免焗咖啡芝士蛋糕 ♥ 簡短版本+文字食譜 ↓↓
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►https://youtu.be/UTNcR9U_Fr8
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[食譜] 免焗咖啡芝士蛋糕 No-Bake Coffee Cheesecake
Makes one 6-inch cake
份量: 一個6吋蛋糕
▶️材料:
牛油(黄油) 30克
消化餅乾 5塊 (63克)
忌廉芝士(奶油奶酪)(室溫)180克
糖 60克
熱牛奶 90毫升
咖啡粉 3克 (2茶匙)
魚膠片(吉利丁) 3.5片 (7克)
淡忌廉(鮮奶油) 150毫升
可可粉 少許用作裝飾
▶️餅底:
1)熱水坐溶牛油
2)消化餅乾壓碎至細沙
3)加入牛油溶液, 拌勻, 鋪於模具底部, 用小匙壓平
4)放入冰箱冷藏至少30分鐘
▶️芝士蛋糕:
1)淡忌廉打發至有紋絡, 放入冰箱冷藏備用
2)打發忌廉芝士至軟身
3)加入糖,打發至糖溶化及蛋糕糊順滑
4)加入預備了的咖啡牛奶, 拌勻至混合
5) 魚膠片用冰水浸軟
6) 搾乾多餘水份, 熱水坐溶浸軟的魚膠片
7) 魚膠溶液倒進蛋糕糊 , 攪拌均勻
8) 把冷藏打發好的淡忌廉拿出來
9)加入少許淡忌廉在忌廉芝士蛋糕糊中, 攪拌均勻
10)把忌廉芝士溶液放進淡忌廉中
11)用切伴手法攪拌均勻
12) 放入冰箱冷藏至少3小時或過夜
13) 取出慕斯, 用熱毛巾在蛋糕模圍一陣, 脫模
▶️Ingredients:
Butter 30g
Digestive Biscuits 5 pieces (63克g)
Cream Cheese (at room temp) 180g
Sugar 60g
Hot Milk 90ml
Coffee Powder 3g (2 teaspoons)
Gelatin Sheets 3.5 pieces (7g) Whipping Cream 150ml
Cocoa powder for dusting
▶️Crust:
1)Melt 30g butter over double-boiler
2)Crush the digestive biscuits into fine sand
3)Add melted butter into the crushed biscuit, mix well, evenly spread in the mold then flatten with spoon
4)Refrigerate the crust for at least 30 minutes
▶️Cheesecake:
1)Beat whipping cream until traces of line starting to show, refrigerate until needed
2)Beat cream cheese until it is smooth
3)Add in sugar, continue to beat until sugar is dissolved and the mixture is smooth
4)Add in coffee + milk mixture, mix slowly until combined
5) Soak gelatin sheets in cold water
6) Squeeze out excess water, melt softened gelatin sheets over double boiler
7) Add melted gelatin into the batter, mix until combined
8)Take out the whipped cream from the fridge
9) Add a bit of whipped cream into the cream cheese batter, mix until combined
10) Pour the cream cheese batter into the whipped cream
11) Using the cut and fold method, mix until combined
12) Refrigerate for at least 3 hours or overnight
13) Take out, wrap around the cake ring with a hot towel and slowly remove the mold
Enjoy!
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