lemon cheesecake 檸檬芝士蛋糕

Lemon Cheesecake

It can be quite funny, after all those time snapping close up shots but in the end I like this top view shot the most. And I have decided to use it even though it shows the background tool for this shot.

Cheesecakes, it has been a GOOD while since I last made any cold desserts or uses any of my mousse rings. But since its near the end of summer, I went ahead and made this.

Lemon cheesecake (8inch cheesecake loose base mould)

Cream cheese 250g
Double or whipping cream 220g
gelatine leaves 4 (7-8 gram) or 1.5 tbsp gelatine powder
water 3 tbsp
egg 1 but divided into yolk and white
caster sugar 80g
lemon juice 2.5 tbsp*
digestive biscuit, crushed 120g
unsalted butter, melted 50g

biscuit crumbs + melted butter, mixed well. Place onto a loose base mould, using the back of the spoon to make an even layer of biscuit base.
gelatine leaves soaked in cold, await
whipped the cream till 70% done, put into the fridge aside.
cream cheese and sugar mix well using electric whisk, add in the yolk, mix well. add in lemon juice, mix well.
take the gelatine leaves out from the water, place it in a bowl with the 3 tbsp of water, microwave it for 20 sec, and stir.
place a spatula of cream cheese mix onto the gelatine, mix well and pour the whole thing into the remaining cheesecake batter. *this is to avoid lumps when hot mix into cold substance*
fold in the whipped cream, fold well.
finally, whisk the egg white alone until soft peak and again fold into the cheesecake batter. Once mixed well, you can pour into the cheesecake mould and leave it to chill for a good few hours or overhour.

*I think you can use another tbsp of lemon juice, its not strong enough for me. Or add a zest of a lemon.

檸香芝士餅 (8吋甩底模)

材料
奶油乳酪 250g
鮮奶油 220g
魚膠粉 1-1/2湯匙 or 魚膠片 4 片 = 8g
水 3湯匙
蛋 (分開蛋黃和蛋白) 1個
砂糖 80g
檸檬汁 2-1/2湯匙
消化餅 120g
溶化牛油 40g

做法:
忌鮮奶油打至7分發,放入雪櫃待用
消化餅打碎,加入牛油拌勻,放入模內壓實
魚膠粉用凍水調勻,座熱水上使其溶解 or 魚膠片泡冷水至軟﹐瀝乾﹐加入水然後放進微波爐叮熱20秒至融化。
cream cheese用打蛋機打滑,加入蛋黃、糖打均勻。
加入魚膠粉水和檸檬汁拌勻
加人忌廉拌勻
蛋白打至企身,加入芝士糊中,拌勻
倒進餅模中,放進雪櫃雪至凝固

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banana oreo cheesecake 香蕉朱古力奶油夾心芝士餅

It has been so long since i last made this, a friend of mine was asking for a receipe…
This receipe was actually shared by a cake shop in Hong Kong called Thereasa Festival on TVB gourmet tv program, soooo long ago. And i have made it a good few times with positives responses from friends and family.
Keeping this short…. as i m tired from translating the receipe into english. kakaka~~~

Banana Oreo Cheesecake

Biscuit base
Oero biscuits crumbs 6 oz
(when you buy oreo, remove the white cream bit and use a rolling pin to bash it till crumbs or blend it till crumb using a blender)
unsalted butter melted 3 oz

Cheesecake mix
Creamcheese 7 oz
sour cream 5 oz
icing sugar 1 1/2 oz
egg yolk  2
milk 1 oz
banana (best riped) 1 medium size roughly
whipping cream  9 oz (if you use double cream, the taste tense to be richer slightly)
oero biscuits (broke into bits to be add into the cheese batter) 3 biscuits – this is optional
oero biscuit crumbs (to be mix into the cheesebatter) 3 oz – you can omit this if you want a pale cheesecake?
gelatine powder 3 teaspoon or 6 leaves (1 leaf = 2.5 to 3g depends on the brand you use)
water 6 tablespoon

Biscuit base
Mix the oreo crumbs with the melted butter, and pour it onto the loose based cake mould. Using a spoon and smooth it out into a thin layer of base. put aside or into fridge while you prepare the next part.

Cheese batter
cheese + icing sugar, whisk using medium speed till fully mixed, add in the yolks, sour cream and milk; continue whisk till its fully cooperated. you can use hand held whisk or electric whisk, both are fine.
smash the banana via blender or fork, which ever way its better for you. add into the cheese batter, mix well
add in the oero biscuit bits, and the 3 oz oero crumbs into the batter, mix well.
Gelatine powder with water, mixed well, and let it the gelatine dissolved into the water via water bath. once melted, set aside will be in a good temperatute when we need it.
Now, whip the cream in a separate bowl till its 70percent stiff, then add into the cheesecake mix.
then you now add into the gelatine mixture and mix well.  and the batter is now ready to pour into the biscuit base.
put into fridge and let it set for at least 2 hours or more. best to fridge over night.

To decorate
remove the cake from tin, by rubbing a hot towel around the cake tin.
push it out from the bottom, as its a loose based cake tin.
Now you can decorate which ever way you want it. but for the picture wise, i just covered the whole cake using oero crumbs. and pipe a little cream on it and place a oero biscuit over it.

baked peppermint chocolate cheesecake 巧克力薄荷乳酪蛋糕棒

很久沒弄點心了﹐心血來潮想弄一弄﹐加上台灣一個出版社請我試食譜﹐反正工作什麼的都上了軌道﹐就有那個閑情弄弄….

好﹐來~~~~ 烤的巧克力薄荷乳酪蛋糕﹐是加了酒的蛋糕﹐嗯﹐我只可以說句我擔心酒味過重﹐所以就減少了食譜的原份量﹐免得我媽咪不吃﹐但烤完出來的時候﹐酒的味道反而不重….. 失敗的說! 整體來講﹐味道很濃﹐我媽咪吃過後也說很濃乳酪味道﹐不像她之前吃過的乳酪蛋糕. 看來她不喜歡紐約式的乳酪蛋糕囉.  而我覺得﹐除了濃郁的乳酪味道之外﹐甜度其實比平時吃的沒那麼甜﹐口感還不錯﹐但覺得冰硬了後立刻吃就會影響口感﹐所以下次吃的時候還是放在室溫一會比較好吧.  我自己覺得如果有朱古力配著吃﹐蛋糕的味道會比較好﹐因苦甜巧克力可以帶出乳酪蛋糕的清新味道…  不錯!!!

忘記說﹐這個食譜新書名 – 小小乳酪蛋糕食譜書. 大家去看看囉~~

材料
奶油乳酪 100g
酸奶油 50g
無鹽奶油 10g
砂糖 20g
蛋黃 2個
鮮奶油 1大匙
玉米粉 1又1/2大匙
薄荷酒 2又1/2大匙
淋在蛋糕上的巧克力 100g
餅底 – 消化餅乾 90g 和 無鹽奶油 30g

做法
1 – 餅底 – 餅乾弄碎加入融化奶油﹐拌勻﹐放在模子裡﹐壓平﹐備用.
2 – 奶油乳酪和軟化奶油拌勻﹐加入酸奶油﹐砂糖﹐蛋黃﹐酒﹐玉米粉…. 每加一樣東西便要拌勻才可以加…
3 – 倒入模子裡﹐磨平﹐送進烤箱烤約25分鐘 @ 180C. 記得預熱10分鐘.
4 – 烤好建議放幾個小時才吃﹐有人還說隔夜會更加好吃. 如果喜歡﹐可以淋上融化了的巧克力在蛋糕面上.