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紅酒雪梨乳酪蛋糕



成份:

餅乾底:
奶油 30公克
消化餅乾  146公克
牛奶  14公克
糖粉  10公克
杏仁角  30公克
起司餡:
細砂糖 110公克
奶油乳酪  479公克
全蛋液  239公克
奶油  24公克
玉米粉  19公克
柳橙汁  10公克
裝飾:
洋梨 適量
紅酒  1/2瓶

步驟:

1 將洋梨洗淨,泡入紅酒中至少2天以上備用。
 
2 將餅乾底材料中的奶油放入鍋中加熱至融化備用。
 
3 將餅乾底材料中的消化餅乾放入塑膠袋中敲碎,倒入乾淨鋼盆中,加入牛奶、糖粉和杏仁角拌勻,再加入作法2攪拌均勻,平均放入2個6吋蛋糕模形中壓平備用。
 
4 將奶油乳酪隔水加溫至軟化,放入乾淨無水的鋼盆中,加入細砂糖攪拌至細緻無顆粒,分次加入全蛋液拌勻,再依序加入奶油、玉米粉和柳橙汁攪拌均勻即為起司餡。
 
5 將作法4的起司餡倒入作法3模形中約8分滿,移入預熱好的烤箱中,以上火150℃、下火150℃烘烤約25?30分鐘,取出,冷卻後移入冰箱冷凍約1小時至定型。
 
6 將作法1洋梨取出,切片後排入作法5頂層,並淋上少許浸泡的紅酒汁即可。
 
【備 註】
份量: 2個(6吋)


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