Souffle Cheese Cake | 梳乎厘芝士蛋糕

Perfect combination of sponge cake and cheesecake, can’t resist!

Ingredients | 材料 :
  • Yield : One 6" Cheese cake | 1個6"蛋糕
(A) Egg yolk batter | 蛋黃麵糊
3 Egg yolks | 蛋黃
50g Fresh milk (room temperature) | 鮮奶 (室溫)
20g Cake flour, sieved | 低根麵粉,過篩
20g Corn flour, sieved | 粟米粉,過篩
1 teaspoon Lemon juice | 檸檬汁 1茶匙

(B) Cheese batter | 芝士糊
70g Fresh milk | 鮮奶
4 slices Cheese, about 80g, tear into small pieces | 芝士4片撕小塊
10g Icing sugar (Fine granulated sugar) | 幼砂糖

(C) Meringue | 蛋白霜 (Steps | 做法)
2 Egg whites | 蛋白
30g Icing sugar (Fine granulated sugar) | 幼砂糖
1/2 teaspoon Lemon juice | 檸檬汁 1/2茶匙

Steps | 做法 :

  1. 焗爐先以200°C預熱。
  2. 脫模焗盤貼上焗盤紙,及在模底包上兩層錫紙,備用。
  3. 放已過篩的粉在大攪拌盤中,加入50g室溫鮮奶,用打蛋器攪拌均勻。加入蛋黃和檸檬汁,用打蛋器攪拌均勻,備用。
  4. 在小窩中放入70g鮮奶,10g幼糖及撕小塊芝士,小火加熱,邊拌至芝士融化,關火。加入(3)蛋黃糊,攪勻備用。
  5. 在另大攪拌盤中蛋白先用電動打蛋器打出一些泡沫,分兩次加入糖,打至蛋白霜企身,加入檸檬汁打勻。放1/3蛋白霜到(4)麵糊中。用矽膠刮刀沿攪拌盤打圈翻轉攪勻,倒在剩下2/3的蛋白霜中,用矽膠刮刀打圈翻轉至混合均勻 (注意: 不要攪過多,否則空氣跑掉,蛋糕便不鬆軟)。
  6. 倒入烤模中,輕敲幾下讓麵糊均勻平整,烤盤上倒入一杯沸水。烤模放入已預熱的焗爐並調至190°C,焗約15分鐘至表面上色,調低至120°C續烤約40分鐘,用竹籤或筷子斜插入蛋糕內,竹籤出來沒黏著麵糊表示熟透了。
  7. 焗好的蛋糕立即脫模放涼架,暖吃或冷吃。

  1. Preheat oven for 200°C.
  2. Use a baking mold with detachable base, line with baking parchment. Wrap mold with 2 layers of aluminium foil to prevent water from flowing in, set aside for use.
  3. From (A) ingredients: Fold in sieved flour and milk into a mixing bowl, whisk well, add egg yolk and lemon juice, whisk well. Egg batter is ready for use.
  4. From (B) ingredients: In a small pot on low heat, put in milk, cheese and sugar, hand whisk till cheese dissolves. Off heat. Pour in egg batter, mix well. Cheese and egg batter is ready for use.
  5. In a large mixing bowl, whisk egg white with electric egg mixer until firm (note: DO NOT let egg white stains with sugar, oil or water). Add lemon juice, add sugar in 2 additions and whisk well after each addition, entire procedure takes several minutes. Fold in 1/3 meringue into cheese and egg batter (4) above, scrapper well along the sides of the mixing bowl, mix well. Pour this into remaining 2/3 meringue, scrapper well, same as above. (Note: Scrape too much will force air out and the cake will not be fluffy!)
  6. In a baking pan pour in hot water to do a hot bath. Pour batter into baking mold in preheated oven and adjust it to 190°C, bake about 15 minutes until the top slightly change color then adjust to 120°C, continue baking for another 40 minutes till a toothpick inserted in the center comes out clean.
  7. Take the cake out. Serve warm or cold.

Tips / 心得 :
  • 蛋白不可沾糖、油或水,否則蛋白打不起。
  • Avoid egg white stains with sugar, oil or water for making meringue.

0 意見: