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東京名店乳酪蛋糕 Mr. Cheesecake

有著「日本東京No.1 乳酪蛋糕」之稱的東京名店 Mr. Cheesecake 最近創辦人田村浩二竟然公布了他們的蛋糕配方啦!雖然不能到東京的店裡親自品嚐,但在家自製也是一個不錯的選擇喔!他們的招牌乳酪蛋糕沒有用任何的麵粉,加上香甜的白巧克、濃濃的起司味,濕潤綿密的口感,嗯~ 無法形容的好滋味在嘴中化開,甜而不膩!防疫在家,大家快一起做這款蛋糕來撫慰一下心靈吧!


**雖然我的影片當中,Tonka Beans不方便取得而沒有添加,但做出來的乳酪蛋糕依舊超令人驚艷不已呀!


What can you do for mom this Mother’s Day? Here is a suggestion for you! Bake her a cake with the recipe from the most elusive cheesecake in Tokyo by Chef Koji Tamura from Mr. CHEESECAKE. They produce 32 cakes a week and only available to purchase on every Sunday and Monday. Yes! It’s very limited. I have tried the recipe and it tastes yummy! I may not be the best pastry chef in the world, but this recipe is definitely as good as most of the cheesecakes you can find in the market. And most importantly, it’s dummy-proof!




食譜/Video Recipe: https://www.youtube.com/watch?v=HEOSM9NdWe8


食材 (22cm長方形蛋糕模)


奶油起司 200g

砂糖 100g

酸奶油 180g

希臘優格 50g

奶油 100g

白巧克力 50g

蛋黃 2顆

檸檬汁 ½顆

香草莢 ¼根 (或改用 香草精 1tsp) (選擇性添加)

零陵香豆 ½顆 (選擇性添加)

玉米粉 20g


Ingredients (22cm Rectangular Cake Tin)


Cream cheese 200g

Granulated sugar 100g

Sour cream 180g

Greek yogurt 50g

Butter 100g

White chocolate 50g

Egg yolk 2 pieces

Lemon juice 9g

Vanilla 1/4 piece (Optional)

Tonka Beans 1/2 piece (Optional)

Cornstarch 20g


作法 Instructions


1. 將酸奶油和希臘優格放入一個碗中攪拌均勻。

1. Combine sour cream and Greek yogurt in a bowl and mix well.


2. 將2個蛋黃加入後攪拌均勻,再加入檸檬汁、香草精、玉米粉拌勻。

2. Add 2 egg yolks and mix well. Add lemon juice, vanilla extract, and cornstarch and mix well.


3. 奶油起司和砂糖放入碗中,隔水加熱混合直至質地光滑。

3. Combine cream cheese and sugar in the bowl, and mix in a hot-water bath (double boiler) until it has a smooth texture.


4. 奶油和白巧克力隔水加熱融化。(可以選擇性加入香草莢和零陵香豆)

4. Heat butter and white chocolate with double boiler, and add tonka beans and vanilla bean seeds. (optional)


5. 將(3)奶油起司和(4)白巧克力混合攪拌後,倒入(1)酸奶油並攪拌至光滑。

5. Mix (3) cream cheese and (4) white chocolate with a whisk. Add (1) sour cream and mix until it becomes smooth.


6. 將麵糊以篩網過濾,讓口感更細緻。

6. Filter the batter through a sieve to make the taste more smooth.


7. 在蛋糕模中放入烘焙紙,倒入麵糊。

7. Pour batter into a cake tin lined with parchment paper.


8. 將蛋糕模放在有深烤盤中,在深烤盤中倒入熱水,放入烤箱。

8. Place the filled cake tin on a cake pan and pour 3 cm of water into the pan.


9. 用180°C/355°F烘烤25分鐘。在150°C/300°F烘烤20分鐘。

9. Bake at 180°C/355°F for 25 min and turn to 150°C/300°F for 20 min.


10. 從烤箱中取出後冷卻,然後將芝士蛋糕從蛋糕模中取出。放入冰箱4個小時以上。

10. Take out of the oven, allow it to cool, and turn the cheesecake out. Cool in the refrigerator for at least 4 hours.


食譜/Video Recipe: https://www.youtube.com/watch?v=HEOSM9NdWe8



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