Rum Raisin cheesecake is one of my favorite ice cream flavor, and green tea is even behind it. This time I mix the rum raisin with New York style cheese cake. I reduced the amount of sugar, and let rum and raisin do the sweetening job, rather than too much sugar. I also reduced the amount of the whole cheesecake mixture, to have a smaller cake and avoid overeating :p | 蘭姆葡萄起司蛋糕是我最喜歡的冰淇淋口味,抹茶口味還僅次於它。這次我將蘭姆酒葡萄混入紐約風格的重乳酪蛋糕。我減少了糖的用量,讓蘭姆酒跟葡萄乾帶出甜味,而不是過多的糖。我也減少了整個起司蛋糕體的量,只想做出扁扁的蛋糕避免一次吃太多:p |
Ingredient for 8 inch cheesecake: [crumb] Digestive biscuits 100g Butter 50g [cheesecake] Cream cheese 350g Unsalted butter 70g Sugar 70g Egg(small) x3 Raisin 20g Rum 2 table spoons Procedures: 1. Soak raisins in rum for a day. 2. Put the biscuits into a plastic bag and knead them into crumbs. Put the crumbs in the mold with baking sheet, and stir the crumb with melted butter. Flatten the tard and store it in the fridge for half an hour. 3. Beat the cream cheese and unsalted butter, and beat again with sugar. 4. Add one egg at a time, and beat the mixture. 5. Stir the mixture with soaked raisin. 6. Take the tard out of the fridge, pour the cheesecake mixture in, and knock the air out. 7. The bake should be baked with a cup of water, but I don't have the tray. I baked it with 200C for the first 10 minutes, and then 150C for 15 minutes, and 120C for 40 minutes. 8. After the baking is finished, stay the cake in the oven still the oven isn't hot any longer. Take the cake out and cool it slowly. When it's totally cooled down, store it in the fridge for a night and serve it tomorrow. | 製作八吋起司蛋糕的材料: [底] 消化餅乾 100克 無鹽奶油 50克 [起司蛋糕] 奶油乳酪 350克 無鹽奶油 70克 砂糖 70克 蛋(小顆) 三顆 葡萄乾 20克 蘭姆酒 兩大匙 步驟: 1. 前一天將葡萄乾泡入蘭姆酒備用。 2. 將消化餅乾放入塑膠袋揉碎放入鋪了烤紙的烤模,加入融化的無鹽奶油攪拌均勻,壓平,放入冷藏半小時。 3. 將軟化的奶油起司跟奶油用打蛋器打在一起,再慢慢加入糖打均勻 4. 蛋一次加一顆,用打蛋器打勻 5. 加入腌漬好的葡萄蘭姆,輕輕攪拌均勻 6. 從冰箱取出烤模,將起司蛋糕糊倒入,並把空氣敲出 7. 這裡我沒有使用隔水烤(因為沒有工具)。先用200C烤10分鐘,150C烤15分鐘 ,120C烤40分鐘 8. 烤完後在烤箱靜置到烤箱不燙,再取出放涼慢慢降溫。涼透後放冰箱一碗,隔天即可食用。 |