想起了冰箱还剩下的奶油乳酪， 就想起了这个Alex Goh 轻乳酪蛋糕的食谱。 奶油乳酪每次开封过后都不能收太久， 所以每次都要快快把它消化完。 这种属于比较轻的乳酪蛋糕， 之前有做过好几次类似的， 都在这里， 这里和这里的。 喜欢这样类型的乳酪蛋糕， 因为可以一次过吃几块， 也就刚刚好了。 而且这次加了巧克力口味的上层， 感觉一口就可以吃出两种口味， 我喜欢噢：）
’轻如羽毛'の轻乳酪蛋糕 Feather-light Cheesecake
(食谱取自 Wen's Delight)
- 牛奶 250g
- 奶油 20g
- 奶油乳酪 125g
- 低筋面粉 50g
- 蛋黄 3个
- 香草精 1tsp
- 蛋白 3个
- 塔塔粉 1/8tsp
- 细糖 80g
- 盐 1小撮
- 巧克力膏 1tsp
- 准备一个20cm的方形烤盘。
- 奶油乳酪搅拌至滑。
- 把牛奶和奶油煮滚， 离火。 加入奶油乳酪， 搅拌均匀。
- 把 (3)的面糊， 放入一个容器， 把容器放入一个更大的容器， 隔水煮， 筛入面粉， 拌匀至浓稠。
- 加入蛋黄和香草精， 拌匀， 备用。
- 蛋白加入塔塔粉和糖， 打发至湿性发泡。
- 把蛋白糊和蛋黄糊轻轻拌匀。
- 抽取100g的面糊， 拌入巧克力膏。
- 先把原味的面糊放入烤盘， 再刮入巧克力面糊， 用筷子来弄出大理石的图案。
- 以隔水烘蒸方式， 放入预热160‘C的烤箱， 烤大概50-60分钟。
* 我用了大概1个小时10分钟来烤， 因为感觉蛋糕还是很软。
蛋糕没有让我失望， 可以用‘溶在口里来’形容。 比起以往我做过的， 这次的蛋糕比较湿润， 可能液体的分量比较多。 不过这样的口感很好， 不用怎么要就可以吞进去了， 哈哈， 有没有很恐怖的感觉？ 这次我做的分量很少， 只有原食谱的2/3， 所以蛋糕不够分， 我吃了一两块， 其它剩余的都被妹妹解决掉了。
感觉要弄一个美丽的大理石图案还需要多多练习。 你看我的， 应该被称为双层蛋糕才对。 因为我明明有用筷子来来回回‘刮’了几次， 出来的效果还是不理想噢。
这个周末我都有工作， 有点显显的感觉， 不过还是要祝大家有个愉快的周末！
看上去就觉得很软很软。。
ReplyDelete我也喜欢cheese cake，但是。。。月巴啊。。。:P
我吃软不吃硬哦。。。所以它和适合我。。。。。感谢分享。。。
ReplyDelete哈，我以为你做双层蛋糕，不过一定很柔软，我喜欢，yummy yummy!
ReplyDeleteYour photography skills have improved leaps and bounds, Min.
ReplyDeleteGreat stuff.
快手，快脚，显显懒懒的星期六下午，也给我一片芝司蛋糕。让我像那羽毛更轻松。啦啦啦。。。。。 。
ReplyDelete这食谱我做过，还连续做了两次！因为真的融在口里~有点像ice-cream ：）
ReplyDelete这是我最吃爱的蛋糕，谢谢分享 :)
ReplyDelete相比大理石，我比较喜欢这样层次分明的蛋糕 ^_^
ReplyDelete看了都能感觉到蛋糕的软，照片美，蛋糕更美，谢谢分享。
ReplyDeleteSiew Hwei, 久久吃一次不怕啦， 而且我切很小块， 哈哈， 所以不怕月加巴。
ReplyDeleteJoelyn， 我软硬都吃啊， 不过比较爱软的：）
Mimosa， 真的很像双层ｈｏ，下次我要弄一个真正的大理石才漂亮！
Jt, haha, thanks! Recently I got new 'ka chang' from my dad and I think it really helps lo.
Joceline, 请你吃一块！ 让你有个愉快的周末， 跟你一起唱歌， 啦， 啦， 啦...
Pink Lady, 哇， 还两次噢， 你形容到很好， 就是好像ice-cream 这样， 放了冰箱更好吃。
Anncoo， 原来你也跟我一样喜欢这种噢， 我很爱呢， 尤其是吃冷的， 更棒！
Esther， 哈哈， 谢谢你欣赏我这个双层蛋糕哦：）
Eileen， 谢谢， 有机会你试试看， 或许会爱上它。
I did this recipe before and I like like like it very much! Yours is so nice and neat, plus so delicate looking, yum!
