Blueberry Streusel Cheesecake 蓝莓酥粒芝士蛋糕
Dazzle your holiday table and top off your dinner with this mouth-watering cake for the coming Christmas and festive season! This Blueberry Streusel Cheesecake is delicious and not too sweet (also not too buttery as as I steam baked the cheesecake. This cake is refreshing with a lemony flavour and a light texture that almost melts in your mouth. You may also like to dust a little more confectionery sugar (icing sugar) if you prefer.
Great to serve this yummy dessert for your loved ones
- 100g chocolate marie biscuits
- 85g melted butter
- 3 egg yolksused large eggs
- 250g cream cheeseroom temperature
- 20g caster sugar
- 65g dairy whipping cream
- 1tsp vanilla extract
- 1.5tbsp lemon juice
- lemon zest from 1 lemon
- 2tbsp cake flour or plain floursifted
- 3 egg whites
- 1/4tsp lemon juice
- 35g caster sugar
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Biscuit base – Grease the sides of a 8 inch removable cake pan and line the bottom with parchment paper. Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add melted butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined greased cake pan (use a removable 8 inch round cake pan). Put the tin in the fridge for later use.
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Topping – Combine all ingredients （except blueberries and lemon zest) for toppings. Rub butter into flour mixture till crumbly. Keep chill in fridge.
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Cream the cheese and sugar together at low speed. Gradually pour in whipping, beat till smooth at medium speed. Continue beating and vanilla extract, lemon juice and zest, mix well .
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Add egg yolks one at a time and beat until all combined followed by 2 tablespoon of flour. Transfer cheese mixture into a large bowl.
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In another clean bowl, whisk egg whites and lemon juice till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
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Gently pour cheese mixture into prepared cake pan. (Wrap the cake pan with aluminium foil to prevent cheesecake batter seeped through the pan).
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Steam bake cheesecake in preheated oven at 160 deg C for 20 minutes till the top semi-set. Take out the cake pan from the oven. Toss blueberries with some corn flour (corn starch) and scatter on top of cake, followed by the topping and lemon zest (step 2) and continue to bake for another 50 minutes.
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Remove cheesecake from pan after cooling. Chill cheesecake for several hours before serving.
蓝莓酥粒芝士蛋糕
不好意思，又出现蓝莓蛋糕！圣诞节快到了，就准备做这款甜而不腻，入口即化的芝士蛋糕，带有柠檬的青香，非常的好吃！希望你们也会喜欢
材料：
饼底
- 100克 巧克力饼干
- 80克 溶化牛油
- 铺面料
- 50克 面粉
- 50克 砂糖
- 40克 冷牛油
- 200克 鲜蓝莓
- 1粒 柠檬皮屑
- 芝士馅料
- 3个 蛋黄（我用70克鸡蛋）
- 250克奶油芝士
- 20克 细糖
- 65克 动物性鲜奶油
- 1/2汤匙 蜂蜜
- 1/2茶匙 香草香精
- 1.5汤匙 柠檬
- 1粒 柠檬皮屑
- 2汤匙 面粉，过筛
- 蛋白霜
- 3个 蛋白
- 1/4茶匙 柠檬汁
- 35克 细糖
- 饼底 – 将饼干放入保鲜袋中，再用擀面棍压碎饼干，然后一个碗里用手把饼干碎与融化奶油抓匀，压入烤盘底部（8寸活动烤盘，底部铺纸傍边抹油），压平压紧。铺好饼干后，把蛋糕模放进冰箱备用。
- 铺面料 – 将杏仁碎铺面材料混合一起成小碎粒，收入冰箱冷藏，备用
- 芝士馅料 – 用电动打蛋器以底速度搅打奶油芝士和细糖。慢慢的倒入动物性奶油,用中速度搅打至顺滑。然后加入蜂蜜，香精，柠檬汁和柠檬皮屑搅匀。
- 加入鸡蛋，一个一个下，搅打至均匀，然后倒入一个大碗里。
- 蛋白霜 – 再另一个干净大碗，把蛋白和柠檬汁打至起泡，细糖分次加入， 打致硬性发泡。蛋白霜分3次拌入奶油芝士糊里，用刮刀翻拌均匀。
- 然后轻轻的倒入准备好的烤盘内。(用锡纸包住蛋糕烤盘以免烘烤时芝士糊外流)
- 用水谷方式烤20分钟至表层半凝固，取出蛋糕，鲜蓝莓裹上少许面玉米粉，铺在蛋糕上，撒上面料及柠檬皮屑（步骤2）； 再放入烤箱烤50分钟即可。
- 蛋糕冷却后脱模。收进冰箱冷藏数小时便可享用。
**蛋糕上层不是很甜，如喜欢更甜的话享用前可撒上适量的糖粉。
The post Blueberry Streusel Cheesecake 蓝莓酥粒芝士蛋糕 appeared first on Anncoo Journal.
Source: https://www.anncoojournal.com/recipe/blueberry-streusel-cheesecake/
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