汤匙,鲜奶油 300 克。
Cake batter: cream cheese 300 g, egg 3, caster sugar 7 tbsp, corn flour 1 1/2 tbsp, fresh cream 300g.
牛油隔水溶化,待凉。加入压碎的饼中。
melt the butter, let it cool, then add into the crumbs.
mix well.
铺入蛋糕模中, 用平的汤匙背面压实.( 建议用脱底蛋糕模, 若用脱底蛋糕模,模外面要用锡箔纸包住,以免进水。)放进冰箱冷藏半个小时。
press evenly in the bottom of the tin. ( suggest to use springform cake tin, wrap the tin outside with aluminium foil to avoid the water going in.) chill for 1/2 hour.
beat fresh cream till soft peak form.
with an electric mixer, beat the cream cheese and sugar until smooth.
搅拌均匀.
mix well.
铺入蛋糕模中, 用平的汤匙背面压实.( 建议用脱底蛋糕模, 若用脱底蛋糕模,模外面要用锡箔纸包住,以免进水。)放进冰箱冷藏半个小时。
press evenly in the bottom of the tin. ( suggest to use springform cake tin, wrap the tin outside with aluminium foil to avoid the water going in.) chill for 1/2 hour.
鲜奶油打发至7-8 分发, 备用.
beat fresh cream till soft peak form.
芝士奶油室温软化, 用搅拌机与糖搅拌至软滑.
with an electric mixer, beat the cream cheese and sugar until smooth.
预热烤箱, 用150 度烤 1 个小时. 蛋糕放凉后, 放进冰箱冷藏2-3 小时, 味道更佳.
preheat oven, 150 degree bake for one hour. let cool in the tin. chill for 2-3 hour before serving.
preheat oven, 150 degree bake for one hour. let cool in the tin. chill for 2-3 hour before serving.
我烤多半个小时, 把表面烤得有点干, 口感非常好.
i bake for another half an hour, the surface slightly dry, it turns out very tasty.
i bake for another half an hour, the surface slightly dry, it turns out very tasty.