No-Bake Strawberry Cheesecake 士多啤梨芝士蛋糕 (免焗)

份量：6 (7" 模)
時間：1小時

材料：

無鹽牛油 x 70克 (煮溶)
消化餅 x 175克
士多啤梨 x 120克 (用於忌廉裏) + 120克 (佈置)
綿糖 x 40克
忌廉芝士 x 380克
忌廉 x 200毫升
練奶 x 2湯匙
檸檬皮 x 1隻檸檬
魚膠粉 x 4茶匙 (溶於暖水中)

做法：

1. 把一個七吋蛋糕模塗上牛油。
2. 把所有消化餅放入密實袋裏，用一個麵團軸壓碎。
3. 把壓碎了的消化餅，混入已溶的牛油裏，拌勻。
4. 把牛油消化餅碎倒入模中，用匙羹壓實，放入冰箱雪最少20分鐘。
5. 把120克士多啤梨和綿糖攪勻。
6. 加入忌廉芝士一起攪勻。
7. 於另外一個容器，把忌廉攪杰，再加入忌廉芝士混合物內。
8. 加入煉奶、檸檬皮和魚膠粉，一起攪杰。
9. 把混合物倒入餅底上，蓋上錫紙放入雪櫃一晚。
10. 食用前用士多啤梨佈置蛋糕面。

Portion: 6 (7" Tin form)
Time: 1hr

Ingredients:

Unsalted Butter x 70g (melted)
Digestive Biscuits x 175g
Fresh Strawberry x 120g (for the cream) + 120g (for toppings)
Caster Sugar x 40g
Cream Cheese x 380g (in room temperature)
Whipped Cream x 200ml
Condensed Milk x 2tbsp
Lemon Zest x 1lemon
Gelatine x 4tsp (mixed in warm water)

Directions:

1. Grease a 7" tin form with some butter.
2. Crunch the digestive biscuits inside a plastic bag with a dough roller.
3. Combine crumbs with melted butter.
4. Cover the bottom of the tin form with the crumbs mixture. Press hard with a spoon. Place it in freezer for at least 20 mins.
5. Puree the 120g strawberries and caster sugar in a food processor or blender.
6. Add in the cream cheese and blend until smooth.
7. In another container, whisk the whipped cream until thickened. Add in to the cream mixture.
8. Add condensed milk, lemon zest and gelatine water. Blend until thickened.
9. Pour the cream mixture over the prepared crust, cover it and fridge overnight.
10. Decorate with fresh strawberries before serving.