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士多啤梨乳酪芝士蛋糕 Strawberry Cheesecake

材料 (6寸圓形/心形蛋糕)

忌廉芝士 175克

砂糖 60克

淡忌廉 155克

原味乳酪 150克

士多啤梨果醬 150克

魚膠片 4½片

餅底

消化餅乾碎 60克

無鹽牛油溶液 30克

裝飾

新鮮士多啤梨 16-20粒

防潮糖霜 適量

做法
  1. 先將消化餅乾裝到塑膠袋裡面打碎,加入融化的奶油拌勻之後,壓入蛋糕模型裡面,要壓緊,放冰箱冷藏備用

  2. 用電動打蛋器以中速將淡忌廉打至七成軟身,備用

  3. 用電動打蛋器以中速將忌廉芝士打至軟身,然後分數次加入砂糖,再加入原味乳酪繼續打勻

  4. 把士多啤梨果醬倒入芝士混合物裡用膠刮拌勻

  5. 準備魚膠溶液,把它加入混合物快速拌勻,然後拌入已打起的淡忌廉

  6. 將混合物倒入餅模內,放入雪櫃冷凍約1.5小時

  7. 加上新鮮草莓作裝飾


Ingredients (6 inches Round/Heart Shaped Cake)

175g Cream Cheese

60g Sugar

155g Light Cream

150g Original Yogurt

150g Strawberry Jam

4½ pcs Gelatine Leaves

Tart

60g Digestive Biscuits

30g Unsalted Melted Butter

Dressing

16-20 Fresh Strawberry

Pinch Moisture-Proof Frosting

Steps
  1. First put the digestive biscuits into the plastic bag and break them. Add the melted cream and mix well. Press into the cake moyld and press it tightly and put it into refrigerator for later use

  2. Use an electric egg beater to beat the cream to 70% soft at medium speed

  3. Use an electric egg beater to beat the cream cheese to the soft body at medium speed, then add the sugar to the ingredients, then add the original cheese and continue to mix.

  4. Pour the strawberry jam into the cheese mixture and mix with a spatula

  5. Prepare the gelatine leave, add it to the mixture, mix well, and mix it with the light cream

  6. Pour the mixture into the cake mould and put it into the refrigerator for about 1.5 hours

  7. Add fresh strawberries for dressing

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