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消化饼放在袋子里,用杆面棍尽可能把饼干弄碎,奶油隔水加热融化后加到饼干碎混合均匀
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碎饼干倒入8寸的活动蛋糕模,用汤匙或是底部是平的容器压平,放到冰箱冷藏30分钟。(蛋糕的底部就完成了)
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CREAM CHEESE和牛奶隔水加热融化搅拌到成糊状不结块
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吉利丁片泡冰水软化后沥干水份待用
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鲜奶油和榛果巧克力酱加到步骤3的CHEESE糊内搅拌均匀
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吉利丁片分次加到CHEESE糊搅拌融化均匀
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接着就可以把CHEESE糊倒入蛋糕模内,待凉后放入冰箱冷藏到隔日囉!至少要6小时
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脱模完成!!
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装饰一下,表层抹上nutella榛果巧克力酱,铺上碎果仁,口感加分