奥里奥咖啡乳酪蛋糕 Coffee Oreo Cheesecake

It's been a quite since I last baked cheesecake. The was a block of leftover cream cheese from my last bake and half of it has gone bad while still leaving me with a decent chunk of cream cheese to make a cake for the family.

我已好久没制做奶油乳酪蛋糕了。正好家里找到了一批之前制做奶油乳酪蛋糕剩下的材料而从中有半部份的奶油乳酪已变质不能采用，但是幸好还是有一大半块还没发坏的奶油乳酪可以取来制做一项奶油乳酪蛋糕给予家属品尝。

Instead of adopting conventional water bath method which might risk getting the bottom biscuit layer soaked, I tried steam baking the cake by placing a tray of water on the lowest rack of the oven while the second lowest metal rack place the cake. In the end, the cake turned out well with minimal cracks and most importantly everyone loves it.

一般的重奶油乳酪蛋糕都是采用水浴法来烘焙而我为了避免水份渗透底层的饼干层破坏口感，结果便把烤模摆在烤箱的最底第二层然后又放个盛了水的烤盘在烤箱的最下底层来补助蛋糕的烘焙。烘焙出来的蛋糕效果不错，表面没出现太大的裂痕，而且还受欢迎。

奥里奥咖啡乳酪蛋糕
Coffee Oreo Cheesecake

Ingredients 材料

(A)
28 pcs Oreo Cookies 奥里奥饼干
105g Unsalted Butter 无盐牛油 (melted 融化)

(B)
3 Tbsp Instant Coffee Granules 即融咖啡精
4 Tbsp Hot Water 滚水

(C)
600g Cream Cheese 奶油乳酪 (softened to room temp 温室回温)
140g Castor Sugar 细砂糖
1-1/2 Tbsp Plain Flour 中筋面粉
1/4 Tsp Salt 盐
75ml Whipping Cream 淡奶油
1-2 Tsp Pure Vanilla Extract 香草精
3 Large Eggs 大号鸡蛋
14 Oreo Biscuits 奥里奥饼干


Directions 做法

Light grease an 8" round cake pan with removable base with a bit of the melted butter (A). Set aside.

准备一个8寸圆形活底蛋糕模具，在模具内涂上一层融化的牛油A。搁置备用。

Crush or blend the whole cookies (A) together with the cream fillings into fine crumbs. Stir the biscuit crumbs together with the melted butter (A) into a mixing bowl and press the mixture tightly into the bottom of the prepared cake pan. Referigerate for 10-15 mins for the crust to hardened.

先把奥利奥饼(连同荚饼的馅料)擀面杖压碎或用食物加工器搅碎。然后把融化的牛油A和压碎的饼干A一起混入盆里混合成饼底材料。 把混合好的饼底材料倒入模具紧紧地压实后置入冰箱冷藏10至15分钟待定型。

Combine (B) until evenly combined. Set aside.

将B材料一起混合入一个小碗，混匀搁置备用。

In another mixing  bowl, beat cream cheese, salt, castor sugar and flour (C) with electrial mixers until smooth. Add whipping cream, coffee mixture (B) and vanilla extract and beat on low speed to combine.

奶油乳酪，盐，细砂糖及面粉C加入搅拌盆里，用打蛋器打发至光滑无颗粒状，加入淡奶油，咖啡精B，香草精转慢速搅拌混匀。

Scrape down the sides and beat in eggs, in 3 additions until completely combined.

再把盆边的乳酪糊刮入混合，分三次把鸡蛋计入乳酪糊中，边搅拌均匀后再加入下一次至到完全混匀即可。

Break the oreo biscuits (D) into quarter. Using a rubber spatula, fold in 3/4 portion of the biscuits (D) into the cheese batter.

最后把每份奥利奥D饼干拨开成四份之一，使用橡皮刮刀将3/4的饼干D混入乳酪蛋糕糊内。

Transfer the batter over the chilled Oreo crust. Decorate the top with the leftover quartered Oreo biscuits.

然后把乳酪蛋糕糊倒入已冷却定型的奥利奥饼底层上。在蛋糕表面摆入剩余的奥利奥饼干D为装饰。

Preheat oven to 170C degrees. Place a baking tray filled with hot water on the lowest baking rack directly below the cheesecake.

烤箱预热至170C度。烤箱的最底层摆另一个烤盘，盘里倒入热水。

Bake cheesecake in the 2nd lower rack of the preheat oven at 170C degrees for 30 mins.  Then reduce to 150C degrees and continue baking for another another 20-25 mins until the sides are set and center jiggly.

