经典奶酪蛋糕Classic cheesecake

  • Prep Time
    30 Mins
  • Cook Time
    40 Mins
  • Type
  • View
    142

无需烤箱的甜品!烘焙小白也能轻易上手,这款经典的芝士蛋糕只需准备自己喜欢的新鲜水果,就能点缀出一款吸睛甜品。

 

食谱来源:取自网络

 

Ingredients

材料

Ingredients

    Directions

    Step 1

    将食用明胶片放入碗中,加入适量水浸泡 8-12 分钟。Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.

    Step 2

    将饼干放入冷冻袋,密封后用擀面杖将饼干压碎。Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.

    Step 3

    用中低温将黄油在小锅中融化,然后倒入放有饼干屑的大碗中,搅拌均匀。Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a large bowl, pour in melted butter, and stir until combined.

    Step 4

    将饼干屑混合物铺在烤模底部,压实。Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.

    Step 5

    柠檬榨汁,刮出香草精华。将柠檬汁、香草精华、酸奶与奶油奶酪放入大碗中,搅拌均匀。Juice lemon and deseed vanilla bean. Add lemon juice, vanilla seeds, yogurt, and cream cheese to a large bowl. Whisk well to combine.

    Step 6

    将浸透的明胶和水放入小平底锅中,加糖,用中低温慢慢加热并搅拌,至其完全溶解。注意加热时温度不要过高。Add soaked gelatin with the water and sugar to a small saucepan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Be careful not to overheat.

    Step 7

    将溶解后的明胶迅速注入奶油奶酪混合物中,搅拌均匀。Quickly add gelatin to the cream cheese mixture. Stir well to combine.

    Step 8

    将混合物倒入烤模,并在工作台上轻轻敲击烤模,排出气泡。然后放入冰箱冷藏约3小时。Pour batter into baking form. Gently tap form on counter to release air bubbles. Transfer to refrigerator and allow to set for approx. 3 hours.

    Step 9

    用刀沿烤模内侧转一圈,将蛋糕从烤模中取出,放入蛋糕盘。Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.

    Step 10

    将覆盆子酱洒在蛋糕上,顶部点缀新鲜浆果与罗勒。Drizzle cake with raspberry sauce. Top with fresh berries and basil.

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