這幾天做了幾個起司蛋糕，覺得草莓蛋糕最好吃最漂亮。
夏天不用開烤箱就可以輕鬆做出草莓起司蛋糕!
這個配方的材料可以做一個四吋的蛋糕，非常適合小家庭喔!
材料
奶油乳酪
cream cheese 140g
鮮奶油
whipped cream 100g
豆漿
soybean milk 75ml
砂糖
sugar 40g
吉利丁粉
gelatin 5g
草莓
strawberry 5顆piece
無鹽奶油
unsalted butter 20g
消化餅乾
digestive cookie 6片piece
作法
草莓洗淨擦乾，去頭切半備用
clean the strawberry dry it with towel and cut from middle into two pieces
將無鹽奶油融化成液態，消化餅乾打碎(沒有機器可以裝在塑膠袋內用擀麵棍打)，兩者混和攪拌
melt unsalted butter, chop the digestive cookies into powder, mix it
攪拌後的奶油餅乾屑鋪平在烤模底部，壓越緊越好，放冰箱備用
press the cookie on the mold firmly, put in the frige
豆漿泡吉利丁粉攪拌一分鐘後隔水加熱攪拌至吉利丁粉完全融化，室溫放涼
Pour gelatin into soybean milk, soak in hot water until gelatin melt, put in room temperature
奶油乳酪用攪拌器打至蓬鬆，加入鮮奶油攪拌均勻
stir cream cheese fluffy, add whipped cream and mix evenly
分次放入砂糖攪拌均勻
add sugar gradually and mix evenly
放入剛剛準備好的豆漿攪拌均勻
add soy bean milk and mix evenly
拿出烤模將草莓繞著烤模擺好，切面朝外面
put strawberries in the mold, cut part face outside
倒入起司蛋糕液，烤模在桌面敲幾下，敲出大氣泡，放置冰箱3-4小時
pour cheesecake, tap the bubble out, put in the frige until firm (3-4 hours)
拿出冰箱後用吹風機吹兩圈脫模
use hair drier to heat the mold and take the cheese cake out
切的時候可以先將刀子泡熱水切面會比較漂亮喔!
heat the knife for slicing
簡簡單單幾個步驟完成美味的草莓起司蛋糕喔!
模具我是在大創買的烤模，一開始只是想說試做看看。想不到39元的模具也是很好用的XD
最近在想要做芒果口味的起司蛋糕，大家覺得呢? 還有什麼口味推薦嗎?
完整文章與youtube影片連結: https://www.kylieonair.com/strawberry-cheesecake/
