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紐約芝士餅 (New York Cheesecake)



成份:

材  料 :   3  安士糖
             1  盒忌廉芝士 (350克)

汁  料 :   2  湯匙糖
             120 克草莓
             3  湯匙麵粉
             1  茶匙檸檬皮茸
             2  個雞蛋 (分開蛋白及蛋黃)

餅  底 :  20  克溶牛油
            5/4 杯麥維他消化餅碎

餅  面 :  20  克糖
            1  個蛋白

步驟:

(1) 溶牛油拌勻消化餅碎,壓實於糕盤底。
(2) 忌廉芝士用打蛋器打至光滑,加入 3/2 安士糖打至糖溶,再逐隻加入蛋黃,打至軟滑,加入已篩麵粉打勻。
(3) 蛋白打至發起,逐少加入另一半糖 (3/2安士),打至糖溶後加入(2) 的忌廉芝士液中,盛上消化餅底上,放入已預熱焗爐約 170oC 焗 45-50 分鐘,取出待涼。
(4) 將餅面材料拌勻,鋪上已涼芝士餅面,入焗爐以 100oC 焗 6-8 分鐘,待冷後放入雪柜。
(5) 將草莓洗淨,用適量清水煮成草莓汁,加糖煮成膠狀,再加入檸檬皮茸拌勻待涼。食時將芝士餅切件,淋上草莓汁即成。


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