Now Reading
蓝莓芝士蛋糕 Blueberry Cheesecake

蓝莓芝士蛋糕 Blueberry Cheesecake

【底层材料】
消化饼125克(搅细)、牛油60克
【馅料】
芝士奶油250克、柠檬皮茸2茶匙、栗米粉1汤匙、糖粉80克,盐1⁄4茶
匙、A蛋1粒、A蛋黄1粒、奶油150毫升
蓝莓酱1⁄4杯、鲜蓝莓1盒
【蛋白糖霜材料】
蛋白2个、细糖55克、白醋1茶匙、栗米粉1⁄2汤匙
【做法】
1.溶解牛油,加入饼干碎混合成糠状,然后铺在盘底,收入冰箱。(图1-3)
2.把烤炉预热至160℃。
3.用搅拌器把全部馅材料一起搅拌至细滑。(图4)
4.把馅料倒入饼模里,然后铺上蓝莓酱,再盖上一层馅料,顶端留1
公分深的空隙(图5)
5.放入烤炉烤25分钟后关电,让它在里头冷却,这样可防止饼裂开。
【蛋白糖霜做法】
1.用电动搅拌器把蛋白搅拌至坚顶状,然后逐匙加入糖,每加一匙都必须搅拌至均匀才加另一匙,直到糖霜变厚和亮,糖完全溶解。然后加
入白醋和栗米粉,搅拌至均匀即可。
2.把蛋白糖霜铺在蛋糕上,然后以手提喷火筒烧其表面,也可放入烤炉烤2-3分钟至表面金黄色。(图7-8)
3.铺上新鲜蓝莓后收入冰箱,冷吃。

【Base Ingredients】
125 g digestive biscuits(grinded), 60g butter
【Filling Ingredients】
250 g cream cheese, 2 tsp finely grated lemon zest, 1 tbsp cornflour,
80g icing sugar, 1⁄4 tsp salt, 1“grade A” egg, 1 “grade A”egg
yolk, 150 ml cream
1⁄4 cup blueberry jam, 1 box fresh blueberries
【Meringue Ingredients】
2 egg whites, 55 g castor sugar, 1 tsp white vineger, 1⁄2 Tbsp cornflour
【Method】
1.Melt the butter and mix with the blended biscuit until the mixture
resembles fine crumbs. Line the base with biscuit mixture & chill to set.(pic 1-3)
2.Preheat oven to 160℃.
3.Meanwhile whisk all filling ingredients in an electric blender / mixer until smooth. (pic 4)
4.Fill each base with cheese filling to 1cm of the edge, pipe some
blueberry jam over & cover with more cheese filling.
5.Bake for 25 minutes, then turn off the oven and leave them to
cool with the door closed (this prevents them from cracking).
【To prepare meringue】
1.Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon
at a time, beating well after each addition, until meringue is thick and glossy and sugar is dissolved. Add the vinegar and
cornflour, fold until just combined.
2.Spoon the meringue onto the baked cheesecakes, using a blowtorch lightly grill the meringue. Alternatively grill the
meringue using the oven for 2-3 minutes or until meringue is golden brown.
3.Top with fresh blueberries & Chill before serving.

 

推荐

极品
0
高兴
0
喜欢
1
一般
0
无聊
0

Copyright © 2021 LIFE MAGAZINES. All rights reserved.

Scroll To Top