熱情果芝士蛋糕

 

嗜好芝士蛋糕的一定會喜歡這個簡快易造不需要焗但非常討好的甜品。

 

材料：

 

消化餅                                                             6 塊 

無鹽牛油，室溫軟化                     60 克 (2 安士)
忌廉芝士                                    350 克 (12 安士)
金獅糖膠 (golden syrup)                           4 湯匙

熱情果，用茶匙取出果肉，待用                 4 個 

橙汁                                                             2 湯匙 

黑朱古力刨碎作裝飾用                 60 克 (2 安士)
 
消化餅及牛油一起均勻壓碎，待用。

 

用牛油將圓形金屬模 (3寸高；5 cm / 2吋闊 )內裡抹勻。將這些模放在一個淺盤上，用消化餅碎壓勻入模底。

 

將忌廉芝士、熱情果果肉、橙汁及金獅糖膠完全拌勻，用匙將這混合物放入獨立模內，用抹刀將表面抹平，放入雪柜冷凍至少1小時。

 

食用前用一扁身金屬鏟將每一個芝士蛋糕連餅模鏟起放在獨立碟上，用一塊熱布包著圓模很小心地拿起，你或需要拿起前先用利刀在蛋糕旁邊輕輕刮一刮。蛋糕面可以用熱情果的籽或朱古力碎及一小片薄荷葉作點綴，可即食用。

 

 

Passionfruit Cheesecake

 

This cheesecake does not need baking. It is simple to make and simply pleases! A ‘no nonsense’ sweet for cheesecake lovers!

 

Ingredients

 

6 digestive biscuits
60 g (2 oz) unsalted butter, softened
350 g (12 oz) cream cheese
4 tablespoons golden syrup
4 passionfruits, spoon out
the pulp and set aside
2 tablespoons orange juice
60 g (2 oz) dark chocolate, grated for decoration, optional

 

Crush the digestive biscuits with the butter until you get reasonably even crumbs. Set aside.

 

Brush the inside of the metal rings (about 3 inch height; 5 cm / 2 inch diameter) with butter.  Put them on a thin tray and line the bottom with a layer of the digestive crumbs. Pack it down well and even.

 

Now mix the cream cheese well with the passionfruit pulp, orange juice and golden syrup. Spoon the mixture onto the metal rings and level off the top. Let it set in the refrigerator for at least an hour.

 

When ready to serve, use a flat metal spatula and lift each cheesecake from the bottom and place on an individual plate. Wrap a hot cloth around the metal ring and carefully lift up the ring - you may need a thin sharp knife to go round the side of the cake to help you. You may decorate the top with some passionfruit seeds or grated chocolate and a mint leaf. Serve immediately.