豆腐芝士蛋糕 No bake Tofu Cheesecake скачать в хорошем качестве

豆腐芝士蛋糕 No bake Tofu Cheesecake

材料 - 消化餅 100克 (2/3 cup) 無鹽牛油溶液 40克 豆腐 300克 忌廉芝士 250克 砂糖 40克 (1/3 cup ) 淡忌廉 240克 魚膠片 14克 雲喱拿香油 1茶匙 檸檬汁 1湯匙 忌廉芝士室溫放軟備用. 消化餅放入保鮮袋用麵粉棍壓碎至粉未狀,或用攪拌機打碎,混合無鹽牛油溶液，倒入餅模，用匙羹壓至平均,放入雪櫃雪30分鐘. 忌廉芝士放軟後加入砂糖拌勻並按壓至幼滑,加入豆腐,過篩一次成豆腐芝士漿. 淡忌廉用打發 7成. 魚膠片放入冰水浸軟，搾乾水份，再用熱水座溶或微波爐加熱至溶(約 10秒).把淡忌廉入拌入魚膠溶液內. 豆腐芝士漿、打發淡忌廉、魚膠溶液、雲喱拿香油及檸檬汁放入大盆拌勻,倒入蛋糕模內，用保鮮紙封面，放入雪櫃雪4小時. Biscuits. 100g (2/3 cup) Unsalted butter 40g Tofu 300g Cream Cheese. 250g Sugar 40g (1/3 cup ) Whipping Cream 240g Gelatine 14g Vanilla extract 1 tsp Lemon juice 1 tablespoons Put the biscuits in a sealed plastic bag and use a rolling pin to crush them. Combine crushed biscuit crumbs and melted butter together .Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for 30mins. blend cream cheese, tofu, sugar ,lemon juice and vanilla extract till very smooth. After soaking the gelatin in water, microwave for 10 seconds and add to the cream cheese mixture. Chill cake in refrigerator for at least 4 hours or overnight. For perfect slices, cut cheesecake with a hot knife. You can also make the cheesecake with small clear bowls and garnish each with your favorite fruits. This will reduce the cutting process, making the cheesecake more visually appealing. Make sure to press the cracker on the bottom firmly to avoid a crumbly texture. #cheesecake #tofucheesecake #豆腐芝士蛋糕