入搅碎机中搅打至顺滑，倒入融化鱼胶粉，再一次搅匀。然后放入一个大碗中。
• 打发鲜奶油，拌入芝士湖中，搅拌均匀。
• 将一半的芝士糊倒入蛋糕盘，排上酒渍樱桃。把剩余的芝士糊倒入，抹平。
• 用汤匙舀少许的酒渍樱桃酱滴在芝士湖表面上。（看图）
• 用筷子插入芝士糊里随意画圈。也可以把全部的樱桃酱倒在表层上，用刮刀抹平。置冰箱冷藏数小时或隔夜即可享用。

No-Bake Mango Yogurt Cheesecake 免考芒果优格芝士蛋糕

recipe/食谱这里here