芝士餅
原味芝士餅粉 500 G
淡忌廉 250 G
奶 75 G
乳酪 100 G
蛋 190 G
淡黃油(軟) 68 G
肉桂焦糖餅底(簿款)
比利時風味餅底碎料 120 G
淡黃油(軟) 60 G
總重
芝士部份1133G
餅底部份180G
製法
使用"漿形器",以上材料用慢速半分鐘后, 刮邊刮底後慢速 2 分鐘
將餅底碎料混合,平均佈置在蛋糕模上
灌入芝士餅糊後入爐
爐溫: 上火 200°C下火 170°C 約 20分鐘
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#中英對照
ENGLISH VER
Yogurt Cheesecake
cheesecake
group 1 #5792 Fromage Cake Mix 500 GCream 250 GMlik 75 gYogurt 100 gEgg 190 G buttery (soft) 68 G
Cinnamon Caramel Crust82259 Belgium Speculoos Crumb Base 120 Gbuttery (soft) 60 G
Directions:1. group 1 into mixer,slow speed half a minute,then turn on normal speed for 2 minutes
2. Mix the biscuits and arrange them evenly on the cake tin
3. Pour in the cheesecake batter and put it in the oven
Bake at 200/170°C for 20 minutes
4. Garnish with Yogurt
#中英對照
ENGLISH VER
Yogurt Cheesecake
cheesecake
group 1
#5792 Fromage Cake Mix 500 G
Cream 250 G
Mlik 75 g
Yogurt 100 g
Egg 190 G
buttery (soft) 68 G
Cinnamon Caramel Crust
82259 Belgium Speculoos Crumb Base 120 G
buttery (soft) 60 G
Directions:
1. group 1 into mixer,slow speed half a minute,then turn on normal speed for 2 minutes
2. Mix the biscuits and arrange them evenly on the cake tin
3. Pour in the cheesecake batter and put it in the oven
Bake at 200/170°C for 20 minutes
4. Garnish with Yogurt
