基本介紹
- 中文名：奧利奧芝士蛋糕條
- 主要食材：#蛋糕底，融化的無鹽黃油
- 分類：蛋糕，乳酪蛋糕
用料,做法,
用料
材料 | 用量 |
#蛋糕底 | 23塊 |
融化的無鹽黃油 | 2湯匙 （tablespoons) |
奧利奧餅乾 | 23塊 |
#芝士蛋糕 | |
奶油乳酪，置於室溫 | 2 盎司（約340克） |
砂糖 | 1cup |
雞蛋，置於室溫 | 3個 |
優酪乳油 | 6 湯匙（tablespoons） |
香草精 | 1.5 茶匙（teaspoons） |
奧利奧餅乾 | 12塊 |
做法
1. 將烤箱預熱到325華氏度（160 攝氏度），8寸方型模具內墊好烘焙紙。（原文：Preheat oven to 325 degrees F. Line an 8x8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.） |
2. 做蛋糕底：用料理機將奧利奧餅乾攪碎。再將融化的無鹽黃油逐步加入奧利奧餅乾碎中攪拌均勻，直到黃油和餅乾碎混合均勻。將混有黃油的餅乾碎加入模具中壓平後入烤箱烤10分鐘。（原文：Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on). ) |
3. 做芝士蛋糕：用打蛋器中高速打發奶油乳酪約2分鐘直至奶油乳酪順滑。打發過程中逐步加入砂糖至砂糖完全融入奶油乳酪中。(原文：Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated. ） |
4. 往3中逐步加入雞蛋繼續攪打至雞蛋完全融入奶油乳酪中。隨後加入優酪乳油和香草精攪打至完全融合。（原文：Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.） |
5. 將奧利奧餅乾碎加入4中輕柔攪拌後再將混合物倒入模具中。入烤箱烘烤約40至50分鐘。（原文：Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes. ） |
6. 從烤箱中取出後置於晾架上放涼至室溫。大約2小時後，將模具表面覆蓋保鮮膜入冰櫃冷藏至少3小時，24小時為宜。（原文：Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.） |
7. 食用前脫模切成塊狀即可。（原文：To serve, lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. ） |
