- 300 g Hazelnut waffle rolls
- 1 circle 7-inch Sponge cake
- 300 ml Freshly squeezed berries
- 300 g Cream cheese
- 300 g 3.5% Vanilla yogurt
- 6 sheet Unflavored gelatin leaves
- 3 tbsp Honey
- 1 cup Whipped creamk
| - 300克 榛子华夫卷
- 1片 7寸清蛋糕
- 300毫升 鲜榨浆果汁
- 300克 奶油乳酪
- 300克 3.5%香草酸奶
- 6片 原味吉利丁片
- 3大勺 蜂蜜
- 1杯 打发鲜奶油
|
- Soak gelatin sheets with berry juice in a saucepan and let soften for 5 minutes. Heat over low heat, stirring constantly, until gelatin dissolves. Beat cream cheese and yogurt in a mixing bowl on medium speed of mixer until smooth. Stir in honey. Add gelatin mixture to cheese mixture and blend until smooth. Refrigerate cheese mixture 30 minutes or until mixture is slightly thickened. Fold in whipped cream.
吉利丁片浸泡在果汁里5分钟直到软身。置于炉上小火搅拌煮化。奶油乳酪和酸奶用搅拌器中速拌至匀滑。加入蜂蜜。将吉利丁液也加入拌匀。冷藏30分钟直到浓稠。拌入打发的鲜奶油。
- Place the sponge cake layer on a board or a plate and surround it with 8-inch ring. Arrange hazelnut waffle rolls around the sponge cake. Spoon the filling over the prepared base. Cover and refrigerate 4 hours or overnight. To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with berries if desired. Cut cake into wedges.
蛋糕片放到纸板或盘子上，围上慕斯圈，调整固定在8寸大小。华夫卷沿着蛋糕片围好。铺入乳酪馅盖好放入冰箱冷藏4小时或隔夜。用刀具沿着模子边缘滑动脱去圈子。喜欢的话，表面用浆果装饰。切块食用。
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