巴斯克焦香乳酪蛋糕(小份量2-4人份)Basque Burnt Cheesecake (smaller portion 2-4 pax)

以前我很喜欢做日式芝士蛋糕,但自从我的手搅拌机坏了,我就没有做了,因为要打发蛋白。但这burnt cheesecake比起日式芝士蛋糕, 做法简单多了,这可以与孩子们一起做,而且真的很好吃。
PS:切记,任何芝士蛋糕必须至少冰箱冷藏4小时以上才可以吃。就好前晚做,第二天就可以吃了。

通常食谱的分量都很大,所以这是我改良后的食谱,分量大约2-4人份。

食材:
250g 奶油奶酪
1/2 杯糖
3 粒鸡蛋
1 杯浓奶油
1/2 小匙盐
1/6 杯中筋面粉
1 小匙香草精
1/2 小匙柠檬汁

做法
1. 烤炉调 200c,先热炉。
2. 把奶油奶酪和糖搅拌至糖融化。大约2分钟。
3. 鸡蛋一粒一粒的加入,每加一粒时,就搅拌均匀。然后加入盐,柠檬汁,奶油和香草精,搅拌均匀。
4. 面粉过筛,继续大约1分钟至滑顺,没有颗粒。
5. 倒入 8寸蛋糕模,放入烤炉烤30-35分钟至顶面有烤焦金黄色便可。
6. 乘凉后,放入冰箱冷藏4个小时或隔夜后,就可以吃了。

Ingredient:
250g cream cheese
1/2 cup sugar
3 large eggs
1 cup heavy cream
1/2 tsp salt
1/6 cup all-purpose flour/ cake flour
1 tsp vanilla essence
1/2 tsp lemon juice

Method:
1. Preheat the oven at 200c.
2. Beat cream cheese and sugar for bout 2 min until the sugar dissolved.
3. Then add one egg at a time, and beat.
4. Next add salt, heavy cream, vanilla essence and lemon juice, beat until all ingredient mix well together.
5. Sift the flour into the mixture and beat about 1 min until smooth with no clump.
6. Put a parchment/baking paper in a 8′ cake pan, pour in the batter.
7. Baked at 200c for 30-35 min, until deeply golden brown on top and jiggly at the middle.
8. Keep in fridge for at least 4 hours or overnight after cool.

以下是我速画This is my speed drawing video of Basque Burnt Cheesecake. 😋

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