百香果乳酪蛋糕

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發表者:Kagume Chang
來源:布布優格社團討論連結

百香果盛產季一定要來一下~

8吋分離模

餅乾底
消化餅乾150克
無鹽奶油50克
餅乾打碎,與融化的奶油混勻,鋪底壓實
170度烤15分鐘,放涼

蛋糕體
奶油乳酪400克
自製希臘優格275克(水切24小時)
糖75克
蛋液180克(3個全蛋,1個蛋黃)
百香果汁90克(去籽)
玉米粉30克
無鹽奶油70克
香草精1/4茶匙
以上材料依續混勻,過篩2次,倒入蛋糕模,水浴方式180度烤10分鐘,140-150度烤50分鐘(依烤色決定溫度),烤好後取出水盤,烤箱微開放30分鐘,蛋糕取出放涼,冰隔夜再脫模切

淋醬
百香果汁120克,糖40克,檸檬汁冰塊一個,煮到稍稠

我做西點糖都放很少,這樣口味是比較酸的,正常人可以把糖x1.5倍
蛋糕體的百香果汁可以增加到150克我覺得

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