Heavy Crème Brulee Cheese Cake . 香濃焦糖芝士蛋糕

Heavy Crème Brulee Cheese Cake . 香濃焦糖芝士蛋糕

Made two cakes in a row, using more or less the same recipe, except the caramelized brulee layer of the cakes, one with heavy fine sugar and the other with relatively low sugar....but they both taste mild sweet, that is perfect to me. 

Making cheese cake is not difficult if you have a good recipe,  and if you are well connected with your oven temperature. Oven temperature may vary from one to the other. I prefer using lower oven temperature for cheese cake in order to prevent cracking. There are a number of ways to prevent cracks on cheesecake, I will explain more in details the techniques what I usually do in my next blog post.

Heavy Crème Brulee Cheesecake

For 15cm loose-base cake tin:-

Ingredients:

Cake base:-

Crackers/McVitie's/Butter Cookies 80g

Melted butter  40g

Fillings:

Cream Cheese, softened  250g

Sweetened Condensed Milk 80g

Lemon Juice 1 tbsp

Egg 3 pc

Cake Flour 1/2 tbsp

Topping:

Castor Sugar or Finely grinded sugar 5 tbsp

Method:

1.   Preheat oven to 140C

2.   Wrap the outside base of a 15cm dia. loose-base round cake tin with double layers of foil

3.   Grind the crackers/McVitie’s/cookies till fine, then mix well with melted butter, and press onto the tin base, refrigerated for at least 30 minutes or until firm

4.   In a large bowl, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth

5.   Add in lemon juice, mix well

6.   Add eggs in, one at a time, slightly mix well

7.   Fold cake flour in the mixture.  Pour into prepared cake pan. Place over a water bath with an inch of water

8.   Bake over 140C for 70 minutes or until center is set.  Remove the cake from the oven and let cool for an hour.  Chill at least 4 hours or overnight

9.   For Crème brulee topping, remove the cake from the tin,  sprinkle sugar evenly over the top of the cake and dust at the side too, use blowtorch to move back and forth on top of the sugar layer at the height of 4 inches above until getting dark brown to black burnt sugar crust.

Cooking Tips:

1.  I did not grease the cake tin this time, so the side of the cake is slightly attached to the side of the tin; when baking, the tension drew the top of the cake to shrink in a little and form a nice round rim around

2.  Broiler could be used for Caramelizing sugar. Put cake inside the top rack of the broiler, try to use the highest temperature and shortest time as far as possible. It may be easier if you broil the cake with tin, so you could remove the tin out once the ideal color is reached.

3.  Crème brulee topping color depends on the temperature of your broiler or flame, and the distance of the brulee from the heat counts. It’s your personal preference to choose a thin light brown candy shell or a dark brown to black burnt sugar crust.

4. The more sugar you use, the longer it will take to brulee and it will result in a thicker bruleed candy coating.

5.   For 15cm cake mold: use 1 portion of the ingredients

 18cm cake mold: use 1.5 portions of the ingredients
 20cm cake mold: use 2 portions of ingredients

香濃焦糖芝士蛋糕

用15cm 脫底蛋糕模

材料：
餅底： -
餅乾/消化餅乾/牛油曲奇80g
牛油溶液40g

蛋糕料：
忌廉芝士，軟身 250g
甜煉奶 80g
檸檬汁1 tbsp
蛋3 pc
低筋粉1/2 tbsp

焦糖面：
糖霜或磨幼白糖 5 tbsp

做法：
1.預熱烤箱至140℃
2.用雙層錫紙包好脫底模外底;
3.磨碎餅乾或曲奇餅，與牛油混和，然後按壓到模底內，冷藏至少30分鐘或至硬身
4.在大碗中，將忌廉芝士打至鬆身，加入甜煉奶打至細滑
5.拌入檸檬汁
6.逐隻雞蛋拌入，輕輕混勻
7.灑入餅粉，拌勻。倒入餅模內。座入有水2.5cm高的烤盆
8.放入140℃烤箱烘烤70分鐘，或直至蛋糕中心凝結。從烤箱中取出蛋糕，待涼一小時, 再冷藏4小時或過夜
9. 焦糖面做法：取出蛋糕，移走餅模，將糖均勻地灑在蛋糕面約2mm高及圍滿圓邊，用火槍噴在糖霜面，約在10cm高來回移動，直至成深褐帶焦糖面。

提示：
1. 這個蛋糕我沒在餅盤塗油上粉，想利用蛋糕面的張力和蛋糕身緊接烤盤，使蛋糕面形成一突出圓邊，使蛋糕面焦糖線條更為突出
2. 不用火槍做焦糖面，也可用烤爐上火烤，用極高溫盡快烤至理想顏色。如用烤爐，連模烤，方便上色後易於從烤爐取出
3.  焦糖面色澤取決於火焰溫度及與蛋糕面距離，深淺色悉隨尊便
4.  用糖量越多，焦糖需要時間越長，縮短糕面與火焰距離更易使糖焦化，成濃厚的深棕帶焦糖面
5.  15 cm 脫底模：用 1 份材料
17.5cm 脫底模：用 1.5 份材料
20 cm 脫底模：用 2 份材料