啫喱(果凍)粉

 

 

媽媽弄的甜品之中,這要算是其中一款我最喜歡的,甜度適中又不太「漏」。小時候她喜歡用莎莉蛋糕作餅底,現在她會用消化餅。(其實任何一款餅乾都可)這食譜以前已經分享過,現在過了兩年再用中文分享一次。才搬到密芝根時非常無聊,常常弄這蛋糕(至現在也是…),也儲了不少心得可以修改一下食譜呢。跟布丁一樣,羅拔臣啫喱粉是精粹,買不到的就普通的jell-o也可以。啫喱粉的味道就按個人喜好/按水果顏色,我喜歡面層跟中間都一樣色,也可以兩盒不同色呢。

My mom loves to cook. One of my favourite desserts she always made was jelly cheesecake. It’s not too sweet, not too heavy – it’s just perfect! It would be gone in few minutes. It has three layers: jelly on top, cheese (cream cheese and fresh cream) in the middle and crackers at the bottom. My mom used to put Sara Lee cake at the bottom and it also tasted good. I would like to share the recipe (from mom) to you so you can also enjoy this yummy cake. You can use whatever Jello powder flavor you want – blueberries were on sale the other day – so I  used the grape flavors jello powder.

Ingredients 材料

Top Layer 面層

Robertson Jelly powder     1 Box (80g)
羅拔臣啫喱(果凍)粉     一盒

Water     1 Cup
水     1杯

水果     隨意 (各種莓類、芒果、桃…)

Middle Cheese Layer 芝士層

Robertson Jelly powder     1 Box (80g)
羅拔臣啫喱(果凍)粉     一盒

Cream Cheese  (I used one pack of the Kraft Philadelphia Cream Cheese)     250g
忌廉芝士(奶油乳酪)     250克 (一盒)

Fresh Cream (Whipping Cream)  250 g (1 small carton)
鮮忌廉(鮮奶油)     250克 (一小盒)

Bottom Layer 餅底層

Graham Crackers     10 sheets(1bag)
消化餅/ Graham Crackers     大約10塊長方形的 (加牛油後看看會否太乾/濕,再調整)

Butter     45 g
牛油     45克

Directions:

1. Crush the Graham Crackers into crumbs ( I put them in a zip lock bag and use a cup to crush them)
將餅乾弄碎(如果你喜歡石頭般的餅底就不用太碎,像街外的就要很碎)

2. Melt the butter (turn it into liquid) and add it to the crumbs. Put it onto the cake pan and bake it for 10 mins on 320 F
隔水或用微波爐熔牛油直至似水狀,倒入餅碎中,攪拌,再放進餅模中,用華氏320度焗10分鐘。(可用8-9吋圓模或長方形玻璃模)

3. Boil 1 cup of water, add in 1 box of jelly powder. Let stand until cool.
用小鍋煮滾一杯水,之後加入啫喱(果凍)粉,放涼。

4. Beat the cream cheese with egg beater until soft, then add (still beating) fresh cream, and the cool jelly water from (3).
用電動打蛋器攪拌忌廉芝士(奶油乳酪)直至軟身,之後倒入鮮忌廉(鮮奶油),再攪拌。然後慢慢倒入步驟三已放涼的啫喱(果凍)水。慢慢來!不然會濺出來的。

5. Pour the cream cheese mixture onto the Graham Cracker crust and keep it in the fridge until the cream cheese layer solidifies.
將步驟4的芝士混合物倒進餅底上,放進雪櫃直至變硬。(都要至少三小時,最好過一個夜晚)

6. Boil 1 cup of water, add in 1 box of jelly powder. Let stand until cool.
用小鍋煮滾一杯水,倒入啫喱(果凍)粉。放涼。!!很重要!要不然之後會令芝士層浮起。

7. Put the fruits on to the solidified cream cheese layer and pour in (6). Be careful! You have to make sure the cream cheese layer is solidified, or the jelly mixture will destroy the layer.
鋪水果在芝士層上。慢慢用湯匙將啫喱(果凍)粉倒在芝士層上。一定要慢!不可直接從小鍋倒,要慢慢來。

8. Put the cake into the fridge until the jelly solidifies. DONE!
將蛋糕放入雪櫃直至啫喱(果凍)變硬。大慨要兩至三小時。完成!

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