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大胃 发表于 2012-10-22 16:49 
方子方子，谢谢
1 1/4 cups sweet biscuit crumbs
80g butter, melted
3 teaspoons gelatine powder
1/4 cup (60ml) boiling water
500g block PHILADELPHIA Cream Cheese, softened
3/4 cup (155g) caster sugar
1 cup (250ml) thickened cream
1/4 cup (60ml) fresh lemon juice
2 teaspoons grated lemon rind (optional)
1.
Lightly grease a 20cm (base measurement) springform pan. Line the base with baking paper. Combine the biscuit crumbs and butter in a small bowl. Transfer to the prepared pan and spread over the base to coat. Use a flat-bottomed glass to evenly press over the base. Place in the fridge to firm.
2.
Combine the gelatine and boiling water in a small heatproof glass. Stir until gelatine dissolves.
3.
Use an electric mixer to beat the Philadelphia cream cheese and sugar until smooth. Add the gelatine mixture and beat until well combined. Add the cream, lemon juice and lemon rind and beat until smooth.
4.
Pour the cream cheese mixture over the prepared base. Use the back of a spoon or a palet knife to smooth the surface. Place in the fridge for 3 hours or overnight until set.
5.
Transfer cheesecake to a serving platter. Cut into wedges to serve.
我基本是按照这个方子做的,不过蛋糕底是用oreo cookies,糖我也没有放那么多,我不喜欢太甜的因为饼干和巧克力豆本身已经很甜的了. |
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想起来高一的那个她 (2010-7-12) applenet 
发表于 2012-10-21 14:49
元芳你怎么看
