Strawberry Cheesecake Greek Yogurt Ice-cream Cake (Low Fat, No Bake) 士多啤梨希臘乳酪雪糕蛋糕 (低脂, 免焗)
份量: 7吋蛋糕
時間: 1小時預備, 雪1睌
材料:
消化餅 x 150克 / 10塊
無鹽牛油 x 100克 / 半磚
急凍士多啤梨 x 300克
糖 x 200克
檸檬汁 x 半隻
魚膠粉 x 1湯匙
熱水 x 100ml / 半碗
原味希臘乳酪 x 1大盒 (450-500克)
檸檬皮 x 1隻
芝士香精 x 10滴 (不用芝士味可以skip)
帕爾瑪芝士碎 x 20克 (不用芝士味可以skip)
做法:
- 壓碎消化餅10塊，煮溶牛油100g，將兩者混合，放入7吋餅盆 (預先放一張牛油紙)，用匙羹壓平，放入冰箱最少30分鐘，待用。
- 將一包約300g 急凍士多啤梨煮熱，加入一杯糖 (200g) 和半隻檸檬汁，待涼備用。
- 魚膠粉1湯匙加熱水半碗 (100ml)拌勻，待涼備用。
- 用一個大盤將一大盒原味希臘乳酪和No.2 & 3 混合，刨一隻檸檬皮入 mixture，再加芝士香精10滴和20g Parmesan 碎 (不用芝士味可以skip)，然後放入雪硬了消化餅的餅盤裏，放入冰箱雪一晚。
- 用新鮮士多啤梨和細細塊薄荷葉裝飾一下，切前45分鐘由冰箱取出。
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Portion: 7" cake
Time: 1hr preparing, 1 night freezing
Ingredients:
Digestive Biscuits x 150g / 10pcs
Unsalted Butter x 100g / Half a block
Frozen Strawberries x 300g
White Sugar x 200g
Lemon Juice x half lemon
Gelatine x 1tbsp
Hot Water x 100ml
Greek Yogurt (natural) x 1 box (450-500g)
Lemon Zest x 1lemon
Cheese Essence x 10 drops
Parmesan (shredded) x 20g
Directions:
1. Melt the unsalted butter in a pot over medium high heat. Add in the mashed digestive biscuits. Stir and mix well. Pour the mixture into a round 7" cake form (place a baking paper beforehand) and press it tight. Then smoothen the surface, freeze it for at least 30 mins.
2. Cook the frozen strawberries with the white sugar and lemon juice.
3. Mix gelatine into hot water. Add it into the strawberry sauce. Stir and mix well.
4. Pour the Greek yogurt into a big bowl, add in No. 2&3, add a lemon zest, cheese essence and parmesan. Pour everything into the cake form, freeze for one night.
5. Take it out 45 mins before serving. Decorate with some fresh strawberries and mint leaves.
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