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豆腐芝士蛋糕 (Tofu Cheesecake)



成份:

6吋圓模
忌廉芝士 100g
淡忌廉 120g
豆腐/豆腐花 180g
糖 30g
魚膠粉 8g
室溫水 30g

步驟:

  1. 豆腐/豆腐花預先隔去多餘水份,備用。
  2. 蛋糕片放在模中央,備用。
  3. 魚膠粉加入室溫水拌勻後,坐於熱水中煮至溶化,備用
  4. 忌廉芝打室溫放軟後,用打蛋器攪至軟身後,加入糖打至滑身
  5. *加入已隔水的豆腐/豆腐花攪勻
  6. 打起淡忌廉,備用
  7. 把已溶的魚膠粉水加入(*)中攪勻,最後分次加入已打起的忌廉加入已溶的魚膠粉水中攪勻
  8. 蛋糕片放在模的底部,然後把已打起的忌廉加入魚膠粉水倒入,於雪櫃約2-3小時便成


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