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香橙豆腐乳酪蛋糕

香橙豆腐乳酪蛋糕

  • Recipe parson20160119 26781 hqf99x 5人份
  • Calorie20160119 26781 swgwoa 568kcal
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这些令人愉悦的乳酪蛋糕将给您的味蕾带来春天般的感觉。满载蛋白质的豆腐和充满阳光味道的香橙为这道令人欲罢不能的甜点又额外增添了一抹浓郁芳香。将甜点单独装瓶也避免了切分不均的问题。这款乳酪蛋糕可作为平时的甜点或早/下午茶的甜点食用。

材料

90g digestive biscuits
30g melted butter
40ml yuzu citrus seasoning
2 leaves gelatin
175g tofu
150g soft cheese
100ml double cream
50g caster sugar
30g marmalade (plus extra for topping)
1/2 stick vanilla pod, halved length way with the seeds scraped out

做法

  1. To make the base, put the digestive biscuits in a food processor and blend to make crumbs. Melt the butter in a bowl over boiling water in a saucepan and stir in the biscuit crumbs until mixed together. Place into the prepared jar and press down firmly to create an even base.

  2. To make the cheesecake, soak the gelatin leaves in cold water for 3 minutes. Then, squeeze the water and place in a small saucepan with the yuzu citrus seasoning. Heat on low to melt the gelatine, being careful not to boil it.

  3. Add the gelatine mixture, tofu, cream cheese, double cream, sugar, marmalade, and vanilla seeds to a food processor and mix until smooth.

  4. Spoon the cheesecake mixture into the jars and remove any air from the jars by tapping on a table. Refrigerate for few hours to set.

  5. To serve, top with the rest of the marmalade on top.

Ingredients20160119 26781 1qjvetq

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