草莓優格乳酪蛋糕
描述
酸甜的草莓~
配上清爽的優酪乳~
頂層再加一層覆盆莓果凍~~
酸甜好滋味,讓人一試難忘啊!!
熱量
食材
步驟
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![[餅乾底]將餅乾放在塑膠袋中~壓碎~加入融化的奶油](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
餅乾底將餅乾放在塑膠袋中~壓碎~加入融化的奶油
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把攪拌好的餅乾倒入模型底部壓緊,放入冰箱冰硬(模型底部要先鋪層保鮮膜
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蛋糕體先將鮮奶油加入20g砂糖打至6分發放冷藏備用
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蛋糕體奶油乳酪加入剩下的砂糖打成乳霜狀
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蛋糕體再加入優酪乳及檸檬汁拌勻
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蛋糕體吉利丁泡冰水軟化
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蛋糕體將牛奶煮滾,放入軟化的吉利丁放涼備用
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蛋糕體草莓(約10顆)剁成泥備用
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蛋糕體在模型周圍圍上一圈對切的草莓(此步驟可有可無)
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蛋糕體將乳酪糊(步驟5).鮮奶(步驟7).草莓泥(步驟8).鮮奶油(步驟3).依序混和,再倒入冰硬的餅乾底上,冷藏3~4小時
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頂層果凍將果汁加熱至冒煙再放入泡軟的吉利丁
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頂層果凍放涼後道上已經凝固的蛋糕體,冷藏30~40脫模即可食用~
![[餅乾底]將餅乾放在塑膠袋中~壓碎~加入融化的奶油](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F152108%2Fc7be2b0ef640c805.jpg&width=800)
![[蛋糕體]先將鮮奶油加入20g砂糖打至6分發放冷藏備用](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F152110%2F758f4bb9143bc590.jpg&width=800)
![[蛋糕體]再加入優酪乳及檸檬汁拌勻](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F152112%2F63cc4e74b9b7ce77.jpg&width=800)
![[蛋糕體]吉利丁泡冰水軟化](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F152113%2Fa7e2db4b7ea18173.jpg&width=800)
![[蛋糕體]草莓(約10顆)剁成泥備用](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F152115%2Fff66061c0f29ca4e.jpg&width=800)
![[蛋糕體]在模型周圍圍上一圈對切的草莓(此步驟可有可無)](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F152116%2F855837173549209d.jpg&width=800)
![[蛋糕體]將乳酪糊(步驟5).鮮奶(步驟7).草莓泥(步驟8).鮮奶油(步驟3).依序混和,再倒入冰硬的餅乾底上,冷藏3~4小時](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F152117%2F59c8d42d0d7c17f6.jpg&width=800)
![[頂層果凍]將覆盆莓加入少許糖及檸檬汁打成汁(加了檸檬顏色才會漂亮喔><](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F152118%2Fa5a7c30d87021af6.jpg&width=800)
![[頂層果凍]將果汁加熱至冒煙再放入泡軟的吉利丁](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F152119%2F27bccd949e003f69.jpg&width=800)
![[頂層果凍]放涼後道上已經凝固的蛋糕體,冷藏30~40脫模即可食用~](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F152120%2F40b4474e584e5810.jpg&width=800)
小撇步
此為分量為8吋喔~
