轻乳酪芝士蛋糕

2024-04-20 01:24:49 1354

轻乳酪芝士蛋糕
近两年轻乳酪芝士蛋糕刮起一阵热潮,台湾某品牌芝士蛋糕泛滥了大陆,跟风的商家不少,小伙伴们都排着长龙去买什么爷爷叔叔了,而大家津津乐道的那款畅销蛋糕,其实就是轻乳酪芝士蛋糕。有别于重芝士蛋糕的是,它的奶酪较少,里面多由低筋粉制成,是日本人改良后的一款甜点。它的口味清淡润滑,没有重芝士的微酸,乳酪味较轻,取而代之的是蛋糕的绵软口感。今天我们就来做一份轻乳酪芝士,不用排长队去买了,自己动手做出来的蛋糕足够完爆那些品牌~

Details of ingredients

  • 奶油奶酪227克
  • 鸡蛋4个
  • 低筋粉60克
  • 动物性淡奶油95克
  • 酸奶140克
  • 细砂糖90克

Technique

  • 难度简单
  • 工艺烘焙
  • 口味奶香
  • 时间一小时

Steps to make 轻乳酪芝士蛋糕

  • 1.材料:奶油奶酪:227克、鸡蛋:4个、动物性淡奶油:95克、酸奶:140克、低筋粉:60克、细砂糖:90克
  • 2.先将8寸活底蛋糕模横竖两层用锡纸包上
  • 3.再将模具活底取出也用锡纸包上,再放回模具里
  • 4.在模具内壁抹上一层软黄油(易于脱模)
  • 5.开始制作蛋糕糊,先将奶油奶酪,淡奶油和酸奶一起隔热水打均匀至顺滑无颗粒
  • 6.将蛋黄蛋清分开,加入4个蛋黄并搅打均匀
  • 7.再将低筋粉筛进奶酪糊里
  • 8.用手动打蛋器搅拌均匀后放进冷藏冰箱半个小时待用
  • 9.接着打蛋白部分,将4个蛋清打发鱼眼泡形状时,分次加入细砂糖
  • 10.蛋白加细砂糖后打发至提起打蛋器后可以拉出一个尖峰且顶端有稍微的弯曲状
  • 11.冷藏冰箱里拿出奶酪糊,这时奶酪糊应该是比较浓稠状态,取三分之一打发的蛋白到奶酪糊里用刮刀翻拌的手法拌均匀(不可打圈搅拌)
  • 12.再把拌均匀的奶酪糊部分倒回剩下的蛋白部分用刮刀同样用翻拌的手法拌均匀
  • 13.将拌好的蛋糕糊倒入之前准备好的蛋糕模具里,模具放深烤盘里,倒入3厘米高度的冷水
  • 14.烤箱预热上下火160度,放下层烤1个小时左右直到表面均匀上色,蛋糕彻底凝固没有流动状态即可出炉
  • 15.出炉后不要马上脱模,先放置自然冷却后放冷藏冰箱冷藏4个小时以上
  • 16.冷藏好的乳酪蛋糕取出,托起底部向上推出蛋糕
  • 17.脱模好蛋糕移到蛋糕垫或盘子里,切块即可食用
  • 18.完成咯
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