Easy Cheesecake 芝士蛋糕
Very simple foolproof cheesecake recipe that no machine needed. Very cheesy yet light and delicious. Always an indulgent dessert for any time!
I have to admit that I don’t really enthuisatic about cheesecake (does it make me a bad person?! Haha) I just found it a bit too heavy for my taste, so I usually will have one or two bites only. But I loooooove this cheesecake recipe, the texture is creamy, cheesy yet light and refreshing. I cut it into sticks, so it makes you don’t eat too much, but actually I end up eat few sticks.
The ingredients are same as most of the recipe, but you don’t need any electric mixer, just use the normal whisk will do the job. You have to leave the cream cheese at room temperature till very soft, which make it easier to mix. So there is no hot-bath or any trick, simple and direct.
To prevent the cheesecake crack (which I hate it happen!!!!!! Arghhh) I always let the cheesecake stay in oven after I turn it off, let it stay there for about 15 minutes. This can help to prevent the sudden change of temperature and cause the crack. Well, the cheesecake is fraglie. Hope you enjoy it!
很多人對芝士蛋糕Cheesecake又愛有恨，香濃的芝士實在太～美～味！但又怕負擔太重…
這個配方的糖份較少，有清新的檸檬香，減少肥膩的感覺。 將乳酪蛋糕切成條狀，份量較少，也就不怕吃過多 。
做法簡單，不用機器，將材料拌勻便可，新手也做到的！ 絕對是下午茶的好選擇！
For the biscuit base, put the digestive biscuits into ziploc bag, use a rolling pin to smash it into fine crumbs. Mix with melted butter and transfer into cake tin, use your hands to press it. Chill in fridge for 30 minutes.
餅底做法：將消化餅乾放入密實袋內，用擀麵棒壓碎餅乾。將溶化牛油與餅乾碎拌勻，然後放入烤模內，用手壓實成餅底，放入雪櫃30分鐘。
Mix the cream cheese with a whisk until very smooth, then add sugar to mix well. Then add beaten egg, bit by bit and mix well, and add in lemon juice, whipping/ double cream and melted butter. Add flour and mix till well combined and transfer to a cake tin.
將忌廉芝士攪拌至軟身，然後下糖拌勻。再下已打發的雞蛋液，溶化牛油，淡忌廉及檸檬汁拌勻。最後下麵粉拌勻，將麵糊倒入烤盤內，放入已預熱180度焗爐，焗約35分鐘至表面凝固。
Place in preheated oven at 180C, bake for about 35 minutes, until the surface is just set. Turn off the heat, let the door open and let cheesecake stay in the oven for 15 minutes. Then take it out and cool completely, chill in fridge for at least 2- 3 hours. Cut it into sticks and enjoy!
將焗爐關火，打開焗爐門，讓蛋糕在焗爐內靜置15分鐘，然後才拿出蛋糕。（這可防止蛋糕表面出現裂痕）拿出蛋糕後，不要脫模，讓蛋糕徹底待涼後，放入雪櫃2-3個小時。
- 130 gram digestive biscuits
- 60 gram unsalted butter, melted
- 230 gram cream cheese
- 60 gram sugar
- 2 eggs
- 1-2 tablespoons lemon juice
- 180 ml double/whipping cream
- 20 gram unsalted butter, melted
- 60 gram all-purpose flour
- 材料：
- [餅底] 消化餅 -130克
- [餅底] 溶化牛油 -60克
- 忌廉芝士 -230克
- 糖 -60克
- 雞蛋 -2隻
- 檸檬汁 -1 -2湯匙
- 淡忌廉whipping cream-180毫升
- 溶化牛油 -20克
- 中筋麵粉 -60克
- For the biscuit base, put the digestive biscuits into ziploc bag, use a rolling pin to smash it into fine crumbs.
- Mix with melted butter and transfer into cake tin, use your hands to press it. Chill in fridge for 30 minutes.
- Mix the cream cheese with a whisk until very smooth, then add sugar to mix well.
- Then add beaten egg, bit by bit and mix well, and add in lemon juice, whipping/ double cream and melted butter. Add flour and mix till well combined and transfer to a cake tin.
- Place in preheated oven at 180C, bake for about 35 minutes, until the surface is just set.
- Turn off the heat, open the oven door and let the cheesecake stay in the oven for 15 minutes. Then take it out and cool completely, chill in fridge for at least 2- 3 hours.
- Cut it into sticks and enjoy!
Based on 2 Review(s)My New Cookbook
