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Wednesday, 16 April 2014

Mini Strawberry Cheese Cake 草莓乳酪小蛋糕

It is best to prepare homecooked strawberry topping during strawberry season. Freshness ensure!
These mini size strawberry cheesecakes ensure no over indulgence of this delicious delicacies :)

Yield: 8 muffin size cheesecakes

Strawberry Topping草莓馅
Ingredients
120g ripen strawberries, hulled熟透草莓
15g fine sugar 细糖
30g water 水

20g fine sugar 细糖
1/2 tsp lemon juice 柠檬汁
1/2 tsp corn starch 玉米粉
1/8 tsp salt 盐

4 ripen strawberries, hulled 熟透草莓

Direction
1. Chop 120g strawberries into fine bits. Add 15g of sugar and mix well. Allow them to stand for about 1 hour.
将120g的草莓切碎,加入15g细糖搅拌,休息1小时。



2. Add 30g of water to the strawberry mixture, and cook it under medium heat till boil. Allow it to simmer for about 3 minutes.
加入30g水,以中火煮沸后,再焖3分钟。

3. Strain the strawberry mixture to collect the strawberry juice and discard the pulp.
将煮熟的草莓过滤,取汁去渣。

4. Mix 20g sugar, lemon juice, starch powder and salt in a heat-resisitant ware. Pour in the strawberry juice collected from (3) and mix well.
将20g糖、柠檬汁、玉米粉和盐放入耐热搅拌碗混均,再加入(3)的草莓汁。

5. Heat the mixture over medium heat till boil, or till it turns into a thick and clear solution. Stir regularly.
将混合物以中火煮滚至浓稠透明,注意要常搅拌。

6. Slice the remaining 4 strawberries.
将剩余的4颗草莓切片。

7. Let the strawberry sauce cool down for about 10 minutes. Then add in  the 
strawberry slices and mix well.
先让草莓酱冷却10分钟后,再将草莓片加入。

8. Keep the strawberry filling in a clean container, and refrigerate till needed.
将完成的草莓馅装瓶冷藏待用。

Cheesecake 乳酪蛋糕
Biscuit Crust饼干底
40~45g cream crackers 苏打饼
30g salted butter 带盐奶油

1. Line 8 muffin cups with cupcake papers. Set aside.
将8个松饼模放上纸模。 

2. Put the cream crackers in a plastic bag, and crushed them into fine powder by using a rolling pin.
将苏打饼捏碎,或放进槊料袋中,再以杆面棍碾碎。

3. Melt butter by placing the butter in a rice cooker, and "keep warm" for about 10 minutes, till the butter melted.
把奶油放进碗中,再用电饭锅“保温”10分钟,直到奶油融化。

4. Pour melted butter into the cream cracker crumb and mix well.
将融化的奶油倒入饼干碎中搅合。

5. Spoon an even quantity of biscuit crumbs into the muffin cups. Press the biscuit crumbs to form a firm base.
将饼干料平均的分到8个松饼模中。用茶匙的背面压平。

7. Place the muffin cups into the fridge to solidify the based.
把饼干底放进冰箱凝固。

Cream  cheese batter 奶油蛋糕糊
125g cream cheese, room temperature 
          奶油乳酪, 室温
45g fine sugar 细糖
1 tsp plain flour 中筋面粉
1 tsp lemon juice 柠檬汁
1 tsp lemon zest 柠檬皮碎
1/2 tsp vanilla essence 香草精
1 egg, beaten 蛋,打散

Directions
1. Pour all the ingredients into a mixing cup, and blend well using a food processor.
将全部材料放进高速搅拌机拌匀,大概1分钟。


Alternatively, whip cream cheese and sugar till fluffy, then add in the egg, follow by the rest of the ingredients.
也可用电动搅拌器搅拌。先将奶油乳酪和糖打发,再加入鸡蛋继续打发,最后再加入剩余的材料打均。

2. Pour the mixture onto the biscuit crust.
将乳酪蛋糕糊倒在饼干底上。

3. Pre-heat oven to 160 degree Celsius and bake the cheesecake for about 15 minutes. The cake is cooked when the middle of the cake bulge.
将蛋糕糊送入已预热160度的烤箱烘大概15分钟。当蛋糕熟透时,中间部分会微鼓起。


4. Allow the cheesecake to cool in the oven with the door ajar for about 20 minutes. Transfer the cheesecakes to a wire rack to cool completely.
半打开烤箱门,让蛋糕继续在烤箱逐渐降温20分钟,再移到架子降到室温。


5. After the cheesecake has cool down, spoon a tbsp of strawberry topping over the cheesecake.
当蛋糕完全降温后,将草莓酱加在蛋糕上。


6. Refrigerate the cheesecake for at least 6 hours for best result :)
草莓乳酪蛋糕在冷藏6小时后享用较佳 :)




Strawberry topping recipe adapted from:

http://m.allrecipes.com/recipe/223204/strawberry-pie-filling

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