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详细内容

芒果芝士蛋糕

芒果芝士蛋糕的做法
8.1 综合评分 170 人做过这道菜收藏
惠妈妈hui的厨房
惠妈妈hui 芒果季芒果吃起来！果肉令蛋糕体色彩非常美，夹馅也是多加大量的果肉，切开是满满的果粒！餅幹底可以换成蛋糕底，但是消化餅底实在是太快手了有木有！你还需要一个料理机，打蛋器，6寸活底圆模，就是那么简单！（我这个芒果比较甜，糖量不是放很多，大家酌情增减，试试味儿）

用料

消化餅	80克
黃油	40克
奶油奶酪	250克
芒果果肉	420克
淡奶油	150克
牛奶	60克
檸檬汁	20克
細砂糖	35克
吉利丁片	15克

芒果芝士蛋糕的做法

取出餅幹与黃油
餅幹放入保鲜袋，用擀面杖压成碎屑，黃油隔较热的水融化成液态
餅幹碎和黃油倒入大盘，两者混合均匀
将餅幹碎倒入6寸活底圆模，用勺子底部压紧餅幹层，模具放入冰箱冷藏备用
芒果果肉取出，较完整的用作夹馅，称取200克放入料理机，投入奶油奶酪，檸檬汁，細砂糖，牛奶
开启料理机，将材料打细腻（这个时候可以试试味儿，不够甜加点細砂糖再打一下）投入吉利丁溶液（吉利丁片预先用冷水泡一两分钟，软化后放入碗隔温热水融化成液态）
再次啓動料理機將材料攪打均勻
淡奶油用電動打蛋器打發至6分發
將芒果芝士糊與淡奶油混合均勻
取出蛋糕模，准備好蛋糕糊和芒果果肉
將芒果芝士糊倒入，鋪平
加入一半芒果果肉
倒入蛋糕糊將果肉覆蓋，再放入另外一半的芒果果肉
最後放入剩下的蛋糕糊將芒果果肉覆蓋住，模具放入冰箱冷藏4小時
脫模時，用熱毛巾圍住模具邊沿一會，找一個有點高度的杯子倒扣，雙手慢慢將模具往下拉，脫模完成～
最後可以裝飾點兒水果，開吃！

小貼士

1.喜欢蛋糕底的用蛋糕底，喜欢快捷的用餅幹底
2.芒果的甜度不一樣，可以先試試味道再加吉利丁
3.芒果和奶油奶酪最好是室溫，因爲吉利丁片遇冷會結塊，所以室溫的話直接加入也不怕
4.芒果果肉分開兩層加入會使得水果堆的高，不會有空洞
5.放去冰箱4小時再脫模，一般我是晚上做好，早上脫模的
6.脱模时候用温热毛巾围住模具边沿一会儿，再脱模，会很光滑免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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