日式焗芝士蛋糕 · Baked Japanese Cheesecake

闲来无事,在家做一下芝士蛋糕,以飨味蕾。

材料 · Ingredients

  • 奶油芝士 · Cream cheese 250g
  • 牛油 · Butter 50g+25g
  • 消化饼 · Digestive biscuits 100g
  • 糖 · Sugar 75g
  • 蛋黄 · Egg yolks 4pcs
  • 牛奶 · Milk ¼cup (~60ml)
  • 香草香油 · Vanilla extract ¼tsp
  • 面粉 · Flour 25g
  • 蛋白 · Egg whites 4pcs

 饼底(可选)· Biscuit Crumbs Base (Optional)

  1. 饼干放入食物袋内,碾碎。
    Put biscuits in a plastic bag; roll over until crumbly.
  2. 热熔 50g 牛油。
    Melt 50g of the butter gently.
  3. 饼干碎放入牛油中混匀。
    Toss the crumbs into the butter.
  4. 把混合物压在饼盘底。
    Press the mixture over the bottom of the spring form tin.

 制作 · Method

  1. 蛋糕盘扫油。
    Grease and line a cake tin.
  2. 奶油芝士、25g 牛油和 50g 糖打至奶油状,混入蛋黄、牛奶和香草香油。
    Beat cream cheese, 25g of the butter and 50g of the sugar together until creamy. Mix in egg yolks, milk and vanilla.
  3. 面粉筛匀,慢慢地搅入芝士混合物内。
    Sift in flour and fold gently into the mixture.
  4. 蛋白与剩余糖打至挺身,徐徐搅入芝士混合物内。
    Whisk egg whites with the remaining sugar until stiff; fold gently into the cheese mixture.
  5. 芝士粉糊倒入蛋糕盘,置于已盛水的烤盘,以 150℃ 的火力焗 1 小时,冷冻后食用。
    Pour the batter into the cake tin, and bake in water bath at 150℃ for 1 hour, let cool and serve.

 提示 · Tips

烘焙时间可以根据烘烤情况调整,烤至表面微焦为佳。

You can adjust the baking time according to the situation. It would be better to bake a slightly burnt surface.

饼底可选多种饼干。若饼干含馅料,除去馅料再称重、制作饼底;若用牛油曲奇等,牛油用量减少 25g。

You can choose various kinds of biscuits to make the crumbs base. But remove the cream filling before weighing, if have; reduce 25g of the butter, if use butter cookies as the base.

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