啰嗦的话讲在前面:
-外网看到的菜谱!万能的下厨房似乎没有人发过🤔
-这是九寸的配方,可以按需求增减原料。
-配料表中我尽量都换成「克」为单位,供参考。
图文均来自原链接🔗:
任何时候都能享用这个低碳芝士蛋糕!无麸质的蛋糕底是杏仁粉、可可、黄油加代糖混合制成的。
Enjoy this yummy low carb cheesecake any time of year. The gluten free crust is sweetened blend of almond flour, cocoa, and butter.
类型:甜品
菜系:美国
关键字:生酮芝士蛋糕,低碳芝士蛋糕,免烤芝士蛋糕
准备时间:15分钟
总时长:15分钟
16份
热量439卡一份
每份净碳水: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) |
黄油(融化) Melted Butter | 5 tbsp (75g) |
B.稳固奶油酱(Stabilized whipped cream): | |
吉利丁 Grass-fed gelatin | 1 tsp (5g) |
凉开水 Cold water | 4 tsp (20g) |
重奶油/淡奶油/打发奶油 Heavy whipping cream | 1 Cup (235-250g) |
低碳代糖 Low carb powdered sweetener | 1/4 Cup (37-40g) |
C.蛋糕主体(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) |
花生酱 Peanut butter | 1 1/4 Cup (325g) |
D.巧克力甘纳许(Chocolate Ganache): | |
黄油 Butter | 3 tbsp(45g) |
无甜巧克力 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免烤花生酱芝士蛋糕的做法
A.蛋糕底:
混合蛋糕底所有原材料在9寸活底模具内。按压成蛋糕底的形状。
A. Crust:
Mix crust ingredients in 9-inch springform pan. Press down to form crust.B.稳定奶油酱
1.在小碗内,把吉利丁放入冷开水中泡化。(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.把装吉利丁的容器用低温加热,不停地搅拌,直到吉利丁溶解。
(加热温度不要高过80度,会使吉利丁失去凝结作用)
e over low heat, stirring constantly, just until the gelatin dissolves.B3.停止加热吉利丁,放凉但不要等它凝结。
ve from heat; cool (do not allow it to set).B4.把代糖和奶油加在一起,打发至稍微浓稠的状态。
the cream with the powdered sweetener, until slightly thick.B5.慢慢搅拌,把吉利丁溶液加入打发浓稠的奶油中。
e slowly beating, add the gelatin to whipping cream.B6.高速打发至湿性发泡状态,呈弯钩状。放置一旁备用。
at high speed until stiff. Set aside.C.蛋糕馅料
1.把奶油奶酪、代糖、香草精、花生酱混合在一个大碗中,用电动搅拌器充分混合。
ing
cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.C2.把B部分的稳定奶油酱加入轻轻翻拌。
ly fold in stabilized whipped cream.C3.把B、C混合物倒入铺好蛋糕底的模具中。用硅胶铲抹平蛋糕顶部。
filling over crust and smooth top with rubber spatula.C4.冰箱冷藏至少4小时至定型。
igerate at least 4 hours or until firm.C5.用刀沿着模具内沿划一圈,除去模具。
C5:Run knife along edge of cheesecake in pan, then remove springform side.D.巧克力甘纳许
1.用小锅或者微波炉,融化黄油和巧克力。
olate Ganache:
1. Melt butter and chocolate in a small saucepan or microwave.D2.搅拌混合代糖和香草精。
in powdered sweetener and vanilla.D3.把巧克力混合物洒在蛋糕表面。
zle chocolate sauce over top of cheesecake.每份营养参考表。