【免焗蛋糕】藍莓芝士蛋糕Blueberry cheesecake
食材
- 無鹽牛油 Unsalted butter 30克/g
- 消化餅乾 Digestive biscuit 75克/g
- 忌廉芝士（室溫放軟）Cream cheese (Soften at room temp.) 300克/g
- 藍莓 Blueberry 250克/g
- 雞蛋 Egg 2隻/pcs
- 糖 Sugar 60克/g
- 淡忌廉 Pure cream 100克/g
- 低筋麵粉 Cake flour 17克/g
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1
藍莓加30克糖煮成果醬 Stir and cook blueberry with 30g sugar so it becomes jam.
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2
消化餅乾壓碎 Crush digestive biscuit.
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3
加入牛油拌勻 Stir through melted butter.
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4
蛋糕模先鋪上牛油紙，再鋪上拌勻的餅碎，壓實備用 Place baking paper inside the mould then add a firm layer of crushed biscuits inside.
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5
忌廉芝士打至軟身 Whisk cream cheese.
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6
加入餘下的糖，打至糖完全溶化 Add remained sugar and whisk till dissolved.
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7
雞蛋分兩次加入，每次皆要攪拌均勻 Add eggs in 2 times, keep whisking so that the mixture is smooth.
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8
然後加入淡忌廉再拌勻 Add pure cream and mix well.
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9
篩入低筋麵粉拌均成麵糊 Sieve in cake flour, mix thoroughly.
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10
將一半麵糊倒入蛋糕模入面 Pour in half of the cake mixture in the mould.
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11
用藍莓醬畫一個圓圈 Draw a circle with blueberry jam in the middle.
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12
然後把剩餘的面糊倒入模 Pour in the rest of the cake mixture.
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13
放入藍莓醬在蛋糕表面拉花 Blend the remaining blueberry sauce till smooth for latte art.
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14
用牙籤左右拉出花紋，重複步驟，知道完成所有拉花 Fill the jam inside a piping bag, pipe a straight line, draw Z lines with tooth pastes on it. Repeat to create more latte art.
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15
用錫紙蓋住蛋糕，放入氣炸鍋 150度 氣炸40分鐘 Cover the cake with an aluminium foil, air fry at 150°C degree for 40 mins.
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16
當蛋糕不再流動就可移走錫紙，上調溫度至200度，氣炸8分鐘上色 When the cake turns solid, remove the aluminium foil and bake 8 mins at 200°C for a nice finish.
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17
出爐之後放涼，再放入雪櫃雪數小時，脫模便完成 Let the cake cool down, fridge for a couple hours, remove from mould and done!
