甜蜜奶酒起司蛋糕 Brandy Cream Cheesecake
<span class="Apple-style-span" style="border-collapse: collapse; color: rgb(68, 68, 68); font-family: Verdana, Helvetica, Arial, sans-serif; font-size: 14px; line-height: 22px; ">【Brandy Cream Cheesecake 】<br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; "><img src="http://leilako.com/recipes/foodpic/09302001_1.jpg" alt="" width="192" height="256" style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; ">【材料】 <br style="word-wrap: break-word; line-height: normal; ">A <br style="word-wrap: break-word; line-height: normal; ">麥維他全麥餅乾 10片 (壓碎) <br style="word-wrap: break-word; line-height: normal; ">奶油butter 1/3杯(微波融化) <br style="word-wrap: break-word; line-height: normal; ">B <br style="word-wrap: break-word; line-height: normal; ">奶油乳酪 cream cheese 250公克(室溫軟化) <br style="word-wrap: break-word; line-height: normal; ">奶油 butter 30公克(室溫軟化) <br style="word-wrap: break-word; line-height: normal; ">鹽 1/4茶匙 <br style="word-wrap: break-word; line-height: normal; ">C <br style="word-wrap: break-word; line-height: normal; ">蛋黃 2個 <br style="word-wrap: break-word; line-height: normal; ">Brandy Cream Liquor 1大匙 <br style="word-wrap: break-word; line-height: normal; ">鮮奶油 30公克(約1/4杯) <br style="word-wrap: break-word; line-height: normal; ">玉米粉 24公克 (過篩)(PS.我下次會試看看不添加玉米粉) <br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; ">D <br style="word-wrap: break-word; line-height: normal; ">蛋白 60公克 (大顆蛋的蛋白2個) <br style="word-wrap: break-word; line-height: normal; ">細砂糖 30公克 <br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; ">E <br style="word-wrap: break-word; line-height: normal; ">細砂糖 60克 <br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; ">【步驟】 <br style="word-wrap: break-word; line-height: normal; ">1. 烤箱預熱375度F或190度C，將A材料混合.平均鋪在未抹奶油的圓形烤盤上.壓平.烤10分鐘.取出待涼. <br style="word-wrap: break-word; line-height: normal; ">2. 將C混合均勻 <br style="word-wrap: break-word; line-height: normal; ">3. 用打蛋器將D蛋白打發泡.砂糖分兩次加入.最後打成尖挺狀 <br style="word-wrap: break-word; line-height: normal; ">4. 烤箱預熱為300度F. <br style="word-wrap: break-word; line-height: normal; ">5. 用打蛋器低速將B混合均勻.打發後.加入(3)之混合液.混合均勻.再將細砂糖分三次加入.拌勻 <br style="word-wrap: break-word; line-height: normal; ">6. 將派料倒入烤好的派盤內.入烤箱烤45-55分鐘 <br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; ">從烤箱取出後.冷卻.蓋上保鮮膜放在冰箱內.冰冷後再用小刀刮開邊緣倒出來.(如果使用派盤.就可於冰冷後直接切割取用) <br style="word-wrap: break-word; line-height: normal; ">======================================== <br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; ">第二種實驗配方:Brandy Cream Cheesecake<br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; ">後來做了另一種改良配方.加了一小盒的原味優格.(因為這裡一般超市很難找到sour cream).不加玉米粉或麵粉.希望比較鬆一些.不要像上一個那麼密實濃郁. 不過結果是比較鬆一些些.(我婆婆試吃之後.很喜歡).但還是沒有像9/29post的檸檬起司蛋糕那麼鬆. <br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; ">【材料】 <br style="word-wrap: break-word; line-height: normal; ">1. Cream Cheese 250g(室溫軟化) <br style="word-wrap: break-word; line-height: normal; ">2. 奶油 30g(室溫軟化) <br style="word-wrap: break-word; line-height: normal; ">3. 細砂糖 1/4杯 <br style="word-wrap: break-word; line-height: normal; ">4. 原味優格 一小盒 (100g) <br style="word-wrap: break-word; line-height: normal; ">5. Brandy Cream Liquor 兩大匙 (用藍姆酒也可以) <br style="word-wrap: break-word; line-height: normal; ">6. 蛋黃 2個 <br style="word-wrap: break-word; line-height: normal; ">7. 蛋白 2個 <br style="word-wrap: break-word; line-height: normal; ">8. 細砂糖 1/4杯 <br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; ">【做法】 <br style="word-wrap: break-word; line-height: normal; ">(1)+(2)=A <br style="word-wrap: break-word; line-height: normal; ">(7)+(8)=B (蛋白打發.加入砂糖打至尖挺) <br style="word-wrap: break-word; line-height: normal; ">A+(3)+(4)+(5)+(6)+B = C (混合均勻至看不到蛋白細胞) <br style="word-wrap: break-word; line-height: normal; ">烤箱預熱290度F 將C至入已鋪餅乾底的烤盤中.放置烤箱下層.烤55分鐘 <br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; ">【KO註】 <br style="word-wrap: break-word; line-height: normal; ">1. 烤好之後.從烤箱取出. 用小刀沿著蛋糕邊緣刮一圈...完全涼後置入冰箱冷藏. <br style="word-wrap: break-word; line-height: normal; ">2. 從冰箱取出之後.以開水浸泡派盤底座一會兒.比較容易脫膜 <br style="word-wrap: break-word; line-height: normal; ">3. 網路上有人建議，隔熱水烤起司蛋糕的話.8吋圓盤需烤90-100分鐘 <br style="word-wrap: break-word; line-height: normal; ">4. 若cream cheese不易軟化打發.可將容器下半部泡在熱水中再用攪拌器打. <br style="word-wrap: break-word; line-height: normal; "><br style="word-wrap: break-word; line-height: normal; ">如果用水浴法. 要注意<br style="word-wrap: break-word; line-height: normal; ">* 要加熱水， 如果加冷水. 烤的時間會粉久粉久....<br style="word-wrap: break-word; line-height: normal; ">* 水要超過烤盤的一半， 但不要濺到烤盤內<br style="word-wrap: break-word; line-height: normal; ">* 最好在裝熱水的盤子上鋪放一塊抹布(heavy dishtowel)， 將烤盤放在布上， 這樣烤盤底部才不會直接受熱</span>