This is a recipe that I create for according to memory of a dessert which tasted in a Michelin restaurant in the South Pacific. If you are a fan of creamy and fruity flavor of Cheese, please do not miss it.
曾經在南太平洋的一間米其林餐廳裡，吃到一份帶著濃鬱果酸與乳香，裡面看的到滿滿香草籽的生乳酪蛋糕，外圍裹上金黃色的酥菠蘿，於是依記憶的口感重現了食譜！做法非常簡單，喜歡滑順口感的濃郁起司的你不容錯過保證好吃。
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| SIZE ◢ | ||
| 15cm 模具 | ||
| ↓ 材料 Ingredients ↓ | ||
| ▎吉利丁凍 Gelatine mass | ||
| 吉利丁粉 Powdered gelatine 5g | 2.5g | 10g |
| 冷水 Cold water 25g | 12.5g | 50g |
| ▎生乳酪起司 No-Bake Cheesecake | ||
| 鮮奶油 Cream 50g | 25g | 100g |
| 奶油乳酪 Cream cheese 500g | 250g | 1000g |
| 鮮奶油 Cream 100g | 50g | 200g |
| 細砂糖 Sugar 100g | 50g | 200g |
| 大溪地香草莢 Tahitian Vanilla Beans 1 pc | 0.5pc | 2pc |
| 吉利丁塊 Gelatin mass 30g | 15g | 60g |
| ▎無花果果醬 Fig Jam | ||
| 無花果果肉 Fig puree 200g | 100g | 400g |
| 二砂糖 Brown sugar 80g | 40g | 160g |
| 檸檬汁 Lemon juice 1/2 pc | 0.25pc | 1pc |
| ▎奶酥餅乾 Crumble | ||
| 160°C 20min | ||
| 軟化無鹽奶油 Softened unsalted butter 80g | 40g | 160g |
| 二砂糖 Brown sugar 80g | 40g | 160g |
| 杏仁粉 Ground almonds 80g | 40g | 160g |
| 中筋麵粉 Plain flour 80g | 40g | 160g |
米其林配方無花果生乳酪蛋糕。Fig No-Baked Cheesecake