把乳酪蛋糕模具放在已预热至170C度烤箱里第二底层的烤架上烤30分钟左右，转小火150之间继续烘烤20至25分钟直到表面颜色变深，而蛋糕中心微微摇摆即可。

Turn off the oven heat and let the cake sit in the warm oven with the door open for 1 hour until completely cooled to room temperature before refrigerating overnight.

熄火后把烤箱门打开让蛋糕慢慢散热一小时，等蛋糕完全冷却后才放入冰箱冷藏隔夜为佳。

Remove cheesecake from the fridge half an hour before serving.

享用之际最好提前半个小时从冰箱取出待稍微软化后才切块品尝。

Note: 

As this cake is not bake directly through water bath, the cake surface will likely crack during baking. Generally, the crack lines will sink and level back after leaving the oven when the cake cools down. Should the cake develop huge cracks during baking, it is advisable to lower down the oven temperature to prevent further cracks to the cake.

由于这款蛋糕没有采用水浴法，在烤的过程中，乳酪蛋糕表面可能会有轻微的开裂，一般上出炉后小裂纹都会平复。但如果裂口比较大，则可能是烤的温度过高，请酌情调温度。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

巧克力乳酪海绵蛋糕 Chocolate Cheese Sponge Cake

I am always in awe of jeannie's cake as its almost fail proof and usually yields great results.  This cake recipe is also taken from her blog and I almost cried with joy when the cake came out beautifully as what was also shown from her blog.

我向来都很敬佩Jeannie制做的蛋糕，个个都是如此完美无瑕。这道蛋糕食谱也是从她的博客中得到的，烤出来的蛋糕就如她的蛋糕一样令我开心得不得了。

If you are into fluffy and light textured sponge cake, this is a good recipe to try out.

您若爱吃蓬松既细致的蛋糕的话，我强力推荐您试做来尝尝。

巧克力乳酪海绵蛋糕
Chocolate Cheese Sponge Cake


Ingredients 材料


(A)
50g Salted Butter 咸奶油
50g Castor Sugar 细砂糖
60g Cream Cheese 奶油乳酪
100g Milk 牛奶
6 Egg Yolks 蛋黄
75g Cake Flour 蛋糕粉
20g Corn Flour 玉米粉

(B)
6 Egg Whites 蛋白
65g Castor Sugar 细砂糖
1/2 Tsp Cream of Tartar 塔塔粉

(C)
1 Tbsp Cocoa Powder 可可粉 (sifted 过沥)

(D)
1 Tsp Vanilla Extract 香草精


Method 做法

Preheat oven to 155C degrees.  Fill oven's baking tray with water.

烤箱预热至155C度，烤箱里的大盆盛满水。

Line bottom and side of an 8" round cake mould. Set aside.

准备一个8寸模具，低部及边缘铺上烤纸，搁置。

Cook (A) butter, castor sugar and cream cheese over low heat in a saucepan until melted. Whisk milk (A) into the mixture until smooth. Remove from heat.

把A里的奶油，细砂糖及奶油乳酪放入锅里用小火煮至融化。又加牛奶A用打蛋器搅匀至顺滑即可离火。

Sift (A) both flours into the cheese mixture and whisk to combine.

离火后，沥入粉料A继续采用打蛋器搅匀。

Gradually stir in egg yolk and whisk to combine. Set aside.
轻轻的把蛋黄倒入，用打蛋器搅拌混匀后搁置待用。

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add cream of tartar then continue beating while gradually add in (B) castor sugar in 2 additions. Continue to beat until firm peaks. 

蛋白B先用打蛋器打出一些泡沫，倒入塔塔粉继续搅打间中慢慢地分次加入细砂糖B打成尾端挺立的蛋白霜。

Transfer 1/3 of the beaten egg whites into the cake batter, lightly whisk to combine. Repeat the same for the following 1/3 of the beaten egg whites until evenly mixed then transfer back into the balance egg whites mixture. Use a rubber spatula to fold until combine. 

取出1/3份量的蛋白霜混入蛋糕糊中，用打蛋器轻轻的混入后继续又重复同样的做法完成下一部份的1/3蛋白霜混匀。然后将面糊装入剩余的1/3蛋白霜里用橡皮刮刀沿着盆边翻拌搅拌均匀。

Transfer out 1/2 of the cake batter into another bowl. Sift in (C) cocoa powder and fold to combine. Add vanilla extract (D) to the other 1/2 portion cake batter and combine.

