關於 biscuit crust for cheesecake ，我們在網路上蒐集到這些相關的討論、資訊與評價

經常收到留言問可否用魚膠粉代替魚膠片
可以的話怎樣用
這次我便用了魚膠粉做了免焗檸檬芝士蛋糕
在之前的頻道有做過一次用的是魚膠片
大家可以選擇自己喜歡的做法

►魚膠片版本:
https://www.youtube.com/watch?v=Q9rgzsI2a1Q
►魚膠粉版本:
https://youtu.be/0xX17lx0m-o

其他材料都維持不變
只是用同一份量的魚膠粉代替魚膠片
因為魚膠粉需要使用液體去開勻
所以要從食譜中的液體份量扣起部分用作開魚膠粉

例如： 在食譜中要用90ml 牛奶及7克魚膠粉
便要從90ml牛奶中取出50ml
用作開溶魚膠粉
其餘的40ml可以按照食譜加入

希望大家對魚膠粉的用法更加了解!

***

免焗檸檬芝士蛋糕 ♥ 簡短版本+文字食譜 ↓↓

►完整版本 For detailed recipe, please check out:
https://youtu.be/0xX17lx0m-o

►►免費訂閱 Subscribe: http://www.youtube.com/channel/UCHZIq93KbM96dU_j07bcGuw?sub_confirmation=1

[食譜] 免焗檸檬芝士蛋糕 No-Bake lemon Cheesecake

Makes one 6-inch cake
份量: 一個6吋蛋糕

▶️材料:
牛油(黄油) 30克
消化餅乾 5塊 (63克)
忌廉芝士(奶油奶酪)(室溫)180克
糖 60克
牛奶 40毫升
檸檬 1 個
- 檸檬汁 20毫升 (4茶匙)
- 檸檬皮碎１茶匙(2克)
牛奶 50毫升 (用作溶解魚膠粉)
魚膠粉(吉利丁粉) 7克
淡忌廉(鮮奶油) 150毫升

▶️餅底:
1)熱水坐溶牛油
2)消化餅乾壓碎至細沙
3)加入牛油溶液, 拌勻, 鋪於模具底部, 用小匙壓平
4)放入冰箱冷藏至少30分鐘 (不是放冰的那格)

▶️芝士蛋糕:
1)淡忌廉打發至挺身, 放入冰箱冷藏備用 (不是放冰的那格)
2)打發忌廉芝士至軟身
3)加入糖,打發至糖溶化及蛋糕糊順滑
4)加入40ml牛奶, 拌勻至混合
5) 加入檸檬汁及檸檬皮碎, 拌勻至混合
6) 魚膠粉加入50ml牛奶浸軟, 等5分鐘
7) 熱水坐溶的牛奶魚膠粉溶液
8)加入少許芝士蛋糕糊進魚膠溶液中, 攪拌均勻
9) 魚膠溶液倒進蛋糕糊 , 攪拌均勻
10) 把冷藏打發好的淡忌廉拿出來
11) 分3次加入淡忌廉在忌廉芝士蛋糕糊中, 攪拌均勻
12)用切伴手法攪拌均勻
13) 放入冰箱冷藏至少3小時或過夜
14) 取出慕斯, 用熱毛巾在蛋糕模圍一陣, 脫模

▶️Ingredients:
Butter 30g
Digestive Biscuits 5 pieces (63克g)
Cream Cheese (at room temp) 180g
Sugar 60g
Milk 40ml
1 Lemon:
-Lemon Juice 20ml (4 tsp)
-Lemon zest 1 tsp (2g)
Milk 50ml (to dissolve gelatin powder)
Gelatin Powder 7g
Whipping Cream 150ml

▶️Crust:
1) Melt 30g butter over double-boiler
2) Crush the digestive biscuits into fine sand
3) Add melted butter into the crushed biscuit, mix well, evenly spread in the mold then flatten with spoon
4) Refrigerate the crust for at least 30 minutes (not freezer!)

▶️Cheesecake:
1) Beat whipping cream until stiff, refrigerate until needed
2) Beat cream cheese until it is smooth
3) Add in sugar, continue to beat until sugar is dissolved and the mixture is smooth
4) Add in 40ml milk, mix slowly until combined
5) Add in lemon zest and lemon juice, mix until combined
6) Soak gelatin powder with 50ml of milk, wait for 5 minutes to let it bloom
7) Melt gelatin-milk mixture over double boiler
8) Add a bit of batter into the melted gelatin, mix until combined
9) Pour melted gelatin into the rest of the batter
10)Take out the whipped cream from the fridge
11) Add whipped cream into the cream cheese batter in 3 times,
12) Using the cut and fold method, mix until combined
13) Refrigerate for at least 3 hours or overnight
14) Take out, wrap around the cake ring with a hot towel and slowly remove the mold

Enjoy!

