womengarden.com 蛋糕原料: 12 ounces cream cheese, at room temperature 12 盎司乳脂干酪, 室温 1 1/2 teaspoons coconut extract 1 1/2 茶匙椰子香精 1 cup heavy cream 1 杯奶油 1/2 cup sugar 1/2 杯糖 菠萝汁原料: 1/4 cup light rum 1/4 杯子清淡的兰姆酒 1 tablespoon cornstarch 1大勺玉米粉 1 cup pineapple juice 1 杯菠萝汁 2 tablespoons granulated sugar 2 大勺砂糖 1/3 cup unsweetened flake coconut, toasted 1/3 杯子不甜的椰子茸, 烤过 制作: 1. Line 8 x 8 x 2-inch-square baking dish with plastic wrap, with wrap extending over two opposite sides. 取一个 8 x 8 x 2 英寸正方形烘烤盘以及保鲜膜, 用保鲜膜将烘烤盘全部包裹住。 2. In medium-size bowl, beat together cream cheese and coconut extract until light and fluffy, about 2 minutes. 在中等大小的碗里, 把乳脂干酪和椰子香精搅拌均匀直到松软, 大约2 分钟。 3. In second medium-size bowl, beat heavy cream and confectioners' sugar until soft peaks form. Gently fold one-quarter of the whipped cream into cheese mixture. Fold in remaining whipped cream mixture. Spread evenly with rubber spatula into prepared baking dish. Refrigerate 24 hours. 再在另外的碗里, 搅拌奶油和糖, 直到呈非常柔和的奶油状. 轻轻的将1/4 打好的奶油拌入以上的乳酪混合物, 并放入烘烤盘里, 用橡胶抹刀将剩下的3/4奶油平坦的抹在烘烤盘内, 冷藏24 小时. 4. Pineapple Sauce: In small bowl, whisk together rum and cornstarch until cornstarch is dissolved. 菠萝调味汁: 在小碗里, 一起搅拌兰姆酒和玉米粉直到玉米粉被溶化. 5. In small saucepan, heat together pineapple juice and granulated sugar to a boil. Whisk in cornstarch mixture; cook, whisking, until thickened, about 1 minute. Transfer to small bowl; cover bowl with plastic wrap; refrigerate sauce until ready to use. 在小平底锅里, 加热菠萝汁和砂糖直到沸腾. 再拌入玉米粉, 不断搅拌1分钟左右直至变厚. 倒入小碗, 用保鲜膜盖住碗, 放入冰箱. 6. Holding plastic wrap hanging over edge of dish, gently lift up cream cheese mixture from baking dish and place on a work surface. With cheese mixture on the plastic wrap, and using a 2 3/4-inch heart-shaped cookie cutter, cut out 6 heart shapes from cheese mixture. 连同保鲜膜一起, 将乳酪混合物从烤盘内移出放在工作台上. 用2 3/4 英寸心型模具刻出6个小蛋糕. womengarden.com
