No-bake Cheesecake

只是記錄一下免考乳酪蛋糕。使用我較喜愛的北海道乳酪。

Ingredients 

1. 餅底／For the crust（6吋活動圓模）

• 胡桃／Pecan：1/2 cup
• 杏仁粉／Almond powder：1/2 cup
• 肉桂粉／Cinnamon powder：Some
• 糖／Sugar：As you like
• 鹽／Salt：As you like
• 椰子油／Coconut oil：2~3T 至可以把餅底混合物凝結

2. 主餡料／For the cheesecake

• Cream cheese：1 包
• 蜂蜜／Honey：As you like
• 鮮奶油／Whipping cream：150g
• 檸檬汁／Fresh lemon juice：2T

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. Put the crackers into a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough. Press the cracker dough evenly along the bottom of the prepared pan.（把餅底餡料放入食物調理機，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，放入冰箱冷凍）
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. In another mixing bowl, add 100g~150g whipping cream and whip till slightly stiff. (用另一個攪拌缸打發約100~150g鮮奶油）
6. Pour #5 whipped cream into #4, and mix them together till totally incorporated. (把#5倒入#4中攪拌均勻）
7.  Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Sprinkle chocolate chips on the top of the filling. Place in the freezer.（取出模具，倒入餡料，輕敲出氣泡，撒上巧克力豆放入冷凍）
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）