巴斯克焦香芝士蛋糕 Basque Burnt Cheesecake
這款蛋糕的迷人之處，在於它出奇地簡單。只需混合奶油芝士、糖、雞蛋及忌廉，不用餅底、不需水浴，只要掌握焗爐的溫度，就能在家輕鬆完成。The recipe is wonderfully forgiving—no crust, no water bath, and no fancy tools. The slightly burnt top gives it a caramelized aroma, while the inside remains smooth and creamy. You can play with countless variations: matcha, earl grey, chocolate, yuzu, or even a hint of rum or espresso.
Equipment
- Oven
Ingredients
- 250 g 忌廉芝士 Cream Cheese 室溫放軟 Room Temperature
- 60 g 幼砂糖 Caster Sugar
- 1 no 雞蛋 Egg 拂打 Beaten
- 100 ml 淡忌廉 Whipping Cream
- 10 g 麵粉 Plain Flour
- 2 g 檸檬皮 Lemon Peel Optional
Instructions
- 忌廉芝士跟糖拂打至滑身 Cream the cheese with sugar until smooth
- 逐少加入蛋液 Gradually add beaten egg
- 倒入淡忌廉拌勻 Add in cream and mix well
- 加入檸檬皮 Add lemon peel into the mixture
- 篩入麵粉拌勻 Fold in flour into mixture
- 放入180度焗爐烤45分鐘 Bake at 180c for 45mins
- 取出後放涼，不要立即脫模 Place on the cooking rack and leave to cool
Video
Notes
Yves Tips!
- 雪藏至少2小時，享用更佳 Refrigerate for 2 hours before serving