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详细内容

草莓凍芝士蛋糕

草莓凍芝士蛋糕的做法
7.6 综合评分 376 人做过这道菜收藏
lynn001201的厨房
lynn001201 生平做的第一个蛋糕，无技术含量。简单易操作，口感反馈还不错^^基本零失败率。用的是6寸的活底模。

用料

雀巢淡奶油	250ml
卡夫奶油奶酪	226g
青檸汁	15ml
朗姆酒	15ml
吉利丁片	3片約15g
白糖	40g
消化餅	65g
安佳無鹽黃油	40g

草莓凍芝士蛋糕的做法

消化餅装入保鲜袋，用擀面杖碾压得越碎越好
黄油用微波炉加热融化成液体，与餅幹碎混合均匀，铺在模具底部，用勺子背按压紧铺平，放入冰箱冷藏备用
奶油奶酪從冷凍室取出解凍軟化，切成小塊放入碗裏，加40g白糖。把碗放在一盆熱水中，一邊隔水加熱一邊攪拌。最後打發的狀態如流質的奶油細滑無顆粒
另取一個大盆，打發淡奶油，6、7成即可，不用全打發。6、7成的樣子就是劃過奶油表面有一道道的痕迹就可以了
吉利丁片剪碎加少量礦泉水（沒過吉利丁片即可）讓入微波爐加熱融化成液體
把打发好的淡奶油与奶油奶酪混合，加入青檸汁和朗姆酒搅拌均匀，再加入融化的吉利丁片，混合均匀
把草莓洗淨去蒂，頂部平切一刀，再對半切開
從冰箱取出模具，把切好的草莓沿著模具邊緣擺放好，倒入混合好的芝士糊，蓋過草莓，倒完後稍微磕一下，去掉氣泡令表面平整
放入冰箱冷藏至少4個小時以上，凝固後取出裝飾自己喜歡的水果就大功告成啦^___^（脫模的時候用電吹風吹一下模具，就可以完整輕松地取出蛋糕啦）

小貼士

1.奶油奶酪和淡奶油的牌子不限，正好買了那兩個牌子，規格就是226g和250ml，所以就物盡其用，不嚴格按照比例來。基本上奶油奶酪和淡奶油的比例爲1:1就可以了（朋友推薦用總統牌的比較贊，下次試試看）；
2.餅幹底随意用什么餅幹，自己喜欢的都可以，只要敲碎就行；
3.六寸的蛋糕模具比较小，放在模具内的草莓不要选太大，以免芝士糊不能完全覆盖住。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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