燒焦起司蛋糕,源自於西班牙巴斯克地區的甜點, 燒焦的外觀是因為蛋糕經過高溫(約220°c)烤製出深褐色表面。上一次做過的巴斯克蛋糕,只用了奶油起司為主要材料,然後額外加入香草莢的味道,而這次選擇另外加了布里起司(Brie Cheese),帶給大家不一樣的起司巴斯克蛋糕。
布里起司屬於白黴起司的一種,使用牛乳發酵製成,多數以小圓盤狀這種形式來販售,也有長三角型的,白黴外觀其實是可以吃,只是味道較為濃烈,而內部的口感則軟滑,將布里起司帶入巴斯克起司蛋糕當中,就能夠品嚐到發酵起司的香味和鹹味。

製做巴斯克起司蛋糕主要選用圓形的烤模,在倒進起司蛋糕糊前,首先包上鋁箔紙,防止蛋糕側面燒焦掉,然後在烘焙紙的表面塗刷融化奶油或是自製澄清牛油(Clarified Butter),主要作用是方便脫模,同時在烤焗過程中散發額外的奶香。


焦香巴斯克布里起司蛋糕 Basque burnt BRIE cheesecake
Equipment
- 6吋圓形烤模/慕斯模 6inch round mold
Ingredients
- 250 g 奶油起司 Cream Cheese
- 100 g 砂糖 Caster Sugar
- 150 g 全蛋 Whole Eggs
- 6 g 低筋麵粉 Cake Flour
- 190 g 鮮奶油 Heavy Cream
- 125 g 布里起司 Brie Cheese
- 塗刷用的融化奶油 Melted butter for brushing
Instructions
- 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.
- 加入砂糖攪拌均勻。Add in sugar and stir well.
- 先後加入全蛋、篩過的麵粉和鮮奶油,攪拌均勻。Add in eggs , sifted flour and heavy cream.
- 布里起司切塊備用。Cut brie cheese into pieces.
- 在圓形烤模的側面包上鋁箔紙,然後蓋上烘焙紙,並塗刷融化的奶油(份量外)。Cover the cake mold with aluminum foil, then Line on a parchment paper and brush paper with melted butter.
- 將起司蛋糕糊倒入烤模內,加入切好的起司,放進220°C烤箱烘烤50分鐘。Pour cheesecake batter into baking mold , add in brie cheese and bake at 220°C oven about 50mins.
- 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.
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