#stayhomeandmakedesserts

Instagram: missevasweets

免焗咖啡芝士蛋糕 ♥ 簡短版本+文字食譜 ↓↓

完整版本 For detailed recipe, please check out:
►https://youtu.be/UTNcR9U_Fr8

►►免費訂閱 Subscribe: http://www.youtube.com/channel/UCHZIq93KbM96dU_j07bcGuw?sub_confirmation=1

[食譜] 免焗咖啡芝士蛋糕 No-Bake Coffee Cheesecake

Makes one 6-inch cake
份量: 一個6吋蛋糕

▶️材料:
牛油(黄油) 30克
消化餅乾 5塊 (63克)
忌廉芝士(奶油奶酪)(室溫)180克
糖 60克
熱牛奶 90毫升
咖啡粉 3克 (2茶匙)
魚膠片(吉利丁) 3.5片 (7克)
淡忌廉(鮮奶油) 150毫升
可可粉 少許用作裝飾

▶️餅底:
1)熱水坐溶牛油
2)消化餅乾壓碎至細沙
3)加入牛油溶液, 拌勻, 鋪於模具底部, 用小匙壓平
4)放入冰箱冷藏至少30分鐘

▶️芝士蛋糕:
1)淡忌廉打發至有紋絡, 放入冰箱冷藏備用
2)打發忌廉芝士至軟身
3)加入糖,打發至糖溶化及蛋糕糊順滑
4)加入預備了的咖啡牛奶, 拌勻至混合
5) 魚膠片用冰水浸軟
6) 搾乾多餘水份, 熱水坐溶浸軟的魚膠片
7) 魚膠溶液倒進蛋糕糊 , 攪拌均勻
8) 把冷藏打發好的淡忌廉拿出來
9)加入少許淡忌廉在忌廉芝士蛋糕糊中, 攪拌均勻
10)把忌廉芝士溶液放進淡忌廉中
11)用切伴手法攪拌均勻
12) 放入冰箱冷藏至少3小時或過夜
13) 取出慕斯, 用熱毛巾在蛋糕模圍一陣, 脫模

▶️Ingredients:
Butter 30g
Digestive Biscuits 5 pieces (63克g)
Cream Cheese (at room temp) 180g
Sugar 60g
Hot Milk 90ml
Coffee Powder 3g (2 teaspoons)
Gelatin Sheets 3.5 pieces (7g) Whipping Cream 150ml
Cocoa powder for dusting

▶️Crust:
1)Melt 30g butter over double-boiler
2)Crush the digestive biscuits into fine sand
3)Add melted butter into the crushed biscuit, mix well, evenly spread in the mold then flatten with spoon
4)Refrigerate the crust for at least 30 minutes

▶️Cheesecake:
1)Beat whipping cream until traces of line starting to show, refrigerate until needed
2)Beat cream cheese until it is smooth
3)Add in sugar, continue to beat until sugar is dissolved and the mixture is smooth
4)Add in coffee + milk mixture, mix slowly until combined
5) Soak gelatin sheets in cold water
6) Squeeze out excess water, melt softened gelatin sheets over double boiler
7) Add melted gelatin into the batter, mix until combined
8)Take out the whipped cream from the fridge
9) Add a bit of whipped cream into the cream cheese batter, mix until combined
10) Pour the cream cheese batter into the whipped cream
11) Using the cut and fold method, mix until combined
12) Refrigerate for at least 3 hours or overnight
13) Take out, wrap around the cake ring with a hot towel and slowly remove the mold

Enjoy!

