坊間的雙層起司蛋糕多數都是兩種起司蛋糕結合在一起,一次就能品嚐到兩種風味,而這款蛋糕的底層是 抹茶巴斯克焦香起司蛋糕,特色是比起傳統紐約起司蛋糕,口感更為軟棉; 而上層則是免焗生起司蛋糕,由於沒有加入其他食材,味道較為集中,吃得到乳製品、奶油起司本來有的微酸。

巴斯克焦香起司蛋糕的另一個特色是放涼後中央會回縮凹陷,因為只有少量麵粉加入起司蛋糕,無法維持原有形狀,因此看見回縮也不用去擔心做錯了。這次製作抹茶口味,令起司蛋糕帶有點苦味,而且這次嘗試增添罐頭黑豆粒,吃到巴斯克蛋糕時能帶有點顆粒和一點鹹味。當然你可以用蜜紅豆取代,因為紅豆與抹茶也是不錯的配搭。如果不喜歡抹茶口味,也可以改做 原味巴斯克焦香起司蛋糕。


免烤生起司蛋糕的口感順滑,質感介乎於奶凍和慕斯之間,這次沿用之前 草莓起司塔 的食譜,稍微不同的是用鮮奶油取代牛奶,出來的質感較為紮實。另外,將裝有奶油起司、砂糖和鮮奶油的碗放在鍋上隔水加熱,可以讓令奶油起司軟化,砂糖等材料更容易融合起來,不會出現顆粒。食譜也會加入些許白酒,讓起司蛋糕帶有一些酒香,可以同時嚐到白酒和奶油起司兩種酸味。

這次的蛋糕裝飾決定以大自然景觀為主題,將抹茶巧克力奶油一絲絲地擠在起司蛋糕上,形造出河流,或者是翠綠草地這樣的場景,令外觀更為立體。木頭、石塊和花都是最為天然,或者說是最為常見的物件,因此特別想去用巧克力、可可粉和翻糖做出可以吃的擺設。當中巧克力石頭可以回去看之前的食譜。

