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咖啡芝士餅 (Kahlua Coffee Cheesecake)



成份:

蛋糕:
cream cheese 450克
糖粉 220克
吉利丁片 6片(約15克)
冰水 100c.c. 
蛋黃 6隻
咖啡醬 50克(可一個人口味作調整)
動物性鮮奶油 250~300克
糖粉 220克

餅乾底:
奇福餅乾 200克
砂糖 100克
奶油 80克

裝飾:
打發鮮奶油 適量


步驟:

餅乾底
1. 準備一慕斯圈,底部用錫箔紙包住。
2. 餅乾稍壓碎,注意不要壓得太細碎,要保留一些顆粒,吃起來口 感較佳。
3. 餅乾+奶油+糖抓勻後,鋪在模型底部,放旁備用。

蛋糕
1. cream cheese用中速打鬆後再將糖粉加入,打至均勻鬆軟。
2. 吉利丁片泡冰水,使之變軟。
3. 蛋黃一個個加到(1)中,直到所有蛋黃和cheese糊都混勻且呈光滑 柔軟狀。
4. 吉利丁片擠乾水分後隔水融化。
5. 鮮奶油打發備用。
6. 取少量打發鮮奶油加到(4)中混勻降溫。* 此時打發的鮮奶油會融化。
7. 將剩餘的打發鮮奶油分兩次加到(3)中拌勻。
8. (6)加到(7)中輕輕的拌勻。
9. (8)中加入咖啡醬拌勻後,冷凍20~30分鐘或冷藏1小時即可。

裝飾
1. 蛋糕表層擠上鮮奶油

※ 咖啡醬的作法:
咖啡豆磨成粉加白蘭地浸泡30~60分鐘後,過濾掉殘存未溶解的咖啡粉,剩下來的就是咖啡醬了。



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