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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:
- 豆腐／豆腐花預先隔去多餘水份，備用。
- 蛋糕片放在模中央，備用。
- 魚膠粉加入室溫水拌勻後，坐於熱水中煮至溶化，備用
- 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
- *加入已隔水的豆腐／豆腐花攪勻
- 打起淡忌廉，備用
- 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
- 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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