万圣节惊悚棉花糖芝士蛋糕
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James Anderson•2025/11/02•1 分钟阅读•3 周前更新

食材
- 300 克奶油夹心巧克力夹心饼干
- 75 克融化的黄油
- 180 克白色迷你棉花糖(如有需要,请确保为素食)
- 50 毫升牛奶
- 500 克全脂软质奶酪
- 200 毫升浓奶油
- 1 茶匙香草精
- 2蛋白
- 200 克细砂糖
- 1黑色食用糖霜或食用墨水笔
制作步骤
将饼干放入食品加工机中打碎成细屑。倒入融化的黄油,再次搅打均匀。在深20厘米的活底蛋糕模具或弹簧扣蛋糕模具的侧面铺上烘焙纸。将饼干屑混合物倒入模具中,用勺子背面将其压实在模具底部和侧面。你应该能将混合物压到侧面大约一半的高度,但如果边缘略有不平也没关系——这会给芝士蛋糕带来一种诡异的崎岖效果。在制作馅料时,将其放入冰箱冷藏。
将棉花糖和牛奶倒入一个用中小火加热的平底锅中,搅拌至棉花糖融化。放凉几分钟。
将软奶酪、奶油和香草精倒入一个大碗中,用电动打蛋器搅打均匀。倒入仍然温热的棉花糖混合物,再次搅拌至顺滑。从冰箱中取出冷藏好的饼干底,将棉花糖芝士蛋糕馅刮入。抹平顶部,冷藏至少2小时。冷藏可保存一天。
将烤箱预热至120°C/100°C风扇/燃气1档,并在烤盘上铺上烘焙纸。将蛋清放入一个大而干净的碗中,加入一小撮盐,用电动打蛋器搅打至起泡——提起打蛋器时,蛋清应能形成软峰。一次加入1汤匙糖,继续搅打直至完全混合,蛋白霜变得浓稠、有光泽并能形成硬挺的尖峰。
将蛋白霜舀入装有大号圆形裱花嘴的裱花袋中。将裱花嘴直接置于铺好烘焙纸的烤盘上方,挤出小圆点制作蛋白霜鬼魂。烘烤 1 小时 30 分钟,然后取出冷却。
待蛋白霜冷却后,用糖霜笔在上面画上表情。小心地将芝士蛋糕从模具中取出,放在盘子或蛋糕架上。在食用前将鬼魂摆放在顶部。可在冰箱中保存最多两天。
营养成分(每份)
常见问题
How long does it take to prepare?
Preparation and cooking time details are provided in the recipe.
How difficult is this recipe?
This recipe is suitable for home cooks of all skill levels.
What cuisine does this belong to?
This recipe represents authentic cooking traditions.
Where can I find more recipes like this?
Explore more recipes on zyuzino.loc.city.
Can I make this ahead of time?
Many recipes can be prepared in advance.
Can I substitute ingredients?
Yes, common ingredient substitutions are usually possible.
Is this recipe suitable for dietary restrictions?
Check the ingredients list for dietary compatibility.
还有更多问题?访问 zyuzino.loc.city 获取更多信息。
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