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百利甜酒芝士凍餅 (Baileys Cheesecake)



成份:

份量適合: 6 吋蛋糕模

消化餅底
消化餅……………………………………………………………………………4 塊
牛油………………………………………………………………………………30g
杏仁碎……………………………………………………………………………適量


餡料
忌廉芝士…………………………………………………………………………200g
糖…………………………………………………………………………………40g
甜忌廉……………………………………………………………………………80g
可可粉…………………………………………………………………………1 湯匙
百利甜酒………………………………………………………………………2 湯匙
魚膠粉…………………………………………………………………………2 茶匙
冷開水(用於溶魚膠粉) ……………………………………………………60 毫升


裝飾
甜忌廉……………………………………………………………………………40g
朱古力片…………………………………………………………………………適量
可可粉……………………………………………………………………………適量


步驟:

(1) 焗爐預熱150 度約5 分鐘,並將消化餅壓碎。
(2) 將牛油放進焗爐溶化,分次與消化餅碎拌勻。將餅碎放在餅模中壓平,把杏仁碎放到模邊,放進冷藏格急凍10 分鐘。
(3) 甜忌廉打起備用。
(4) 將忌廉芝士、糖、朱古力粉打成軟滑狀。魚膠粉加冷水混合一起,以熱水隔水溶化。
(5) (4)加入百利甜酒及魚膠粉液,與甜忌廉混合一起。
(6) 將忌廉芝士混合物倒入餅模內,放進雪櫃急凍 3 小時至凝固。
(7) 裝飾:將甜忌廉打起,放入圓形花嘴的擠花袋中,直接在芝士餅面擠出圓形,輕輕灑上可可粉、加上朱古力片於餅面。

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