Monday, October 28, 2013

Mango Tofu Cheese Cake 芒果豆腐乳酪冻蛋糕



饼干层 :

120 克 饼干碎 + 溶化奶油 50 克

压平于7或8寸活底模,放置冰箱。

芒果豆腐乳酪糊:食谱这里 (有修改)

奶油乳酪 150g  (室温放软)
嫩豆腐 (Silken tofu ) 150g
芒果 200 g  + 芒果汁 50 克 (果汁机打成泥)
細砂糖   80g
鱼胶粉 18 克  + 50 ml 水 浸泡
(下次我会用15 克鱼胶粉,软一点会更好吃。。)
动物性鲜奶油 200 克
适量芒果切小块

做法:
奶油乳酪、砂糖隔水煮及攪拌至滑。加入鱼胶粉, 煮至溶化.  
芒果泥及过滤嫩豆腐倒入混合.
拌入打发鲜奶油及芒果块.
倒入先前准备的饼干层. 放置冰箱凝结.

布丁层 :
芒果汁 120 克 + 鱼胶粉 1/2 t , 浸泡
色素 少许

煮滚稍微待凉才倒在蛋糕上. 冷藏于冰箱. 定型才切.

芒果加豆腐感觉很怪吧? 但是味道绝对不突兀. 咬一口先是吃到清爽芒果和乳酪味, 淡淡的豆腐香会在最后才粉墨登场...不敏感的人可能还吃不出来.






This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

5 comments:

  1. This comment has been removed by the author.

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  2. Your cheesecake looks so light and silky! Yum!

    ReplyDelete
  3. Thanks,but still I like baked cheese cake more than non baked \^o^/

    ReplyDelete
  4. Wow I'd love to try your tofu mango cheesecake!

    ReplyDelete

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