Key Lime Classic Cheesecake Tutorial Video Recipe 青柠经典芝士蛋糕食谱视频教程 (中英食谱)

Last Wednesday was my birthday. I didn't plan to bake a cake for myself initially as I wanted to chill and relax on that special day. However there was a sudden urge to bake that morning as I was craving for baked cheesecake! I immediately took out Carol's baking book and adpated her Lemon cheesecake (which I had bookmarked and on my to-bake list) to bake myself a Key Lime Cheesecake since I still had some Key Limes left after baking the Key Lime Meringue Tart  for my blog's 1st anniversary the week before.

Click HERE to watch my Youtube Video Tutorial how to bake this cake. 

按这看食谱视频教程

Key Lime Classic Cheesecake 

青柠乳酪蛋糕

(recipe adapted from 胡涓涓’s‘烘焙新手必备的第一本书’）

Recipe食谱 ：(for an 8 inch round mould with removable base 8吋分离式圆模1个  )

A: Base Crust

Digestive Biscuits 70g  (I used 110g, about 8 pieces)

Unsalted Butter 35g (I used 40g)

1.5 tbsp caster sugar (I omitted) 

A:饼干底材料

消化饼干 70g （我用110g， 大概8片）

无盐奶油35g（我用40g）

细砂糖1.5大匙 （我没放）

Method 步骤:

1. Use double boiling method to melt unsalted butter.  (I melt the butter directly over my Brandt induction hob.) 

1。将无盐奶油隔水加热融化。 (我直接在Brandt电磁炉上溶化。） 

2. Put the digestive biscuits in a plastic bag, use a rolling pin to crush it up finely before adding sugar. (I used my U-blender to blend it to get a finer texture and have omitted the sugar.) 

2.消化饼干装在厚的塑胶袋中,用橄面棍敲打,压的越碎越好,再加入细砂糖混合均匀。（我用搅拌机搅碎，质感更细。我也没加糖。）

3. Mix the melted butter and crushed digestive biscuits together.

3.将融化的无盐奶油加入饼干碎中仔细混合均匀。

4. Pour the biscuit crumbs into the cake pan, press firmly onto the base of the pan. 

4.将混合好的饼干碎倒入蛋糕模中,利用一个平底的容器将饼干碎压实。   (一定要确实压紧, 脱模才不会松散掉)

5. Bake in a preheated oven 120 degrees Celcius for 10 minutes before taking out to cool down. (Do not remove the biscuit base crust from the pan.) (I selected the traditional function for my Brandt oven)

5.放入已经预热至120度c的烤箱中烘烤10分钟后取出放凉。(不要脱模)

B: Cheesecake 

a - cake batter: 

450g cream cheese 

20g caster sugar 

4 egg yolks 

50g heavy whipping cream (I used whipping cream of 38% dairy fat)

40g unsalted butter 

40g low gluten flour (I used top flour, can be replaced by cake flour) 

Zest from 1 lemon (I used key lime zest)

Juice from half a lemon (I used juice from one key lime)  

1 tablespoon Cointreau  (I omitted it) 

b - meringue part: 

4 egg whites 

1 teaspoon lemon juice (I used key lime juice) 

60g caster sugar

B:乳酪蛋糕

a - 面糊部份:

奶油乳酪 450g

细砂糖 20g

蛋黄 4个

动物性鲜奶油 50g

无盐牛油40g

低筋面粉40g

柠檬皮屑 1个 （我用青柠屑）

柠檬汁半颗 （我用1颗青柠汁）

君度橙酒1大匙 (我没放）

b -蛋白霜部份:

蛋白 4个

柠檬汁 1茶匙 （我用青柠汁）

细砂糖 60g 

Preparation 事前准备工作:

1. Cream cheese softened slightly at room temperature or softened using a microwave oven, cut into small pieces. 

1。奶油乳酪恢复到室温的温度,或用微波炉稍微加热软化切成小块。

2. Separate the egg whites and yolks carefully, ensuring that the egg whites do not have any traces of egg yolk or in contact with water or oil. (Suggest that you separate the eggs in a smaller bowl first, ensure no traces of egg yolk is found in the egg white before transferring to a bigger stainless steel mixing bowl. The slightest trace of egg yolk will cause the meringue to be unsuccessful. )

