免烤箱零失敗 草莓乳酪蛋糕 🍓Cheese cake

天氣好到爆炸，再來一個熱量爆炸的Cheese cake，心情也好到爆😂

看看菜譜順便練個英語吧哈哈。

用料  

免烤箱零失敗 草莓乳酪蛋糕 🍓Cheese cake的做法  

1. 材料合影裡忘了淡奶油 Above is a picture of all the ingredients with the exception of fresh cream.
   
   餅乾用什麼餅乾都行，我用的是黃油餅乾，很教程用奧利奧。餅乾是酥脆的就可以。
   Any biscuit is fine to use once it can be ground into an appropriate base. On this occasion I used Pure Butter Shortbread. Orio is generally the biscuit of choice for this recipe.
   
   

2. 我們來做蛋糕底模：
   把餅乾碾碎（可以放在保鮮袋裡用擀麵杖壓），黃油融化，拌到餅乾裡。放到模具裡壓實。放到冰箱裡冷藏。
   Let's make the cake base first :
   Crush the biscuit into tiny pieces, mix the melt butter with it, compress it in the cake mould. Put it in the fridge for approx 30 minutes.

3. 現在做蛋糕部分。
   草莓用攪拌機打成泥。
   Crush the strawberries in the blender.

4. 隔水加熱奶油乳酪。攪拌至順滑。倒入草莓泥。
   To heat the creamy cheese, place the cheese in a bowl, position this bowl, in a pot of boiling water, give it a stir. Now, pour the strawberry shake into the melted cheese.

5. 淡奶油打發。
   我買的是已經打發好的淡奶油，直接和草莓乳酪液混合。
   Beat the fresh cream.
   I used the whipped cream, so just put it into the strawberry cheese mixture, give it a stir.
   
   吉利丁片泡冷水，軟化後放到碗裡，隔水融化。
   Put Gelatine in the cold water unit it softens. put the soft gelatine in the bowl and bring it to the boil until such point that it melts.
   
   吉利丁液倒入蛋糕液中，攪拌均勻。
   Mix the strawberries cheese with the gelatine.
   

6. 所有液體倒入冷藏好的餅乾底模中。
   Pour the strawberry cheese on top of the biscuit base.
   
   放入冰箱冷藏，大概一小時。
   Pur it in the fridge for 1 hour.

7. 現在做裝飾：
   冷藏一小時後的蛋糕拿出來，放一些草莓在上面。
   蘇打水裡加一點吉利丁液，倒在蛋糕上。
   然後放到冰箱裡冷藏，大概三個小時。
   
   又到了艱難的等待時間，等到太陽都沒了，天都黑了🤨🤔
   
   Let's make some decorations:
   Put some strawberries on the top of the cake.
   put gelatine liquid into sparkling water, then pour it on the cake.
   put it in the fridge for 3 hours.

8. Done !

9. Enjoy !