#stayhomeandmakedesserts

Instagram: missevasweets

好清爽嘅一個芝士蛋糕，仲淡淡嘅豆腐味～
入口好軟滑，好岩夏天食！🌞❄️

►訂閱！🙌🏾SUBSCRIBE ► https://www.youtube.com/user/AmylaceousKitchen
►Follow我的Instagram: https://www.instagram.com/amylaceous/
►Follow我的Facebook: https://www.facebook.com/HappyAmyKitchen

► 腐皮壽司食譜 Inari Sushi Recipe:
https://youtu.be/CG6lvqQYEe8
－－－－－－－－－－－－－－－－－－－－－－－
＊Vlog Channel ：https://www.youtube.com/channel/UCF0KC6uXTZvAdb3ylkyxRwQ
－－－－－－－－－－－－－－－－－－－－－－－
詳細食譜 Recipe Here►
豆腐芝士蛋糕
》6寸
餡料：
嫩豆腐 220 克
淡忌廉 150 毫升
忌廉芝士 150 克
魚膠粉 15 克
水 30 克
雲尼拿香油 1/2 茶匙 （可省略）
砂糖 35 克

餅底：
消化餅 4 片
無鹽牛溶液 30 克

白朱古力裝飾：
白朱古力 80 克
銀色糖珠

Tofu Cheesecake
》6” inch
Fillings：
Tofu (For Steaming) 220 g
Whipping Cream 150 ml
Cream Cheese 150 g
Gelatin powder 15 g
Water 30 g
Vanilla Extract 1/2 tsp （Optional）
Granulated Sugar 35 g

Crust：
Digestive Biscuit 4 pcs
Melted Unsalted Butter 30 g

White Chocolate Decoration:
White Chocolate 80 g
Silver Balls Sprinkle

Thanks for watching~ ^^

#豆腐芝士蛋糕 #TofuCheeseCake #免焗蛋糕 #食譜 #Breakfast #Recipe #HappyAmy

みんな大好きなチーズケーキのご紹介です！
見た目もかわいくクッキーアンドクリームをトッピングにして、スティック状にアレンジ♡
バレンタインのプレゼントにもおすすめです♪
とっても簡単なレシピです！ぜひ作ってみてくださいね♪

簡単スティックチーズケーキ
15cm角型 1台分

材料：
■ボトム
ココアビスケット 100g
溶かしバター（無塩）20g
牛乳 大さじ2

■フィリング
クリームチーズ（室温に戻す） 200g
砂糖 60g
生クリーム 100ml
卵 2個
コーンスターチ 大さじ2
レモン汁 大さじ1
バニラエッセンス 適量

ココアビスケット（飾り用）適量

作り方：
1. ボトムを作る。チャック付きの袋にビスケットを入れて口を閉め、麺棒などで叩いて細かく砕く。ボウルに入れて、溶かしバターと牛乳を加えて、混ぜる。

2. 紙をしいた型に(1) をしきつめてスプーンで強く押さえたら、冷蔵庫に入れて冷やし固める（約30分）。

3. オーブンは170℃に予熱しておく。

4. ボウルにクリームチーズを入れ、ゴムベラで練ってほぐす。

5. 生クリームと砂糖を入れてハンドミキサーで混ぜる。

6. 溶き卵を2回に分けて加え、その都度よく混ぜる。

7. コーンスターチ、レモン汁、バニラエッセンスを加えて混ぜたら、(2) の型に流しし入れ、型ごと台に2-3回打ちつけて空気を抜く。

8. 飾り用のココアビスケットを手で砕いて、生地の表面に差し込むようにのせたら、170℃に予熱したオーブンで40-50分焼く。

9. 焼き上がったら竹串をさしてみて、ドロっとした生地がついてこなかったら型に入れたまま粗熱をとり、さらに冷蔵庫で6時間〜一晩冷やし固める。

10. 紙を外して、好みの大きさ（動画は5等分）に切り分けたら、完成！


Here is what you'll need!


Super rich! Biscuit cheesecake bars
Servings: 1 loaf pan (15cm)

INGREDIENTS
◆Crust
100g cocoa biscuits
20g melted butter (unsalted)
2 tablespoons milk

◆Filling
200g cream cheese (at room temperature)
60g sugar
100ml heavy cream
2 eggs
2 tablespoons corn starch
1 tablespoon lemon juice
Some vanilla extract

Some cocoa biscuits (for toppings)

PREPARATION
1. To make crust, crush biscuits in a zipped top bag with a rolling pin. Mix crushed biscuits with melted butter and milk in a bowl.

2. Line a loaf pan with a parchment paper, press crushed biscuits (1) down into the bottom of the pan with a spoon. Refrigerate for 30 minutes.

