幸せのパン

紅黑的搭配看起來真是美味~

上次做ㄌ日式乳酪蛋糕還剩下一些起司~

得快點消化一下冰箱才行~^^因為過年快到囉~

昨天午後案日文食譜上的配方下去做這一道起司蛋糕~

消化餅乾底部加ㄌㄧ些杏仁粒~感覺還不錯有口感~

烤好後放在桌上等它涼~回頭一會ㄦ功夫

怎麼少ㄌㄧ塊皮~

叫ㄌ兩各小鬼來問~ㄍㄍ說他沒有吃~

問妮子好不好吃~她傻的回答:好吃~

還要不要吃?好ㄚ~後.........抓到兇手ㄌ吧~

真是我家的小老鼠~缺了一角真是不好看~

只好加一些[櫻桃醬]&[手工野莓果醬]裝飾

成品出來真是好看~

這款配方的口感不像重起司那樣綿密厚重

吃起來香醇可口帶點些微的空洞...

再上網一查有各名字~[舒芙蕾]式起司蛋糕~

今天午後我依個人慢慢享受~一杯錫蘭紅茶+兩塊起司蛋糕

OMG........我的脂肪寶寶又增加不少囉~

喜歡重起司口味的朋友可以參考下面的配方~

New York Cheesecake

• 4 packs cream cheese (8 oz per pack)
  
• ½ cup granulated sugar
  
• 6 egg yolks
  
• 4 Tbsp melted butter
  
• 6 egg whites
  
• ½ cup granulated sugar
  
• ¼ tsp vanilla extract
  
• A piece of sponge cakes fitted an 8-inch cake mode
  

1. Mix cream cheese, ½ cup sugar, egg yolks, and melted butter until smooth.
   
2. Add vanilla and continue to stir until the mixture is smooth.
   
3. Beat egg whites with a high speed, gradually add ½ cup sugar, and continue beating until soft peak.
   
4. Mix egg whites and cream cheese mixture.
   
5. Prepare an 8-in cake pan. Make sure the bottom is stuffed with an half inch sponge cake. Pour the mixture into the cake pan.
   
6. Preheat over to 300F. Place the cake pan into a large cake pan filled half way with water. Bake for an hour and then cool on a rack.
   
7. Store the cake in the fridge overnight before served.