雙層起司蛋糕 Double Fromage Cheesecake
巴斯克烤起司蛋糕加上生起司蛋糕的組合 A combination of Basque cheesecake and no-baked cheesecake, decorating with matcha cream, edible rocks, daisy and etc.
Yield: 1
Equipment
- 橡膠刮刀 Rubber Spatula
- 麵粉篩 Flour sifter
- 15cm正方型烤模/慕斯 15cm Square Baking Mold/ Ring
- 手持式料理棒 Hand blender
- 8孔蒙布朗花嘴 Mont blanc piping nozzle
Materials
抹茶巴斯克焦香起司蛋糕 Matcha Basque cheesecake
- 250 g 奶油起司 Cream Cheese
- 83 g 砂糖 Caster Sugar
- 75 g 全蛋 Whole Eggs
- 5 g 低筋麵粉 Cake Flour
- 166 g 鮮奶油 Heavy Cream
- 20 g 抹茶粉 Matcha Powder
- 100 g 罐頭黑豆 Canned black bean
生起司蛋糕 Raw Cheesecake
- 100 g 奶油起司 Cream Cheese
- 38 g 砂糖 Caster Sugar
- 30 g 鮮奶油 Heavy Cream
- 4 g 魚膠片 Gelatin leaves
- 20 g 白酒 White wine
- 83 g 鮮奶油 Heavy Cream
抹茶巧克力奶油 Matcha Cremeux
- 65 g 牛奶 Milk
- 85 g 鮮奶油 Heavy Cream
- 2.5 g 魚膠片 Gelatin leaves
- 5 g 抹茶粉 Matcha Powder
- 1小撮 pint of 海鹽 Sea Salt
- 98 g 調溫白巧克力 White Chocolate
裝飾 Decoration
- 翻糖小花 Fondant flowers
- 巧克力樹枝 Chocolate Strings
- 巧克力石頭 Chocolate Rocks 自製巧克力石頭How to make Chocolate Rocks: https://tonybakery.com/chocolate-granite-rocks/
Instructions
抹茶巴斯克焦香起司蛋糕 Matcha Basque cheesecake
- 稍為沖洗黑豆並過濾多餘水分。Rinse and Drain the canned beans.100 g 罐頭黑豆 Canned black bean
- 奶油起司和雞蛋移至室溫回溫 Bring the CREAM CHEESE and eggs to the room temperature.
- 打發奶油起司至順滑狀。Beat the cream cheese until its creamy and fluffy.250 g 奶油起司 Cream Cheese
- 加入砂糖攪拌均勻。Add in sugar and stir well.83 g 砂糖 Caster Sugar
- 先後加入全蛋、過篩麵粉、抹茶粉和鮮奶油,攪拌均勻。Add in eggs , sifted flour, matcha powder and heavy cream.75 g 全蛋 Whole Eggs, 5 g 低筋麵粉 Cake Flour, 20 g 抹茶粉 Matcha Powder, 166 g 鮮奶油 Heavy Cream
- 倒入步驟1的黑豆,混合均勻。Pour in Drained black beans, mix until incorporated.
- 將起司蛋糕糊倒入烤模內,放進220°C烤箱烘烤30分鐘。Pour cheesecake batter into baking mold and bake at 220°C oven about 30mins.
- 出爐後,連同烤模放在網架上放涼。最後脫模和移除烘焙紙。After the cake is baked, cool it on baking rack with cake mold. Finally, demold and remove the paper.
生起司蛋糕 Raw Cheesecake
- 奶油起司、砂糖和30g鮮奶油倒入碗中,隔熱水加熱直至起司變得順滑狀。Pour creamcheese, sugar and 30g heavy cream into a mixing bowl, cook on bain-marie until its creamy and smooth.100 g 奶油起司 Cream Cheese, 38 g 砂糖 Caster Sugar, 30 g 鮮奶油 Heavy Cream
- 倒入預先用水泡軟的魚膠片和白酒,攪拌均勻後放涼。Add in soaked gelatin and white wine, whisk until incorporated. Cool it down.4 g 魚膠片 Gelatin leaves, 20 g 白酒 White wine
- 將83g鮮奶油打發至8成發,拌入奶油起司糊中。Whip 83g heavy cream into soft peak, fold into creamcheese batter.83 g 鮮奶油 Heavy Cream
- 將之前烤好的巴斯克蛋糕鋪放在15cm正方形模內,之後倒入生起司蛋糕糊。Place the baked basque cheesecake in the 15cm square mold, pour all the cheese batter.
- 冷藏/冷凍直至完全凝固,然後脫模及切去四邊,之後移放在甜塔皮上。Chill or freeze until its set. Then, unmold and trim out all sides and transfer to the the tart crust.
抹茶巧克力奶油 Matcha Cremeux
- 將牛奶和泡軟魚膠片放在鍋中,加熱魚膠片至融化。Pour milk and soaked gelatin into saucepan, cook until the gelatins are completed melted.65 g 牛奶 Milk, 2.5 g 魚膠片 Gelatin leaves
- 離火,加入冷的鮮奶油,然後加入抹茶粉和鹽,攪拌均勻。Remove from the stove, add in the COLD heavy cream. Then, add in matcha powder and sea salt.85 g 鮮奶油 Heavy Cream, 1小撮 pint of 海鹽 Sea Salt, 5 g 抹茶粉 Matcha Powder
- 將抹茶鮮奶油倒入融化的白巧克力,最後用手持式料理棒混合均勻。冷藏一晚。Pour matcha cream into melted white chocolate, immerse all ingredients with the hand blender and store it in the fridge overnight.98 g 調溫白巧克力 White Chocolate
組合&裝飾 Assembly & Decoration
- 攪拌抹茶巧克力奶油至順滑狀。填入裝有蒙布朗花嘴的擠花袋內,橫向直線擠在雙層起司蛋糕的表面。Beat the matcha cremeux until smooth. Fill in the piping bag with Mont blanc piping nozzle and pipe on the surface of double cheesecake horizontally.
- 然後放上翻糖小花、巧克力樹枝和巧克力石頭。Decorate the cake with fondant flowers, chocolate strings and rocks.
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