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巧克力凍芝士蛋糕

巧克力凍芝士蛋糕的做法
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邢阿吻的厨房
邢阿吻冻芝士蛋糕通常都需要添加吉利丁片（鱼胶片）来进行冷藏定型，但由于吉利丁片采用动物骨胶制成，因此并不属于纯素食品，素质者在食用时应格外小心。
雖然凍芝士蛋糕在添加吉利丁片後會凝固的更加漂亮，也更易于脫模，不過只要細心的掌握好蛋糕制作的各個環節，凍芝士蛋糕不添加吉利丁片也能有不錯的效果，並且口感更加淳樸自然。
參考分量：7寸活底蛋糕模

用料

奶油奶酪	250g
牛奶	50ml
鮮奶油	200ml
糖粉	40g
可可粉	1茶匙
消化餅幹	150g
黃油	50g
香草精	5滴
草莓	7個

巧克力凍芝士蛋糕的做法

消化餅幹放入保鲜袋中，用擀面杖擀碎
黃油隔水融化后倒入餅幹碎中搅拌均匀
蛋糕模底部铺上油纸，将混合均匀的餅幹碎平铺在蛋糕模底部，压紧压实
奶油奶酪提前1小時拿出恢複室溫後切成小塊，倒入50ml牛奶，隔熱水用打蛋器打發
將可可粉、香草精倒入奶油奶酪中攪打均勻備用
淡奶油倒入碗中，低速攪打，攪打過程中分三次加入糖粉，奶油打至七成發
將打發的奶油分次加入奶油奶酪糊中，翻拌均勻後倒入蛋糕模中
蛋糕表面鋪上保鮮膜，放入冰箱冷藏一晚後取出
蛋糕取出後用吹風機將蛋糕模四周吹一下幫助脫模
將脫模後的蛋糕用分篩在表面篩上一層可可粉
草莓洗淨擦幹，去除底部後擺在蛋糕上，用分篩在每個草莓上撒上少許糖粉即可

小貼士

1.由于蛋糕沒有添加吉利丁片，因此芝士層會非常松軟細膩，用吹風機脫模時不可加熱過久，防止芝士糊融化。
2.淡奶油在打發時要用低速檔，分三次加入糖粉，淡奶油的打發需要一定時間。淡奶油在打發前一定要防止冰箱冷藏，或在打發時置于冰水中，否則很難打發。
3.由于消化餅幹本身较甜，因此芝士糊中的糖份较少，口味很清甜，也可根据自己喜好添加糖粉
4.蛋糕在脱模后可用抹刀将蛋糕侧面稍刮一下，使芝士糊和蛋糕底平衡，更具美观免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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