比利时焦糖脆饼芝士蛋糕Lotus Biscoff Cheesecake
- Prep Time15 mins
- Cook Time
- Type
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Ingredients
材料A （饼底）
Ingredients A: (base)
材料B （芝士蛋糕体）
Ingredients B: (cheese cake)
材料C （顶部）
Ingredients C: (Topping)
Directions
比利时焦糖脆饼芝士蛋糕，每一口带有焦糖香气，口感轻巧软绵配咖啡最美味！
将所有材料A混合均匀，然后倒入芝士蛋糕模内，用汤匙压实后放进雪柜冷藏30分钟。Mixes all ingredients A and pour into cheese cake mould; press with spoon and keep in fridge for 30 minutes.
将所有材料C混合（Lotus焦糖饼碎除外），用手抓碎后，才下Lotus焦糖饼碎，混合后放进雪柜冷藏30分钟。Mixes all ingredients C (except Lotus Biscoff) until well mixed; then pnly toss in Lotus Biscoff and keep in fridge for 30 minutes.
将材料B中的软化吉廉芝士，加入黄糖，搅拌成糊状后，加入剩余的材料（Lotus焦糖饼除外），继续搅拌至均匀。Mixes soften cream cheese of ingredients B with brown sugar; and then blend in the rest of ingredients (except Lotus Biscoff).
加入小块状Lotus焦糖饼，轻拌匀后，倒入作法1的饼底内。Add in pieces of Lotus Biscoff, roughly mix up and pour into base.
均匀撒上作法2的饼碎在作法4的面糊顶部。Sprinkle mixture of ingredients C evenly on top.
烤箱预热180度，烤20分钟，再调下至120度，继续烤40分钟后，取出，待凉后放入雪柜，冷藏4个小时，即可切片，享用。Bake in pre-heat oven at 180°C for 20 minutes; reduce temperature to 120°C, continue to bake for another 40 minutes; remove for oven, cool down before store in fridge for 4 hours. Slice to serve.
