椰糖蛋糕香
Gula Melaka Cheesecake
*焦糖坚果仁材料

50g核桃 (烤香,待冷)
50g腰豆 (烤香,待冷)
50杏仁豆 (烤香,待冷)
90g粗糖
2大匙全脂牛奶
1大匙水

做法

用不粘锅把粗糖煮成焦糖, 加入牛奶和水搅匀, 离火。 加入做法(1)拌匀,趁热放在芝士蛋糕上。

椰糖芝士蛋糕
饼底

100g消化饼 (压碎)
60g溶化牛油

馅料

200g椰糖 (切碎)
50ml全脂牛奶
500g奶油芝士
3粒蛋
25g粟粉
150g动物性鲜奶油

做法
  1. 饼底:把全部材料一起拌匀,倒入8寸脱底模里压至平实,冷藏30分钟,待用。
  2. 馅料:把椰糖和全脂牛奶放入锅里,用小火煮至椰糖溶,过滤待冷。
  3. 把奶油芝士和做法2的混合料快速拌打至发,把鸡蛋1粒1粒慢慢加入慢速搅匀。
  4. 筛入粟粉拌匀,倒入动物鲜奶油拌匀。
  5. 倒入做法1里,放入已预热烤箱,以150c水浴法(蒸烤)烤70分钟,取出待冷,放入冰箱冷藏最少2个小时。
  6. 从冰箱取出蛋糕,脱模,放上*焦糖坚果仁,便可切块享用。
*CARAMELIZED MIXED NUTS INGREDIENTS

50g walnuts (toasted and leaved to cool)
50g cashew nuts (toasted and leaved to cool)
50g almonds (toasted and leaved to cool)
90g granulated sugar
2 tbsp full cream milk
1 tbsp water

METHOD

In a non-stick pan, heat sugar until dissolved and caramelize. Add in milk, water and stir well. Remove from heat, add in toasted nuts and toss well. While it is still hot, place caramelize nuts on the Gula Melaka Cheesecake.

GULA MELAKA CHEESECAKE
CRUST

100g digestive biscuits (crushed)
60g melted butter

FILLING

200g gula Melaka (chopped)
50ml full cream milk
500g cream cheese
3 eggs
25g cornstarch
150g dairy whipping cream

METHOD
  1. Crust: Mix crushed bisciuts and melted butter until well combined. Press the mixture into a 8″ springform pan chill for 30 minutes.
  2. Filling: Put gula melaka and full cream milk into a saucepan, stir and cook with low heat until the gula melaka has dissolved. Remove from heat, strain and leave to cool.
  3. Beat cream cheese and mixture 2 with high speed until fluffy. Add in eggs one at a time and beating well after each addition.
  4. Sift in cornstarch, add in whipping cream and mix well.
  5. Pour the filling into the crust and steam-bake in the preheated oven at 150c for 70 minutes. Remove and leave to cool. Chill in the fridge for at least 2 hours.
  6. Unmold the cake and arrange *caramelized mixed nuts on top. Serve.

本食谱摘录予
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