Saturday, December 1, 2012

经典芝士蛋糕 Classic Baked Cheesecake

材料 :

消化饼 150g (磨幼)
干椰丝 30g
融化牛油 72g

柠檬汁 2 tbsp lemon juice (混合UHT鲜奶油300ml,置放10分钟后即成酸忌廉)
忌廉芝士 600g (置放于室温)
牛油 100g (软化)
幼糖 70g
粟粉 30g
鸡蛋 2粒
蛋黄 2粒

幼糖 60g
蛋白 2粒



  1. 底层材料:消化饼和干椰丝拌匀。过后把融化牛油倒进去拌匀,才倒入模具里压紧。放进冰箱冷藏。
  2. 陷料A:预热烘炉150度,将芝士、牛油及糖放入搅拌器打致幼滑,加入粟粉、鸡蛋拌匀后加入酸忌廉,置边。
  3. 陷料B:放入另一个搅拌器打致湿性发泡(70%结实)。
  4. 将(2)及(3)拌匀,倒入(1)。
  5. 将(4)以蒸烘方式烘两小时后,让蛋糕在炉内待凉。过后才取出冷藏。


150g Digestive biscuit (milled)
30g Dry shredded coconut
72g Melted butter

Filling A
2 tbsp lemon juice ( Mixed with 300ml UHT whipping cream, stand for 10 minutes to become sour cream)
600g cream cheese (at room temperature)
100g butter (softened)
70g castor sugar
30g cornflour
2 whole eggs
2 egg yolks

Filling B
60g castor sugar
2 egg whites

Utensil needed:
9" loose-base cake tin


  1. Base: Combine all dry ingredients. Add in melted butter and mix until combined. Press firmly into cake tin and refrigerate it.
  2. Filling A: Preheat oven to 150 degree celcius. Place cream cheese, butter and sugar in a mixing bowl. Beat until creamy. Add in corn flour and eggs. Beat until just combined. Add in sour cream and leave aside.
  3. Filling B: In another mixing bowl, whisk filling B at high speed until stiff (70%).
  4. Fold no. (2) and (3) together lightly with a hand whisk. Pour into prepared based of no (1).
  5. Place tin in steam bath and bake for 2 hours. After done, let it set cold in oven before placing in the fridge.

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