Saturday, November 19, 2016

香草桃子乳酪蛋糕 Super Vanilla Peach Cheesecake

Yesterday I was given short notice t to prepare some desserts for my husband's colleagues who would be coming over to the house during the weekend. Hence I came up with this light and creamy baked cheesecake which totally won them over.

Instead of using crushed biscuits for the base, I opted for a simple sponge cake base which I believe further enhances the flavor of cheese cake.  Highly recommended!

Super Vanilla Peach Cheesecake

(A) 海绵蛋糕底 Sponge Base
20g Plain Flour 中筋面粉 (sifted 过沥)
8g Rice Flour 粘米粉
20g Unsalted Butter 无盐牛油 (melted 溶化)
75g Egg Whites 蛋白
10g Castor Sugar 细砂糖
25g Dark Brown Sugar 黑砂糖
45g Egg Yolks 蛋黄

(B) 乳酪蛋糕层 Cheese Layer
330g Cream Cheese 乳酪
75g Castor Sugar 细砂糖
3 Egg Yolks 蛋黄
2 Tbsp Whipping Cream 淡奶油
2 Tsp Vanilla Extract 香草精
85g Canned Peach 罐头桃子

(C) Sour Cream Layer 酸奶层
190g Plain Yoghurt 原味酸奶
1 Tbsp Vinegar 白醋
30g Icing Sugar 糖粉

(D) Toasted Almonds 烤杏仁豆 (optional)

Method 做法

Preheat oven to 180C degrees.

Line and grease the bottom and sides of a 8 inch round loose bottom baking pan with parchment paper. Set aside.

Melt butter over a pot of simmering water. Set aside.
牛油放入耐热碗中,摆入已烧热的热水中隔热水融化。 搁置备用。

Combine plain and rice flour (A) together into a bowl. Sift twice and set aside.

In another clean and grease free mixing bowl, beat egg whites (A) until frothy. Add castor sugar and dark brown sugar in 2 additions. Continue to beat until firm peaks.

Lightly fold in egg yolks (A) till combined.  Add sifted flour mixture (A) and fold to combine. Lastly fold in melted butter (A) till incorporated.

Transfer batter into the prepared baking mould and bake at the middle rack of the oven for 15-18 mins till cooked.

Unmould the cake pan and parchment paper. Allow the cake to cool on the wire rack.

When the cake has cooled, place and line it into the bottom of a loose base 18-20cm cake pan. Set aside.

Drain and pat dry the canned peach (B) with kitchen towels to remove excess moisture. Slice and set aside.

Adjust oven temperature to 170C degrees.

Heat up cream cheese (B) in the microwave oven for 15-20 seconds till softened. Transfer into food processor together with castor sugar, egg yolks, vanilla extract and whipping cream (B) and blend till thick and creamy.

Pour cream cheese batter into the prepared cake pan over the sponge cake layer (A). Arrange the sliced peaches (B) on top.  Bake the cheesecake in the preheated oven at 170C degrees for 25-30 mins until set.

Increase oven temperature to 200C degrees.

Now to prepare the top layer. Combine all ingredients (C) together into a bowl and whisk till combined. Heat up the mixture in a microwave for 30 second until the mixture becomes fluid. Pour over the baked cheesecake layer. Send the cake back into the oven again and bake for another 5-6 mins for the cream layer to set.

Leave the cake to cool on a wire rack. Cover with cling wrap and refrigerate overnight before serving.

Decorate the top with whipping cream and toasted almonds (optional) prior to serving.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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