今天愛樂薇烘焙禮盒中的材料做了這款4寸的韓式焦糖餅干芝士蛋糕，味道超贊哦！

用料

黃油

入口即化?焦糖餅干芝士蛋糕的做法

1. 焦糖餅干：100g、黃油40g；
   芝士蛋糕部分：奶油奶酪220g，細砂糖35g，吉利丁片2片，純牛奶20g，淡奶油160g，焦糖餅干適量。

1. 焦糖餅干放入保鮮袋中搟碎，黃油隔熱水融化成液體，倒入餅干碎中，拌勻，倒入4寸慕斯圈中，壓實，放入冰箱冷凍定型。

1. 吉利丁片放冷水中泡軟，牛奶加熱，放泡軟的吉利丁片，攪拌均勻成牛奶吉利丁液；奶油奶酪放入碗中，加入砂糖，用打蛋器攪拌順滑，將牛奶吉利丁液體少量多次加入奶酪糊中，攪拌均勻。
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1. 淡奶油打發至濃稠酸奶狀，倒入奶酪糊中，加入幾塊掰碎的焦糖餅干，拌勻，取出模具倒入慕斯蛋糕糊，再次入冰箱冷藏2小時以上，取出后用熱毛巾捂熱模具一圈可輕松脫模。

1. 表面可以根據自己的喜好裝飾焦糖餅干或者水果，一款充滿濃郁焦糖味的芝士蛋糕就完成啦。