cakes

Chocolate-Swirled Pumpkin Cheesecake

I am excited to share with you my new insight for baking a fool-proof cheesecake today! In order to prevent the cheesecake from cracking, I used to bake mine in water bath at a low temperature for a lengthy period of time. Then I would leave my cheesecake in the oven with the door ajar for half an hour so it wouldn’t shrink too much. A couple of days ago I have extended the technique I used on my pumpkin pie that I baked last week to my cheesecake. With this new approach, no water bath was needed. The cheesecake baked up quickly and beautifully without any cracks. I could take it right out of the oven to cool without any problem. After chilling overnight, that was the same creamy and velvety cheesecake I had always made, only so much faster and energy-saving! What a cool trick for lazy people like me!

今天EC將會分享自己新嘗試的零失敗芝士蛋糕做法,以往EC焗製芝士蛋糕時為了避免蛋糕裂開,一般會使用水浴或蒸焗法用低溫長時間烤焗,熄爐後亦要將蛋糕留在半開焗爐門的爐內慢慢降温令蛋糕不會嚴重收縮或下陷。前幾天EC大膽地將上星期做南瓜批的技巧延伸到芝士蛋糕上,原來效果也很好唷!現在不用水浴也焗到漂亮的芝士蛋糕了!蛋糕短時間內已熟透,焗後直接取出放涼也沒下陷,雪過夜後嚐嚐,味道及質感跟傳統做法的沒啥分別,都是同樣幼滑。這個省時節能的方法完全是懶人福音呢!


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Chocolate-Swirled Pumpkin Cheesecake
朱古力大理石南瓜芝士蛋糕

Makes a 6-inch round cake
可做六寸圓形蛋糕

Ingredients

For the Chocolate Crust
75 g Marie biscuits
1 Tbsp (about 6 g) unsweetened cocoa powder
1/2 Tbsp (about 6 g) granulated sugar
30 g unsalted butter, melted

For the Pumpkin Cheesecake
227 g (or 1/2 lb) cream cheese, softened
50 g granulated sugar (more or less, depending on the sweetness of the pumpkin)
120 g pumpkin puree (I used kabocha squash, see how to make roasted pumpkin puree here)
1/4 tsp ground cinnamon
1/16 tsp ground nutmeg
1/2 tsp vanilla paste or pure vanilla extract
140 g whipping cream
1 large egg
1 large egg yolk

For the Chocolate Swirl
10 g whipping cream
10 g bittersweet chocolate
2 Tbsp pumpkin cheesecake batter from above

Notes: The eggs I use are about 50 g each without shells.

材料

朱古力餅底
瑪利餅 75克
無糖可可粉 1湯匙 (約6克)
細砂糖 1/2湯匙(約6克)
牛油溶液 30克

南瓜芝士餡
忌廉芝士227克/半磅 (室溫放軟)
細砂糖 50克(可視乎南瓜甜度增減)
南瓜泥 120克 (EC用日本南瓜,烤南瓜泥做法可到這裡)
肉桂粉 1/4茶匙
荳蔻粉 1/16茶匙
雲尼拿醬或純雲尼拿醬香油 1/2茶匙
淡忌廉 140克
大蛋 1隻
大蛋蛋黃 1個

朱古力芝士糊(劃花用)
淡忌廉 10克
苦甜朱古力 10克
南瓜芝士餡 2湯匙

註:EC用的大蛋每隻淨重約50克

Directions 做法

For the Crust 做餅底
Combine crumbled marie biscuits, sugar and cocoa powder (I blend everything with a food processor until finely ground). Add melted butter and mix well. Press mixture evenly onto the bottom of a pan with detachable base with the back of a spoon. Bake in 350°F/175°C preheated oven until firm, about 8 to 10 minutes. Cool on a wire rack.
瑪利餅壓碎後加糖及可可粉拌勻(EC用食物處理機將所有材料打成粉),加入牛油溶液拌勻,倒進甩底模內用匙羹背壓實,放進350°F/175°C預熱焗爐內焗8至10分鐘至硬,取出放涼備用。

For the Cheesecake 芝士餡
Place chocolate and whipping cream in a microwave-safe bowl. Heat in the microwave over medium powder until the chocolate is melted (this can also be be done in a double boiler). Mix until smooth. Set aside.
將淡忌廉及朱古力用微波爐中火加熱至朱古力溶化(或隔水煮溶)後拌至順滑成朱古力醬備用。

In a food processor or blender, process cream cheese, pumpkin purée, whipping cream, sugar, cinnamon, nutmeg and vanilla paste until smooth. Scrape mixture into a saucepan, straining mixture to get rid of any lumps if necessary. Stir in egg and egg yolk one at a time and whisk until thoroughly combine.
用食物處理機或攪拌機將忌廉芝士、南瓜泥、淡忌廉、糖、肉桂粉、荳蔻粉及雲尼拿醬打滑後倒進小鍋內(如有顆粒可先過篩),蛋及蛋黃逐一加入拌至完全混合。

Over medium-low heat and with constant stirring (to prevent the eggs from scrambling), cook mixture until it thickens and reaches 150°F/65°C on an instant-read thermometer. Remove from heat. Reserve two tablespoons of batter and mix thoroughly with the chocolate-cream mixture (ganache) to form the chocolate batter.
將餡料倒進小鍋中,用中小火邊煮邊攪拌避免蛋被煮熟,煮至稠身及到達150°F/65°C後離火,留起兩湯匙芝士糊加入朱古力醬中混合均勻成為朱古力芝士糊。

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Pour pumpkin cheesecake batter into the crust then smooth top. Spoon dollops of chocolate batter over the pumpkin batter. Swirl the batter with a chopstick or toothpick in a zigzag direction to create a marbled effect.
把南瓜芝士糊倒入餅底抺平,用湯匙將朱古力糊分佈在南瓜糊表面,用牙籤或筷子在麵糊表面來回劃上“Z”字做成大理石花紋。

Bake in a 300°F/150°C preheated oven until the center of the cake is just set and jiggles when the pan is shaken, about 25 minutes in my oven. An instant-read thermometer inserted into the center of cheesecake should register 160 to 165°F (71 to 74°C).
放進300°F/150ºC預熱焗爐焗至芝士糊中央剛剛凝固,當模具被輕輕搖晃時蛋糕會像啫喱般震動,中心温度達160至165ºF/71至74ºC後可取出,EC家中焗爐約需25分鐘。

Transfer cheesecake to a wire rack to cool completely before refrigerating. Chill for at least 4 hours or overnight before serving. To unmold the cake, run a thin knife around the edge of the pan to release the cake.
取出轉移到鋼架完全放涼後可放進雪櫃,冷藏最少四小時至過夜後可用小刀沿著模邊劃一圈將蛋糕脱模食用。

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This is how I tested the cheesecake for doneness. When shaken the cake would jiggle and the center should be just set. Please note that in my video the cheesecake had been cooled for about 10 minutes already. The filling had started to firm up.
這是EC測試蛋糕是否熟透的方法,芝士糊中央剛剛凝固,當搖晃烤模時蛋糕會像啫喱般震動,注意短片中EC的蛋糕已放涼了差不多十分鐘,芝士餡已開始冷卻變實。


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