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Tuesday 28 April 2020

Basque Burnt Cheesecake (巴斯克烧焦蛋糕)




6吋活動蛋糕烤

材料:
奶油乳酪220g
砂糖70g
雞蛋2
蛋黄1顆(全蛋+蛋黄总共大约150个)
動物性鮮奶油125g
玉米粉10g 
抹茶粉5g
蘭姆酒10g / 或檸檬汁替代
少许栗子

做法:
1.奶油乳酪放到室溫軟化,與砂糖一起,用2-3速打到滑順。
2.分兩次加入雞蛋,蛋黄每一次攪拌均勻才放下一顆。
3.2-3次下鮮奶油,攪拌均匀。过
4.最後放入過篩的麵粉攪拌均,將麵糊過筛(也可以免去过筛步骤)
5. 烤模用烘焙紙鋪好,把栗子放入烤盘底部,將蛋糕糊倒入。轻敲蛋糕盘震出气泡。
6.用烤箱烤溫220度上下火烘烤30-35分鐘至上色。切勿烤得太上色,(蛋糕出炉后还会有余温继续上色的)

7.出爐之後先不要脫模,放涼之後享用。或放入冰箱一個晚上之後享用

Ingredients

  • 225g cream cheese room temperature 
  • 70g sugar
  • 2 whole eggs + 1 egg yolk (total 150g)
  • 125ml pouring cream
  • 10ml rum (or lemon juice)
  • 5g Matcha powder 
  • 10g Corn flour
  • some chestnuts

Instructions
  • Pre-heat oven to 220C. Then line 6” tin with parchment paper.
  • Using an electric mixer, cream the cream cheese and sugar together until smooth.
  • On low-medium speed, add in the eggs slowly one at a time, and mix thoroughly. Then stream in the cream and vodka. You may need to use a spatula to scrape any cream cheese that was stuck on the bottom of the bowl. Just make sure everything is mixed in well.
  • Mix the matcha and flour together and fold into the batter with a spatula.
  • Sift the batter into the prepared tin. 
  • Bake for 30-35minutes, You want to see a deep caramel color on the top of the puffed cheesecake but it shouldn’t be all the way black. 
  • Once done, let cool at room temperature in the pan for at least 2 hours so the cheesecake can set, then serve at room temperature or refrigerate overnight.