3. Preheat the oven to 170˚C (335˚F).

4. In a bowl, stir cream cheese with a rubber spatula until smooth

5. Add heavy cream and sugar into the bowl and mix.

6. Add beaten eggs. (One egg at a time, make sure to mix well each time you add the egg.)

7. Add corn starch, lemon juice, and vanilla extract. Mix well and pour into the loaf pan (2). Drop the pan on the kitchen counter a couple of times to remove air.

8. Break cocoa biscuits (for toppings) and place on top. Bake for 40 to 50 minutes.

9. The cake is done if a toothpick inserted in the center comes out clean. Let cool. Refrigerate for 6 hours.

10. Remove from the pan. Slice as you like.

11. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

Wahh sedapnya oreo cheesecake ni ? Senang pulak tu nak buat. Tak perlu bakar pun, hanya sejukkan dalam peti ais jer.

Resepi Kek Keju Oreo Super Mudah, Lemak-Lemak Manis Cair Di Mulut

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Resepi Kek Keju Oreo Super Mudah

Bahan-bahan (Lapisan Bawah)

12 keping Oreo tanpa inti (dihancurkan)

2 sb mentega (dicairkan)


Bahan-bahan (Lapisan Kek)

250 gm krim keju

2 sb gula kastor

1 sb esen vanilla

1 biji lemon (diperah)

200 ml krim putar bukan tenusu

3/4 sb gelatin+2 sb air panas

5 keping Oreo (dipatah empat)


Bahan-bahan (Hiasan)

5 keping Oreo (dipotong dua)

3 keping Oreo (dihancurkan)

1/2 cwn krim putar bukan tenusu


Cara memasak

1. Lapisan bawah: Untuk membuat crust, campurkan biskut Oreo yang telah dihancurkan bersama mentega cair dan kacau sehingga keduanya sebati.

2. Masukkan crust ke dalam loyang dan padatkan dengan sudu.

3. Lapisan Kek: Pukul krim keju, krim putar bukan tenusu, gula kastor, esen vanila dan perahan jus lemon sehingga kembang.

4. Tuangkan gelatin yang dicairkan dengan air panas. Pukul seketika.

5. Masukkan biskut Oreo yang dipatahkan ke dalam campuran. Kacau rata.

6. Tuang adunan tersebut ke atas crust yang telah dipadatkan tadi.

7. Tutup permukaan loyang dengan plastik wrap dan biarkan di dalam peti ais semalaman.

8. Hiasan: Pukul krim putar bukan tenusu sehingga ringan dan kembang.

9. Setelah kembang, masukkan ke dalam piping bag dan paipkan ke atas permukaan kek.

10. Susun kemas biskut Oreo dan taburkan biskut yang dihancurkan di tengah permukaan kek.

11. Kek Keju Oreo tanpa bakar siap untuk dihidangkan.


//English
--------------------------------------------------------------------------------------------

Sweet & Creamy Super Easy Oreo Cheesecake Recipe That Make Your Mouth Melt

Wahh this oreo cheesecake is super easy to make and utterly delicious ? No need to bake, just refrigerate in the fridge.

Super-Easy Oreo Cheesecake Recipe


Ingredients (Crust Layer)

12 pieces Oreo without filling (crushed)

2 tbsp of butter (melted)


Ingredients (Cake Batter)

250 gm cream cheese

2  tbsp of castor sugar

1 tbsp of vanilla essence

1 whole lemon (squeezed)

200 ml non-dairy whipping cream

3/4 tbsp of gelatin+2 tbsp of hot water

5 pieces Oreo (cracked into 4)


Ingredients (Decoration)

5 pieces Oreo (cracked into half)

3 pieces Oreo (crushed)

1/2 cup of non-dairy whipping cream


Cooking methods

1. Bottom layer: To make the crust, mix the crushed Oreo biscuit with melted butter and stir until both well combined.

2. Add in the crust into cake mold and press to compact using a spoon.  

3. Cake layer: Beat cream cheese, non-dairy whipping cream, castor sugar, vanilla essence, and lemon juice until fluffy. 

4. Pour in gelatin that has been dissolved with hot water. Beat for while. 

5. Add in cracked Oreo biscuit into the batter. Mix evenly.

6. Pour the batter on a compacted crust layer.

7. Covered the cake using plastic wrap and chill in the fridge overnight. 

8. Decoration: Beat non-dairy whipping cream until light and fluffy. 

9. After that, pour it into piping beg and pipe on top of the cake surface. 

10. Neatly arrange Oreo biscuit and crushed Oreo biscuit at the center of the cake. 

11. No-bake Oreo cheesecake is ready to be served.


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Sertai Rasaflix di https://rasaflix.net

