Wednesday, 7 December 2016

三色乳酪蛋糕 ( Triple Layer Cheesecake)



 前几天,在网上无意间看到自己做过的巧克力芝士蛋糕
突然思念了。。。。。。。


加上喜悦满满的十二月,总是让人想吃甜品,
于是忙里偷闲,给自己与家人烤个三色乳酪蛋糕呗!



喜欢底层饼干,加了烤香的核桃碎味道,
加上 咖啡,原味和巧克力三色乳酪带来的惊喜,
还真的有过节的感觉,
哈。。。哈。。。。。

最开心的人,莫过于那两父女;
一口接一口,一片接一片 ,
大快朵颐,吃个不亦乐乎!









三色乳酪蛋糕 
9寸圆形脱底模

材料 :
底层 :
150 克 Oreo 饼干碎
  40 克 烤香核桃,剁碎
100 克  溶化奶油


乳酪内馅:
750 克 奶油乳酪
130 克 细砂糖
   4  个 A蛋
330 克  鲜奶油
  30 克  粟米粉

A : 1汤匙即溶咖啡粉 + 1汤匙滚水, 1汤匙Khalua咖啡酒

B : 100克烹饪白巧克力(隔水炖溶),1茶匙香草精
C : 100克烹饪黑巧克力(隔水炖溶),2汤匙 可可粉(筛过)


做法 :

1。预热烤箱150'C.。 将9寸圆形脱底模包上2层的铝箔纸。

2。将所有的底层材料混合均匀,倒入模子内,压平,冷藏于冰箱约20分钟。

3。 在一个搅拌盆内,将奶油乳酪打至顺滑,加入细砂糖,继续搅打至霜状。逐粒加入鸡蛋,拌匀。

4。 加入鲜奶油,搅打至浓稠。加入粟米粉拌匀。将面糊平分3份,每份约485克。

5。 将所有材料A搅拌均匀,倒入其中一份面糊,拌匀。将拌匀的咖啡乳酪面糊倒入模子。 以水浴法烘约25 - 30分钟。

6。 将溶化的白巧克力与1茶匙香草精混合均匀,再与第二份面糊拌匀倒入模子,继续烘约25 - 30分钟。

7。 将溶化的黑巧克力与2汤匙筛过可可粉混合均匀,再与第三份面糊拌匀倒入模子,继续烘约25 - 30分钟。

8。 蛋糕烘好后,马上熄火,打开烤箱门,让蛋糕保留在烤箱20分钟。

9。 取出蛋糕,置于凉架上,待完全冷却后,表层盖上保鲜纸,冷藏于冰箱至少6小时或隔夜。


温馨提点:
 ~  双层铝箔纸包裹模子,以免在水浴法烘烤时,蒸水渗透面糊。
~   避免过于搅打乳酪面糊,不然成品会粗造不滑。
~   平分面糊,出来的层次才会均匀。




Triple Layer Cheesecake
Makes 9″ Round loose base baking tin 
 
Ingredients:
Base:
150g Oreo biscuit or digestive biscuits,blended
40g   toasted walnut, blended
100g melted butter 


Cheese filling:
750g cream cheese
130g caster sugar
4       large eggs
330g whipping cream
30g   cornstarch

A:
1 tbsp instant coffee granules + 1 tbsp hot water,1 tbsp Kahlua liquor
B: 100 g white chocolate, melted + 1 teaspoon vanilla extract 
C: 100 g dark chocolate, melted + 2 tablespoons cocoa powder, sieved




Method:

1. Preheat the oven to
150°C.  Prepare a  9″ Round loose base baking tin  by wrapping the pan with two layers of aluminium foil. 

2. Combine all the base ingredients and firmly press into the pan before refrigerating for about 20 minutes.

3. Beat cream cheese in a mixing bowl until smooth then add in sugar and continue beating until creamy. Add in one egg at a time, mixing well before adding the next.

4. Add whipping cream and beat until thick and creamy. Stir in cornstarch and mix until well combined. Divide the batter into 3 equal portions (about 485g/portion).

5. 
Combine all ingredients from (A), add them into the 1st portion of batter to make the coffee flavored batter and pour it into the prepared pan and bake at 150°C for 25 - 30 minutes using the water bath method. 

6. In the meantime, add melted white chocolate from (B) and vanilla extract into the 2nd portion of cheese batter and mix well to get the white chocolate flavored batter. Pour it into the pan and continue to bake for another 25 - 30 minutes using the water bath method. 


7. Lastly, add the melted dark chocolate from (A) into one of the cheese batter portions and mix well to get a chocolate flavored batter. Sieve in the cocoa powder and mix well. Pour the batter into the prepared pan and bake for 25 - 30 minutes using the water bath method.

8. Once the cake is done, off the oven, let the cake rest in the oven for 20 minutes with the oven door open.


9. Remove the cake from the oven and let it cool completely. Refrigerate the cake for at least 6 hours or overnight.

Notes:
~ Double wrap the loose base baking tin with heavy duty aluminium foil to avoid water from seeping through. 


~  Do not over beat the cream cheese mixture to avoid coarse texture of the end product.

~  Divide the cream cheese batter by scaling  to obtain equally layer.

















@@@@@@ Enjoy ! @@@@@@

11 comments:

  1. 诱人的美味乳酪蛋糕, 我也好喜欢, 好喜欢!

    ReplyDelete
    Replies
    1. 我更喜欢你家的冬炎烤鸡。。。。呵。。。呵。。。

      Delete
  2. 我们是同一天更贴吗 ? 来交换吃 ^^

    ReplyDelete
  3. 三色乳酪蛋糕,3种惊喜,3种滋味,真的很诱人嘞。。。

    ReplyDelete
    Replies
    1. 重点是。。。。把你给引诱过来,哈哈哈哈。。。

      Delete
  4. 喜欢这样的层次蛋糕,美美滴。

    ReplyDelete
  5. 我这懒人被你家的蛋糕诱进来了...也想你了~~~~

    ReplyDelete
  6. 我很久没吃乳酪蛋糕了,比较少做运动的缘故,怕发胖。。。Aunty的蛋糕几恶魔一下,让我想不顾体脂飚升的问题,直接大口咬下。

    ReplyDelete

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