炎熱的夏天就是要作免烤箱的甜點，以免甜點還沒做好自己已經在廚房被烤到燒焦。這款草莓蛋糕步驟簡單不易失敗，草莓的裝飾送人或自己吃都好看喔!
No oven needed for strawberry cheesecake in this receipt. Make yourself a sweet and pretty summer cake!
這個配方的材料可以做一個四吋的蛋糕，非常適合小家庭喔!
The receipt is for a 4″ cake.
材料
- 奶油乳酪
cream cheese 140g - 鮮奶油
whipped cream 100g - 豆漿
soybean milk 75ml - 砂糖
sugar 40g - 吉利丁粉
gelatin 5g - 草莓
strawberry 5顆piece - 無鹽奶油
unsalted butter 20g - 消化餅乾
digestive cookie 6片piece
作法
草莓洗淨擦乾，去頭切半備用
clean the strawberry dry it with towel and cut from middle into two pieces
將無鹽奶油融化成液態，消化餅乾打碎(沒有機器可以裝在塑膠袋內用擀麵棍打)，兩者混和攪拌
melt unsalted butter, chop the digestive cookies into powder, mix it
攪拌後的奶油餅乾屑鋪平在烤模底部，壓越緊越好，放冰箱備用
press the cookie on the mold firmly, put in the frige
豆漿泡吉利丁粉攪拌一分鐘後隔水加熱攪拌至吉利丁粉完全融化，室溫放涼
Pour gelatin into soybean milk, soak in hot water until gelatin melt, put in room temperature
奶油乳酪用攪拌器打至蓬鬆，加入鮮奶油攪拌均勻
stir cream cheese fluffy, add whipped cream and mix evenly
分次放入砂糖攪拌均勻
add sugar gradually and mix evenly
放入剛剛準備好的豆漿攪拌均勻
add soy bean milk and mix evenly
拿出烤模將草莓繞著烤模擺好，切面朝外面
put strawberries in the mold, cut part face outside
倒入起司蛋糕液，烤模在桌面敲幾下，敲出大氣泡，放置冰箱3-4小時
pour cheesecake, tap the bubble out, put in the frige until firm (3-4 hours)
拿出冰箱後用吹風機吹兩圈脫模
use hair drier to heat the mold and take the cheese cake out
切的時候可以先將刀子泡熱水切面會比較漂亮喔!
heat the knife for slicing
豆漿也可以換成牛奶，糖分不建議減少太多避免奶油乳酪味道太重
簡簡單單幾個步驟完成美味的草莓起司蛋糕喔!