#resepirasaflix #kekkejuoreo #oreocheesecake #resepikek #kekkeju #cheesecake #kekoreo #oreocake #viralcake #kekviral #resepikek #resepikeksimple #pencucimulut #dessert #keju #cheese #resepimudah #easy #resepi #recipe
#kisahdunia #rasaflix
#mr_lovva #nntaca #kdboom #nrsalnaz

Ramai tak tahu sebenarnya nak buat mini Japanese cheesecake yang viral ni mudah je. Kalau kat luar ni, harga dia mahal tau.. Buat sendiri lagi puas hati la.. Digandingkan pula dengan krim putar dan buah-buahan segar.. Fuhhhh memang sedap habis dibuatnya.. :)

Resepi Kek Keju Jepun Mini Lembut | Mini Soft Japanese Cheesecake Recipe

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Bahan-bahan (Adunan Kek)

140 gm krim keju

70 gm krim masam

40 gm gula (adunan krim keju)

2 kuning telur

1 sb esen vanila

20 gm tepung gandum

70 ml susu segar

2 putih telur

50 gm gula (meringue)

1 cwn biskut digestive (dihancurkan)

3 sb mentega (dicairkan)


Bahan-bahan (Hiasan)

1 cwn krim putar bukan tenusu

Buah strawberi segar


Cara memasak

1. Campurkan mentega cair dengan biskut yang telah dihancurkan. Gaul rata dan ketepikan.

2. Pukul krim keju sehingga kembang. Tambahkan krim masam sambil memukul sehingga kembang dan berkrim.

3. Masukkan gula, kuning telur, tepung gandum, susu segar dan esen vanila ke dalam campuran krim keju sambil memukul. Kacau sedikit adunan supaya sebati dan ketepikan.

4. Untuk membuat meringue, pukul putih telur sehingga kembang dan berkilat. Tambahkan gula sedikit demi sedikit sambil memukul sehingga soft peak.

5. Campurkan meringue bersama adunan krim keju dan gaul sehingga sebati dengan menggunakan teknik 'kaup-balik'.

6. Masukkan sedikit campuran biskut ke dalam cawan kertas cupcake dan tekan campuran menggunakan belakang sudu sehingga rata. Biarkan di dalam peti sejuk seketika.

7. Tuangkan adunan krim keju ke atas lapisan biskut sehingga separuh penuh. Bakar dengan menggunakan teknik water bath selama 18 minit pada suhu 170°C.

8. Mini kek keju jepun sudah siap. Anda boleh hiaskanya dengan buah-buahan segar dan krim putar bukan tenusu yang sudah dipukul.


//English
--------------------------------------------------------------------------------------------

Ingredients (Cake Batter)

140 gm cream cheese

70 gm sour cream

40 gm sugar (cream cheese batter)

2 egg yolks

1 tbsp of vanilla essence

20 gm wheat flour

70 ml fresh milk

2 egg whites

50 gm sugar (meringue)

1 cup of digestive biscuits (crushed)

3 tbsp of butter (melted)


Ingredients (Topping)

1 cup of non-dairy whipping cream

Fresh strawberries


Cooking methods

1. Mix melted butter with crushed biscuits. Mix them well and set aside.

2. Beat cream cheese until fluffy. Add in sour cream while beating until fluffy and creamy.

3. Put sugar, egg yolks, wheat flour, fresh milk and vanilla essence in cream cheese mixture while beating. Stir batter a little bit to ensure it is well-combined and set it aside.

4. For meringue, beat egg whites until fluffy and glossy. Add in sugar bit by bit while beating until soft peak.

5. Mix meringue with cream cheese batter and stir well using folding-technique.

6. Place some of biscuit mixture inside paper cupcake liner and press down gently using the back of a spoon to form an even layer. Refrigerate for a while.

7. Pour cream cheese batter over a biscuit layer until half-filled and bake for 18 minutes at 170°C using water bath technique.

8. Mini Japanese cheesecake is done. You may garnish with fresh fruits and non-dairy whipped cream.


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Sertai Telegram Rasaflix di
https://t.me/rasaflix

#keju #minikek #japanesecheesecake #cheesecake #crust #minicake #recipe #resepi #cupcake
#kisahdunia #rasaflix
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