Ok, this is just a regular lime instead of key lime. There are also some translation differences between lemon and lime. In Taiwan, we called green limes as '檸檬(lemon)' and the yellow lemons are ’萊姆(lime.)’ This lime cheese tart is made of green lime, which we called lemon. In addition to the confusing names, this lime cheese tart is my intention to make classical lime tart, but also to use up my cream cheese before it's expired. Therefore, we got lime cheese tart. It tastes between cheesecake and lime tart. It is not as thick and heavy as regular cheesecake, and the sour flavor makes the cheese tart lighter. | 好,先聲明這只是顆普通的檸檬而不是key lime。而且事實上檸檬跟萊姆有些翻譯上的差異。在台灣我們稱綠色萊姆的叫做檸檬,黃色檸檬的是萊姆。這個檸檬起司塔是綠色的萊姆,也就是我們稱的檸檬做成的。除了令人困擾的譯名差意外,其實這個檸檬起司塔是因為我一開始想要做經典的檸檬塔,但同時又想要在過期前消耗掉奶油乳酪。所以就做成了萊姆起司塔。它吃起來的口感介於重乳酪蛋糕和檸檬塔之間,不像一般的乳酪蛋糕又厚又重,而酸酸的口感讓整個起司塔輕飄飄的。 |
Ingredient For pie crust 53g Unsalted Butter 15g granulated sugar 1 egg 150g Cake flour For filling 150g cream cheese 55g granulated sugar 1 egg 40g Cake flour 100ml Milk Grated Lemon/Lime Peel For glazing Rum and grated Lemon Peel Procedure 1. Beat butter with sugar until the mixture turn fluffy. 2. Add egg and blend the mixture, and then add flour. 3. Knead the dough on a working surface with extra flour. Put the crust dough on the pie plate. 4. For the filling, mix the ingredient in order of: cream cheese, sugar, egg, flour, milk and grated lemon peel. 5. Pour the filling mixture into the pie crust. 6. Preheat the oven to 200C. 7. Bake the pie for 25 minutes. The top/bake heat should be 190C, and the lower/broil should be 220C. 8. Leave the baked pie on a racket until it cools down completely. 9. (Optional) Glaze the pie surface with pickled lemon/lime peel. | 材料 派皮 無鹽奶油 53克 糖 15克 蛋1顆 低筋麵粉150克 內餡 奶油乳酪150克 精製砂糖55克 蛋1顆 低筋麵粉40克 牛奶100豪升 檸檬皮 刷表面 蘭姆酒和檸檬皮 做法 1. 將奶油和糖打至絨毛狀。 2. 加入蛋繼續打,再加麵粉。 3. 在平台上用份量外的手粉桿平麵糰並鋪在派盤上。 4. 內餡的部份,將材料按照順序混合:奶油乳酪、糖、蛋、麵粉、牛奶和檸檬皮。 5. 將內餡倒入派皮中。 6. 烤相預熱至200度C。 7. 派要烤25分鐘。上火190度C而下火是220度C。 8. 將烤好的派放在烤架上直到完全冷卻即可。 9. (可省略)在派的表面刷上酒漬的檸檬皮。 |