I've made several cheesecakes in various flavors, but I think cream cheese fits sour fruit better than non-sour flavor, such as tea or coffee flavor. This time I pick cranberry as the sour theme. Plus, the cranberry dyes the rum into a vibrant red, which is a stronger color effect than raisin. | 至今已經嘗試過不少口味的起司蛋糕,我認為水果酸口味比不酸的口味(像是茶或是咖啡口味)跟奶油乳酪搭很多。這次我選擇蔓越莓當坐我的酸果主題。再加上,蔓越莓可以把蘭姆酒染成鮮紅色,比葡萄乾的顏色效果更強烈呢。 |
Ingredient 250g cream cheese 60g granulated sugar 1 egg 40g Cake flour (Sifted) 100ml Milk 40g rum cranberry Procedure 1. Soak cranberry in two tea spoons of rum for 1 day to 1 week. 2. Mix the ingredient in the order of: cream cheese, sugar, egg, flour, milk and cranberry. 3. Preheat the oven to 200C. 4. Bake for 30 minutes. The top/bake heat should be 190C, and the lower/broil should be 200C. 5. Leave the baked pie on a racket until it cools down completely. | 材料 奶油乳酪250克 精製砂糖60克 蛋1顆 低筋麵粉40克(過篩) 牛奶100豪升 40克蘭姆蔓越莓 做法 1. 將蔓越莓醃漬在兩大匙蘭姆酒中一天~一周左右。 2 將材料按照順序混合:奶油乳酪、糖、蛋、麵粉、牛奶和蔓越莓。 3. 烤相預熱至200度C。 4. 烤30分鐘。上火190度C而下火是200度C。 5. 將烤好的派放在烤架上直到完全冷卻即可。 |