黑樱桃热烤式乳酪蛋糕

2024-05-05 12:05:24 140

黑樱桃热烤式乳酪蛋糕
之前打开了一罐黑樱桃罐头,还剩下几粒,扔了又怪可惜的,想来想去,还是做个乳酪蛋糕吧。
这次的蛋糕和以往的不同之处,我把坚果作为垫底,而没用饼干碎,这样一口咬下去,会吃到很多坚果,很香,让你很满足。蛋糕烤好后,还是放入冰箱冷藏后吃起来味道才好,不过有朋友觉得口感会腻,也有人觉得还好,我个人觉得刚刚好,蛋糕层很薄,蛋糕入口即化,每一口都有很多的坚果,吃起来有一种很满足的感觉,再配上一杯咖啡或者茶,享受一下没好的下午茶时光。

Details of ingredients

  • 奶油奶酪250克
  • 夏进甜牛奶100克
  • 鲜奶油100克
  • 砂糖80克
  • 鸡蛋2个
  • 香草精少许
  • 黑樱桃若干个

Technique

  • 难度简单
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 黑樱桃热烤式乳酪蛋糕

  • 1.将坚果平铺在烤盘上。以130度烘烤10分钟。
  • 2.模具底部包好锡纸放在一旁备用。
  • 3.奶油奶酪软化后,用打蛋器打至顺滑。
  • 4.加入砂糖打至顺滑
  • 5.分次加入鸡蛋打至均匀。
  • 6.加入牛奶,搅打均匀。
  • 7.加入香草精搅打均匀。
  • 8.加入淡奶油,搅打均匀。
  • 9.模具底部事先包好锡纸。
  • 10.将烤好的坚果铺满整个蛋糕模具的底部。
  • 11.将8倒入模具内
  • 12.再将黑樱桃分散丢入。
  • 13.烤盘里注入1cm高的热水。
  • 14.以200度烤20分钟,烤至表面变成微焦色,再将温度降到160度烤40分钟。
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