鲜莓芝士蛋糕 Fresh Berries Cheesecake

【底层材料】
消化饼干200克(弄碎)、椰子涂抹酱135克、盐1⁄2茶
匙、可可粉2汤匙（过筛）
【蛋糕材料】
首层：新鲜或冷冻草莓200克、TATURA 奶油芝士250克、糖粉90克、盐1⁄2茶匙、鱼胶粉2汤匙（加50
毫升清水煮溶）
第二层：鱼胶粉2汤匙（加50毫升清水煮溶）、TATURA 奶油芝士250克、盐1⁄2茶匙、练奶200
克、PAUL’s鲜奶油250毫升
【顶料】
PAUL’s鲜奶油200毫升（打至发起）、糖粉2-3汤匙、新鲜草莓（切半，装饰）
【巧克力浆材料】
巧克力70克、PAUL’s鲜奶油40毫升
9寸可拆卸圆烤盘
【蛋糕底层做法】
在大碗中将饼干、可可粉及溶解的椰子涂抹酱搅拌均匀后挤压在烤盘底层，收入冰箱待用。
【首层蛋糕做法】
1. 在搅拌机内将草莓、TATURA 奶油芝士、糖及盐拌匀。加入煮溶鱼胶液搅拌好。（图1)
2. 加入PAUL’s鲜奶油拌匀后快速将半分混合料倒入饼干上。（图2)
3. 铺上草莓后倒入另外半分混合料，收入冰箱冷藏。
【第二层蛋糕做法】
1. 在搅拌机内将TATURA 奶油芝士、练奶及盐搅拌好。注入煮溶鱼胶液及PAUL’s鲜奶油拌匀。（图3）
2. 将混合料倒在草莓蛋糕上，冷藏。（图4）
【巧克力糖浆做法】
将巧克力与PAUL’s鲜奶油一起煮至溶备用。（图5）
【顶层做法】
1. 将PAUL’s鲜奶油与糖粉一起拌打至发起，放入挤花袋挤在蛋糕边缘。（图6-7）
2. 摆上草莓及蓝莓，再挤入巧克力糖浆，收入冰箱，冷藏后享用。（图8-10

【Base Ingredients】
200g digestive cookies(crushed), 135g melted COCONUT SPREAD, 1⁄2 tsp salt, 2 tbsps Cocoa powder(sifted)
【Cake ingredients】
First layer: 200g fresh strawberries, 250g TATURA Cream Cheese, 90g castor sugar, 1⁄2 tsp salt, 2 heaped tbsp gelatine (+ 50 ml watercook till
melted), 200 ml PAUL’s Cream
2nd Layer:2 tbsps gelatine (+ 50 ml water cook till melted), 250g TATURA Cream Cheese, 1⁄2 tsp salt, 200g condensed milk, 250 ml
PAUL’s Cream
【Topping】
200 g PAUL’s Cream(whipped till stiff), 2-3 tbsps icing sugar, Fresh strawberries(halved for decoration)
【Ganache】
70 g chocolate, 40 ml PAUL’s Cream
9” or 10” loose bottom cake pan
【To prepare base】
Combine with the crushed digestive biscuits, COCONUT SPREAD, cocoa powder and sugar. Press onto the base of the cake pan and refrigerate.
【To prepare the first layer】
1. In a food processor, combine the berries, TATURA Cream Cheese, sugar and salt together. Add in the hot melted gelatine and whizz to
mix.(pic 1)
2. Mix in PAUL’s Cream and quickly pour half of the filling onto the chilled base.(pic 2)
3. Scatter the fresh berries over then pour the balance of the strawberry cheese filling over to cover.Chill to set.
【To prepare 2nd Layer】
1. In the food processor, combineTATURA Cream Cheese, condensed milk and salt together. Mix in hot melted gelatine and then PAUL’s
Cream.(pic 3)
2. Pour the plain layer over the set strawberries cream cheese. Leave to set.(pic 4)
【To prepare Ganache】
Combine chocolate with Paul’s cream and cook till chocolate dissolves. Set aside.
【To prepare topping】
1. Whisk Paul’s cream with icing sugar until stiff. Pipe over the side of the cake.(pic 6-7)
2. Lay the fresh strawberries over and blueberries on the cake, pipe Ganache as decoration. Chill and serve cold.(pic 8-10）