| 餅底︰ | |
| 消化餅 | 80g |
| 牛油 | 40g |
| 材料： | |
| 忌廉芝士 | 100g |
| 糖 | 60g |
| 豆腐 | 150g |
| 鮮奶 | 50g |
| 淡忌廉 | 150g |
| 滾水 | 50g |
| 魚膠粉 | 10g |
餅底製作：
1. 消化餅壓碎，牛油加熱溶化。
2. 將溶化牛油加入消化餅碎拌勻，倒入餅模中壓平，放入雪櫃備用。
製作：
1. 魚膠粉與同等份量的糖混合，加滾水拌勻座溶。
2. 忌廉芝士加糖打滑。
3. 將魚膠水倒進芝士漿拌勻，再放入豆腐及鮮奶混和。
4.淡忌廉打起(約7成)，再慢慢加入(3)拌勻。
5. 將混合物倒進餅模，放入雪櫃至凝固即可。
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