跟着小莫老师学的纽约芝士蛋糕,把原方子换成了小美版。浓郁的芝士搭配清爽的酸奶淋面,完美的结合。
用料
奶油奶酪kiri或者铁塔 | creamcheese300g |
消化饼干Maria biscuits | 150g |
黄油butter | 50g |
糖sugar | 100g |
玉米淀粉corn starch | 20g |
鸡蛋egg | 2个 |
柠檬汁lemon juice | 5g |
牛奶milk | 30g |
淡奶油wipping cream | 170g |
酸奶淋面topping | |
淡奶油wipping cream | 50g |
Sour cream 酸奶油 | 130g |
吉利丁片gelatine sheets | 5g |
纽约芝士蛋糕New York cheese cake的做法
将黄油放入主锅2分钟100度速度1融化黄油
Place butter into mixing bowl and melt 2min/100/speed1
把消化饼干放入主锅10秒速度7打碎
Add biscuits and crush 10sec/speed 7
把饼干碎倒入6寸加高的活底磨具中,用勺子压平压紧实,6寸磨具可以用尺子看一下,有8cm高就可以了
Spread crumb mixture into base of prepared springform tin(20cm,8cmhigh) a spoon to press crumb mixture down firmly to make a compact layer.
烤箱预热180度
把奶油奶酪和糖放入主锅1分钟分钟速度5搅打
Prepare oven 180 degrees
Place cream cheese and sugar into mixing bowl and mix 1min/speed 5
加入鸡蛋和玉米淀粉
Add eggs and corn starch
加入牛奶,淡奶油,柠檬汁2分钟速度6混合然后倒入刚刚做好饼干底的磨具中
Add milk, cream, lemon juice mix 2min/speed6
Pour cheese cake filling over crumb base
放入烤箱中下层,上下管加热180度,40到45分钟,放凉至室温后包好放入冰箱 冷藏2个小时。
Bake in a baking tray on the middle lower shelf of oven for w to cool to room temperature,then cover and refrigerate for at least 2hours.
淋面topping
吉利丁片用冰水泡软,把酸奶油放入一个大碗搅拌均匀
淡奶油和泡软的吉利丁片放入主锅2分钟80度速度2混合,然后倒入酸奶油中搅拌均匀至室温。
Soak gelatin sheet in cold water until soft and drain. Place sour cream into a big bowl.
Place cream and gelatin sheet into mixing bowl mix 2mins/80 degree/speed 2. Pour the mixture into sour cream and mix until room temperature.
把酸奶淋面倒在芝士蛋糕顶部,蛋糕冷却以后会有自然的凹陷。冷藏至淋面凝固。大概半个小时左右
Pour it over the set cheese n chill cheese cake in refrigerator,for at least half hour. Serve cold.
Serve cold
开吃