No-Bake Maltesers Cheesecake 免焗麥提莎芝士蛋糕
No-bake cheesecake is one of the most popular foolproof recipes, you do not need a oven to make it, but the result is soooooo delicious. Many people go crazy about baking cheesecake, many different kind of techniques, many different ”tricks”…but this no-bake cheesecake is very straight forward and you do not have to be a genuine to make it!
This time I must make some sparkles in this ordinary cheesecake, I make it MALTESERS version!!! It is cause I have many bags of Maltesers at home and I just need to find a way to use it. So, this is perfect! Mind you, this is not a healthy dessert, but it is very rich, indulgent and heavenly delicious! Anyway, hope you enjoy it too!
一直都非常受歡迎的免焗芝士蛋糕，香濃忌廉芝士，口感綿密，實在非常好味。比起要焗的芝士蛋糕更容易，更不易失敗！
因家裡有幾包麥提莎，所以就做麥提莎巧克力口味，香濃的朱古力＋忌廉芝士，邪惡又美味！朱古力控不可錯過！
For the base : Crush the digestive biscuits into crumbs, mix with melted butter. Place it into a cake tin, press it hard. Pop in fridge and chill for 30 minutes.
Crush the Maltesers chocolate, set aside.
Mix 45 ml water with gelatine, mix well.
餅底做法：將餅乾用攪拌機或擀麵棒壓碎，然後與溶化牛油拌勻。 將餅乾碎倒入烤盤內，平均鋪好、壓實，放入雪櫃30分鐘，備用.
將麥提巧克力弄碎，備用。
用45毫升水與魚膠粉拌勻。
Beat the cream cheese, then add in sugar, continue beating until fluffy. Add in whipping cream and gelatine mixture, beat about 4 minutes or until form stiff peak.
Add in crushed matlesers spread and chocolate, mix well. Pour the mixture into cake tin, chill in fridge for at least 6 hours.
Unmold the cheesecake and decorate it as desire. Enjoy!
用電動打蛋器打發忌廉芝士，然後加入細砂糖拌勻，打發至乳霜狀。加入淡忌廉和魚膠粉溶液，用電動打蛋器打發約4分鐘至挺身。
加入麥提莎抹醬和朱古力碎，拌勻。將蛋糕糊倒入焗盤內，放入雪櫃最少6個小時。
將蛋糕脫模，再加上裝飾即成！
- 250 g cream cheese
- 30 g sugar
- 200 ml whipping cream
- 15 g gelatine powder
- 50 g maltesers chocolate
- 3 tbsp maltesers spread
- 8 digestive biscuits
- 55 g unsalted butter
- 250 克 忌廉芝士
- 30 克 糖
- 200 毫升 淡忌廉
- 15 克 魚膠粉
- 50 克 麥提莎朱古力
- 3 湯匙 麥提莎抹醬
- 8 塊 消化餅
- 55 克 無鹽牛油
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For the base : Crush the digestive biscuits into crumbs, mix with melted butter. Place it into a cake tin, press it hard. Pop in fridge and chill for 30 minutes.
-
Crush the Maltesers chocolate, set aside.
Mix 45 ml water with gelatine, mix well.
-
Beat the cream cheese, then add in sugar, continue beating until fluffy. Add in whipping cream and gelatine mixture, beat about 4 minutes or until form stiff peak.
-
Add in crushed matlesers spread and chocolate, mix well. Pour the mixture into cake tin, chill in fridge for at least 6 hours.
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Unmold the cheesecake and decorate it as desire. Enjoy!
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