造型方面参考了Amanda的漸變抹茶慕斯蛋糕, 連結如下:
https://youtu.be/4WSoP6X7_Z8
做這個蛋糕真是很療癒 , 尤其是把漸變顏色的餡料一層層倒下去的時後,真的好像漣漪~不過要動作快..因為有魚膠溶液, 如果餡料已經有少少凝固, 可以放入微波爐加熱幾秒至原本的流動狀態! 希望大家鐘意同會試下啦! :)
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免焗朱古力芝士蛋糕 No-bake Chocolate Cheesecake
份量: 一個6吋蛋糕 Makes one 6-inch cake
材料 Ingredients:
牛油(黄油) 30克 Butter 30g
消化餅乾 5塊 (63克) Digestive Biscuits 5 pieces (63g)
忌廉芝士(奶油奶酪)(室溫)180克 Cream Cheese (softened) 180g
糖 60克 Sugar 60g
牛奶 90毫升 Milk 90ml
魚膠片(吉利丁) 3.5片 (7克) Gelatin Sheets 3.5 pieces (7g)
雲呢拿香油 1茶匙 Vanilla Extract 1 tsp
淡忌廉(鮮奶油) 150毫升 Whipping Cream 150ml
朱古力(巧克力)(切碎) 75克 Chocolates (Chopped) 75g
淡忌廉(鮮奶油)(熱) 40毫升 Whipping Cream (Hot) 40ml
