生起司蛋糕

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發表者:陳茵綿
來源:布布優格社團討論連結

這款生起司蛋糕是用過濾的"水切優格"製作,美味度勝過市售"奶油起司"呦!

生起司蛋糕食譜 (125ml布丁杯,可做14個)

 一、餅皮(已經是最低油量配方)
  • 麗滋餅乾210克 
  • 奶油75克
 二、起司糊
  • 奶油起司(可用過濾一夜的優格起司代替) 250克 
  • 上白糖 或 砂糖 100克 
  • 鮮奶油200 ml 
  • 手工優格150 克 
  • 檸檬汁 50ml 
  • 鮮奶100 ml 
  • 吉利丁 16-17克 
做法:
  1. 餅乾攪拌打碎,加入軟化奶油拌勻,壓入布丁容器底部,每個20克。 
  2. 吉利丁片泡冰水至軟化,約5分後瀝乾水份。 
  3. 鮮奶加熱回溫,放入軟化的吉利丁,攪拌到吉利丁完全融化。 
  4. 鮮奶油隔冰水打至六七分發(體積蓬鬆感,尾端稍微挺立)。 
  5. 奶油起司(優格起司)和糖一起攪拌到呈乳霜狀,加入優格,加入檸檬汁,加入鮮奶,加入打發的鮮奶油,即完成起司糊。 
  6. 將起司糊倒入布丁容器,每個60克。 
  7. 放入冷藏4-6小時等待凝固,取用時小刀輕劃布丁盒一圈即可脫模擺盤。

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入門必讀,12,布布優格,4,自製優格,32,乳品心得,10,發酵美人機,6,優格冰品,18,優格料理,18,優格烘焙,97,優格應用,41,
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布布優格: 生起司蛋糕
生起司蛋糕
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