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首頁 >> 烘焙配方 >>乳酪蛋糕 >> 草莓凍芝士蛋糕（視頻菜譜）

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详细内容

草莓凍芝士蛋糕（視頻菜譜）

草莓凍芝士蛋糕（視頻菜譜）的做法
8.0 综合评分 132 人做过这道菜收藏
freesiaa的厨房
freesiaa 长方形模具尺寸18*9*4cm
6寸模具：材料＊1.5倍，制作出來蛋糕高度4cm左右；
8寸：（6寸＊2）材料＊3倍，制作出來蛋糕高度4cm左右

配方綜合：
新浪博客－愛整蛋糕滴歡
石澤清美－基礎凍奶酪蛋糕

用料

奶油奶酪	200g
酸奶	70g
淡奶油	100g
細砂糖	60g
檸檬汁	1Tbsp(4g)
白葡萄酒（白葡萄酒可以省略也可以用朗姆酒和水1:1代替）	1Tbsp(4g)
吉利丁	6g
任意喜欢的餅幹或曲奇	適量
草莓	70g
細砂糖（草莓用）	10克
草莓、藍莓、薄荷葉	裝飾用
淡奶油（裝飾用）	適量（我用了80g）
細砂糖（裝飾用）	適量（我用了6g）

草莓凍芝士蛋糕（視頻菜譜）的做法

把餅幹平铺在模具里（切割餅幹使模具刚好被铺满）
草莓切碎和細砂糖(草莓用)混合均匀，放入微波炉中火加热3-4分钟，得到这样浓稠的草莓酱
奶油奶酪室温软化（冬天可以用微波炉叮几秒），用打蛋器搅打到顺滑，加入細砂糖，搅打均匀；加入檸檬汁、白葡萄酒、酸奶，搅打混合均匀
時不時刮下粘在碗壁上的奶酪，最終攪打到順滑的狀態
吉利丁提前用冷水泡软，淡奶油微波30秒(加热到60度左右)，淡奶油里加入泡软的吉利丁，用淡奶油的余温使吉利丁融化，冷却到体温以下待用
冷卻好的淡奶油倒入奶酪糊裏，再次攪打到順滑
將70克左右的奶酪糊和草莓醬混合
倒入模具，放入冰箱速凍到凝固（冷凍5-10分鍾，冷藏20分鍾左右。）
如果白奶酪糊失去了流动性，可微波3秒、3秒的微波，恢复流动性，草莓奶酪层凝固好后，倒入剩余的白奶酪糊，弄掉表面的小气泡，盖上保鲜膜速冻至完全凝固（冷冻15分钟，冷藏30分钟左右。）
凝固好后脱模（可用喷枪吹风机热毛巾），脱模后再冷藏10分钟
淡奶油里加入細砂糖打发，在蛋糕上做出你喜欢的花纹，抹去四周溢出的奶油，用加热过的刀切分成5-6份
草莓蓝莓薄荷洗净后擦干，做装饰。

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