Thursday 5 May 2016

樱花乳酪蛋糕 【Sakura Cheesecake】



记得当日,收到表弟从日本带回的漂亮盐渍樱花,不禁喜出望外,心里也在盘算着要将这樱花变成这样那样的。  结果, 几乎是将它冷藏了, 而却久久也变不出什么“好样子”。

三月里,做了两个蛋糕, 一个做给我的他~英式柠檬蛋糕。 而另一个即是这款的樱花乳酪蛋糕,做给好朋友的生日蛋糕, 匆匆忙忙之下完成的。  急着将它脱模拍摄, 脱至一半才惊觉蛋糕尚未完全凝固。 这回只能哎呀呀了几声, 然后重新放回冰箱里了。  


漂亮的盐渍樱花, 不管将它变成什么样子, 都是让人陶醉的。  欣喜, 终于解决了一部分的樱花, 虽然冰箱里还有剩余的。



【樱花乳酪蛋糕】

[饼干底]
150克消化饼(压碎)
115克溶化奶油

乳酪奶油馅】
200克乳酪(温室软化)
20克细糖
1大匙柠檬汁
1大匙半明胶粉+2大匙热水
100克动物性鲜奶油
130克酸奶

樱花镜面】
190克清水
20克细糖
15克明胶粉 

*  适量盐渍樱花

做法
1.  将大约15朵盐渍樱花泡浸水里大约2小时, 沥干放置于干毛巾上, 备用。
2.  将消化饼碎和溶化奶油放入大碗里, 混合均匀并紧压在7寸脱底圆模里, 然后放入冰箱冷藏备用。
3.  把2大匙热水倒入明胶粉里, 隔水加热至溶化, 备用。  
4.   将乳酪奶油和糖以中速搅拌至顺滑, 加入酸奶搅拌均匀。  然后将溶化明胶液加入, 拌匀。
5.  取另一盘, 将鲜奶油打发, 加入步骤(4)里, 搅拌均匀。
6.  从冰箱里取出备好的饼模, 将乳酪奶油馅倒入, 放入冰箱里冷藏至少4小时以上至凝固。  
7.  取一小锅, 加入明胶粉和细糖, 然后倒入清水混合均匀,隔水加热融化成液体, 冷却后备用。
8.  取出已凝固的乳酪蛋糕, 慢慢地倒入液体, 然后再将樱花排入, 放入冰箱里冷藏至凝固。




Sakura Cheesecake

[Biscuit Base]
150g marie biscuits (crushed
115g melted butter

Filling
200g cream cheese (at room temperature)
20g castor sugar
1 tsp lemon juice
1+1/2 tbsp gelatin powder+2 tbsp hot water
100 g whipping cream
130 g yogurt

 Topping
190 g water, 20g sugar, 15g gelatin powder

Method 
1.  Rinse 15 pickled Sakura to reduce salt and soak for 2 hours.  Drain the Sakura and discard the water, place the flowers on dry and clean kitchen towel.
2.  Place crushed biscuit and melted butter together in a mixing bowl and  mix well.  Press firmly onto bottom of 7-inches loose bottom pan and place the pan in the fridge for later use.
3.  In a small bowl, dissolve gelatin powder with 2 tbsp hot water in low heat by using the double boiled method.  stir the mixture until it fully dissolved.  Let it cool and set aside. 
4.  Cream cream cheese and sugar till creamy and smooth.   Gradually add in yogurt until combined, then add in melted gelatin , mix well.  
5.  In another mixing bowl, beat whipping cream until peak form.  Then fold into the cream cheese mixture and mix well. 
6.   Pour the cream cheese mixture over prepared crust and spread evenly and refrigerate for at least 4 hours or until set.
7.  Place gelatin powder, sugar and water in a small pot that can be placed over a small saucepan of simmering water.  stir the mixture until it fully dissolved.  Let it cool and set aside. 
8.  Remove the cake pan from the refrigerator and gently pour the gelatin mixture on top of the cheesecake.  Then, gently place the pickled Sakura on it.  Chill cheesecake before serve. 




蛋糕送给友人的, 所以没有切片咯!



6 comments:

  1. 浸开的樱花真的很漂亮,我的也是还有很多,要好好想看做什么。。

    ReplyDelete
  2. Wow! 好美丽的乳酪蛋糕! 喜欢!

    ReplyDelete
  3. 好漂亮的樱花乳酪蛋糕喔!!大侄女去日本旅行也买了些回来。
    现在正在想要拿来做什么。。哈哈!!

    ReplyDelete
  4. Nice cheesecake, may i know how you remove the cake from the tin. I tired before then the cake become very ugly

    ReplyDelete
    Replies
    1. I use the hot tower to heat the sides of the pan to make it easier to be removed.

      Delete
  5. 漂亮的蛋糕, 如果是我收到肯定超开心的。

    ReplyDelete

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