大成功的basque cheese cake❤️🔥蛋糕外層焗到焦香，入面軟滑creamy🥹實在太好味！
做法好簡單，材料只有5樣😆不過要整得成功，細節處理好重要，可以看以下食譜和tips✨推介大家趁weekend試試做呀！
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🧀巴斯克芝士蛋糕📝食譜
烹調時間⏱30分鐘
🔸材料🔸（6吋圓模)
忌廉芝士 250g
砂糖 65g
室溫雞蛋 3隻
淡忌廉 150ml
低筋麵粉 5g
🔹做法🔹
- 焗爐預熱220度
- 忌廉芝士室溫放軟，加入砂糖，用刮刀攪拌至滑
- 逐隻加入雞蛋，每次加入雞蛋都攪拌均勻；加入低筋麵粉拌勻
- 倒入淡忌廉拌勻至軟滑，過篩倒入鋪上牛油紙的焗模，在枱面敲幾下，並用匙羹除去表面氣泡
- 放焗爐中層，220度焗17分鐘，此時蛋糕應該會脹起
- 轉至中上層，230度焗約8分鐘至表面焦香即可取出，放涼後雪櫃雪一晚即可享用
💖Tips
- 雞蛋和忌廉芝士必須室溫
- 雞蛋要逐隻加入，麵糊混合會更均勻
- 切勿過度攪拌，氣泡混入麵糊，成品會不夠軟滑
- 麵糊一定要過篩
- 每個焗爐爐溫不同，可觀察蛋糕狀態調節溫度和時間：先放於焗爐中層，焗至蛋糕表面脹起；然後移至中上層，用更高溫度焗至表面焦香，建議全程留意蛋糕顏色變化，避免烤焦
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (6 inch)
Cream cheese 250g
Sugar 65g
Room temperature eggs 3
Whipping cream 150ml
Low-gluten flour 5g
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Preheat the oven to 220°C.
- Soften cream cheese at room temperature and mix with sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in low-gluten flour.
- Mix in whipping cream until smooth. Pour the mixture into a greased baking dish lined with parchment paper, removing any air bubbles.
- Bake on the middle rack at 220°C for 17 minutes until the cake rises.
- Move to the upper rack and bake at 230°C for about 8 minutes until golden and fragrant. Let it cool and refrigerate overnight before serving.
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