免烤芒果乳酪蛋糕 芒果起司蛋糕 No Bake Mango Cheesecake Recipe
24.6 هزار بار بازدید -
4 سال پیش
-
夏天就是想吃免烤乳酪蛋糕,不用烤箱,免去燥热。这是我非常推荐的免烤芒果乳酪蛋糕,最上面的两种果冻层和芒果片有画龙点睛的效果,除了层次丰富,吃起来也更清爽。(A) 饼底:1)金装奥利奥饼干 – 100g,去馅的重量2)融化牛油 –
夏天就是想吃免烤乳酪蛋糕,不用烤箱,免去燥热。
这是我非常推荐的免烤芒果乳酪蛋糕,最上面的两种果冻层和芒果片有画龙点睛的效果,除了层次丰富,吃起来也更清爽。
(A) 饼底:
1)金装奥利奥饼干 – 100g,去馅的重量
2)融化牛油 – 40g
(B) 乳酪馅:
1)奶油奶酪 – 225g(室温软化)
2)细砂糖 – 80g
3)鲜奶油 – 160ml
4)芒果泥 – 120g
5)吉利丁粉 – 8g
6)鲜奶 – 50ml
(C)芒果冻:
1)芒果泥 – 40g
2)柳橙汁 – 80ml
3)吉利丁粉 – 4g
(D)透明果冻:
1)切片芒果
2)吉利丁粉 – 4g
3)水 – 30ml (吉利丁粉)
4)温水 – 100ml
5)糖 – 1 tbsp
6)柠檬汁 – 1/2 tsp
7)黄色色膏
*透明果冻层的温水只要有点烫手就可以。
*确保吉利丁完全融化后才使用,不然会影响凝固。
*芒果的用量和模具的高度会决定透明果冻层的用量。我只用了一半,剩下的加入芒果粒做成芒果冻。
更多食谱 More Recipes:https://yeercorner.com/
facebook page:Facebook: yeercorner
蛋糕模 Springform pan:https://amzn.to/3eUp3PD
金装金装奥利奥 Golden Oreo:https://amzn.to/300nR9b
(A) Crust:
1)Oreo Golden Cookies – 100g without cream
2)Melted butter – 40g
(B) Cheesecake Filling:
1)Cream cheese – 225g (soften)
2)Sugar – 80g
3)Whipping cream – 160ml
4)Mango puree – 120g
5)Gelatin powder – 8g
6)Milk – 50ml
(C) Mango Jelly:
1)Mango puree – 40g
2)Orange juice – 80ml
3)Gelatin powder – 4g
(D) Clear Jelly:
1)Sliced mango
2)Gelatin powder – 4g
3)Water – 30ml (Gelatin powder)
4)Warm water – 100ml
5)Sugar – 1 tbsp
6)Lemon juice – 1/2 tsp
7)Yellow gel color
*Warm water for clear jelly should be hot BUT doesn’t burn your hand.
*Gelatin must be fully dissolved in order to set properly.
*The amount of clear jelly used will vary depending on the quantity of mango used as well as the height of the mold. I used half the clear jelly, mix the leftover with some cubed mango to make mango jelly.
#免烤芒果乳酪蛋糕 #芒果起司蛋糕 #nobakemangocheesecakerecipe #nobakemangocheesecake
这是我非常推荐的免烤芒果乳酪蛋糕,最上面的两种果冻层和芒果片有画龙点睛的效果,除了层次丰富,吃起来也更清爽。
(A) 饼底:
1)金装奥利奥饼干 – 100g,去馅的重量
2)融化牛油 – 40g
(B) 乳酪馅:
1)奶油奶酪 – 225g(室温软化)
2)细砂糖 – 80g
3)鲜奶油 – 160ml
4)芒果泥 – 120g
5)吉利丁粉 – 8g
6)鲜奶 – 50ml
(C)芒果冻:
1)芒果泥 – 40g
2)柳橙汁 – 80ml
3)吉利丁粉 – 4g
(D)透明果冻:
1)切片芒果
2)吉利丁粉 – 4g
3)水 – 30ml (吉利丁粉)
4)温水 – 100ml
5)糖 – 1 tbsp
6)柠檬汁 – 1/2 tsp
7)黄色色膏
*透明果冻层的温水只要有点烫手就可以。
*确保吉利丁完全融化后才使用,不然会影响凝固。
*芒果的用量和模具的高度会决定透明果冻层的用量。我只用了一半,剩下的加入芒果粒做成芒果冻。
更多食谱 More Recipes:https://yeercorner.com/
facebook page:Facebook: yeercorner
蛋糕模 Springform pan:https://amzn.to/3eUp3PD
金装金装奥利奥 Golden Oreo:https://amzn.to/300nR9b
(A) Crust:
1)Oreo Golden Cookies – 100g without cream
2)Melted butter – 40g
(B) Cheesecake Filling:
1)Cream cheese – 225g (soften)
2)Sugar – 80g
3)Whipping cream – 160ml
4)Mango puree – 120g
5)Gelatin powder – 8g
6)Milk – 50ml
(C) Mango Jelly:
1)Mango puree – 40g
2)Orange juice – 80ml
3)Gelatin powder – 4g
(D) Clear Jelly:
1)Sliced mango
2)Gelatin powder – 4g
3)Water – 30ml (Gelatin powder)
4)Warm water – 100ml
5)Sugar – 1 tbsp
6)Lemon juice – 1/2 tsp
7)Yellow gel color
*Warm water for clear jelly should be hot BUT doesn’t burn your hand.
*Gelatin must be fully dissolved in order to set properly.
*The amount of clear jelly used will vary depending on the quantity of mango used as well as the height of the mold. I used half the clear jelly, mix the leftover with some cubed mango to make mango jelly.
#免烤芒果乳酪蛋糕 #芒果起司蛋糕 #nobakemangocheesecakerecipe #nobakemangocheesecake
4 سال پیش
در تاریخ 1399/05/03 منتشر شده
است.
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