蒸乳酪蛋糕︱免烤芝士蛋糕︱No bake steamed cheesecake

今天我們來學做乳酪蛋糕cheesecake。這算是輕乳酪蛋糕的一種，就算你不太愛cheese的味道，我相信你也還可以接受的。口感非常的綿密，還帶有輕輕的乳酪味，再搭配優格奶油，居家也可以輕鬆享受高級的下午茶甜點。

Today we will learn how to steam cheesecake. This is a kind of light cheesecake, even if you don't like the taste of cheese, I believe you can still accept it. The taste is very dense, with a light cheese flavor, and with yogurt cream, you can easily enjoy high-end afternoon tea desserts at home.

中等

份量

人份

準備時間

分

烹飪時間

分

卡路里　

cal

材料

原來分量(-)	計算分量(/2)	計算分量(x2)
材料：（模具：6寸戚風模具）
【蛋糕體】
奶油乳酪。。。 50g	25g	100g
優格/優酪乳。。。 75g	37.5g	150g
玉米油/植物油。。。 26g	13g	52g
雞蛋。。。 3個（去殼一個雞蛋50g左右）	0.5個	2個
低筋麵粉。。。 65g	32.5g	130g
細砂糖。。。 50g	25g	100g
白醋/檸檬汁。。。 1/2tsp（大約2g）	0.25tsp	1tsp

【奶油】
奶油乳酪。。。 40g	20g	80g
優格/優酪乳。。。 50g	25g	100g
細砂糖。。。 10g	5g	20g
動物性/植物性鮮奶油。。。 100g	50g	200g

Ingredient: (mold: 6 inch chiffon mold)
【Cake】
Cream cheese. . . 50g	25g	100g
Yogurt. . . 75g	37.5g	150g
Corn oil/vegetable oil. . . 26g	13g	52g
Egg. . . 3pcs (about 50g of an egg without the shell)	25g	100g
Low-gluten/cake flour. . . 65g	32.5g	130g
Caster sugar. . . 50g	25g	100g
Vinegar/lemon juice. . . 1/2tsp (about 2g)	0.25tsp	1tsp

【Cream】
Cream cheese. . . 40g	20g	80g
Yogurt. . . 50g	25g	100g
Caster sugar. . . 10g	5g	20g
Whipping/topping cream. . . 100g	50g	200g

製作步驟

蒸乳酪蛋糕︱免烤芝士蛋糕︱No bake steamed cheesecake

見影片

Refer to video

=================

【

蒸法】

水滾後入鍋，

中火蒸50分鐘。

【

烤法】

上下火

160°C烤40-45分鐘。

【

需要留意的地方】



優格的用量跟雞蛋配合。你用的雞蛋比我小，那優格需要增加5-10g；相反的，如果雞蛋比我的大，優格就減少5-10g。



奶油乳酪最好先放在室溫下，等到完全軟化後才使用。



我很少用鮮奶油，常常買了一瓶很久都用不完，因此我選擇植物性鮮奶油。雖然動物性鮮奶油比植物性鮮奶油更健康，但是它不耐放，也不能冷凍保存，容易油水分離，開封後最好5天內用完。相反，植物性鮮奶油用不完可以冷凍保存，下次要用再拿出來解凍就可以了。我試過一瓶放了半年以上也沒有壞掉。



打發鮮奶油的部分，唯一要注意的就是確保所有的材料都是低溫的，最好是冰箱裡直接拿出來的，包括打蛋頭和盆具。溫度越低越容易打發。



如果用烤箱，一切根據烤製戚風蛋糕的方法就可以了。



蛋糕冷藏過後口感更佳。

【

Steaming method】

After

the water is boiled, put it in a pot and steam on medium heat for 50 minutes.

【

Roasting method】

Bake

at 160°C for 40-45 minutes.

【

Points to pay attention to】



The amount of yogurt is matched with the egg. If the egg you use is smaller than mine, the yogurt needs to be increased by 5-10g. On the contrary, if the egg is larger than mine, the yogurt needs to be reduced by 5-10g.



Cream cheese is best placed at room temperature and used until it is completely softened.



I rarely use fresh cream, and buy a bottle can use for a long time, so I choose topping cream. Although whipping cream is healthier than topping cream, it is not durable and cannot be frozen. Otherwise it will easy to separate oil and water. It is best to use it up within 5 days after opening. On the contrary, topping cream can be frozen and stored if it is not used up, and it can be thawed after using it next time. I tried one bottle after more than half a year and it didn't spoil.



The only thing to pay attention to when whipping the cream is to ensure that all the ingredients are at low temperature, preferably directly out of the refrigerator, including the egg beater and pot. The lower the temperature, the easier it is to whip.



If you use an oven, pls follow the method of baking chiffon cakes.



The cake tastes better after being refrigerated.

HaosKitchen 作者

我是小豪~歡迎關注我的頻道！我喜歡烘焙與烘焙，經常在問題上做新食譜時難免會遇到各種美食我不斷的嘗試和實驗，希望解決的辦法，發現的秘密我也樂於跟大家分享這些方法和秘密，更希望大家少走冤枉路歡迎訂閱我的頻道，讓我們一起開開心心做烘焙~ 謝謝你們~ ...

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蒸乳酪蛋糕︱免烤芝士蛋糕︱No bake steamed cheesecake

蒸乳酪蛋糕︱免烤芝士蛋糕︱No bake steamed cheesecake

中等

材料

製作步驟

見影片

Refer to video

=================

【

蒸法】

水滾後入鍋，

中火蒸50分鐘。

【

烤法】

上下火

160°C烤40-45分鐘。

【

需要留意的地方】



優格的用量跟雞蛋配合。你用的雞蛋比我小，那優格需要增加5-10g；相反的，如果雞蛋比我的大，優格就減少5-10g。



奶油乳酪最好先放在室溫下，等到完全軟化後才使用。





打發鮮奶油的部分，唯一要注意的就是確保所有的材料都是低溫的，最好是冰箱裡直接拿出來的，包括打蛋頭和盆具。溫度越低越容易打發。



如果用烤箱，一切根據烤製戚風蛋糕的方法就可以了。



蛋糕冷藏過後口感更佳。

【

Steaming method】

After

the water is boiled, put it in a pot and steam on medium heat for 50 minutes.

【

Roasting method】

Bake

at 160°C for 40-45 minutes.

【

Points to pay attention to】



The amount of yogurt is matched with the egg. If the egg you use is smaller than mine, the yogurt needs to be increased by 5-10g. On the contrary, if the egg is larger than mine, the yogurt needs to be reduced by 5-10g.



Cream cheese is best placed at room temperature and used until it is completely softened.





The only thing to pay attention to when whipping the cream is to ensure that all the ingredients are at low temperature, preferably directly out of the refrigerator, including the egg beater and pot. The lower the temperature, the easier it is to whip.



If you use an oven, pls follow the method of baking chiffon cakes.



The cake tastes better after being refrigerated.

HaosKitchen 作者

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