在澳洲撒野的台灣熊

食譜 是孤狗來的，本人很有大眾迷思，看到十幾個滿點推薦就認定這個好，加上做法看起來簡單，食材不複雜，非常適合烘培新手。(聽說這個是不需要用到烤箱的食譜，那還能叫烘培嗎?)

份量:八人  Serves: 8                                    

準備時間:十五到三十分鐘 Preparation time: 15 to 30 minutes 

食材:
Ingredients                                      
  

250 g sweet biscuits (手指餅乾我以威麥消化餅替代) 
125 g butter, melted (融化奶油)
375 g cream cheese, softened (我買philadelphia 奶油起司) 
Zest of 1 lemon  (檸檬碎皮)
2 teaspoons vanilla essence (2湯匙香草精) 
⅓ cup lemon juice (1/3杯檸檬汁)
1 x 400 g tin condensed milk (四百克煉乳)

做法:
Method


1. 將威化餅乾敲細碎，加入溶化奶油中攪拌均勻。 Process biscuits until finely crushed. Add butter and mix well.
2. 將一半的奶油餅乾放入20公分大小已經抹過點奶油的烤盤中。Press half of the biscuit mixture into the base of a greased and lined 20 cm springform tin.
3. 用湯匙將剩下的一半慢慢推勻到烤盤周圍。Use a glass or spoon to push the remainder of the mixture around the sides of the tin.

4. 將烤盤放入冰箱等十五分鐘。Refrigerate for 15 minutes.
5. 將奶油起司攪拌到滑順的狀態。(建議:將奶油起司切小塊並且放室溫等待一會兒再打比較容易。)Beat the cream cheese until smooth and creamy.

6. 加入檸檬碎皮以及香草精。Add lemon zest and vanilla and beat well.
7. 緩慢加入煉乳及檸檬汁，繼續攪拌直到成為滑順整體。Gradually add the condensed milk and lemon juice, and continue to beat until smooth.

8. 倒入備好的烤盤整型，冰鎮隔夜。(我建議用大湯匙一匙匙舀入盤中。)Pour into the prepared tin and refrigerate overnight.

我最後亂玩的波浪

冰鎮隔夜的成品，可以看得出來其滑順的口感，檸檬味與起司超搭，上頭裝飾用Lindt橘香巧克力

冰鎮冷凍庫一夜後。個熊偏好硬的起司蛋糕，吃起來像冰淇淋，底部也不容易碎。

食譜小叮嚀:

Recipe notes

如果沒有食物攪拌器，餅乾可以裝入塑膠袋裡用擀麵棍敲碎。最後也可妝點巧克力碎片或喜歡的新鮮水果。
You can crush the biscuits in a plastic bag and roll them with a rolling pin if you don't have a food processor. Decorate with grated chocolate or fresh fruit of your choice.