Monday, September 11, 2017

奥里奥咖啡乳酪蛋糕 Coffee Oreo Cheesecake


It's been a quite since I last baked cheesecake. The was a block of leftover cream cheese from my last bake and half of it has gone bad while still leaving me with a decent chunk of cream cheese to make a cake for the family.
我已好久没制做奶油乳酪蛋糕了。正好家里找到了一批之前制做奶油乳酪蛋糕剩下的材料而从中有半部份的奶油乳酪已变质不能采用,但是幸好还是有一大半块还没发坏的奶油乳酪可以取来制做一项奶油乳酪蛋糕给予家属品尝。

Instead of adopting conventional water bath method which might risk getting the bottom biscuit layer soaked, I tried steam baking the cake by placing a tray of water on the lowest rack of the oven while the second lowest metal rack place the cake. In the end, the cake turned out well with minimal cracks and most importantly everyone loves it.
一般的重奶油乳酪蛋糕都是采用水浴法来烘焙而我为了避免水份渗透底层的饼干层破坏口感,结果便把烤模摆在烤箱的最底第二层然后又放个盛了水的烤盘在烤箱的最下底层来补助蛋糕的烘焙。烘焙出来的蛋糕效果不错,表面没出现太大的裂痕,而且还受欢迎。



奥里奥咖啡乳酪蛋糕
Coffee Oreo Cheesecake



Ingredients 材料

(A)
28 pcs Oreo Cookies 奥里奥饼干
105g Unsalted Butter 无盐牛油 (melted 融化)

(B)
3 Tbsp Instant Coffee Granules 即融咖啡精
4 Tbsp Hot Water 滚水

(C)
600g Cream Cheese 奶油乳酪 (softened to room temp 温室回温)
140g Castor Sugar 细砂糖
1-1/2 Tbsp Plain Flour 中筋面粉
1/4 Tsp Salt 盐
75ml Whipping Cream 淡奶油
1-2 Tsp Pure Vanilla Extract 香草精
3 Large Eggs 大号鸡蛋
14 Oreo Biscuits 奥里奥饼干


Directions 做法


Light grease an 8" round cake pan with removable base with a bit of the melted butter (A). Set aside.
准备一个8寸圆形活底蛋糕模具,在模具内涂上一层融化的牛油A。搁置备用。

Crush or blend the whole cookies (A) together with the cream fillings into fine crumbs. Stir the biscuit crumbs together with the melted butter (A) into a mixing bowl and press the mixture tightly into the bottom of the prepared cake pan. Referigerate for 10-15 mins for the crust to hardened.
先把奥利奥饼(连同荚饼的馅料)擀面杖压碎或用食物加工器搅碎。然后把融化的牛油A和压碎的饼干A一起混入盆里混合成饼底材料。 把混合好的饼底材料倒入模具紧紧地压实后置入冰箱冷藏10至15分钟待定型。

Combine (B) until evenly combined. Set aside.
将B材料一起混合入一个小碗,混匀搁置备用。




In another mixing  bowl, beat cream cheese, salt, castor sugar and flour (C) with electrial mixers until smooth. Add whipping cream, coffee mixture (B) and vanilla extract and beat on low speed to combine.

奶油乳酪,盐,细砂糖及面粉C加入搅拌盆里,用打蛋器打发至光滑无颗粒状,加入淡奶油,咖啡精B,香草精转慢速搅拌混匀。

Scrape down the sides and beat in eggs, in 3 additions until completely combined.
再把盆边的乳酪糊刮入混合,分三次把鸡蛋计入乳酪糊中,边搅拌均匀后再加入下一次至到完全混匀即可。

Break the oreo biscuits (D) into quarter. Using a rubber spatula, fold in 3/4 portion of the biscuits (D) into the cheese batter.
最后把每份奥利奥D饼干拨开成四份之一,使用橡皮刮刀将3/4的饼干D混入乳酪蛋糕糊内。

Transfer the batter over the chilled Oreo crust. Decorate the top with the leftover quartered Oreo biscuits.
然后把乳酪蛋糕糊倒入已冷却定型的奥利奥饼底层上。在蛋糕表面摆入剩余的奥利奥饼干D为装饰。

Preheat oven to 170C degrees. Place a baking tray filled with hot water on the lowest baking rack directly below the cheesecake.
烤箱预热至170C度。烤箱的最底层摆另一个烤盘,盘里倒入热水。


Bake cheesecake in the 2nd lower rack of the preheat oven at 170C degrees for 30 mins.  Then reduce to 150C degrees and continue baking for another another 20-25 mins until the sides are set and center jiggly.
把乳酪蛋糕模具放在已预热至170C度烤箱里第二底层的烤架上烤30分钟左右,转小火150之间继续烘烤20至25分钟直到表面颜色变深,而蛋糕中心微微摇摆即可。

Turn off the oven heat and let the cake sit in the warm oven with the door open for 1 hour until completely cooled to room temperature before refrigerating overnight.
熄火后把烤箱门打开让蛋糕慢慢散热一小时,等蛋糕完全冷却后才放入冰箱冷藏隔夜为佳。

Remove cheesecake from the fridge half an hour before serving.
享用之际最好提前半个小时从冰箱取出待稍微软化后才切块品尝。




Note

As this cake is not bake directly through water bath, the cake surface will likely crack during baking. Generally, the crack lines will sink and level back after leaving the oven when the cake cools down. Should the cake develop huge cracks during baking, it is advisable to lower down the oven temperature to prevent further cracks to the cake.
由于这款蛋糕没有采用水浴法,在烤的过程中,乳酪蛋糕表面可能会有轻微的开裂,一般上出炉后小裂纹都会平复。但如果裂口比较大,则可能是烤的温度过高,请酌情调温度。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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