馬蘇裡乾酪芝士蛋糕搭配黑莓醬Mozzarella cheesecake with berry sauce

Ingredients:

150g chocolate biscuits      150克巧克力餅乾
80g butter, melted           80克融化黃油
300g mozzarella cheese, chopped, plus 100g extra to serve
300克馬蘇裡拉乾酪切碎 多準備 100g備用

150g whipping cream       150克淡奶油     
100g icing sugar            100克 糖粉
8g gelatine, softened in cold water  80克明膠 在冰水中融化
1 lemon, juiced             1個檸檬
1 vanilla pod                1個香草豆莢
300g blackberries          300克黑莓
20g icing sugar             20克糖粉

Method：

1. To prepare the bases, place the chocolate biscuits in a food processor and blitz to crumbs. Mix these in a bowl with the melted butter 

2. Line a tray with baking parchment and place 7cm pastry rings on top. Press the biscuit mix into the rings with the back of a spoon, creating an even layer (about 0.5cm thick). Carefully place the tray and rings into the freezer to chill and firm up (alternatively you could make one large cheesecake in a springform tin, or tin with a removable base)

3. For the cheesecake mixture, squeeze the mozzarella well to remove any excess liquid, then add to a food processor and blend until creamy. Add 50g of the icing sugar, along with the lemon juice and vanilla and mix to combine

4. Remove the gelatine from the water and squeeze out any excess liquid. Warm it through with about 2 tablespoons of the cream, until the gelatine has melted into the cream, then combine with the mozzarella

5. Whip the remaining cream to soft peaks, then mix gently into the mozzarella with the remaining 50g of icing sugar

6. Spoon the cheesecake mixture into 7cm dome moulds and place in the fridge for at least 4 hours (or overnight) to set

7. In a small pan, gently heat the blackberries with the 20g of icing sugar until thickened and the berries have broken down. Chill the sauce until needed

8. Place the extra 100g of mozzarella in the freezer to chill and become firm

9. When ready to serve, transfer a biscuit disc to each serving plate and allow to come to room temperature. Carefully unmould the cheesecake domes and place on top of the biscuit bases, before spooning some of the berry sauce over each plate

10. Grate over a little of the frozen mozzarella onto to each plate and serve

 

1. 準備好基礎，把巧克力餅乾和閃電麵包放在食品加工機裡打碎，然後在碗裡加入融化的黃油。

2. 在託盤上放上烤盤，在上面放上7釐米的糕點。用勺子的背面將餅乾混合到戒指中，形成一個均勻的層(大約0.5釐米厚)。小心地把託盤和戒指放在冰箱裡冷凍起來(或者你可以在一個彈性的錫板上做一個大的奶酪蛋糕，或者用一個可移動的底座)。

3. 對於芝士蛋糕的混合物，將馬蘇裡乾酪的混合物擠壓到去除多餘的液體中，然後加入到食品加工機中，攪拌至奶油狀。加入50克的糖霜，加入檸檬汁和香草混合攪拌

4. 將明膠從水中取出，擠出多餘的液體。用大約2湯匙的奶油把它加熱，直到明膠融化到奶油裡，再把它和馬蘇裡乾酪混合在一起。

5. 將剩下的奶油攪拌至軟峰，然後用剩下的50克糖混合在馬蘇裡乾酪中

6. 把芝士蛋糕的混合物放入7釐米的圓頂模具中，放在冰箱裡至少4小時(或過夜)

7. 在一個小平底鍋裡，用20克的糖霜加熱黑莓，直到變稠，莓果已經融化掉了。把醬汁冷卻到需要

8. 把多餘的100克馬蘇裡乾酪放在冰箱裡冷卻，然後變硬

9. 將餅乾盤轉移到每一個盤子上，並允許進入室溫。小心地把蛋糕蓋在餅乾底座上，然後在每個盤子上放上一些漿果醬。芝士

10. 把一小片冰凍的馬蘇乾酪放到每一個盤子上

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