No-bake Blueberry Cheesecake 免焗藍苺芝士蛋糕

份量：6"
時間：1小時

材料：

消化餅 x 6塊
無鹽牛油 x 40克 (煮溶)
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忌廉芝士 x 250克
淡忌廉 x 200毫升
綿糖 x 40克
雲哩拿香精 x 1茶匙
檸檬皮 x 1隻檸檬
檸檬汁 x 1/3隻檸檬 (如喜歡較酸的可加2/3隻檸檬汁)
魚膠粉 x 4茶匙 (溶於暖水中)
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藍苺果醬 x 4湯匙
新鮮藍苺 x 4粒 (裝飾用)

做法：

1. 把一個六吋蛋糕模塗上牛油。
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30分鐘。
5. 把忌廉芝士攪勻，加入綿糖和雲哩拿香精再攪勻。
6. 於另外一個容器，把忌廉攪杰，再加入忌廉芝士混合物內。
7. 分別加入檸檬皮、檸檬汁和溶了的魚膠粉，一起攪勻。
8. 把混合物倒入餅底上，蓋上錫紙放入雪櫃一晚。
9. 食用前用藍苺果醬和新鮮藍苺裝飾。

Portion: 6"
Time: 1hr

Ingredients:

Digestive Biscuits x 6pcs
Unsalted Butter x 40g (melted)
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Cream Cheese x 250g (room temperature)
Whipped Cream x 200ml
Caster Sugar x 40g
Vanilla Essence x 1tsp
Lemon Zest x 1lemon
Lemon Juice x 1/3lemon (2/3lemon for sour lover)
Gelatine x 4tsp (mixed in warm water)
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Blueberry jam x 4tbsp
Fresh Blueberry x 4pcs (Decoration)

Directions:

1. Grease a 6" 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 30 mins.
5. Using a hand mixer to blend the cream cheese until smooth, add in caster sugar and vanilla essence.
6. In another container, whisk the whipped cream until thickened. Add into the cream mixture.
7. Add lemon zest, lemon juice and gelatine water separately. Blend until thickened.
8. Pour the cream mixture over the frozen crust, cover it and fridge overnight.
9. Decorate with blueberry jam and fresh blueberries before serving.