免烤樱桃酱芝士蛋糕

2024-04-20 05:25:11 491

免烤樱桃酱芝士蛋糕
我用樱桃酱和鲜樱桃做了这款免烤芝士蛋糕。炎炎夏日,吃上一块,真是爽极了。
制作这款免烤芝士需要三个主要步骤:蛋糕底的制作,芝士蛋糕的制作,镜面的制作。

Details of ingredients

  • 蛋糕底AA
  • A消化饼干80克
  • A黄油40克
  • 芝士糊BB
  • B吉利丁片2片
  • B奶油奶酪130克
  • B淡奶油150克
  • B砂糖40克
  • B樱桃果酱80克
  • 镜面CC
  • C樱桃果酱20克
  • C凉开水100克
  • C吉利丁片1片

Technique

  • 难度中级
  • 工艺
  • 口味酸甜
  • 时间三小时

Steps to make 免烤樱桃酱芝士蛋糕

  • 1.先来做蛋糕底:消化饼干装进保鲜袋中
  • 2.用擀面杖擀碎
  • 3.黄油隔水融化
  • 4.与消化饼干碎入一碗中
  • 5.搅拌均匀
  • 6.6寸活底蛋糕模具准备好,在底部铺上一层油纸,将黄油与消化饼干碎倒入,按压平整结实,待用
  • 7.再来做芝士糊:将吉利丁片凉水泡软
  • 8.倒掉多余的水,隔热水融化,然后一直放在热水中,防止凝固
  • 9.奶油奶酪提前拿出来软化
  • 10.隔热水融化,搅打成粘稠顺滑无大颗粒状
  • 11.淡奶油加白砂糖入盆中
  • 12.打至6、7成发
  • 13.将打发好的奶油加入到奶油奶酪中,二者充分拌匀
  • 14.樱桃果酱准备好
  • 15.将樱桃果酱、融化的吉利丁片溶液倒入奶油奶酪糊中
  • 16.搅拌均匀
  • 17.倒入到铺好底的蛋糕模具中,蒙好保鲜膜,入冰箱中冷藏,至奶油奶酪液凝固
  • 18.下面来做镜面:吉利丁片凉水泡软,然后倒掉多余的水,隔水融化,待用
  • 19.樱桃果酱和凉开水同入一碗,搅拌均匀
  • 20.将融化的吉利丁片溶液倒入到樱桃果酱液中,搅拌均匀
  • 21.将冷藏凝固好的芝士蛋糕取出,用筛子过滤掉樱桃果酱液中的固体
  • 22.蒙上保鲜膜,重新入冰箱中冷藏,至镜面凝固。脱模时可用热毛巾热敷模具两分钟,即可轻松脱模
  • 23.凉凉爽爽,酸酸甜甜,炎炎夏日吃一块免烤芝士,真舒服啊
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