士多啤梨紅莓芝士蛋糕

材料:                                                      (For questions and comments, please click here)

SCC 1

消化餅     20 塊

淡牛油      100 g

Cream Cheese  250 g   2 盒

糖              70 g x 2

魚膠粉      7 g (1 包)  x 2

凍水          2 湯匙  x 2

士多啤梨         200 g

紅莓                 200 g

淡忌簾 (whipping cream)  220 g  x 2

預備餅模:

在 9 吋 Springform 餅模底部鋪上牛油紙, 用小許牛油塗在餅模的圓邊, 並圍上牛油紙.

SCC 2 SCC 3 SCC 8 SCC 9 SCC 10

做法:

1. 消化餅 20 塊入袋壓碎.

SCC 11 SCC 12 SCC 13

2. 淡牛油放在water bath溶化, 牛油放入碎餅混合.

SCC 14 SCC 15 SCC 16 SCC 17

3. 倒入已舖有牛油纸的9吋餅模內,平均後按壓平,然後放入雪櫃 (大約 1 小時).

SCC 18 SCC 19 SCC 20

4. 士多啤梨放入小煲中, 用慢火煮至士多啤梨稀爛. 用篩隔出士多啤梨汁. 篩時用小匙幫忙, 儘量壓出士多啤梨汁.

SSC 21 SSC 22 SSC 23 SSC 24

5. 7g 魚膠粉灑在2湯匙冷開水,放在warm water bath內. 靜候 5 分鐘.

Mango Cheese Cake 16 Mango Cheese Cake 17 Mango Cheese Cake 18 Mango Cheese Cake 19

6. 用機輕打起 220 g 淡忌廉 (whipping cream)至6分 (不要企身), 備用.

Mango Cheese Cake 20 Mango Cheese Cake 21 Mango Cheese Cake 22 Mango Cheese Cake 23

7. 250 g Cream cheese 候至室温,加 80 g 糖後用機低至中速打混.

Mango Cheese Cake 24 Mango Cheese Cake 25 Mango Cheese Cake 26

8. 加入士多啤梨汁, 攪拌.

SSC 25 SSC 26 SSC 27 SSC 28

9. 將魚膠粉拌入芝士batter, 再加入淡忌簾拌勻,放入餅模內,輕輕掃平。放入雪櫃雪凍 1小時.

SSC 29 SSC 30 SSC 31 SSC 32 SSC 33

10. 重覆 4 至 8 步驟, 用紅莓代替士多啤梨.

SSC 34 SSC 35 SSC 36 SSC 37 SSC 38 SSC 39 SSC 40

11. 將魚膠粉拌入芝士batter, 再加入淡忌簾拌勻,放入已雪好的士多啤梨芝士餅上,輕輕掃平。放入雪櫃再雪凍 2小時.

SSC 42 SSC 43 SSC 44 SSC 45

12. 脱模,除圍邊的牛油纸,拿出芝士蛋糕, 加上鮮果裝飾, 大功告成!

SSC 47 SSC 48 SSC 49

13. Delicious!!!

Straberry-Raspberry Cheese Cake 1

Strawberry-Raspberry Cheese Cake by Sau Mei

Straberry-Raspberry Cheese Cake 2

Strawberry-Raspberry Cheese Cake by Sau Mei

SSC 50

Strawberry-Raspberry Cheese Cake by Catherine

SSC 51

Strawberry-Raspberry Cheese Cake by Catherine

Strawberry-Mango Cheese Cake 2

Strawberry-Mango Cheese Cake by Catherine

Strawberry-Mango Cheese Cake 3

Strawberry-Mango Cheese Cake by Catherine

Blueberry-Straberry Cheesecake

Blueberry-Strawberry Cheesecake by Catherine

20150215_091653

士多啤梨芝士撻