南瓜板栗乳酪蛋糕

2024-05-01 21:06:17 226

南瓜板栗乳酪蛋糕
乳酪蛋糕的美味不用我说了,吃过的都知道有多好吃。今天我做的这款乳酪蛋糕,加了栗子味的南瓜,又加了板栗,做好的乳酪蛋糕层次丰富,味道也是复合的,一口就能感觉到多种味道,很好吃的哦。糖呢今天依然是用到了白糖,作用就是增加甜味,又不影响总体蛋糕的本色。

Details of ingredients

  • 奶油奶酪350g
  • 玉米淀粉20g
  • 鸡蛋60g
  • 50g
  • 淡奶油80g
  • 熟南瓜250g
  • 板栗20粒
  • 饼干碎100g
  • 黄油50g

Technique

  • 难度初级
  • 工艺
  • 口味奶香
  • 时间一小时

Steps to make 南瓜板栗乳酪蛋糕

  • 1.做这款蛋糕专门选择这种栗子味南瓜,这种南瓜面甜,有栗子的香味,和今天要用到的板栗味道非常搭,也比其他南瓜好吃
  • 2.南瓜切开去籽蒸熟备用。
  • 3.黄油融化,和饼干碎放一起
  • 4.充分搅拌均匀,让黄油和饼干碎完全融合
  • 5.把拌好的饼干碎压放入模具底部压实压平,放入冰箱冷藏半小时
  • 6.南瓜去皮把果肉切块铺在冷藏定型后的饼底上
  • 7.奶油奶酪提前解冻
  • 8.打散加白糖搅拌均匀
  • 9.分次加入蛋液,并充分搅拌至顺滑
  • 10.在搅拌好的奶酪液中加玉米淀粉并搅拌均匀
  • 11.加入淡奶油
  • 12.搅拌均匀。
  • 13.把搅拌好的奶酪液倒入模具中,没过南瓜
  • 14.然后把熟板栗仁摆上面。本来打算用颜色金黄的大颗粒的板栗的,但是放了几颗后感觉那个板栗个头太大,于是其余的就放了小个头的油栗,油栗虽然小,但是味道口感都强于大个的,就是颜色没有大的颜色黄
  • 15.这个配方的量本来是要用8寸的模具的,我临时改用了6寸和4寸的两个模具,小的那个好让我的宝贝孩子带到单位当加餐吃。
  • 16.烤箱160度预热5分钟,烤盘中装1厘米深的水,上面放烤网,然后把蛋糕模具送入烤箱,烤35分钟。因我用了一大一小两个模具,所以小的很满,大的浅,以使两个蛋糕的厚度差不多
  • 17.烤好的乳酪蛋糕,表面一点也没有开裂,很好
  • 18.晾凉后放冰箱冷藏室冷藏。冷藏后脱模,我脱模时有点暴力,反倒把表面给弄裂了。切块享用吧。
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