Wednesday, October 3, 2012

覆盆子芝士蛋糕 (Raspberry cheese cake)

这是最近经常在我家出现的乳酪蛋糕。
原本乳酪蛋糕在我家不是很受欢迎的。
难得我家小姐喜欢,我自己也觉得很不错,所以要给君之送高帽了。
我喜欢覆盆子,于是这次把巧克力给换上了覆盆子酱;
酸酸甜甜的,颜色也好看,我很“中意”哦。
只是吃着吃着很有罪恶感,
体重指数飙升时,哭都没眼泪。
我老公也已经不只一次说年纪大了,甜食要控制。
幸亏两个孩子很吃得,不然我也没兴趣做了。
小小一个6寸蛋糕,很快就能解决。
食谱还是用回君之的大理石纹芝士蛋糕,把巧克力酱换成覆盆子酱

食谱取自:君之的手工烘焙坊~大理石纹芝士蛋糕

Ingredients:
  • (A) 200g Cream Cheese, 20g fine sugar
  • (B) 2 Yolks
  • (C) 25g low protein flour
  • (D) Whipping cream 100g
  • (E) 2 Whites,40g fine sugar
  • (F) 1 cup frozen raspberry + 1tbsp sugar (Process raspberries in food processor with 2 tablespoons sugar until smooth. Strain purée into a small saucepan. Boil mixture for 3 minutes, until slightly thickened. Cool to room temperature.)
Method:
  1. Preheat oven 160C with a tray of water ( water bath)
  2. Line the bottom of 6" baking pan with paper.
  3. Cream (A) until smooth. Add in (B) mixed well.
  4. Add in (C) and mix until well blended.
  5. Pour in (D) by batches and mix until well combined. 
  6. Whip Whites in (E) until foamy.
  7. Add in sugar, whip until soft peak.
  8. Gently fold 1/3 whites into yolk mixture until well-mixed.
  9. Fold in the rest of whites. Mix well. Pour batter into baking pan. Place on top on water-bath.
  10. Pour raspberry sauce into a piping bag. Pipe lines on top of cake and use a toothpick to draw patten. 
    Bake in preheated oven for 60 minutes. Remove cake from oven and allowed to cool completely. Place cake in the fridge for 4 hours to chill. Remove the cheesecake from the pan. Cut into slices and serve.


19 comments:

  1. Jane, 我又是第一个来吃蛋糕的人! 唔, 喜欢喜欢!

    ReplyDelete
    Replies
    1. Siew, 你的支持我永远记得的��

      Delete
  2. 我不怕肥,也不怕吃的。。:P
    食谱记下了,等。。。。。会试试^^

    ReplyDelete
  3. 这是好主意。我也很喜欢酸酸甜甜的口味,芝士蛋糕吃起来没有那么腻。

    ReplyDelete
  4. i don't care, i want to make this,hehehe..Look so yummy, so long did not eat cheesecake liao..

    ReplyDelete
    Replies
    1. Sonia, I also don't care. I also want to make this again this weekend. Hehe...

      Delete
  5. Wow, I make it to the top 5 today! Cheesecake is always my favourite! Nice!

    ReplyDelete
  6. 我也要做这个蛋糕给我自己,当作生日蛋糕。
    可怜的我,自己做给自己!哈哈!

    ReplyDelete
    Replies
    1. Mayck, 我每次自己生日都不想做蛋糕。即使没蛋糕吃也懒惰做。
      不可怜啦,想做就做。重要是享受做蛋糕的过程就好了。

      Delete
  7. Jane, lovely cake! That reminds me, I must re-attempt the Japanese Cheesecake. If successful, I want to try this cake!

    ReplyDelete
    Replies
    1. Phong Hong,wish you good luck! I am sure you will nail n master your Jap Cheesecake.

      Delete
  8. 好美的‘艺术品’,
    还真让人舍不得吃呢 :)

    ReplyDelete
    Replies
    1. caterpillar, haha... 谢谢你的抬举。

      Delete
  9. I have tried to bake this cake twice but failed :( so disappointed

    1) I have whisked the whipping cream and egg white till soft peak ( hopefully i have done it correctly as there was a little 'tail' when i lifted up the mixer.

    2) I have placed an oven thermometer to get the exact temperature but when i placed the cake in the temperature when down a bit. Is it because of the water in the oven? Is this normal?

    3) After baking, the top of the cake turned brown colour which is not the same like yours in the picture and it also collapsed when it cool down.

    Do you have any idea why? Although my cake didnt look presentable but it taste nice :)

    ReplyDelete
    Replies
    1. Hui Li, wow! looks like u really put in effort :) I never tested my oven with thermometer before. haha...
      Well, for no. 1, i think u did it correctly. No. 2 & 3, I think ur oven temp is hotter than mine so ur cake turns brown. Next time use warm/hot water for steam bake but reduce oven temp by 10C. Put ur cake in the lower rack. The cake will shrunk back after chill and that is normal.

      Delete
  10. Hi Jane, thank you for your great recipe. I used it to make my first cheese cake :)
    You may refer to my blog for the picture ^_^

    ReplyDelete

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