免打發！入口即化！香芋生巧芝士蛋糕！

免打發！入口即化！香芋生巧芝士蛋糕！|||今天做了入口即化的芝士蛋糕🍰，頂部的巧克力是香芋口味的，雙重口感，想吃的寶子們快試試～

🌱食材：奶油奶酪230克、砂糖35克、雞蛋1個、酸奶油110克、檸檬汁10克、玉米澱粉15克、淡奶油75克。

🌱做法：

1⃣奶油奶酪+糖拌勻+酸奶油攪拌順滑+檸檬汁攪勻+雞蛋攪勻+玉米澱粉攪勻+淡奶油攪勻

2⃣蛋糕糊倒入紙杯模具6分滿，送入預熱好的烤箱，用水浴法（烤盤內加水）用上下火160度烤15分鐘，再轉150度烤20分鐘。

3⃣烤好後取出放涼後冷藏備用。

🌱巧克力部分：香芋巧克力100克、淡奶油170克、糖10克。

💜淡奶油+糖小火加熱至砂糖融化，關火放巧克力，攪拌融化；放泡軟的吉利丁攪勻，倒在蛋糕表面；繼續放入冰箱，冷藏凝固即可

✅表面篩的是3克紫薯粉➕20克奶粉。

No need to whip! Melts in your mouth! Taro and raw chocolate cheesecake! |||I made a cheesecake that melts in your mouth today🍰. The chocolate on the top is taro flavored, with a double taste. Those who want to try it should try it now~

🌱Ingredients: 230g cream cheese, 35g sugar, 1 egg, 110g sour cream, 10g lemon juice, 15g corn starch, 75g whipping cream.

🌱Method:

1⃣Cream cheese + sugar mixed + sour cream mixed smoothly + lemon juice mixed + egg mixed + corn starch mixed + whipping cream mixed

2⃣Pour the cake batter into the paper cup mold 60% full, put it into the preheated oven, use the water bath method (add water to the baking tray) to bake at 160 degrees for 15 minutes, then turn to 150 degrees and bake for 20 minutes.

3⃣After baking, take it out and let it cool, then refrigerate for later use.

🌱Chocolate part: 100g taro chocolate, 170g whipped cream, 10g sugar.

💜Heat whipped cream + sugar on low heat until the sugar melts, turn off the heat and add chocolate, stir to melt; add softened gelatin, stir well, pour on the surface of the cake; continue to put it in the refrigerator and refrigerate to solidify

✅The surface is sieved with 3g purple potato powder + 20g milk powder.