波紋芝士蛋糕最初風靡于日本,后來通過臺灣傳入大陸。這種蛋糕以其獨特的制作工藝和營養豐富的配方受到歡迎,其制作方法不同于傳統的芝士蛋糕,它采用了更為復雜的工藝流程,使得不僅口感細膩,而且營養價值高。
用料
餅干底
餅干碎
240克
無鹽黃油
50克
芝士餡
奶油奶酪
430克
白砂糖
120克
全蛋液
100毫升
可可粉
10克
玉米淀粉
10克
波紋芝士蛋糕的做法
- 餅干底:將餅干碎和融化的無鹽黃油混合攪拌均勻,放入9寸披薩盤中鋪平壓緊,放入冰箱冷藏約1小時左右。
- 將白砂糖和軟化的奶油奶酪倒入攪拌盆攪打至松軟、光滑。
- 將全蛋液分多次倒入攪拌盆攪打均勻。
- 將玉米淀粉倒入攪拌盆混合攪拌均勻。
- 將制作好的芝士糊分成兩份,其中一份加入可可粉混合攪拌均勻。
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- 將兩份芝士糊混合攪拌,無需攪拌均勻,倒入披薩盤。
- 將裝有芝士糊的披薩盤放入烤箱上火 170度,下火170度,烘烤約10分鐘將溫度降至上火150度,下火150度,烘烤約50分鐘。
烘烤結束以后涼透放入冰箱冷藏6-8小時脫模即可食用。
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