之前的蓝莓覆盆子芝士蛋糕得到青睐，非洲籍医生再次要求芝士蛋糕和一样的杯子蛋糕。成品得到肯定当然时间很高兴的事。我们商议过后，决定“换莓不换糕”，所以没有在食谱上做大更改，只是把覆盆子和蓝莓换成了一杯草莓酱（鲜草莓打成酱，我没有打得很烂因为喜欢还可以吃到一些莓莓的口感）。
今天在这里就和大家分享这个我自己觉得充满喜气的草莓芝士蛋糕。
蛋糕食谱参考这里
Raspberry
Jelly
100g
Raspberry puree
30g
castor sugar
5g
gelatin powder
1tbs
water
Make
raspberry jelly. Add gelatin powder to 1 tbs water in a small container. Stand
for a few minutes. Put the container in a bowl of hot water to melt the
gelatin.
Place
raspberry puree and sugar in a small saucepan and bring to boil. Add in melted
gelatin. Let the jelly slightly cool and
pour over cheesecake. Set in the fridge overnight.
Raspberry
Jelly refer to : Okashi, Sweet treats made with love, Pg 110
