Life is all about seizing the moment and being happy.

芝士蛋糕

节假期间试做了Miho推荐的日本芝士蛋糕。配方简单、操作简易,15分钟全搞定。
味道么,介乎于New York Cheesecake 的浓郁而软滑和戚风蛋糕的香甜而绵软之间。连不吃甜食、固执口味的某人也切割了一大块,要不是赶紧收藏起来,新年那天的下午茶可就吹liao~~~

1. 将Cream Cheese(250g)、室温软化的Butter(2 tbsp)和细砂糖(1/4 cup)打至顺滑。加入蛋黄(4个),牛奶(1/4cup)搅拌后,筛入低粉(1/3 cup)混合均匀。
2. 在另一容器中打发蛋白(4个)并逐渐地加入细砂糖(1/4 cup),见蛋白挂搅拌头时,尖端处稍微弯曲即可。分次加入1糊中从上往下轻轻拌匀。
3. 倒入蛋糕模,震出气泡,隔水,310F/60~70 分钟。
4. 室温放凉,再入冰箱冷藏。

 

泯一口滚烫的咖啡,配上冰凉沁心的芝士蛋糕,那个变化无穷的口感啊,即丰富无比又那么的和谐!

 

 

19 responses

  1. Shu

    Cheesecake and soft smoked salmon. 2 of the finest things in Life.Hmmmmmmmmm. How come I don\’t have a neighbour like YN?!

    January 4, 2009 at 6:36 pm

  2. Y N

    First come first serve!SHU!

    January 4, 2009 at 6:40 pm

  3. jasmine

    haha, SHU is jealous of me.Chouer and I are really sooooo lucky. Thanks!!!I will try it next weekend.

    January 4, 2009 at 7:05 pm

  4. Shu

    Hahaha! Are you kidding, you know what I am like when it comes to cheesecake.It\’s somewhat a disappointment that most young ladies of my age have no cullinary skills whatsoever. Hence the reason guys like me have no choice but to visit the local friendly Safeway for our craving for bistros and sweets.

    January 4, 2009 at 7:17 pm

  5. Francis

    每当YN做糕点的时候,我们就有眼福,都是温馨美味的感觉,心灵上的满足。能有口福就更好喇,开店吧!

    January 4, 2009 at 8:19 pm

  6. mei

    前两天也做了差不多的芝士蛋糕,不过,我筛了一点可可粉,做成巧克力味的。唉,只有我一个人吃了,小阿嫌不甜吃了一点就不吃了。搞得我没积极性了。图片的光线 非常好!

    January 4, 2009 at 9:07 pm

  7. Y N

    Jasmine, try PHILADELPHIA\’s original cream cheese, it is really good one.Shu, I still remember walking into large chain stores like safeway when I first landed in Vancouver, hehe.Francis, 好像一来真的,就蛮不是这么回事咯~阿妍,小阿可能还是不习惯cheese的味吧。

    January 4, 2009 at 10:34 pm

  8. Rong

    I will try it for sure.

    January 5, 2009 at 5:23 am

  9. 铃铛

    15分钟就能搞定吗?我觉得一般分蛋白蛋黄的做法,都会繁琐一点。。。现在小白搅拌器只拿来和面做馒头了。。。(写这话时,有点心酸感)

    January 5, 2009 at 6:19 am

  10. 铃铛

    也发觉有点不同了。以前做蛋糕时,不太看也不买店里的蛋糕,现在会在蛋糕房里欣赏,也偶尔会买些。。不过亚洲的蛋糕精致细腻些,不像老美店里的只有甜腻感。。。

    January 5, 2009 at 6:22 am

  11. 听南

    嗯,谢谢YN小朋友呢,美国那边怎么样是不是也特冷?记得替我向美国人民问好啊就说我最近比较忙,就不方便当面为他们祝贺新年啦一定要特意祝福你一下:新年快乐!(*^__^*)

    January 5, 2009 at 6:38 am

  12. 听南

    这cake是你自己做的?牛!牛!!牛!!!(*^__^*)

    January 5, 2009 at 6:38 am

  13. 卡门

    我也是觉得自己动手做个精致的亚洲蛋糕要比买西方人那甜腻的蛋糕要好。看一眼就爱上了你的蛋糕,有时间一定要试一试。

    January 6, 2009 at 4:59 am

  14. Eric

    虽然希腊也是蓝与白,不过和葡萄牙的风格还是有很大不同。虽然两者都是很休闲,很缓慢的那种,不过相比之下,葡萄牙更有一种经历辉煌后的一种沧桑和恬静,古朴中透着内敛,毕竟葡萄牙直面汹涌澎湃的大西洋;希腊的那些小岛很写意,就像散落在爱琴海上的珍珠。有机会不妨亲自体会一下。

    January 8, 2009 at 8:50 am

  15. Y N

    Rong, you will like it for sure!铃铛,我喜欢用量杯的recipe, 很方便哦。你的小白搅拌器会有“出头”之日滴。^_^Helene, 我很少买店里的甜点,因为太甜。还有啊,你才是我的真正小朋友呢。*_^颂瑜,这款蛋糕你女儿们定会喜欢的。这次在美国发现PHILADELPHIA\’s Cream cheese真便宜,买了5块,可惜临走还是忘拿了。Eric, 虽没去过葡萄牙,但我觉得你说的有道理,我很喜欢希腊,无论是人文还是景观,下回想去那里的爱情岛。葡萄牙么,定找时间游一趟。

    January 8, 2009 at 9:00 pm

  16. linger

    糟了!我来得太晚了,肯定连Cheese味道都没有了。向姐姐请教,超市里有很多牌子的Cheese,软硬程度不同,一般做Cheesecake应该选怎样的Cheese呢?

    January 9, 2009 at 7:52 am

  17. youjun

    看了都可口,更别说“泯一口滚烫的咖啡,配上冰凉沁心的芝士蛋糕”啦……..美滋滋

    January 9, 2009 at 7:56 am

  18. Y N

    苓儿,是那种cream(奶油?)的cheese, 平时也可抹在面包圈也很好吃。偏软、略有一点点的咸味,看起来像普通的奶油(Butter)。通常用锡纸包装(偶尔用小圆塑料盒),250g。“检测”后让我知道哦。Youjun,和你交换杭州的小吃,咋样?

    January 9, 2009 at 9:32 am

  19. Magic瑞秋

    好久没来咯,又做好吃的啦.

    January 9, 2009 at 2:28 pm

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