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

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)
      150g fresh topping cream (non-dairy whipping cream)
      1 tbsp gelatin powder (12g) + 2tbsp water, soaked for 2 mins

      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.