ReplyDeleteHoney Bee Sweets, yeah, I think it's a quite popular recipe among bakers. It's yummy, that's why I higher recommend this one :)
ReplyDelete这个好赞,是不是很fragile的感觉?
ReplyDeleteLight cheese cake真的是不败的经典！！
ReplyDelete喜欢这个蛋糕，
ReplyDelete找个时间一定要做！
说真的，我还以为你是特意把它
做成双层蛋糕的。呵呵~
Like the two layers... Yummy!!!
ReplyDelete不管大理石还是双层，我都喜欢！
ReplyDelete这蛋糕好吸引我，食谱收下咯！
照片拍的很美呢
ReplyDelete新相机？:P
鲸鱼, 软绵绵的， 蛮fragile一下， 所以切的时候有佃苦难呢。
ReplyDelete蓝色小厨， 对呀， 大部分的人都会喜欢， 我也不例外！
Qi Qi， 没有咯，本来要做个美丽的大理石， 但是都失败呢， 下次要多多练习， 感觉大理石比较有气质， 哈哈。
hanushi， thanks! I think if single layer, will be equally good also :)
shan, 要做啦， 真的不错吃， 我做的不够吃呢。
J.O， 哈哈， 谢谢， 我爸换了Canon 60D, 所以我就有新玩具用了。
Wow Canon 60D, no wonder it looks different. The depth of field seems greater.
ReplyDeleteI love this cake and yours looks perfect. Mine cracked leh.
Wendy, haha, very grateful that my dad bought this one so I got the chance to use it :) I think my oven's temperature was lower, that's why mine didn't crack but take longer to be done.
ReplyDelete真有卖相，可以上杂志了！
ReplyDelete看起来真的很轻很软！！
ReplyDelete一定很好吃！！
Min你的蛋糕好诱人啦！我有点忍不住手了，想开工涅。。。
ReplyDeleteAh, I am a big fan of cheesecake. No other cake can fulfill my appetite apart from cheesecake. Can't wait to spend some time to try out this recipe. My house oven has never been used before since it was finished 2 years ago.
ReplyDeleteif i could recall, i made this once but that was failed, the batter was too watery, look at yours, I think I must give this cake a second chance, hehehe..will try soon..
ReplyDeleteSmall Small Baker, 哈哈， 上杂志？ 过奖了啦， 不过这个食谱很好， 有机会试试看。
ReplyDelete幸福滋味， 能用软绵绵来形容， 呵呵。
albee妈咪， 你噢， 还是好好休息啦， 等宝贝出世才开始烘焙啦， 现在先给你看看 :)
bacterium, cheesecake is one of my favourites too but I prefer the light one. You should get your oven ready and start baking this one, hehe.
Sonia, initially I also thought my cake will fail because when I poke a stick inside, the texture was still sticky. That's why I made it stay longer in the oven and it turned okay after that. You definitely try again :)
Min, yours cake looks beautiful and yummy!! I love your photos too, hope I can try on the recipe soon :)
ReplyDelete我也喜欢cheese cake.
ReplyDeleteAh Tza, thanks! If got chance, you really have to try this, it's a good recipe indeed :)
ReplyDeleteYummy Bakes, 哈哈， cheesecake很受大家欢迎呢。
hi min, i love both heavy and light cheesecakes, no problem for me but heavy cheesecakes will take much more longer time to finish eating..too filling! I just have to say your cake looks very good!
ReplyDeleteLena, I will only have classic cheese cake once in a while because they are just too heavy for me, hehe. I really love the light ones, can have a few pieces in one ago :)
ReplyDelete我也是用 Alex Goh 的食谱。超简单，又美味。 对吧？:)
ReplyDeleteHi Min, I made this cake but was failed.. not sure where go wrong?
ReplyDelete1.Boil the milk & butter, after added in cream cheese it turn lumpy, what must I do? continue to added sifted flour, end result was lumpy.
2.The cake baked for 1hrs20min, I poke a stick in texture was still a bit sticky, top of cake was crack, after baked for 30min, I did cover with foil. Bottom of cake was very soft like ice-cream, not like yours set nicely. How to know the cake was baked? If the cake cool and texture too soft can put back to continue to bake again?
sorry for all the trouble.
soh
Hi Soh, really sorry for the late reply. After you have added the cream cheese to the milk+butter mixture, you can try to whisk the mixture until you get a smooth one. The mixture shouldn't be lumpy, if not it's hard to get a smooth cake. If the top of the cake cracks, maybe the temperature is a bit too high..did you use water bath for this? I took quite a long time to bake that cake too, sometimes it depends on individual oven too. If you can, buy an oven thermometer so that you can know the true temperature of your oven. Hope this helps :)
ReplyDeleteMy proble also same like Soh too. Baked 1 hour 30 mins ady still sticky. Now I try put in refregerator see how lo.
ReplyDelete