轻乳酪蛋糕

很久没有做蛋糕了，很喜欢这个轻乳酪蛋糕，馋嘴了就会去 Paris Baguette 买一个来解馋，自己做了一个大的就会全都自己吃掉，又会很内疚。可是近来都不出门了，生活节奏慢下来了，心情也静下来了，厨房还是我最好的养心蓄力的地方。

现在网上找方子很简单，我看中了这个：

https://www.craftpassion.com/light-japanese-cheesecake/

 

 

 

 

 

 

我放饼箱冷却时盖上保鲜膜，结果表面的皮给揭下来了，破像了

 

 

INGREDIENTS:

Cream cheese batter
250 gram Philadelphia cream cheese
6 egg yolks (Update: I measured mine, it was about 118g in total for the yolks)
70 gram castor sugar (This is half of the total 140 gram)
60 gram unsalted butter
100 ml full-cream milk or whole milk
1 Tbsp lemon juice
2 tsp lemon zest
60 gram cake flour / superfine flour
20-gram cornstarch
1/4 tsp salt

Meringue
6 egg whites (Update: I measured mine, it was 264g for the whites of 6 eggs)
1/4 tsp cream of tartar
70 gram castor sugar (This is half of the total 140 gram)

METHOD:

1. Pre-heat oven to 200°C / 392°F (Top and bottom heat, no fan force)
2. Grease 8″ x 3″ cake pan with butter, line bottom with baking paper
3. Whisk cream cheese till smooth over a warm water bath
4. Add yolks and whisk
5. Add half the sugar (70 gram) and whisk
6. Warm milk and butter in microwave (high, 1 min) or stove, whisk into batter
7. Add salt, lemon juice, lemon zest, and whisk
8. Remove from the water bath, sift cake flour and corn starch and fold into mixture
9. Whisk whites at low speed till foamy
10. Add cream of tartar and beat at high speed till bubbles become very small but still visible
11. Gradually add the balance 70 gram of sugar and beat till soft peaks
12. Fold whites into batter 1/3 at a time
13. Pour into the cake pan and tap the pan on the counter to release air bubbles
14. Bake with water bath on the bottommost rack in a preheated 200°C / 392°F for 18 mins, then lower to 140°C / 284°F for another 30 mins (let the heat in the oven to drop gradually with door closed) and turn off the oven and leave cake in the closed oven for another 30 mins. Remove water bath and open the door of the oven slightly at the end of the baking for another 30 mins for the cake to cool.

 

 

所有跟帖： 

• 谢谢你回来私房！ -葱薑蒜- ♀ (0 bytes) () 04/12/2020 postreply 14:49:57

• 谢谢你还记得我，只是我很落后了，还是一些傻瓜照片。 -suezi-q- ♀ (0 bytes) () 04/12/2020 postreply 15:03:04

• 就喜欢看图文并茂的，简单明了快速，看视频太慢了，找内容也不方便。 -路过2013- ♀ (0 bytes) () 04/13/2020 postreply 13:39:20

• 都记得你呀，大师级别的人物，以前的私房真的大师云集，现在这里被视频占用了，欢迎归来。我这个潜水员上来问声好。 -迈阿密- ♂ (0 bytes) () 04/12/2020 postreply 15:33:43

• 谢谢， 我跟大师们学了不少东西，这里大家都很愿意分享，我受益不浅。 -suezi-q- ♀ (0 bytes) () 04/12/2020 postreply 16:33:22

• 要常来呀！让我们多学习 -好吃不如饺子- ♀ (0 bytes) () 04/12/2020 postreply 15:49:42

• +1 -灵颜- ♀ (0 bytes) () 04/12/2020 postreply 16:47:52

• 苏姐回来太好啦！明天我也照这个烤蛋糕给女儿。您的里脊牛小排里用的锅是轻铁锅吗？啥牌子的？ -Mmom2269- ♀ (0 bytes) () 04/12/2020 postreply 17:49:05

• 你好！ 我用的是de buyer mineral b 小号的锅。 -suezi-q- ♀ (0 bytes) () 04/12/2020 postreply 19:02:45

• 真棒 -jade168- ♀ (0 bytes) () 04/12/2020 postreply 17:49:00

• 资深潜水员上来问好，好开心看到你，一直惦记着。 -海儿- ♀ (0 bytes) () 04/13/2020 postreply 11:08:56

• 太棒了。谢谢 -樱紫- ♀ (0 bytes) () 04/13/2020 postreply 12:19:16

• 好细腻的蛋糕 -想冬眠的熊.- ♀ (0 bytes) () 04/14/2020 postreply 09:17:27

• 也试试 -SAR- ♂ (0 bytes) () 04/15/2020 postreply 08:05:16