No-Bake Orange Cheesecake 免烤香橙格芝士蛋糕
This No-Bake Orange Yogurt Cheesecake is citrusy, light and rich. It takes 10 minutes to whip up the cheese filling with a food processor. Simply place it in the refrigerator to set for at least 2 hours or overnight. To make the yummy cheesecake look more impressive, I used canned mandarin oranges with the jelly topping. Definitely a keeper for any occasion, and perfect for hot days too!
- Biscuit base
- 80g oreo biscuit crumbs (grind biscuits coarsely in a blender)
- 40g melted butter
Cream cheese filling
- 13g gelatin powder
- 100ml fresh squeeze orange juice
- zest from one orange
250g cream cheese
- 200g natural yogurt (I used greek yogurt) or sour cream
- 95g icing sugar
- 1 tbsp lemon juice
- 1 tbsp cointreau
Topping
- 200ml water
- 40g sugar
- ½ tsp gelatin powder
- ½ tsp agar agar powder
2 can mandarin oranges, drain
- Biscuit base – Grease the sides of a 7 inch removable cake pan and line the bottom with parchment paper. Combine biscuit crumbs 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 - Sprinkle gelatin over orange juice (stir well) in a heatproof bowl for about 2 minutes. Add orange zest on top of gelatin and place the bowl over boiling water until gelatin dissolves, stir well.
- Place all the cream cheese filling ingredients together with melted gelatin in the food processor, and blend mixture until smooth. Add some mandarin orange pulp into cream cheese mixture and stir well. Pour cream cheese mixture into the prepared cake pan. Chill to set for at least 2 hours or overnight.
- Topping – In a small pot, boil topping ingredients together for 1 minute and stir well, and set aside to cool down for about 2 minutes. While waiting for the jelly liquid to cool, place mandarin oranges on top of cheesecake. Gently pour jelly liquid over mandarin segments. Return to fridge and chill for about 1 hour until the jelly is set.
免烤香橙格芝士蛋糕
材料：
- 饼底 （1个7寸蛋糕活动底盘，旁边抹油，底部铺纸）
- 80克 奥利奥，磨碎
- 40克 融化牛油
芝士馅料
- 13克 鱼胶粉
- 100毫升 鲜榨橙汁，浸泡2分钟
- 1粒 鲜橙皮屑
- 250克 奶油芝士，温室软化
- 200克 天然优格或酸奶
- 95克 糖粉，过筛
- 1汤匙 柠檬汁
- 1汤匙 香橙酒
上层
- 200毫升 水
- 40克 细糖
- 1/2茶匙 鱼胶粉
- 1/2茶匙 菜燕粉
- 2小罐 柳橙，沥干水分
做法：
- 饼底 – 把饼干料混合均匀，放入蛋糕盘内压实，放进冰箱，备用。
- 鲜橙汁及鱼胶粉（搅匀）浸泡2分钟。然后加入鲜橙皮屑隔水加热致完全融化，搅匀。
- 将所有的芝士馅料和融化鱼胶粉放入搅拌器中搅打致顺滑。加入适量的柳橙果肉拌匀，然后倒入蛋糕盘内，置冰箱冷藏2个小时或隔夜。
- 上层 – 将材料放入锅内，搅匀以中火煮至滚1分钟，待凉2分钟。
- 从冰箱拿出凝固的芝士蛋糕，将柳橙铺上。然后轻轻的倒入上层液体。再度置冰箱冷藏1个小时即可脱模享用。
- 简单又容易做的免烤芝士蛋糕，加了酸酸的橙汁及柠檬汁讓蛋糕变得更清爽了。非常适合天氣酷熱或招待客人食用。
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The post No-Bake Orange Cheesecake 免烤香橙格芝士蛋糕 appeared first on Anncoo Journal.
Source: http://www.anncoojournal.com/2016/09/no-bake-orange-cheesecake.html
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