我很喜歡輕起司蛋糕，輕盈絲滑又入口即化～根本是傳統重乳酪蛋糕與海綿蛋糕愛的結晶！很適合當夏日午後甜點<3
這款蛋糕特別的點是在於那些可愛的斑馬條紋，綠與白，抹茶與起司的組合超吸引人的。雖然看起來很「搞剛」但說穿了只是雙色麵糊的交替而已。這個食譜不複雜又超好吃，我做了三次都是大成功！端出去大家都瞪大眼睛「哇嗚～」然後說我做這個一定很難花很多時間，其實根本還好XD
剛烤完熱呼呼很鬆軟像布丁蛋糕，但我更偏好冰過的口感，比較綿密濕潤紮實，也比較吃得出乳酪深沈的韻味～
下面我整理出一些作輕乳酪蛋糕時常遇到的問題以及一些成功的小撇步，只要乖乖照指示我保證一定能烤出完美的輕乳酪！
輕乳酪蛋糕常見問題：
- 烤好的蛋糕分層：1. 所有麵糊包含起司、蛋黃、蛋白要在一樣的溫度，所以用室溫的蛋並且起司融化後稍微放涼在與蛋黃混合 2.烤箱確實預熱，且麵糊完成後馬上烤，如果麵糊放太久就會沈澱
- 表面裂開：1. 烤箱溫度太高造成膨脹太快，輕起司蛋糕要水浴法（在烤模外的烤盤加熱水製造蒸氣）緩慢低溫的烤，如果看到快裂的可以丟一些冰塊在烤盤降溫2. 蛋白打太過，只要軟性發泡就好不用像戚風打到硬
- 冷卻後回縮嚴重產生皺紋：這是溫度急速下降造成的，烤完後不要直接拿出來，放在烤箱內悶10-20分鐘即可避免
- 表面上色太深：在蛋糕上蓋一張錫箔紙
- 其中一個顏色的麵糊下沉：如果兩種麵糊密度差太多就會這樣，可以將把較稠的麵糊多攪拌幾下讓他鬆一點，或是在稀的麵糊調多一些抹茶醬或加麵粉調整
- 條紋不明顯：1.每個牌子的抹茶粉顏色不太一樣，如果你的顏色較淡可以多加一點2. 如果分太多層每層太薄也會不明顯，我發現12-16層的效果最好
I love cotton cheesecake(also called Japanese cheesecake) soooo much! It is light, creamy and melt-in-your-mouth. It is a lovely combination of traditional baked cheesecake and sponge cake. Suitable for a summer afternoon tea.
What makes this cake outstanding is those adorable strips. The combination of green and white, mocha and cheese are so inviting. It looks complicated, in fact, it's nothing fancy but alternating the batter when pouring the mixture. The recipe is very tasty and simple, I made it thrice all came out to be a huge success! Everyone seeing the cake would say "Wow~" and think you must put many efforts into it XD
If the cake is served warm from the oven, the texture would be more like a chiffon cake, fluffy and has a mild cheese flavor. I prefer to enjoy it cold cause after staying in the fridge overnight, the cake becomes moist and denser while the depth of the cream cheese really come through.
Here I listed a few common problems and some tips and tricks to avoid them, follow the instructions and I promise you can bake perfect cotton cheesecake every single time!
Common Problems when making Cotton Cheesecake:
- The finish product separated into two layers: 1. All of the batters should be at the same temperature, including the cheese, egg yolk, and egg white, so use room temperature eggs and cool your melted cheese mixture slightly before incorporating with egg yolks . 2. Once the batter is done, it should be put into the preheated oven as soon as possible.
- It cracks: 1. The batter should be baked slowly so we use water bath method. If the oven is too hot then lower the temperature or you can throw some ice cubes into the water bath. 2. If you over beat the egg white, the cake will rise too much. Beat the egg white to soft peaks.
- Wrinkles appears as the cake cool down: This often result from the dramatical change of temperature. Leave the cake in the oven to cool for 10-20 min.
- Browning too much: Simply put a piece of tin foil to cover the top.
- One of the batter keeps sinking to the bottom: Both of the batters should have the same density. To adjust, stir and fold the thicker batter a couple of time to loosen it up, or add more mocha paste or flour in the looser batter to thicken.
- The strips aren't obvious: 1. Each brand of matcha powder is different, if yours turn out to be paler, make more mocha paste to mix in the batter. 2. Too many layers may cause the streak become too thin, thus less obvious. I find out that between 12-16 layers are the best.
抹茶斑馬輕起司蛋糕Matcha Zebra Cotton Cheesecake
食譜改寫自Recipe adapted from：
epipastry
份量：六寸兩個或八寸一個 Two 6"or one 8" round tin
材料ingredients:
抹茶醬：抹茶粉1大匙
熱水1大匙
起司糊： 奶油乳酪（室溫軟化）170g
糖20-40g
植物油40g
無糖原味優格＃75g
蛋黃4顆
低筋麵粉40g
蛋白霜：蛋白4顆
鹽1撮
檸檬汁1小匙
細砂糖60g
＃優格也可以換成牛奶65g+檸檬汁2小匙
1tbsp Matcha Powder
1tbsp Water
170g Cream Cheese
20-40g Castor Sugar
40gr Oil
75g plain yogurt＃
4 Egg Yolks
40g Cake flour
4 Egg Whites
1/2tsp Lemon Juice (or 1/8tsp Cream of Tar
tar)
60g Castor Sugar
＃Yogurt can be replace into 65g Full Cream Milk+2tsp Lemon Juice
這是一道家常法式甜點，傳統是用去籽櫻桃，因為逛花市剛好看到蔓越莓，就用它來做，顏色大小差不多而且不用去籽。它介於布丁與蛋糕間的口感很特別，如果想要再扎實一點，可以加多一點麵粉。克拉芙緹也是熱食與冰冰吃個有滋味！真的超級簡單～想變換更多口味的話，也可以用李子、西洋梨、蘋果等等。
