Sunday 6 September 2009

blueberry cheesecake 。蓝莓芝士蛋糕

digestive biscuit          150g                           消化饼
butter                         50g                             牛油

cream cheese             300g                            奶油奶酪
egg yolk                     4                                  蛋黄 
caster sugar                75g                              细白砂糖
lemon juice                 15ml                            柠檬汁                 
gelatin                         13g                             明胶粉
hot water                    60g                             热水          
whipped cream           100g                           掼奶油        
blueberry pie filling      as u like/ 份量喜爱     蓝莓馅

  1. crush the digestive biscuit and mixed with melted butter, mould with 8'in pan. Put in the refridgerator.
  2. Let the creamcheese soften after take out from the fridge.
  3. Put in creamcheese, sugar and egg yolks into a mizing bowl, beat until smooth.
  4. Dissolve gelatine with hot water.
  5. After that, add gelatine and lemon juice into the cheese batter and mix well.
  6. Then fold in cheese batter into whipped cream.
  7. Pour half of the batter into the pan biscu, then spread bluberry evernly on.
  8. Pour the reaminng batter in, and spread blueberry evenly on the surface.
  9. Put in the fridge for 2 hours to allowed the cake to set.
P/S To cut a cheesecake, prepare bowl of warm water. Dip in the knife and wipe dry. Or wipe the knife with warm cloth. So that, the cake wouldn't stick on the knife and clear cut.

  1. 将消化饼压碎,加入牛油(溶)。把饼碎在8寸的盘里压,放进冰箱。
  2. 把奶油奶酪(软),糖,蛋黄打滑。
  3. 用热水将明胶粉溶化。
  4. 明胶,柠檬汁加进奶酪糊里。
  5. 然后,将奶酪拌入掼奶油 (摺疊)。
  6. 将一半的奶酪糊倒入饼低上,抹上蓝莓馅。
  7. 再倒入剩余的,抹上蓝莓馅。冷冻两小时,即可拿出。
P/S 切芝士蛋糕时,准备一碗温水,把刀浸在水里然后抹干。或用暖暖的布把刀抹。这样,芝士蛋糕才不会粘刀,切口也好看。

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