[转贴] 咖啡大理石起士蛋糕 Coffee Marble Cheesecake

jane2431

吉士蛋糕非常容易准备，而且大家都爱吃。所以，这次我做了这个吉士蛋糕。这吉士蛋糕跟我以往做的不一样！因为蛋糕里的水分高，自己又加上最爱的咖啡酒，当吉士蛋糕一入口时，感觉就好像冰淇淋一样很快就化了。



咖啡大理石吉士蛋糕

八寸活动圆形烤模
材料：

蛋糕底层：
消化饼140克， 压碎
奶油 70克， 微波加热熔化

吉士糊：
奶油吉士 300克， 室温放软
糖 80克
牛奶 150克
玉米粉 25克， 过筛
蛋黄 3个
蛋白 45克
Kahlua咖啡酒 半汤匙

点缀：
少许含糖的巧克力粉

做法：
1.在烤模里放上烤纸。将饼干碎与熔化奶油混合，倒入烤模。利用汤匙将饼干碎压紧。
2.将奶油吉士与糖用打蛋器打成乳霜状。加入牛奶、玉米粉，用打蛋器拌允。
3.加入蛋黄、蛋白，打允。最后加入Kahlua咖啡酒。
4.将3的吉士糊倒入1的烤模，在桌上轻轻敲几下以敲出大气泡。
5.用汤匙舀出2汤匙的吉士糊，与巧克力粉混合。然后将巧克力糊以绕圈的方式淋到4的吉士糊上。用筷子勾勒出线条。
6.将烤模裹上一层锡铝纸，以热水烘烤方式烤30分钟，烤箱最底层。
7.烤好后，放凉。然后放入冰箱冷藏最少一晚才食用。最佳尝味期是4-5天。



Coffee Marble Cheesecake
Modified from michelle212

Spring form 8”

Ingredients:
The base:
Digestive biscuits 140g, crushed
Butter 70g, melted

The cake:
Cream cheese 300g, in room temperature, soft
Sugar 80g
Milk 150g
Cornstarch 25g, sieved
Yolk 3 pcs
Egg white 45g
Kahlua coffee liquor ½ tbsp

Decorations:
Some drinking cacao powder

Methods:
1  Place a parchment paper in the spring form. Mix melted butter and
    biscuits well, place in the spring form. Use a tablespoon to press
    them hard.

2  Beat cream cheese & sugar until white & fluffy, add milk & cornstarch.
    Mix well.

3  Add yolk, egg white & Kahlua coffee liquor. Bland well.

4  Pour 3 into the spring form. Slightly hit the spring form against table,
    so that big bubbles can be released.

5  Scoop 2 tbsp of the mixture, bland well with some cacao powder.
    In clockwise direction, drip the cacao liquid on the cake, then use a
    chopstick to ‘draw’ the patterns.

6  Cover the spring form with aluminium foil, bake in preheated oven
    at 180 degrees, warm bath, for 30 mins. In the lowest level of oven.

7  Once done, leave the cake until cool. Transfer into refrigerator.
    Refrigerate for min 1 night before serving. The cake is best tasted
    in 4th-5th day.