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喜欢蓝莓孤傲的颜色。为了凸显深邃的蓝,免烤蓝莓芝士蛋糕多了一个过筛蓝莓酱的工序。除了想呈现更细腻的蓝莓乳酪层,再来是蓝莓汁做出来的果冻层有透明感,视觉效果更加分。它的做法貌似繁琐,其实也就跟一般免烤乳酪蛋糕一样,只是多了一个处理蓝莓的步骤。建议有兴趣的朋友先看一看视频,这样会对整个制作过程更有概念。
(A) 饼底
1)全麦薄脆饼 - 100g
2)融化牛油 - 50g
(B) 蓝莓泥和蓝莓渣 :
1)冷冻蓝莓 - 150g
2)细砂糖 - 2 tbsp
3)柠檬汁 - 1 tsp
(C) 乳酪馅:
1)奶油奶酪 - 225g(室温软化)
2)细砂糖 - 65g
3)希腊优格 - 80g
4)鲜奶油 - 120g
5)蓝莓泥 - 70g
6)吉利丁粉 - 8g
7)水 - 50ml
(D) 蓝莓果冻:
1)蓝莓渣 - 35g
2)食用水 - 130ml
3)细砂糖 - 2 tbsp
4)吉利丁粉 - 1 tsp
5)水 - 3 tsp (吉利丁粉)
~六寸脱模的蛋糕盘。
~我用全麦薄脆饼做饼底。你也可以用消化饼干或奥利奥,这些跟蓝莓都很搭。
~蓝莓泥和蓝莓渣的量视煮的浓稠度不一,+/-少许都可以接受。
~希腊优格可用无糖优格代替。
~尝试我食谱的朋友欢迎分享成品在脸书或在KZbin留言。有问题的朋友也可以发布成品在脸书或在KZbin一起讨论。
更多食谱:yeercorner.com/
facebook page: / yeercorner
(A) Crust:
1)Graham cracker - 100g
2)Melted butter - 50g
(B) Blueberry puree and chunk:
1)Frozen blueberries - 150g
2)Granulated sugar - 2 tbsp
3)Lemon juice - 1 tsp
(C) Cheesecake filling:
1)Cream cheese - 225g (soften)
2)Granulated sugar - 65g
3)Greek yogurt - 80g
4)Whipping cream - 120g
5)Blueberry puree - 70g
6)Gelatin powder - 8g
7)Water- 50ml
(D) Blueberry jelly :
1)Blueberry chunk - 35g
2)Water - 130ml
3)Granulated sugar- 2 tbsp
4)Gelatin powder - 1 tsp
5)Water - 3 tsp (for gelatin)
~I use 6 inch springform pan.
~It's common to use graham cracker for the crust in United States. Feel free to replace with digestive cookies, Oreo or even shortbread cookies, they pair really well with blueberry.
~The amount of blueberry puree and chunk will vary depending on the thicken of blueberry sauce. Thus, it's acceptable to have few gram different on the final weight.
~If you have tried my recipes or have any questions, please feel free to let me know/tag me via facebook or leave me a comment on youtube. I would love to hear from you.
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