Pineapple Yogurt Cheesecake 凤梨优格芝士蛋糕
Here is another refreshing and delicious cheesecake recipe that I’m sharing with you today, Pineapple Yogurt Cheesecake. It is definitely healthier to use yogurt rather than adding fresh cream in the cheesecake. This is how I created this luscious pineapple cheesecake with mixture of pineapple bits and lemon yogurt. No sugar is added in the filling as the pineapple slices and syrup were already sweet. As usual, it is super quick and easy to do the mixing and perfect to serve it as an end meal dessert.
- 1 can pineapple slices in syrupreserve 100ml pineapple syrup to soak with gelatin powder
- 100g digestive biscuit
- 80g melted butter
- 250g cream cheeseroom temperature
- 150g lemon yogurtor use natural yogurt
- 4slices pineapple
- 1.5tbsp gelatin powder
- 100ml pineapple syrupsoak together with the 1.5 tbsp gelatin powder for 2 minutes
- 5 pineapple slicesdrain well
- 250ml water
- 3/4tsp agar agar powder
- 1/2tsp gelatin powder
- few red maraschino cherriescut into half
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Biscuit base – Grease the sides of an 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.
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Blend 4 slices of pineapple coarsely and set aside. Melt gelatin under double boiler and keep warm.
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Place cream cheese, lemon yogurt and lemon juice in a food processor and blend until smooth. Then continue blending and pour in melted gelatin and blend mixture well again. Pour in the blended pineapple and mix well with a rubber spatula.
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Pour cheese mixture into prepared cake pan and chill to set for at least 4 hours or overnight.
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In a small pot, add water, sugar, agar agar powder and gelatin powder together and stir to boil at medium heat. Cool down liquid a little.
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Place 5 pineapple slices on top of cheesecake and red cherries in the center of the sliced pineapple. Then gradually pour the topping liquid over it. Place the whole cheesecake back to the refrigerator and chill for about an hour before serving.
You may double the cheese filling recipe for a higher cake
凤梨优格芝士蛋糕
- 健康又低熱量好吃的凤梨优格芝士蛋糕,因为罐头凤梨已经够甜的了,所以就没有必要再加糖份。
- 假如喜欢蛋糕高一点的话,芝士馅料可以做双份。
材料:(1个8寸蛋糕活底盘,旁边抹油,底部铺纸)
1 罐 凤梨片
饼底
- 100克 全麦消化饼干, 擀碎或磨碎
- 80克 融化牛油
芝士馅料:
- 50克 奶油芝士
- 50克 柠檬优格 (也可以用天然优格代替)
- 1 汤匙 柠檬汁
- 4 片 凤梨片
- 1.5汤匙 鱼膠粉(吉利丁粉)+100毫升凤梨糖水浸泡2分钟)
- 1罐 凤梨片 (保留100毫升糖水跟鱼膠粉混合均匀)
蛋糕表层
- 5片 凤梨片,沥干
- 250毫升 清水
- 150克 细砂糖
- 3/4茶匙 菜燕粉
- 1/2茶匙 鱼膠粉 (吉利丁粉)
- 几粒红樱桃,切半
做法:
- 饼底 – 把饼底料混合均匀 (觉得饼干碎太干的话,可多加一点牛油),放入盘模内压实。放进冰箱,备用。
- 芝士馅料 – 将4片凤梨片用搅拌器磨碎,不要磨滑,备用。将鱼膠粉和凤梨糖水隔水加热致完全融化。保温备用。
- 奶油芝士, 柠檬优格和柠檬汁搅打至顺滑。倒入融化好的鱼膠粉,继续搅打均匀。然后倒入凤梨碎,用橡皮刮刀拌匀即可。
- 将芝士混合物到入蛋糕盘里。置冰箱冷藏最少4小时或隔夜。
- 蛋糕表层 – 把清水,砂糖,菜燕粉和鱼膠粉放入小锅中,用中火搅拌至滚。稍微待凉液体。
- 从冰箱取出芝士蛋糕,铺上5片凤梨片,中间放入红樱桃。然后慢慢的倒入菜燕液体(步骤5),再度置冰箱冷藏1小时即可享用。
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The post Pineapple Yogurt Cheesecake 凤梨优格芝士蛋糕 appeared first on Anncoo Journal.
Source: http://www.anncoojournal.com/recipe/pineapple-yogurt-cheesecake
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