蜜糖柠檬奶酪芝士蛋糕 Honey Lemon Cheese Cake

蜜糖柠檬奶酪芝士蛋糕

Honey Lemon Cheese Cake

我们家中轻乳酪蛋糕很受欢迎， 一个月至少会烤一次， 所以吃久了会想换一换味道。 这是加了蜜糖与柠檬汁多一点的口味， 很清新的感觉！！

蜜糖柠檬奶酪芝士蛋糕

{材料 A} 蛋白4个， 幼糖80克， 柠檬汁1 1/2大匙

{材料 B} 奶油奶酪200克， 牛奶120ml， 蜂蜜1大匙，牛油30克， 蛋黄4个

{材料 C} 低筋面粉60克， 栗粉20克 （过筛）， 盐1/2 茶匙

{做法}

1. 将所有材料B(除了蛋黃) 隔水煮溶后, 用手搅拌器把蛋黄一个一个加入再拌均匀.

2. 加入材料C继续拌均勻. (如果有颗粒状出现, 过筛至无或很少即可)

3. 然后，將材料A的蛋白与柠檬汁打至出現粗泡沫后, 分三次加入幼糖打至湿性发泡.

4. 再把做法3分两次加入做法2, 同一方向上下轻轻拌均匀, 不要画圈啊！

5. 混合料搅拌均匀后, 震几下把大气泡震出， 再倒入已抹了油在底部与四周的模具中约八分满。

6. 用水浴法以150◦C/300◦F上下火烤60-70分钟至表面金黄色即可。

7. 让蛋糕在烤箱里闷上10-15分钟, 出炉后马上倒扣脱模待冷, 放入冰箱冷藏2-3小时后再食用。

Honey Lemon Cheese Cake

{Ingredients A} Egg white x 4, caster sugar x 80g， lemon juice x 1 1/2 tbsp

{Ingredients B} Cream cheese x 200g, milk x 120ml, honey x 1 tbsp, butter x 30g, egg yolks x4

{Ingredients C} Cake flour x 60g (sifted), corn flour x 20g (sifted), salt x 1/2 tsp.

{Method}

1. Melt all ingredients B (except egg yolks) over a double boiler, and then add in egg yolks 1 by 1 each time to mix it well.

2. Then, fold in ingredients C and mix well. (Sifted if got big bubbles!)

3. Whisk ingredients A-egg whites with lemon juices until got bubbles, separated the sugar to 3 portions and add in 1 portion each time to whisk until soft peaks form.

4. Then, add in method 3 egg white’s mixture into method 2 mixture by 2 times, mix in 1 direction by up-down style and do turn mix bowl to let them simply well-combined.

5. When both mixtures are mixed, knock out the air bubbles before pour into the cake pan that lightly grease.

6. Bake in a water bath for 60-70 mins or golden brown at 150◦C/300◦F.

7. Leave to cool in oven about 10-15 mins as sudden changes in temperature may cause the cake to cool too quickly and collapse, refrigerate for 2-3 hours before eating

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