Friday, 19 March 2010

香橙乳酪蛋糕 (Orange Cheesecake)

农历新年过后,我家剩出很多柑和橙子.放在冰箱里怎么吃也
吃不完似的.刚好母亲之前叫我做的柠檬乳酪蛋糕又有剩下
250gm的乳酪,所以把食谱稍微改了点,就做出了这个橙味乳
酪蛋糕了.


材料:
(A):
250gm 乳酪, 室温
250ml 鲜奶

120gm 牛油

(B):
50ml 鲜橙汁
2粒 橙皮,磨碎

(C):
6 蛋黄
60 gm 幼糖

(D):
70 gm 面粉
20 gm 粟米粉

(E):
6 蛋白
1/2 tsp 塔塔粉
60 gm 幼糖

做法:

1. 将乳酪和鲜奶隔水煮至溶化后,过虑.
2. 加入牛油,搅拌至完全溶解.放至微温.
3. 加入材料 (B) 和 (C),拌均.
4. 徐徐拌入材料 (D), 拌均.
5. 把蛋白加入塔塔粉, 用搅拌器搅拌至粗性发泡.
6. 加入幼糖再继续搅拌至湿性发泡.
7. 把乳酪混合料加入蛋白料里,轻轻拌均.
8. 把面糊倒入一个10'已涂油铺纸的烘盘里.
9. 放入预热烤箱,以150'C用水浴法烘1小时10分钟

Ingredients:

(A):
250gm Cream Cheese, soften
250ml Milk

120gm Butter

(B):
50ml Fresh Orange Juice
2 nos Orange Rind, grated

(C):
6 nos Egg yolks
60gm Sugar

(D):
70gm Cake / Plain Flour
20gm Corn Flour

(E):
6 nos Egg Whites
1/2 tsp Cream of Tartar
60 gm Sugar

Method:

1. Melt cream cheese and milk over a double-boiler, drain
to get smooth mixture.
2. Remove from heat and add in butter, stir until butter
melted. Leave aside till warm.
3. Add in ingredients (B) and (C). Mix well.
4. Slowly add in ingredients (D), mix well.
5. Whisk egg white and cream of tartar till frothy.
6. Add in sugar and continue whisk until soft peak foam.
7. Mix cheese mixture to egg white, mix well slowly.
8. Pour batter into a 10' greased and lined cake tin.
9. Bake at preheat oven 150'C with water bath for 1 hour 10 mins.