再取出1/2的蛋糕糊转入另一个碗，沥入C的可可粉翻拌搅拌均匀搁置备用。其余的半份蛋糕糊加入一小茶匙D香草精拌匀即可。

Spoon 1 tablespoon of the vanilla batter into the center of the prepared baking pan. Spoon 1 tablespoon of the chocolate batter over the 1st layer. Repeat the steps until all batter has been used up.  (Alternatively you may just pour all the cake batter over each other and create swirls with toothpick to create the marbled effect). 
挖一大汤匙的香草蛋糕面糊倒入模具的中心点，再用另一只汤匙挖取可可面糊倒入香草蛋糕糊的中心点上。重复以上的步骤直到完成为止。您也可选择分次加入两份蛋糕糊入烤模，表面抹平后采用木牙签拉出大理石纹线即可。

Transfer cake pan into the oven's baking tray at the mid lower level of the preheat oven. Bake with water bath at 155C degrees for 50 mins, then reduce oven temp to 150C degrees  and  continue baking for 25 mins until baked.

浸入已盛满热水的大烤盘及预热至155C度的烤箱的中下层烘烤50分钟，然后再调低至150度继续烘烤25分钟至烤熟为止。

Unmould and invert the cake to remove parchment paper. Invert cake back onto wire rack to cool. If the sides are still moist, place the cake back into the oven for 15 mins to allow the remaining oven's heat to dry it. Allow to cool completely before storing.

蛋糕出炉后脱模倒扣撕去烤纸, 马上又倒扣置于凉架上待凉。若是蛋糕的边缘或低部还带湿，可以把整个凉架及蛋糕一起置入烤箱15分钟让烤箱的余温把蛋糕烘干。蛋糕出炉后需冷却后才收藏。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

巧克力朗姆奶油乳酪蛋糕 Chocolate Rum Cream Cheese Pound Cake

It's been more 2 weeks since I laid hands on the oven as I was back in Malaysia for the winter solstice festival. Since we didn't get to celebrate Christmas with my buddies this year we didn't eat much as well. Now being back to Jakarta for 3 days and well rested I decided its time to make a simple pound cake for the household staff.

自从近期会马来西亚和家人一起度过冬至团圆直到圣诞节才回印尼的两个星期里都没做任何烘焙。今年的圣诞假期里都没跟朋友一起庆祝，也因此没什么品尝到以往般的食品。如今回到雅加达三天而又充份的休息后，心里又开始燃烧着烘焙之火便制做了一道简易即浓香的奶油乳酪蛋糕给予家中的员工们。

Unlike most pound cake which are dense, this is an extremely soft and silky version which I am totally happy with.

一般的奶油磅蛋糕都比其他蛋糕结实而偏硬，这道食谱制做出来的磅蛋糕却是松软及令我超满意！

Happy baking!

祝您有个愉快的烘焙时光！

巧克力朗姆奶油乳酪蛋糕

Chocolate Rum Cream Cheese Pound Cake

Ingredients 材料
(A)
235 g Unsalted Butter 无盐奶油 (soften to room temp 温室回温)
175g Cream Cheese 奶油乳酪 (soften to room temp 温室回温)
150g Castor Sugar 细砂糖
1/2 Tsp Salt 盐
5 Tbsp Full Fat milk powder 全脂奶粉
4 Egg Yolks 蛋黄 (large 大号)
2 Tbsp Pure Vanilla Extract 香草精

3 Tbsp Rum 朗姆酒

1 Tbsp Kahlua Liquor 甘露咖啡力娇酒

235g Cake Flour (sifted 过沥)
2 Tbsp Whipping Cream 淡奶油

60g Milk Chocolate (grated 切丝)

(B)

4 Egg Whites 蛋白 (large大号)
50g Castor Sugar 细砂糖
1/2 Tsp Cream of Tartar 塔塔粉


Method 做法

Preheat oven at 150C degrees. Grease and flour a 23 cm tube pan. Set aside.

烤箱预热至150C度。准备一个涂抹奶油及撒上面粉的23cm中空蛋糕模具。搁置备用。

In a mixing bowl, cream butter, cream cheese, sugar and salt on medium speed until smooth and well combined. 

把奶油，奶油乳酪，砂糖和盐一起倒入搅拌盆以中速搅打混匀。

Add milk powder and continue beating on medium speed for 6-7mins until pale and fluffy.

