果冻心型草莓起司

（1）饼干底层
300克 消化饼干
140克 酥油

（2）奶油中层
250克 奶油乳酪
50克 幼糖
1茶匙香草精华

10克 胶粉
1／2 杯温水

10枚草莓 剖半

（3）果冻高层
2 盒果冻粉
125 毫升 烧开水
125 毫升 室温开水

步骤：
（1）把消化饼干打碎。我是用个空玻璃罐把消化饼干压碎。
（2）将酥油加入压碎的消化饼干里，搅拌均匀。
（3）把搅拌均匀的碎饼干倒入10“ X 10" 的起司蛋糕模。
（4）把碎饼压紧，放入电冰箱约半小时，让饼干底层变硬。
（5）把奶油乳酪，幼糖，香草精华用搅拌机（低速）搅拌均匀。
（6）把胶粉倒入杯温水，用汤匙搅拌均匀。
（7）将胶粉分三次倒入奶油乳酪的混合物里（低速）搅拌均匀后倒入硬却的饼干上。
（8）把草莓排上，放入电冰箱约3到4小时，让乳酪变硬。
（9）把果冻粉倒入烧开水里搅拌均匀，再加上室温开水搅拌均匀，倒入起司蛋糕模里。
（10) 等果冻成形后就可以享用了。











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