囉嗦的話講在前面:
-外網看到的菜譜!萬能的下廚房似乎沒有人發過🤔
-這是九寸的配方,可以按需求增減原料。
-配料表中我儘量都換成「克」為單位,供參考。
圖文均來自原鏈接🔗:
任何時候都能享用這個低碳芝士蛋糕!無麩質的蛋糕底是杏仁粉、可可、黃油加代糖混合製成的。
Enjoy this yummy low carb cheesecake any time of year. The gluten free crust is sweetened blend of almond flour, cocoa, and butter.
類型:甜品
菜系:美國
關鍵字:生酮芝士蛋糕,低碳芝士蛋糕,免烤芝士蛋糕
準備時間:15分鐘
總時長:15分鐘
16份
熱量439卡一份
每份淨碳水:6g
Course: Dessert
Cuisine: American
Keyword: keto cheesecake, low carb cheesecake, no bake cheesecake
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16 slices
Calories: 439 kcal
Nutrition per serving: 6.0g net carbs
用料
A. 蛋糕底(Crust): | |
杏仁粉 Almond flour | 1 1/2 Cup (225g) |
可可 Cocoa | 1/3 Cup (35g) |
低碳代糖 Low carb sweetener/ Swerve | 1/4 Cup (50g) |
黃油(融化) Melted Butter | 5 tbsp (75g) |
B.穩固奶油醬(Stabilized whipped cream): | |
吉利丁 Grass-fed gelatin | 1 tsp (5g) |
涼開水 Cold water | 4 tsp (20g) |
重奶油/淡奶油/打發奶油 Heavy whipping cream | 1 Cup (235-250g) |
低碳代糖 Low carb powdered sweetener | 1/4 Cup (37-40g) |
C.蛋糕主體(Filling): | |
奶油奶酪(室温)Room temperature Cream cheese | 24 oz (680g) |
低碳代糖 Low carb powdered sweetener | 1/2 Cup (75g) |
香草精 Vanilla extract | 1 tsp (5g) |
花生醬 Peanut butter | 1 1/4 Cup (325g) |
D.巧克力甘納許(Chocolate Ganache): | |
黃油 Butter | 3 tbsp(45g) |
無甜巧克力 Unsweetened baking chocolate | 1 oz(31.1g) |
低碳代糖 Low carb powdered sweetener | 2 tbsp(30g) |
香草精 Vanilla exctract | 1/4 tsp(1-2g) |
【LowCarb低碳】No Bake Peanut Butter Cheesecake免烤花生醬芝士蛋糕的做法
A.蛋糕底:
混合蛋糕底所有原材料在9寸活底模具內。按壓成蛋糕底的形狀。
A. Crust:
Mix crust ingredients in 9-inch springform pan. Press down to form crust.B.穩定奶油醬
1.在小碗內,把吉利丁放入冷開水中泡化。(新手注意哦,吉利丁粉和片泡法略不同~)
ilized Whipped Cream:
a small pan, combine gelatin and cold water; let stand until thick.B2.把裝吉利丁的容器用低温加熱,不停地攪拌,直到吉利丁溶解。
(加熱温度不要高過80度,會使吉利丁失去凝結作用)
e over low heat, stirring constantly, just until the gelatin dissolves.B3.停止加熱吉利丁,放涼但不要等它凝結。
ve from heat; cool (do not allow it to set).B4.把代糖和奶油加在一起,打發至稍微濃稠的狀態。
the cream with the powdered sweetener, until slightly thick.B5.慢慢攪拌,把吉利丁溶液加入打發濃稠的奶油中。
e slowly beating, add the gelatin to whipping cream.B6.高速打發至濕性發泡狀態,呈彎鈎狀。放置一旁備用。
at high speed until stiff. Set aside.C.蛋糕餡料
1.把奶油奶酪、代糖、香草精、花生醬混合在一個大碗中,用電動攪拌器充分混合。
ing
cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.C2.把B部分的穩定奶油醬加入輕輕翻拌。
ly fold in stabilized whipped cream.C3.把B、C混合物倒入鋪好蛋糕底的模具中。用硅膠鏟抹平蛋糕頂部。
filling over crust and smooth top with rubber spatula.C4.冰箱冷藏至少4小時至定型。
igerate at least 4 hours or until firm.C5.用刀沿着模具內沿劃一圈,除去模具。
C5:Run knife along edge of cheesecake in pan, then remove springform side.D.巧克力甘納許
1.用小鍋或者微波爐,融化黃油和巧克力。
olate Ganache:
1. Melt butter and chocolate in a small saucepan or microwave.D2.攪拌混合代糖和香草精。
in powdered sweetener and vanilla.D3.把巧克力混合物灑在蛋糕表面。
zle chocolate sauce over top of cheesecake.每份營養參考表。