再加奶粉继续以中速搅打6-7分钟将奶油打至松发转淡白色。

Add in one egg yolk at a time. Repeat the step until all egg yolks are fully incorporated.

接着加一粒蛋黄，混匀后才连续以同样的步骤分次把蛋黄混入至完全混匀即可。

Add rum and kahlua mixture until combined. Add vanilla extract and mix on medium speed till incorporated and no visible signs of liquid.

这时便可加入朗姆酒和甘露咖啡力娇酒混匀。再加香草精一起以中速彻底的把液体混入奶油霜里。

With the mixer on low, add 1/2 portion of the sifted flour and whipping cream. till combined. Add remaining flour to incorporate. Do not overmix to develop the gluten or the cake will turn out dense and heavy.

将搅拌器的速度调低，先把1/2过沥蛋糕粉和淡奶油混入奶油霜里，混匀后再把剩余的半份蛋糕粉混入。切记不要过度搅拌以免面糊起筋而导致蛋糕体过度密实。

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add castor sugar and cream of tartar in 2 additions. Continue to beat until firm peaks.
蛋白B先用打蛋器打出一些泡沫，然后分两次加入细砂糖和塔塔粉打成尾端挺立的蛋白霜。

Transfer 1/3 of the beaten egg whites into the cake batter, use a hand whisk and mix to combine.  Lightly fold in the remaining egg whites  and grated chocolate into the batter while try to avoid deflating the batter.

取出1/3份量的蛋白霜混入蛋糕糊中，用打蛋器把蛋白霜混入蛋糕糊，搅拌均匀后才把剩余的蛋白霜和巧克力碎混入蛋糕糊。再用橡皮刮刀轻轻及快速的把蛋白霜混匀，尽量避免过度搅拌以免打散蛋糕的气体。

Pour batter into the tube pan and tilt pan to level the batter. Drop the pan on the kitchen top to dispel

any air bubbles.

将蛋糕糊倒入模具，稍微倾斜模具来平放面糊。蛋糕模未进入烤箱前先在桌面上大力的摔敲一下去散任何气泡。

Bake cake at the second lowest level of a preheated oven for 50 mins or until a skewer inserted comes out clean.

把蛋糕转入已预热的烤箱中下底层烘烤50分钟至蛋糕熟透即可。

Allow the cake to cool slightly on the cooling rack for 20 mins before unmoulding and placing onto the rack to cool completely.

烤熟的蛋糕和模一起放置凉架20分钟后才脱模继续摆置铁架待凉。

Store cake in an air tight container or seal in cling wrap to retain the moisture until consumption.

冷却好的蛋糕建议放入密封的容器或是采用保鲜膜包上保湿。

(C) Glaze 巧克力淋酱 (Optional 自选）

80g Grated Milk Chocolate  巧克力碎

50g Water 清水

Bring water to boil. Pour over grated chocolate and stir until combined. Pour glaze over the cooled cake. Serve.

把水煮滚离火，立刻倒入巧克力碎不停搅拌至完全融化混合均匀即可淋在蛋糕上品尝。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

香草桃子乳酪蛋糕 Super Vanilla Peach Cheesecake

Yesterday I was given short notice t to prepare some desserts for my husband's colleagues who would be coming over to the house during the weekend. Hence I came up with this light and creamy baked cheesecake which totally won them over.

昨天，我丈夫临时才给我通知，他说隔天将会有数位同事到访家里开会，要求我给弄出几样甜品来招待。结果我在冒冒然的状态下制做了这道桃子乳酪烤蛋糕而得予大家的赞赏。

Instead of using crushed biscuits for the base, I opted for a simple sponge cake base which I believe further enhances the flavor of cheese cake.  Highly recommended!

一般上的乳酪蛋糕底都会采用饼干碎来铺底，我却选择了松软的海绵蛋糕来做底，因为我认为这个方法可以更增添乳酪的香味，而且也是强力推荐的做法之一，您不妨试试！

香草桃子乳酪蛋糕
Super Vanilla Peach Cheesecake

(A) 海绵蛋糕底 Sponge Base
20g Plain Flour 中筋面粉 (sifted 过沥)
8g Rice Flour 粘米粉
20g Unsalted Butter 无盐牛油 (melted 溶化)
75g Egg Whites 蛋白
10g Castor Sugar 细砂糖
25g Dark Brown Sugar 黑砂糖
45g Egg Yolks 蛋黄

(B) 乳酪蛋糕层 Cheese Layer
330g Cream Cheese 乳酪
75g Castor Sugar 细砂糖
3 Egg Yolks 蛋黄
2 Tbsp Whipping Cream 淡奶油
2 Tsp Vanilla Extract 香草精
85g Canned Peach 罐头桃子

(C) Sour Cream Layer 酸奶层
190g Plain Yoghurt 原味酸奶
1 Tbsp Vinegar 白醋
30g Icing Sugar 糖粉

(D) Toasted Almonds 烤杏仁豆 (optional)


Method 做法

Preheat oven to 180C degrees.

