New York Cream cheese cake

原料

粗糧餅乾: 120g, 黃油: 60g, cream cheese: 400G, 糖: 120g, sour cream: 200g, heavy cream 鮮奶油: 150G, 雞蛋: 2個, 玉米粉: 2大勺, 香草精: 1.5大勺, 檸檬: 1/4個, raspberry: 200G, 糖: 40g

步驟

1餅乾壓碎與融化的黃油攪拌鋪底

2依序攪拌cream cheese和糖,加入cour crwam 攪拌,加入heavy cream 攪拌, 加入雞蛋攪拌,加入玉米粉攪拌,加入香草精,檸檬汁攪拌,入模具。

3如模具為活底,在模具外加錫紙防進水,放入一托盤,放入熱水,烤箱180度烤30min,後150度烤30min,

4烤箱靜置1小時,拿出放涼後冰箱冷藏6小時。脫模具。

5覆盆子醬,200g raspberry➕40g糖蓋保鮮膜進微波爐加熱4分鐘。拿出過濾,細化成醬


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