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原料
消化饼干: 55克, 黄油: 20克, 新鲜树莓: 两盒, 细砂糖: 树莓酱10克,蛋糕糊50克, 奶油奶酪: 180克, 奶油: 120克, 酸奶: 一盒老酸奶, 鱼胶: 鱼胶片2片
步骤
1130克树莓,60克水,10克糖,熬出85克树莓酱
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220克黄油软化,55克消化饼干碎,混合压实,冷藏
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3180克奶油奶酪软化(微波30秒)
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4奶油奶酪混合果酱,酸奶搅拌均匀,吉利丁片泡软后微波15秒,混合奶酪糊快速搅拌均匀,淡奶油打至8成混合奶酪糊
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5冷藏3小时,一盒树莓洗净擦干做装饰
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6装饰树莓
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