烤箱预热至180C度。

Line and grease the bottom and sides of a 8 inch round loose bottom baking pan with parchment paper. Set aside.

准备一个八寸圆形非固定底蛋糕模具，模具的底部刷点油然后铺上烘焙纸，边缘无需刷任何油脂。搁置备用。

Melt butter over a pot of simmering water. Set aside.
牛油放入耐热碗中，摆入已烧热的热水中隔热水融化。 搁置备用。

Combine plain and rice flour (A) together into a bowl. Sift twice and set aside.

把材料A的粉料一起混入碗里，混匀。过沥两次后搁置待用。

In another clean and grease free mixing bowl, beat egg whites (A) until frothy. Add castor sugar and dark brown sugar in 2 additions. Continue to beat until firm peaks.

蛋白A先用打蛋器打出一些泡沫，然后分两次加入两种砂糖A，继续打成尾端挺立的蛋白霜。

Lightly fold in egg yolks (A) till combined.  Add sifted flour mixture (A) and fold to combine. Lastly fold in melted butter (A) till incorporated.

轻轻地把蛋黄A拌入蛋白霜，又再加过沥好的粉料A，用橡皮刮刀拌入均匀。最后就把溶化的牛油A也拌入至混合成蛋糕糊即可。

Transfer batter into the prepared baking mould and bake at the middle rack of the oven for 15-18 mins till cooked.

把蛋糕糊转入烤馍送入烤箱的中层烘烤15-18分钟至熟透为止。

Unmould the cake pan and parchment paper. Allow the cake to cool on the wire rack.

蛋糕烤熟后马上脱模，去掉烘焙纸后摆于铁架上待凉。

When the cake has cooled, place and line it into the bottom of a loose base 18-20cm cake pan. Set aside.

等蛋糕冷却后，铺入一个18-20cm的圆形蛋糕模。搁置备用。

Drain and pat dry the canned peach (B) with kitchen towels to remove excess moisture. Slice and set aside.

将罐头桃子B用纸巾吸取水份，切片后搁置备用。

Adjust oven temperature to 170C degrees.

烤箱温度调整至170C度。

Heat up cream cheese (B) in the microwave oven for 15-20 seconds till softened. Transfer into food processor together with castor sugar, egg yolks, vanilla extract and whipping cream (B) and blend till thick and creamy.

把乳酪B送入微波炉热一热15-20秒钟弄软后，转移入食物加工器，一起加入细砂糖，蛋黄，香草精和淡奶油B搅打至浓稠即可。

Pour cream cheese batter into the prepared cake pan over the sponge cake layer (A). Arrange the sliced peaches (B) on top.  Bake the cheesecake in the preheated oven at 170C degrees for 25-30 mins until set.

再把乳酪面糊倒入已铺上了海绵蛋糕A层上。接着便把切片的桃子排在乳酪面糊上，才送入已预热的烤箱以170C烘烤25-30分钟至面糊定形后即可取出。

Increase oven temperature to 200C degrees.

烤箱温度再次调整至200C度。

Now to prepare the top layer. Combine all ingredients (C) together into a bowl and whisk till combined. Heat up the mixture in a microwave for 30 second until the mixture becomes fluid. Pour over the baked cheesecake layer. Send the cake back into the oven again and bake for another 5-6 mins for the cream layer to set.

现在准备最后的表层。把全部材料C一起混入耐热碗，搅匀后送入微波炉烧热30秒。接着便把这酸奶混合糊倒入烤熟的乳酪蛋糕层上，又再次送入烤箱烧烤5-6分钟至定型为止。

Leave the cake to cool on a wire rack. Cover with cling wrap and refrigerate overnight before serving.

把烤好的蛋糕摆在凉架上，待凉后用保鲜膜盖上，冷藏隔夜后才品尝。

Decorate the top with whipping cream and toasted almonds (optional) prior to serving.

隔天可以在蛋糕表层上挤出打发的淡奶油霜及烤杏仁豆后才切来品尝。

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