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奥利奥芝士蛋糕 Oreo Crust swirled cheesecake

奥利奥芝士蛋糕 Oreo Crust swirled cheesecake

【饼层材料】
奥利奥饼干碎500克、黄糖30克、TATURA牛油250克(溶解)
【馅料】
TATURA芝士奶油750克、盐1茶匙、细糖130克、A蛋4粒、面粉20克、栗米粉10克、Paul’s Thickened Cream250克、红色素1⁄2茶匙、草莓酱适量、10寸可拆卸圆烤盘(涂油铺铝箔)
【装饰】
A: Paul’s Thickened Cream200克、糖粉30克(筛过)
B: 新鲜草莓、蓝莓各1包、奇异果1⁄2粒(去皮切粒)
【饼层材料做法】
把所有材料混合,然后挤压至烤盘上,周边达2寸高,收入冰箱待用。(图1-2)
【馅料做法】
1.把TATURA芝士奶油、盐及糖混合,搅拌至乳化。(图3)
2.把蛋和筛过的粉料加入搅拌,然后加入Paul’s Thickenedcream,搅拌均匀后取2-3汤匙材料和红色素混合。(图4)
3.把馅料材料倒入冷藏的饼层上,然后用挤袋把红色馅料挤在表面成云石状。(图4-6)
4.放入预热至170℃的烤炉里隔水烤1小时。
5.关掉烤炉,让蛋糕在里头待20分钟,然后开着烤炉门,让蛋糕完全冷却后才取出。
6.把冷却的蛋糕收入冰箱。
【装饰】
1.用电动搅拌器把奶油和糖粉搅拌至发起,然后装入挤袋挤在冷却的芝士蛋糕上。铺上切好的水果装饰。(图7-8)
2.再收入冰箱,吃时切块。

【Oreo Crust Ingredients】
500g oreo crumbs, 30g brown sugar, 250g TATURA butter (melted)
【Filling】
750g TATURA cream cheese , 1 tsp salt, 130g castor sugar, 4 “Grade A” eggs, 20g plain flour, 10g corn flour, 250g Paul’s Thickened Cream
1⁄2 tsp red food colouring, some strawberry jam, 10”round loose bottom cake pan(greased & wrapped with foil)
【Decoration】
A: 200g Paul’s Thickened Cream, 30g icing sugar(sifted)
B: 1 packet fresh strawberries, 1 packet blueberries, 1⁄2 kiwi fruit (skinned & cut into wedges)
【To Prepare Crust】
Combine all the ingredients until mixed. Press onto the cake pan, and pressing the sides of the cake pan up to 2 inches. Refrigerate
the crust.(pic 1-2)
【To Prepare Filling】
1.In a mixing bowl, beat the TATURA cream cheese withsalt, sugar until creamy. (pic 3)
2.Beat in eggs and the sifted flours and lastly the Paul’s Thickened Cream. Remove like 2-3 Tbsps cream cheese mixture & mix with
the red food colouring.
3.Pour the cheese filling into the chilled oreo crust then using a piping bag drop red cheese filing over to make like marble. (pic4-6)
4.Preheat oven & bake the cheesecake in a water bath for 1 hour @ 170℃.
5.Turn off heat, leave the cheesecake in the oven for 20 minutes and leaving cake to cool completely in the opened oven.
6.Chill the cheesecake in the refrigerator for a minimum 6 hours before cutting.
【To Decorate Cheesecake】
1.Using an electric beater with a balloon whisk, whisk the cream with sifted icing sugar until stiff. Using a piping bag, pipe the cream over the cooled cheesecake. Decorate with fruits. (pic 7-8)
2.Refrigerate and serve chilled

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