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Khamis, 23 Jun 2011

Passionfruit Yogurt Cheesecake-cheesecake trio

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Bestnya bila sesuatu benda yang sangat xcited, baru 1st time cuba dah menjadi. Apakah benda tu kalau tak bukan Passionfruit Yogurt Cheesecake ni....memang mouthwatering......

Inilah rupanya masa lepas keluarkan dari peti ais semalaman, resepi asal suruh simpan 5jam je tapi dah start buat pun malam, makannya keesokan pagila


Cheesecake trio ni ada 3 layer....bawah sekali cheesecake, yogurt dan lapisan passionfruit. 
Kisahnya la jejalan kat jusco ternampak passionfruit tinggal 1 pek je, saya pun ambikla kebetulan memang tak pernah makan pun buahnya, selalu minum air kodial je yang jual kat cosway. Lepas tu mula dok gogo baru pikir nak buat apa dengan buah ni, makan sebiji je alamak masam gila buah ni tapi bau dia wangi seakan-akan pink guava. Gogo punya gogo jumpala resepi mousse dan panna cotta tapi saya tengok ingredient memang kurang berminat sikit. Cari lagi dari blog ke blog then terjumpa kat blog table for 2...or more, terus jatuh cinta pandang pertama dengan cikgu wendy punya kek ni. Tocey yer cikgu atas ilmu yang berguna ni, semoga cikgu sentiasa hidup dilimpahi rezeki

Kata cikgu wendy, kita kena buat cheesecake dulu sebagai basenya. Kita kena asingkan 2 biji bagi kuning telur dan putih telur seperti dalam gambar ni


Cheesecake base
250gm cream cheese, room temperature
50gm sugar
2 egg yolks
100ml whipping cream
½ tbsp lemon zest
20gm corn starch

2 egg whites
1 tsp lemon juice
40gm sugar

1. Prepare an 8 inch round spring form pan. Refer here. Prepare some boiling water. Preheat oven to 150C (bottom heat only, if that is not available, wrap top of cheesecake when cake gets too brown. I intend this cheesecake to have a pale top.)
2. Beat cream cheese until smooth (no need to be fluffy), put in sugar and egg yolks and cream until combined.
3. Pour in whipping cream, corn starch and lemon zest, and mix until smooth. Set aside.
4. In another clean bowl, beat egg whites until frothy and put in lemon juice. Beat until soft peaks and gradually add in sugar and beat until medium stiff.
5. Fold egg whites into main batter and pour into prepared pan.
6. Bake for 1 hour. Let cake cool in oven with door slightly ajar for 1 hour. Then remove cake from oven and remove base pan that contains water and let cake cool down completely. Chill in fridge (still in pan) when cake has totally cooled.


After chilling cake for at least an hour (or freeze it for 15 minutes for express chilling), prepare yogurt layer


Yogurt Layer
500gm plain yogurt
1 ½ Tbsp gelatin
50ml water
100ml whipping cream
70gm sugar
Extra sugar if needed (due to different level of tanginess of the plain yogurt, especially natural yogurt which is rather sour)

1. Put water into a heat proof bowl. Sprinkle gelatin over water. Let it bloom and then zap it in microwave on high heat for 30 seconds (or place bowl over some hot water to melt the gelatin). Let gelatin mixture cool down to room temperature.
2. Beat cream with sugar until soft peaks and mix in plain yogurt. Taste. If not sweet enough, add more sugar.
3. Run mixer on low and pour gelatin mixture into yogurt mixture.
4. Pour mixture over chilled cheesecake.
5. Place cake into freezer for 15 minutes.


While the cake is going through express chilling in the freezer, prepare the topping.




Topping layer
½ cup passionfruit pulp (derived from 400gm of passionfruit, weighed when still fresh and unwrinkled)
1 tsp gelatin
1 Tbsp water
2 Tbsp sugar

1. Place gelatin into a heatproof bowl. Sprinkle gelatin over and let it bloom for 1 minute.
2. Zap in microwave on high for 15 seconds or melt over hot water.
3. While gelatin solution is still hot, mix in sugar and stir. It’s ok if it’s not fully melted.
4. Mix in passionfruit pulp and mix until sugar is fully dissolved.
5. Remove cake from freezer and touch the surface of the yogurt. It should be wobbly but should not stick to your fingers.
6. Gently spoon passionfruit layer over yogurt. Chill for at least 5 hours before serving.


*If using Passionfruit/Markisa Cordial, then prepare half cup of slightly oversweetened cordial (mix the cordial with some water until sweeter than what u'll usually drink) and mix with the melted gelatin. Skip the sugar, of course, as the cordial is sweetened. Do step1,2, add prepared cordial and then 5 and 6 only

Saya simpan lama sangat dalam peti ais, kek ni jadi beku. Bahagian yogurt dah bertukar jadi macam ice-cream pulak


Saya pakai 6 biji passion fruit, next time kena pakai banyak buah lagi tapi jangan lupa untuk tambah gula sebab buah ni agak masam.

Jeng...jeng...dah nampak 3 layer dia


Jemput makan

Selamat mencuba.....

2 ulasan:

Anna Qawina berkata...

wah..nampak sedap...tapi bhn tak cukup..hehe

Noor Hafirdaus berkata...

takpa next time bila semua bahan cukup lehla baking hehehehe