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.
昨天,我丈夫临时才给我通知,他说隔天将会有数位同事到访家里开会,要求我给弄出几样甜品来招待。结果我在冒冒然的状态下制做了这道桃子乳酪烤蛋糕而得予大家的赞赏。


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!
一般上的乳酪蛋糕底都会采用饼干碎来铺底,我却选择了松软的海绵蛋糕来做底,因为我认为这个方法可以更增添乳酪的香味,而且也是强力推荐的做法之一,您不妨试试!


香草桃子乳酪蛋糕
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.
烤箱预热至180C度。

Line and grease the bottom and sides of a 8 inch round loose bottom baking pan with parchment paper. Set aside.
准备一个八寸圆形非固定底蛋糕模具,模具的底部刷点油然后铺上烘焙纸,边缘无需刷任何油脂。搁置备用。

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.
把材料A的粉料一起混入碗里,混匀。过沥两次后搁置待用。


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.
蛋白A先用打蛋器打出一些泡沫,然后分两次加入两种砂糖A,继续打成尾端挺立的蛋白霜。

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.
轻轻地把蛋黄A拌入蛋白霜,又再加过沥好的粉料A,用橡皮刮刀拌入均匀。最后就把溶化的牛油A也拌入至混合成蛋糕糊即可。

Transfer batter into the prepared baking mould and bake at the middle rack of the oven for 15-18 mins till cooked.
把蛋糕糊转入烤馍送入烤箱的中层烘烤15-18分钟至熟透为止。


Unmould the cake pan and parchment paper. Allow the cake to cool on the wire rack.
蛋糕烤熟后马上脱模,去掉烘焙纸后摆于铁架上待凉。

When the cake has cooled, place and line it into the bottom of a loose base 18-20cm cake pan. Set aside.
等蛋糕冷却后,铺入一个18-20cm的圆形蛋糕模。搁置备用。

Drain and pat dry the canned peach (B) with kitchen towels to remove excess moisture. Slice and set aside.
将罐头桃子B用纸巾吸取水份,切片后搁置备用。

Adjust oven temperature to 170C degrees.
烤箱温度调整至170C度。


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.
把乳酪B送入微波炉热一热15-20秒钟弄软后,转移入食物加工器,一起加入细砂糖,蛋黄,香草精和淡奶油B搅打至浓稠即可。

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.
再把乳酪面糊倒入已铺上了海绵蛋糕A层上。接着便把切片的桃子排在乳酪面糊上,才送入已预热的烤箱以170C烘烤25-30分钟至面糊定形后即可取出。

Increase oven temperature to 200C degrees.
烤箱温度再次调整至200C度。


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.
现在准备最后的表层。把全部材料C一起混入耐热碗,搅匀后送入微波炉烧热30秒。接着便把这酸奶混合糊倒入烤熟的乳酪蛋糕层上,又再次送入烤箱烧烤5-6分钟至定型为止。

Leave the cake to cool on a wire rack. Cover with cling wrap and refrigerate overnight before serving.
把烤好的蛋糕摆在凉架上,待凉后用保鲜膜盖上,冷藏隔夜后才品尝。

Decorate the top with whipping cream and toasted almonds (optional) prior to serving.
隔天可以在蛋糕表层上挤出打发的淡奶油霜及烤杏仁豆后才切来品尝。



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



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