Tuesday, 11 November 2014

橙香软芝士蛋糕 ~ Orange Cheesecake

 







食谱取自 :芝味十足


橙香软芝士蛋糕

底部
材料 :
120g / 8 消化饼 (压碎
60g  溶化牛油

芝士糊
A :
500g 奶油芝士
2 蛋黄
50ml 牛奶
1 鲜橙 取汁
1  橙皮碎
2 大匙 橙酒 随意
50g 面粉 过筛

B :
2 蛋白
90g 幼糖

巧克力奶油
150g 烘焙巧克力 切碎
50g 动物性奶油

做法
1 底部 将全部材料拌匀,压在8” 脱底圆形模里,放进冰箱冷冻20分别钟至硬。

2.奶油芝士加入蛋黄和牛奶,用桨状打器拌至光滑,加入鲜橙汁,橙皮,橙酒和面粉拌匀至光滑。

3.在干净的搅拌缸中,将蛋白和幼糖用球状拌打器快速打至软性发泡,然后分3次加入芝士糊里充分拌匀。

4.将芝士糊倒入(1)里,抹平表面。
5.  送进已预热烤箱以200度蒸烤15分钟,至表面呈黄色,然后转150度继续烤60分钟或至熟。熄电,把门打开少许,让蛋糕在烤箱约1小时后才取出,倒扣出蛋糕,放进冰箱冷冻4小时。

6.巧克力奶油 :将巧克力和鲜奶油隔水搅煮至溶解和光滑。

7.将巧克力奶油涂抹在芝士蛋糕上,即可。
 
 
                                           

 Recipe source : The Ultimate Indulgence Cheesecake by Chef Alan kok

Orange Cheesecake
Base
Ingredients :
120g digestive biscuits ( crushed )
60g melted butter

Cream cheese mixture
A :
500g cream cheese
2 egg yolks
50ml milk
1 orange ( squeezed juice )
grated zest of 1 orange
2tbsp orange liqueur ( optional )
50g plain flour ( sifted )

B :
2 egg whites
90g castor sugar

Chocolate ganache :
150g cooking chocolate
50g dairy whipping cream

Method :
1. Base : Mix biscuits crumbs with melted butter evenly and press into a 8” round loose bace cake tin . Chill in the fridge for 20 minutes or until firmed .

2. Beat cream cheese , egg yolks and milk till smooth . Add in orange juice , orange zest, orange liqueur , plain flour and stir until well mixed and smooth .

3. Whisk egg whites and caster sugar at high speed until soft peak is formed . Mix into cream cheese mixture in 3 batched .

4. Pour the mixture onto sponge cake and level the surface .

5. Steam-bake the cheesecake in the preheated oven at 200c for 15 minutes or until the surface is lightly brown. Reduce the heat to 150c and bake for another 50 minutes or until cooked . Turn off heat . Leave the cake to cool in oven with door ajar for 1 hour . Remove the cake from tin . Chill in the fridge for at least 4 hours .

6. Chocolate ganache : Double-boil cooking chocolate and dairy whipping cream until melted and very smooth /

7. Spread chocolate ganache on the surface of cheesecake and decorate with sliced oranges  .

 
 

This post is linked to Cook-Your-Books # 18 , hosted by Joyce from Kitchen Flavours.