柑橘蘋果流心乳酪塔
描述
趁熱食用時會有半熟的口感；若冷藏的話，內餡會凝固，冰涼香甜又好吃～
食材
步驟
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![＜製作[乳酪內餡]＞：將馬斯卡彭起司和奶油乳酪切小塊放入小鍋裡，加入細砂糖，隔著熱水攪拌軟化至滑順。](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
＜製作乳酪內餡＞：將馬斯卡彭起司和奶油乳酪切小塊放入小鍋裡，加入細砂糖，隔著熱水攪拌軟化至滑順。
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分別再加入鮮奶油、鮮奶、雞蛋和玉米粉，攪拌至濃稠滑順。
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冷凍派皮無需解凍，倒一半量的乳酪內餡到派皮裡。
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接著舖放柑橘蘋果果醬。 柑橘蘋果果醬作法參考：https://www.one-u-ytr.tk/recipes/187516
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再倒入另一半的乳酪內餡後，放入冷凍庫裡冰１～２小時讓內餡凝固。
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自冰箱取出已凝固的乳酪派，表面輕輕刷上蛋黃液，再送入已預熱２００度Ｃ的烤箱裡烘烤１５分鐘至表面焦黃即可。
![＜製作[乳酪內餡]＞：將馬斯卡彭起司和奶油乳酪切小塊放入小鍋裡，加入細砂糖，隔著熱水攪拌軟化至滑順。](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/step/cover/994504/95f63f887ec7220a.jpg)
![冷凍派皮無需解凍，倒一半量的[乳酪內餡]到派皮裡。](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/step/cover/994505/652675e0fa6f3022.jpg)
![再倒入另一半的[乳酪內餡]後，放入冷凍庫裡冰１～２小時讓內餡凝固。](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/step/cover/994507/6a0947ad20128ee3.jpg)
![自冰箱取出已凝固的乳酪派，[表面]輕輕刷上蛋黃液，再送入已預熱２００度Ｃ的烤箱裡烘烤１５分鐘至表面焦黃即可。](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/step/cover/994508/49afd4c884b75747.jpg)
小撇步
＊柑橘蘋果果醬可用任何其它果醬取代。
