Kio’s Recipes
Red Dragon Fruit Cheesecake
4 servings
份量2 hours 20 minutes
總時間食材
80 gram Digestive Biscuit
40 gram Butter
250 gram Cream Cheese
200 gram Natural Unflavored Yogurt
1 Lemon
1 teaspoon Vanilla Extract
120 gram White Chocolate
4 tablespoon Powdered Confectioners Sugar
1 1/2 tablespoon Gelatin Powder
100 gram Dragon Fruit
步驟
Make the biscuit base: Grease the sides of a 6-inch removable cake pan and line the bottom with parchment paper.
Crush Digestive Biscuit (80 g) coarsely and mix well with Butter (40 g). 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.
Melt White Chocolate (120 g) under double boiler and stir till smooth. Leave to cool.
Using the double boiler, melt the water and Gelatin Powder (1 1/2 Tbsp) mixture and keep warm.
In a bowl, combine Cream Cheese (250 g), Natural Unflavored Yogurt (200 g), melted white chocolate, Powdered Confectioners Sugar (4 Tbsp), juice from Lemon (1) and Vanilla Extract (1 tsp) with a hand mixer and mix until smooth and combined.
Pour in melted gelatin and keep mixing until combined.
Divide cheese filling mixture into 2 portions. Add 3 tablespoons of Dragon Fruit (100 g) into one of the plain cheese mixture. Gently stir well with a hand whisk and pour into prepared cake pan and spread evenly, then place into freezer for about 15 to 20 minutes to semi set.
Add 1/2 tablespoon of red dragon fruit puree (for a lighter color) into the remaining plain cheese mixture and gently stir well. Take out the cake pan from freezer and gently pour the second layer of cheese mixture (the lighter pink mixture) on top of the semi-set cheesecake.
Refrigerate the whole red dragon fruit cheesecake for a few hours or overnight. Decorate the cake as desired before serving.
營養
每份大小
-
卡路里
175
總脂肪
11.3 g
飽和脂肪
6.7 g
不飽和脂肪
3.0 g
反式脂肪
0.2 g
膽固醇
23.8 mg
鈉
97.4 mg
總碳水化合物
17.2 g
膳食纖維
0.6 g
總糖
13.9 g
蛋白質
2.9 g
4 servings
份量2 hours 20 minutes
總時間