白桃伯爵茶芝士蛋糕｜Peach Earl Grey No-Bake Cheesecake
今年老公生日，整咗呢個【伯爵茶白桃芝士蛋糕】🎂🍑 (English Recipe below)
今次揀咗正值當季嘅西班牙扁桃做主角！成個蛋糕層次豐富：
✨ 消化餅底
✨ 伯爵茶忌廉芝士層
✨ 白桃啫喱
睇落好似好複雜，但其實係零失敗嘅免焗做法，新手都完全 Manage 到！
💡 減脂健康小貼士： 原食譜用淡忌廉（Whipping Cream），但想健康啲，改用希臘乳酪。口感依然香滑，仲帶點微酸果香，食多兩件都唔怕膩
隱藏小 Tip： 想桃啫喱煮完自帶浪漫淡粉紅？只要加一樣原本唔要嘅嘢一齊煮就搞掂！
I picked in-season Spanish flat peaches as the star of the show! This cake packed with rich layers:
✨ buttery biscuit base
✨ Earl Grey cheesecake layer
✨ Flat peach jelly top
It looks complicated, but it’s a fool-proof, no-bake recipe.
材料 (Ingredients) 8寸模
I. 餅底 (Cookie Base)
消化餅乾60g
無鹽牛油（融化）30g
伯爵茶包 半個 （取茶葉）
II.伯爵茶芝士層
忌廉芝士 ：200g（室溫軟化）
希臘乳酪 ：100g
豆奶/牛奶 40 ml
砂糖60g
檸檬汁1 tsp
檸檬皮 ½ tsp
伯爵茶包1.5 包 （取茶葉）
魚膠粉 (Gelatin powder) 7g
3. 白桃啫喱層 (Peach Jelly Top)
西班牙扁桃 / 水蜜桃2個
水160ml
砂糖45g
檸檬汁1 tsp
魚膠粉5g
做法：
Part 1: 製作餅底
- 蛋糕模底部鋪上烘焙紙。
- 將消化餅與伯爵茶葉放入密實袋，壓碎。
- 加入融化牛油混合均勻，倒進模具，用力壓實，放進雪櫃冷藏備用。
Part 2。製作伯爵茶芝士層
- 將魚膠粉加入 1.5 湯匙暖水中融化。
- 將豆漿加入 1 包伯爵茶葉以微波加熱 1-2 分鐘 （或小火加熱），讓茶香釋出，加修魚膠溶液中拌勻，放涼後隔走茶葉備用。
- 忌廉芝士打至滑順，加入糖攪拌均勻。
- 依序加入希臘乳酪、檸檬汁、伯爵茶豆漿和檸檬皮，攪拌均勻。
- 倒入餅底中，放回雪櫃冷藏至凝固（約 2 小時）。
Part 3: 製作白桃啫喱與裝飾
- 白桃去皮切件 （桃皮保留備用），放入水中，加 1 茶匙檸檬汁 ½ 以免桃肉氧化。
- 將魚膠粉加入 1.5 湯匙暖水中融化。小鍋中倒入水、糖、檸檬汁，桃及和桃皮，小火加熱約 5-8 分鐘至桃略軟身，煮出粉紅色澤後撈出桃皮。
- 加入魚膠粉溶液拌勻，果凍略放涼後，放入雪櫃 15- 20 分鐘或鍋子隔冰水快速冷卻
- 在凝固的芝士蛋糕表面放上桃肉，慢慢倒入啫喱液，放回雪櫃冷藏至完全凝固後可脫模享用
- 煮桃肉嘅時間同砂糖嘅份量要視乎桃嘅熟度嚟調整。桃肉切記唔好煮太久，如果唔係會失去咬口同口感。
- 啫喱溶液一定要徹底冷卻放涼，然後先至慢慢倒喺芝士蛋糕上面，如果唔係熱嘅啫喱液會融化芝士層，令到芝士混合物浮起。
- 用火槍或熱毛巾熱敷蛋糕模邊更易脫模
Ingredients （ 8-inch tin）
I. Biscuit Base
Digestive biscuits 60 g
Unsalted butter (melted) 30 g
½ Earl Grey tea bag (tea leave)
II. Earl Grey Cheesecake Layer
Cream cheese : 200 g ( room temperature)
Greek yoghurt : 100 g
Soya milk /Milk 40 ml
Caster sugar 60 g
Lemon juice 1 tsp
Lemon zest ¼ tsp
1.5 Earl Grey tea bag (tea leave)
Gelatine powder 7 g
III. Peach Jelly Top
Flat peaches / Peaches 2
Water 160 ml
Caster sugar 45 g
Lemon juice 1 tsp
Gelatine powder 5g.
Directions:
Part 1 : Making the base
- Line the base of the cake tin with parchment paper.
- Place the digestive biscuits and half a bag of Earl Grey tea leaves into a zip bag and crush finely.
- Add the melted unsalted butter and mix well. Pour into the tin, press down firmly, and chill in the fridge.
Part 2 : Making the Earl Grey cheesecake layer
- Soak the gelatine powder in a warm water to soften
- Gently heat the soya milk with 1 bag of Earl Grey tea leaves to infuse the flavour, add in the gelatin mixture., mix until dissolve. Leave to cool, then sift the tea leaves.
- Beat the cream cheese until smooth, then mix in the caster sugar.
- Add the Greek yoghurt, lemon juice, infused soya milk and lemon zest. Stir until fully combined.
- Pour over the set biscuit base and chill in the fridge for about 2 hours until set.
Step 3 : Peach jelly top
- Slice the flat peaches and set aside ( keep the peach skins to boil for a natural pink hue).
- In a small saucepan, add the water, peach , caster sugar, lemon juice (and peach skins). Heat gently over low heat until the sugar dissolves, then remove the skins.
- Stir in the softened and dissolved gelatine mixture, then cool down and put in fridge for 20-30 mins or over an ice bath until completely cool.
- Arrange the peach slices on top of the set cheesecake, gently pour over the peach jelly liquid, and return to the fridge until completely set.
Tips:
- Adjust the cooking time and sugar quantity depending on the ripeness and sweetness of the peaches. Avoid overcooking the peach flesh to prevent it from losing its texture.
- Ensure the jelly mixture is cooled completely before gently pouring it onto the cheesecake, otherwise the warm jelly will cause the cheesecake layer to melt and float to the surface.
- Using the cooking torch or hot towel to warm the cake mould make is easier to take it off
#cheesecake #nobakecheesecake #peach #earlgreytea #easyrecipe
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