I would like to say Thank You to Cherry Potato 真的谢谢你 for sharing this lovely Orange Cheesecake ~ it’s soft, smooth and full of orange flavor, any orange lover will adore this dessert.
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Ingredients:
- (A):
250gm Cream Cheese, softened
250ml Milk
- (B):
50ml Fresh Orange Juice
2 nos Orange Rind, grated
- (C):
6 nos Egg yolks
60gm Sugar
- (D):
70gm Cake / Plain Flour
20gm Corn Flour
- (E):
6 nos Egg Whites
1/2 tsp Cream of Tartar
60 gm Sugar
Method:
- Melt cream cheese and milk over a double-boiler, stir to get smooth mixture.
- Remove from heat and add in butter, stir until butter melted.
- Add in ingredients (B) and (C). mix well.
- Slowly add in ingredients (D), mix well until mixture becomes thick.
- Whisk egg white and cream of tartar till frothy.
- Add in sugar and continue whisk until peak foam.
- Mix egg whites to cheese mixture with a spatula.
- Pour batter into a 10″ lined square cake tin.
- Bake at preheat oven 150’C with water bath for 1 hour 10 mins.
Kitchen note:
*Wrap aluminium foil completely around the bottom and halfway up the sides of the pan.
*Cover cheesecake with aluminium foil loosely when half way baked (about 20-30 mins) to prevent cheesecake over browning.
*The cake will have pulled away the edges of the pan. Remove cheesecake from oven and carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.
香橙乳酪蛋糕 Orange Cheesecake
- 材料:
(A):
250gm 乳酪, 室温
250ml 鲜奶
120gm 牛油
- (B):
50ml 鲜橙汁
2粒 橙皮,磨碎
- (C):
6 蛋黄
60 gm 幼糖
- (D):
70 gm 面粉
20 gm 粟米粉
- (E):
6 蛋白
1/2 tsp 塔塔粉
60 gm 幼糖
做法:
1. 将乳酪和鲜奶隔水煮至溶化后,过虑.
2. 加入牛油,搅拌至完全溶解.放至微温.
3. 加入材料 (B) 和 (C),拌均.
4. 徐徐拌入材料 (D), 拌均.
5. 把蛋白加入塔塔粉, 用搅拌器搅拌至粗性发泡.
6. 加入幼糖再继续搅拌至湿性发泡.
7. 把乳酪混合料加入蛋白料里,轻轻拌均.
8. 把面糊倒入一个10’已涂油铺纸的烘盘里.
9. 放入预热烤箱,以150’C用水浴法烘1小时10分钟
2. 加入牛油,搅拌至完全溶解.放至微温.
3. 加入材料 (B) 和 (C),拌均.
4. 徐徐拌入材料 (D), 拌均.
5. 把蛋白加入塔塔粉, 用搅拌器搅拌至粗性发泡.
6. 加入幼糖再继续搅拌至湿性发泡.
7. 把乳酪混合料加入蛋白料里,轻轻拌均.
8. 把面糊倒入一个10’已涂油铺纸的烘盘里.
9. 放入预热烤箱,以150’C用水浴法烘1小时10分钟
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