Wednesday, March 14, 2012

南瓜芝士蛋糕 (Pumpkin Cheese Cake )


看到搵到食那金光闪闪的南瓜芝士蛋糕,让不爱吃南瓜的我心动不已,皆因那漂亮的颜色,实在让我忍不住了。

成品让我非常失望,不是味道,是因为我的蛋糕没有那闪闪的金光。。呜呜

为了那颜色,我还特地选了颜色很鲜艳的南瓜呢。我猜想可能是因为我的蛋黄颜色不够深吧。不知为何,每次去巴刹买的鸡蛋,蛋黄的颜色都是淡淡的,反之如果是去超市买的话,蛋黄的颜色则比较深。

除去外观上的“遗憾”,味道方面我是满意的,有芝士的香带一点点南瓜的甜。


食谱参考:搵到食

消化饼干低配料:(我用oreo饼干代替)
消化饼干100g,(我用75g)
牛油50g (我用33g)

材料:(六寸圆模)
Cream Cheese 250g,
南瓜泥135g,
鸡蛋1个,
蛋黄1个,
细砂糖60g,
柠檬皮屑半个,
牛奶30g,
肉桂粉 1/4tsp


做法:

1。把消化饼装进保鲜袋里,扎紧,把饼干□细成粉状。牛油加热成液体,把粉状的饼干倒入,然后搅拌均匀,倒入蛋糕模具里压平,放入冰箱冷藏,待变硬就行了。

2。南瓜去皮切小块蒸熟,压烂。

3。Cream Cheese室温软化后,加入细砂糖用电动打蛋器打到顺滑无颗粒状态。加入鸡蛋和蛋黄,打至鸡蛋和cream cheese完全融合。

4。倒入南瓜泥,用打蛋器打均匀。

5。倒入牛奶,肉桂粉,柠檬皮屑,再次搅拌均匀成为奶酪蛋糕面糊。

6。把面糊倒入已铺好消化饼干的模具里。预热烤炉150度,隔水烤30-40分钟,直到蛋糕凝固,用手触摸没有流动感,表面呈微黄即可。出炉后的蛋糕冷却后,放入冰箱冷藏4个小时再脱模食用。





41 comments:

  1. eileen@hundred eighty degreesMarch 14, 2012 at 10:25 PM

    它乜许没有你要的闪闪金光,可它散发出那种青春的气息让人无法抗拒!好想吃它一口哦!

    ReplyDelete
    Replies
    1. 想吃就来一块吧,不要客气哦 ^_^

      Delete
  2. kampung蛋和较低胆固醇鸡蛋(pasar 品牌)蛋黄都是很深色的。

    ReplyDelete
    Replies
    1. 所以我猜的不错,颜色越黄就越好咯?以后都不要去巴刹买鸡蛋了 :(

      Delete
  3. 我之前也做过一次南瓜芝士,可惜蛋糕底因为咬到砂糖的关系感觉不是很好吃

    ReplyDelete
    Replies
    1. 好可惜,没关系,你的芒果芝士蛋糕补回数 ^_^

      Delete
  4. 好像还不错呢。。下次也要试试看。。

    ReplyDelete
    Replies
    1. 试试看吧,希望你也会喜欢哦 ^_^

      Delete
  5. 我家有南瓜
    还在想要做什么~~

    ReplyDelete
    Replies
    1. 南瓜的煮法可多了,相信你一定想到怎么消灭你的南瓜了吧 ^_^

      Delete
  6. 可以看到满满的南瓜纤维,可以想象它是好吃的。
    别难过,下次买深色蛋黄再试试看,你一定做得到的。:)

    ReplyDelete
    Replies
    1. 对咯,下次用好一点的鸡蛋再尝试 ^_^

      Delete
  7. 前两天我也想弄这个,可是又很怕接受不到南瓜+芝士的口味,怕怪怪的~
    后来那半粒南瓜给我拿来弄汤圆了:)

    ReplyDelete
    Replies
    1. 其实不会怪,还可以接受的程度 ^_^

      Delete
  8. 最重要还是味道好,算是成功啦!

    ReplyDelete
    Replies
    1. 味道方面算是成功啦,还好是自家吃的,外表就不重要了。。呵呵

      Delete
  9. 金光?怎么说呢?
    我觉得这样也粉美啊(^_-)

    ReplyDelete
    Replies
    1. 我是“重口味”的嘛,颜色方面当然也想要“重”一些咯。。呵呵

      Delete
  10. 没有金光光闪闪没关系啦,重要好吃~~

    ReplyDelete
    Replies
    1. 只好这样安慰我自己咯。。呵呵

      Delete
  11. Use photo editing to make it looks yellow lol! But seriously, I recently read abt a dessert & it was said that to make it looks more yellow, use custard powder. But I dont know whether you can use it in making this cake.

    ReplyDelete
  12. i think the colour is good, it's a natural beauty!

    ReplyDelete
    Replies
    1. Ya, natural color, but I am a greedy person, hope it will look more golden color.. hehe

      Delete
  13. 来吃芝士蛋糕了,味道好才重要,你的pumpkin cheese cake可是真才食料!

    ReplyDelete
    Replies
    1. 自家做的味道和营养最重要,所以外表方面就得过且过了。。呵呵

      Delete
  14. 我每次买南瓜回家时,都没有马上用,会等一段时间,这是我妈妈教我的,味道会比较甜和黄色,不懂是不是这个原因呢?不过,这个蛋糕,做出来时真的很金黄,连我也吓了一跳。

    ReplyDelete
    Replies
    1. 原来是这样哦,谢谢你的分享哦 ^_^

      Delete
  15. 我觉得颜色自然,我喜欢! 请我吃!

    ReplyDelete
    Replies
    1. 来来来,很久没你的消息了,大姐我请你吃,不要客气哦 ^_^

      Delete
  16. 切一片最小块的来试试看.哈!哈!哈!

    ReplyDelete
    Replies
    1. 最小块的,你不是很爱南瓜的吗?呵呵

      Delete
  17. 太棒了!我还在愁不知要做什么去我姐家这个周末。看到你的芝士蛋糕让我想起我姐喜欢吃芝士蛋糕!好,就来试你这个配方。谢了!

    ReplyDelete
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    Love you!

    ReplyDelete
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