2。从冰箱取出将蛋黄蛋白小心分开。蛋白不可以沾到蛋黄,水份及油脂。 (建议分鸡蛋的时候都先分在一个小碗中,确定没有沾到蛋黄才放入钢盆中,不然只要一颗沾到蛋黄,全部的蛋白就打不起来了)

3. Sift the low-gluten flour.

3.低筋面粉用滤网过筛。

4. Melt the butter using bain-marie method or microwave oven.

4.用隔水加热或是微波炉稍微加热将无盐奶油融化。

5. Extract the juice and zest from the lemon. (I used key lime)

5.将柠檬1颗外皮磨出皮屑,挤出半颗柠檬汁。（我用青柠)

Method 步骤:

1. Use an electric mixer to mix the cream cheese and sugar together until light and fluffy.  

1。将奶油乳酪+细砂糖用打蛋器打成乳霜状。

2. Add the followings in this order - egg yolk, whipping cream, low-gluten flour, lemon/key lime zest, lemon/key lime juice, Cointreau, unsalted butter. (mix each addition of ingredient well before adding the next ingredient.) 

2。依序将鸡蛋黄,动物性鲜奶油,低筋面粉,柠檬皮,柠檬汁,君度橙酒,    无盐奶油加入奶油乳酪中搅拌均匀。(每一次都要搅拌均匀才加下一样。)

3. Use an electric mixer, beat the egg whites in medium speed, add in the lemon juice and half amount of sugar at foamy stage. Add the other half amount of sugar at soft peak stage and using high speed to beat till stiff peak. 

3。蛋白用打蛋器先打出泡沫,然后加入柠檬汁及1/2量细砂糖用中速搅打泡沫开始变细致时就将剩下的细砂糖加入,速度可以调整为高速.将蛋白打到拿起打蛋器尾巴呈现挺立的状态即可。

4. Use a silicon spatula to fold the meringue into the cream cheese mixture until well combined. 

4。蛋白霜分几次用橡皮括刀轻轻搅拌入奶油乳酪面糊中至均匀。(用橡皮括刀由下而上翻转切拌的方式)

5. Pour the mixture into the cake pan wrapped with two layers of aluminium foil on the exterior base.  

5。将搅拌均匀的乳酪面糊倒入模具中。在分离模外面包上2层锡箔纸,但是一定要确定锡箔纸没有破。

6. Place the cake pan on a bigger baking pan/tray, fill up the bigger tray with hot water, avoid adding more water in between baking as the opening of oven door may caused the cake to collapse due to changes in temperature. 

6。模子放放入大烤盘, 大烤盘中尽量倒满热水，避免中途加水而开烤箱使得冷空气进入让蛋糕塌陷。

7. Bake in preheated oven 200 degrees Celcius for 10 minutes before lowering the temperature to 160 degrees Celcius and bake for another 50 minutes. Use a skewer to test, cake is done when skewer comes out with slight crumbs instead of watery batter.

7。放入已经预热至200度c的烤箱中烘烤10分钟,然后将炉温调到150度C继续烘烤50分钟。竹签测试只要沾黏的状况不是液体就表示熟了, 有一些散的组织沾粘是正常的。

8. Remove from oven, cooled down completely before chilling the refrigerator for 3~4 hours before unmoulding it. 

8。烤好后取出(还不要脱模)完全凉透就放冰箱冷藏3-4小时。

9. After chilled, use a small flat knife, run around the edges of the cake pan for easier unmoulding. 

9。完全冰透用一把扁平小刀延着模具边缘划一圈即可脱模

10. Use a long blade thin knife, heat it over the fire on the gas store to cut the cake neatly. (Clean the knife before heating over the fire after cutting each piece. )

10。切的时候用一把稍微宽长的薄刀, 在瓦斯炉上加热后再切才会切的整齐。(每切一刀都要将刀擦干净再加热才切。)

Personal Notes 小笔记：

There are some slight cracks on the surface of the cake after baking, will lower the temperature to 150 degrees the next time when I bake this cake. 蛋糕表面稍微有些裂，下次再做，会把温度调低到150摄氏度。