Cranberry Cheesecake 蔓越莓乳酪蛋糕
This almost melt-in-the-mouth cranberry cheesecake is light, soft and with tangy of dried cranberries on top. It is an easy recipe to follow with white chocolate like the Soufflé Japanese Cheesecake that I baked four years ago. I’ve tweaked the recipe a little by adding some flours (cake flour and corn flour) into it. No sugar is required and you can also double the recipe for an eight inch round cake. Definitely perfect to serve for any occasions and as a festive holiday treat.
- 125g cream cheeseroom temperature
- 120g white choocolateMeji brand
- 3 egg yolksused large eggs, about 70g each
- 1/2tbsp cake flour or plain flour
- 1/2tbsp corn flour (starch)
- 1tsp vanilla extract
- 1tbsp lemon juice
- 1 lemon zest
- 3 egg whites
- 2tbsp dried cranberriescut into smaller pieces
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Preheat oven to 170 degrees C. Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside.
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Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Stir chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk
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Remove the bowl from double boiler. Add egg yolks, mix well followed by vanilla extract, lemon juice and zest, mix well again with a hand whisk. Sift in cake flour and corn flour, stir well to smooth.
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Whisk egg whites with 1/2 tsp lemon juice with an electric mixer until firm peaks form. If it’s thick enough, you can turn the bowl upside down without it sliding out. Add ⅓ meringue into the cream cheese batter and fold well with a rubber spatula. Then add the rest of the meringue and fold well again.
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Pour cheese mixture into pan. Dust dried cranberry pieces with some flour and scatter on top of cheese batter.
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Steam bake the cake at 170 degrees for 15 minutes. Then lower the temperature to 160 degrees C for 15 minutes and 130 degree for another 10 minutes.
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Run knife around rim of pan so that the cake will not get a waist line. Leave cake to cool completely before removing from the cake pan. Chill the cake before consuming （about 2-3 hours) and dust with powdered sugar (or snow powder) if you like.
蔓越莓乳酪蛋糕
放上酸甜的蔓越莓干，给这绵密湿润入口即化的蛋糕体更好的口感，让人无法拒绝！
- 材料：
- 125克 奶油奶酪 （温室中待软化）
- 120克 白巧克力
- 3个 蛋黄 （用大鸡蛋， 约70克一个）
- 1/2汤匙 底筋/中筋面粉
- 1/2汤匙 玉米粉
- 1茶匙 香草香精
- 1汤匙 柠檬汁
- 1粒 柠檬皮屑
- 3个 蛋白
- 1/2茶匙 柠檬汁
- 2汤匙 蔓越莓干，切小
做法：
- 烤箱预热至170度。准备1个7寸圆形烤盘，旁边抹油，底部铺上油纸。
- 白巧克力以隔水式融化，加入已软化的奶油奶酪，用蛋抽搅拌均匀至滑。
- 把乳酪糊离开隔水，加入鸡蛋，香草香精，柠檬汁和柠檬皮屑，搅拌均匀。筛入面粉和玉米粉，再拌匀至滑即可。
- 将蛋白和1/2茶匙柠檬汁打致硬性发泡，先将1/3打发的蛋白加入乳酪糊，用刮刀翻拌匀，然后再加入剩余的蛋白再翻拌均匀。
- 将乳酪混合物倒入烤盘中。在蔓越莓干上撒上少许面粉，然后撒在乳酪糊表层即可。
- 用蒸烘法方式摄氏170度先蒸烤15分钟，之后160度烤15分钟，再换低温度至130度烤10分钟。
- 烤好的蛋糕从烤箱取出。用小刀子沿著蛋糕的邊緣劃一圈，这样蛋糕就不会呈现出腰围了。蛋糕待凉后脱模，收入冰箱冷藏，大约两三个小时撒上少许糖粉或防潮糖粉即可享用。
The post Cranberry Cheesecake 蔓越莓乳酪蛋糕 appeared first on Anncoo Journal.
Source: https://www.anncoojournal.com/recipe/cranberry-cheesecake/
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