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Classic Cheesecake Bars-cream cheese, a little sour cream and a digestive biscuits crust. It is easy-to-make, easy-to-
Ingredients ( 8 cm x 15 cm Toast Pan x 2 )
- 250 g Low Fat Cream Cheese
- 100 g Sour Cream
- 25 g Unsalted Butter
- 65 g Brown Sugar
- 70 g Whole Eggs
- 20 g Egg Yolk
- 5 g Corn Starch
- 1/4 tsp Homemade Vanilla Extract
Crust
- 60 g Homemade Digestive Biscuits
- 2 tsp Any Vegetable Oil
Preparation
1. Soften unsalted butter in a water bath.
2. Prepare crust, put digestive biscuits into a zipper bag, crack the biscuits with a rolling pin. In a small bowl, mix ingredients for the crust with a spoon until well combined. Press the mixture firmly into the base of the prepared cake pan.
3. In a large bowl, fold in cheese with vanilla extra and brown sugar until all sugar melt.
4. Fold in soften unsalted butter until smooth.
5. Fold in sour cream until smooth.
6. Whisk eggs and egg yolk, Gently fold the egg mixture into the cheese mixture 3 times until smooth and well combined.
7. Sift in corn starch, combine well.
8. Sieved the cheese mixture. Pour into the cake pan over the crust. Place the cake pan in a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
9. Preheat oven to 160ºC. Bake 50 minutes to 1 hour. Add aluminium foil on top of cake pan to prevent browning after 40 minutes. After 1 hour, turn off the heat, and let rest in the cooling oven for 40 minutes. Once the cake has completely cool, remove from oven and wrap with plastic wrap. Refrigerated for 1 night. Remove cheesecake from the pan. Cut into slices with a hot knife. Enjoy !
Reminder
- There are holes at the bottom of toast pan, therefore I placed a baking paper to avoid leaking.
- A tightly covered cheesecake can be stored in the refrigerator up to a week, in freezer for 1 month. To defrost, allow cake to defrost in the refrigerator about half day.
- Any kind of round or square pan can be used. 2 ~ 3 layers of Aluminium foil should be lined in a springform pan.
- There are differences in each oven, baking temperature and time have to make adjustments.
如果不食鷄蛋,可以忽略或改其他材料代替嗎?
這配方需要雞蛋
冷凍保存祇有一個月嗎?為何我看到日本那邊很多無添加任何防腐劑的的芝士蛋糕冷凍保存都註明能6個月呢?希望能給我解惑哦!感恩!
即使無添加
家庭製作不可能是無菌間
消毒設備也不能相提並論
我照著做真的非常好吃!
hi, i like how u teach people to do homemade goods. I learn alot.
may u teach us how to do homemade sour cream. It’s very expensive to get at the supermarket.
可以用白砂糖代替黃糖嗎?
白砂糖經過精煉,不宜多吃,而且比黃糖甜度高,代替要減糖
如果用方形活動模, 但不是不沾模…要用烘焙紙圍邊嗎? 還是塗一層油比較好? 謝謝~
用活動模要鋪烘焙紙,不用塗油
請問可以用電動打蛋器嗎?
不需要打發,也不要加空氣進去,所以毋須使用電動打蛋器
請問脫模容易嗎?
容易,建議用不沾模
好少見奶酪部份會加奶油喔!
加奶油蛋糕㑹更香
你好!我想問多出來的酸忌廉有冇咩食譜可用?
可以做蛋糕, google 一下可以找到很多食譜