難易度：簡單
Difficulty: Easy

準備時間：30分鐘
Prep time: 30 min

烹調時間：6-7小時（此甜品需要冷藏至冰箱）
Cook time: 6-7 H (for resting in the fridge )

人數：8人份
Serving: 8 people

花費：低
Cost: Low

模具｜
1個 — 8吋 圓形蛋糕模（此次使用約8 吋的愛心模具）
20-25顆 － 新鮮草莓

餅乾底｜
100g － OREO餅乾（去夾心）
50g － 無鹽奶油

TOOL | (FOR A 8-inch Round  mold)
1 p — Love shape mold
20-25 pc — Fresh strawberries

Biscuit bottom ｜
100g － OREO biscuits (without stuffing)
50g － Unsalted butter

生乳酪糊｜
200g － 奶油乳酪
150g － 草莓優格
30g － 細砂糖
3片/5.5g － 吉利丁片/粉
70g － 莓果果醬
70g － 無花果果醬（什麼樣的果醬皆可，推薦莓果類。）
200ml — 動物性鮮奶油


RAW CHEESE BATTER FILLING |
200g — Cream cheese
150g — Strawberry Yogurt
30g — Sugar
3 slices/5.5g — Gelatine flakes/powder
70g — Berry jam
70g — Fig jam (any kind of jam is find.)
200ml — Whipped cream

｜步驟 STEP

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・準備好所有的材料。
・Start with all the ingredients ready.

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・將草莓用食用小蘇打粉洗淨。
・部分切片（裝飾用），部分切丁（生乳酪糊用），冷藏備用。
・Wash the strawberries with baking soda.
・Part into sliced (for decoration), part into diced (for cheese batter), then refrigerate for later use.

・冰水浸泡吉利丁片（如使用吉利丁粉，可省略此步驟）備用。
・Soak the gelatin in the ice water (if you use gelatin powder, you could pass this part) for later use.

・將OREO餅乾與夾心分開，裝入袋中敲碎，備用。 （如有食物調理機也可以使用，為佳）
・Separate the OREO biscuits from the stuffing, put them into a bag and smash them for later use. (If you have a food processor, you can also use it.)

・無鹽奶油隔水加熱，或是微波爐加熱（600瓦/10-15秒）即可融化。
・奶油加入OREO餅乾中，充分攪拌混合。
・Melted Unsalted butter with a pot in hot water to warm it up or use microwave (600 watts/10-15 seconds).
・Add the melted butter to the OREO biscuits and mix them up.

・OREO餅乾糊倒入模具，撲底壓實（切記，務必要壓緊實！）
・Put the OREO biscuit paste into the mold and press it firmly (remember, it must be pressed firmly!)

・將草莓整齊排放至餅乾底中，造型可隨個人喜好而定。
・放入冰箱冷藏，備用。
・Arrange the strawberries neatly into the biscuit pie. The shape can be determined by personal preference.
・Put the mold in the refrigerator to chill, for later use.

｜生乳酪部分：
・將奶油乳酪（cream cheese/formaggio fresco）、各式果醬、細砂糖、草莓優格，同時置入容器中。
・同時可將泡軟的吉利丁片（gillian）取出冰水，至於容器隔水加熱，倒入乳酪糊中，一同攪拌均勻。
・用打蛋器或是攪拌機混合攪拌至光滑，備用。
｜Raw cheese batter part:
・Put cream cheese, various jams, sugar, and strawberry yogurt into the container at the same time.
・Meanwhile take out the soft soaked Gillian form the ice water. Warm it up with a pot in hot water then pour it into the raw cheese batter, and gently stir them together, for later use.

・動物鮮奶油置入容器中，以打蛋器/攪拌機以中低速打發至濕性打發，約6/7分，鮮奶油表面有些微的波紋即可，備用。
・Stir the whipped cream with mixer into soft peak (about 6-7mins), when some slight ripples on the surface of the whipped cream, for later use.

・將鮮奶油、草莓丁倒入乳酪糊中，攪拌均勻。
・完成後即是慕斯。
・Pour whipped cream and diced strawberries into the cheese batter and gently mix them up.
・After the procession you will get perfect strawberry mousse.

・慕斯均勻倒入模具。
・Pour the mousse into the mold.

・稍微用手在底部拍打幾下，將氣泡震出。 （可使用刮刀平整慕斯表面）
・Slightly tap the bottom with your hands few times to shake out the bubbles. (You can also use a spatula to make the surface smooth.)

・置入冰箱冷藏4-5小時，冷凍庫2-3小時。 （因為使用的不是能夠分底的模具，故需要置入冷凍庫定型，便於後期脫模不會破壞造型。）
・取出後，即可擺上草莓。
・在適當的時刻，品嚐美味的草莓生乳酪蛋糕！
・Place it in the refrigerator for 6-7 hours.
・After it’s done taking it out, then can put strawberries on top.

・適當的時刻從冰箱取出蛋糕，即可慶祝任何最棒的事情。
・請搭配甜白酒，或者是香檳享用。
・Then enjoying it!
・If you want eating the cake with white wine or champagne will make the cake have more flavor.