Red Dragon Fruit Cheesecake Recipes
RED DRAGON FRUIT CHEESECAKE
This pink and elegant no-bake red dragon fruit cheesecake looks very pretty in double layers. Although there's white chocolate and sugar in the recipe, the cake is not very sweet and has a hint of citrusy lemon.
Provided by Anncoo Journal
Categories Healthy Quick and Easy Pescatarian Date Night No-Bake Kid-Friendly Comfort Food Valentine's Day Shellfish-Free Egg-Free Soy-Free Easter Summer Food Processor Freezer Fish-Free Fridge Peanut-Free Tree Nut-Free Tomato-Free Stove
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- 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 gram) coarsely and mix well with Butter (40 gram). 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 gram) under double boiler and stir till smooth. Leave to cool.
- Using the double boiler, melt the water and Gelatin Powder (1 1/2 tablespoon) mixture and keep warm.
- In a bowl, combine Cream Cheese (250 gram), Natural Unflavored Yogurt (200 gram), melted white chocolate, Powdered Confectioners Sugar (4 tablespoon), Lemon Juice (1/2 tablespoon), and Vanilla Extract (1 teaspoon) 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 gram) 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.
Nutrition Facts : Calories 174 calories, Protein 2.9 g, Fat 11.3 g, Carbohydrate 16.8 g, Fiber 0.5 g, Sugar 13.8 g, Sodium 97.3 mg, SaturatedFat 6.7 g, TransFat 0.2 g, Cholesterol 23.8 mg, UnsaturatedFat 3.0 g
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RED DRAGON FRUIT CHEESECAKE 火龙果芝士蛋糕
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3.8/5 (5)Category EasyServings 5Total Time 50 mins
- Biscuit base - Grease the sides of a 6 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.
- Melt white chocolate under double boiler and stir till to smooth and leave to cool. Melt gelatin under double boiler and keep warm.
- Place cream cheese, natural yogurt, melted white chocolate, icing sugar, lemon juice and vanilla extract in a food processor and blend until smooth. Then continue blending and pour in melted gelatin and blend mixture well again.
- Divide cheese filling mixture into 2 portions. Add 3 tablespoon of red dragon fruit puree 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.
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- Dragon Fruit: remove the package from the Freezer, and place at least half of the bag in a bowl to thaw. The fruit needs to be thawed to add to the cheesecake mixture. Set aside.
- Open the graham crackers and break the crackers up into smaller pieces, and place in the blender. Blend the graham crackers into crumbs, and place crumbs in a dish. Add the heaping Tablespoon of sugar to the crumbs, and stir. Melt the butter in the microwave, and pour into crumbs. Mix well, blending butter into crumbs, until crumbs are coated in butter. Line the bottom of the Spring-form pan with Parchment paper, and press the crumb mixture evenly into the pan. Place pan in the freezer.
- In the mixing bowl of a stand mixer, add the heavy cream, and 1 Tablespoon of sugar, and mix on medium speed until the cream starts to thicken. Turn the mixer on high, and whip until stiff peaks form. Put the whipped cream in a bowl, and place the bowl in the refrigerator. Place the softened cream cheese in the mixing bowl, and mix on medium speed until smooth. Add the sugar, and Vanilla, and continue to mix, scraping down the sides of the bowl, and blending until well mixed. Remove the whipped cream from the refrigerator, and add all the whipped cream to the cream cheese. Blend until completely mixed, and smooth. Scrape down the sides of the mixing bowl, and blend again. Place the mixing bowl in the refrigerator.
- Follow the instructions on the package of KNOX unflavored gelatin, and let the gelatin sit until its completely dissolved. Stir the gelatin. Remove the mixing bowl from the refrigerator, and add the gelatin to the cheesecake mixture. Mix on low speed until all the gelatin has been well blended into the cheesecake batter. Scrape down the sides of the mixing bowl, and blend again. Divide the cheesecake batter in equal halves, leaving half in the mixing bowl, and placing half in the Spring form pan.
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