Tuesday, 8 December 2009

Japanese Light Cheesecake (日式芝士蛋糕)

一个朋友想吃的芝士蛋糕,而刚好我自己做一个也吃不完;所以
就一人一半了.

这个芝士蛋糕是照着郭子仁师傅的芝味十足的食谱做的.

材料(A):
400gm 鲜奶
250gm 奶油芝士
60gm 普通面粉,过筛

材料(B):
5粒 蛋黄
20gm 柠檬汁

材料(C):
5粒 蛋白
100gm 幼糖

1.将鲜奶和奶油芝士隔水加热,搅拌至芝士完全溶解.
2.加入筛过面粉,继续拌煮至浓稠.离火待冷,加入材料(B).
3.将蛋白和幼糖放入搅拌缸里搅拌至湿性发泡.
4.把芝士混合料慢慢拌入蛋白,拌均.
5.把混合料过筛后倒入一个已涂油铺纸的9寸烤模里.
6.以160'C及烘蒸方式烤1小时20分钟和至熟.
7.蛋糕烘好后,将烤箱门打开一条缝,让烤好的蛋糕在烤箱
内慢慢冷却.
8.将蛋糕冷藏4小时或以上.


Ingredients (A):
400gm fresh milk
250gm cream cheese
60gm plain flour, sifted

Ingredients (B):
5 egg yolks
20gm lemon juice

Ingredients (C):
5 egg whites
100gm sugar

1.Double-boil fresh milk and cream cheese until dissolved.
2.Add in sifted flour, mix well. Continue cook until thickened.
3.Remove from heat and leave to cool. Add in ingredients (B).
4.Whisk ingredients (C) until soft peak form, slowly mix
into cheese mixture.
5.Strain the mixture into a greased and lined 9 inch cake mould.
6.Steam bake at preheat oven 160'C for 1 hour 20 mins.
7.Leave cake to cool in the oven with door ajar.
8.Chill in the fridge for 4 hours.