抹茶冷凍乳酪蛋糕

綜合了生乳酪與我自己的冷凍乳酪配方，完成了這個雙色冷凍乳酪蛋糕。


參考作法如下：
以下資料取自網站：http://www.bakerita.com/no-bake-layered-blueberry-cheesecake-gluten-free-paleo-vegan/

No-Bake Layered Blueberry Cheesecake (Gluten Free, Paleo + Vegan)

 

Prep time

45 mins

Total time

45 mins

Author: Rachel Conners

Serves: 8 slices

Ingredients 

1. For the crust （6吋活動圓模）

• ½ cup raw pecans (胡桃）
• ½ cup almond flour （杏仁粉）
• 2 pitted dates （黑棗）
• 2 tablespoons coconut oil （椰子油）
• 1 teaspoon cinnamon （肉桂粉）
• ¼ teaspoon kosher salt （細鹽）

2. For the cheesecake

• 2 cups raw cashews, soaked in cold water for at least four hours or preferably overnight (see Notes)
• ½ cup canned coconut milk, shaken （椰奶）
• ¼ cup coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor) （椰子油）
• ⅓ cup pure maple syrup （楓糖）
• 2 tablespoons fresh lemon juice （檸檬汁）
• 1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder （香草精）
• ¼ cup freeze-dried blueberries （冷凍藍莓）

3. For the blueberry layer

• 1 cup fresh or frozen blueberries (thawed, if frozen) （新鮮或冷凍藍莓）
• 1 tablespoon fresh lemon juice（檸檬汁）
• 1 tablespoon chia seeds（奇亞籽）【奇亞籽的 8 大功效與副作用】

Directions

1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside. （6 吋活動圓模底部鋪上烤盤紙，周圍可放透明圍邊）
2. Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the prepared pan.（把餅底餡料除椰子油外全部放入食物調理機，斷斷續續打至粗粒狀，加入椰子油，用手抓均勻，取出餅底餡放入模具，壓緊實，放入冰箱冷藏）
3. In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the freeze dried blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.（使用 Vitamix 以高速攪拌所有餡料，約需 2 分鐘，呈現非常綿密細緻的狀態）
4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness/spice levels, if desired.（調整口味）
5. Pour ⅔ of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.（取出模具，倒入 2/3 餡料，輕敲出氣泡，放入冷凍）
6. Add the freeze dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.（剩下的餡料加入冷凍藍莓，打至綿密狀，取出模具，倒入餡料，再放回冷凍）
7. Rinse out the blender, and add the fresh blueberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers.（沖洗攪拌杯，放入第三層的餡料，攪拌至滑順狀，取出模具，倒入餡料，再放入冷凍）
8. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.（最少冷凍 3 小時）
9. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.（回溫 10~15 分鐘再享用）

Notes

You can also cover the cashews in very hot/boiling water and let them sit for about an hour if you want to speed up the process - it won't be quite as creamy, but it will do the trick!